Description
Aloo Gobi is a classic Indian vegetarian dish featuring tender cauliflower and potatoes cooked in a fragrant blend of spices, tomatoes, and aromatics. This flavorful and comforting dish is sautéed and simmered on the stovetop, resulting in a vibrant, hearty curry perfect for serving with naan or rice.
Ingredients
Scale
Vegetables and Herbs
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2–3 teaspoons fresh minced ginger
- 2 medium tomatoes, diced with juices
- 2 medium Yukon gold potatoes, peeled and cubed into ¾-inch pieces
- 1 small head cauliflower, cut into bite-sized florets (about 250g / 9 oz)
- 1/3 cup chopped cilantro (for garnish)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon crushed red pepper flakes
- 3/4 teaspoon salt (more to taste)
- 1–2 tablespoons lime juice, fresh-squeezed (or lemon)
Liquids and Oils
- 2 tablespoons avocado oil (or preferred cooking oil)
- 3/4 cup vegetable broth (more if needed)
Instructions
- Heat the oil: Heat up avocado oil in a large pan over medium heat until hot. This provides the cooking medium for sautéing the aromatics.
- Sauté the onion: Add the diced onion to the pan and cook for about 3-4 minutes, stirring occasionally, until the onions become translucent and fragrant, forming the flavor base for the dish.
- Add garlic and ginger: Stir in the minced garlic and ginger. Sauté for 30-60 seconds until fragrant, taking care not to burn them to preserve their flavor.
- Add spices: Sprinkle in ground cumin, coriander, turmeric, garam masala, and crushed red pepper flakes. Stir continuously for 30-60 seconds to toast the spices and release their aromas without burning.
- Cook tomatoes: Add the diced tomatoes along with their juices, and cook for 4-6 minutes while stirring frequently. This allows the tomatoes to break down and form a thick gravy that binds the flavors together.
- Add broth, potatoes, and salt: Pour in the vegetable broth and add the peeled, cubed potatoes along with salt. Stir well, then increase heat to bring the mixture to a high simmer. Reduce heat to maintain a mild-medium simmer, cover the pan, and cook for 5-6 minutes, stirring occasionally to prevent sticking.
- Add cauliflower: Stir in the cauliflower florets. If the pan looks dry, add a splash more vegetable broth or water. Cover and cook for 10-15 minutes until potatoes are tender and cauliflower is crisp-tender, stirring occasionally to ensure even cooking.
- Reduce liquid: Remove the cover and cook uncovered for 1-2 minutes to reduce any excess liquid in the pan. Taste and adjust seasoning with more salt if necessary.
- Finish and garnish: Remove the pan from heat, stir in fresh lime juice, and sprinkle chopped cilantro on top. Serve hot with naan bread and rice. Enjoy your homemade aloo gobi!
Notes
- Adjust the crushed red pepper flakes according to your preferred spice level.
- If you don’t have vegetable broth, water can be used but broth adds more depth.
- Yukon gold potatoes hold their shape well, but you can substitute with russet or red potatoes.
- Fresh lime juice brightens the flavors at the end, so don’t skip it.
- For a vegan version, ensure naan is vegan or serve with rice alone.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Aloo Gobi, Indian cauliflower potato curry, vegetarian Indian recipe, easy vegetable curry, Indian comfort food
