Aloo Gobi (Indian Potato and Cauliflower)

Aloo Gobi (Indian Potato and Cauliflower)

By Chef Cannon

Cuisine: Chinese

Potatoes is what defines Aloo Gobi (Indian Potato and Cauliflower), a home vegetable dish.

Difficulty

2 / 5

★★☆☆☆

Easy
Estimated Calories

668 kcal

Ingredients

  • Potatoes
  • Cauliflower (Chinese cauliflower)
  • Onion
  • Tomato
  • Ginger
  • Garlic
  • Green chili
  • Coriander (fresh, for garnish)
  • Vegetable oil
  • Cumin seeds (Jeera)
  • Turmeric powder (Haldi)
  • Red chili powder
  • Coriander powder
  • Garam Masala (Indian spice blend)
  • Salt
  • Pan (with lid)

Steps

  1. Peel potatoes and cut into chunks approximately 2cm in size.
  2. Break cauliflower into small, even florets; if they are large, you can cut them with a knife.
  3. Pour 30ml of vegetable oil into the pan and heat over medium heat.
  4. Once the oil is hot, add the cumin seeds (3g) and fry until seeds turn darker and aromatic (about 10 seconds, be careful not to burn them).
  5. Add the chopped onion and stir-fry until *onion is transparent and slightly yellow* (about 3-4 minutes).
  6. Add ginger, garlic, and green chili; stir-fry for 1 minute.
  7. Add chopped tomato and stir-fry until *tomato is soft and mushy* (about 2-3 minutes).
  8. Add turmeric powder (3g), red chili powder (3g), coriander powder (5g), and salt (5g).
  9. Stir for 1 minute to allow the spices to blend with the vegetables.
  10. Add the potato chunks and stir-fry for 2 minutes to coat the potatoes with the spices.
  11. Add the cauliflower florets and gently mix evenly.
  12. Cover the pot, turn the heat to medium-low, and simmer for 12-15 minutes, opening the lid to stir every 3-4 minutes to prevent sticking.
  13. When *potatoes can be easily pierced with a fork and cauliflower has slightly charred edges*, sprinkle in the Garam Masala (3g).
  14. Stir for 1 minute.
  15. Turn off the heat, sprinkle with chopped coriander, and serve.

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Notes

This classic Indian vegetarian dish is characterized by a dry, golden texture and rich spices. The potatoes are soft and the cauliflower has slightly crispy edges; this is a North Indian style. Potatoes and cauliflower are rich in fiber and Vitamin C, making for a balanced meal. The recipe is simple and beginner-friendly, taking about 25 minutes from prep to serving.

Estimate Cooking Difficulty: ★★☆
Estimate Calories: 668 kcal

Calculation:
It is recommended to determine how many servings you wish to make before cooking. One serving is exactly enough for 2-3 people.

Per serving:

  • Potatoes 2 pieces (approx. 250g), peeled and cut into chunks (about 2cm size)
  • Cauliflower 1 piece (approx. 300g), broken into florets
  • Onion 1 piece (approx. 100g), chopped
  • Tomato 1 piece (approx. 100g), chopped
  • Ginger 8g, grated
  • Garlic 3 cloves (approx. 9g), chopped
  • Green chili 1 piece, chopped
  • Vegetable oil 30ml
  • Cumin seeds 3g
  • Turmeric powder 3g
  • Red chili powder 3g
  • Coriander powder 5g
  • Garam Masala 3g
  • Salt 5g
  • Fresh coriander leaves 15g (for garnish)
  • This dish is a 'Dry fry' style (Dry), so no water is required. If you feel it is getting too dry and likely to stick, you can add a tiny amount of water (about 15-30ml), but do not add too much.
  • Do not cut the potato chunks too small, otherwise they will easily break apart during frying.
  • Slightly charred edges on the cauliflower are normal and actually add to the flavor.
  • Aloo Gobi became widely known in the Western world due to the 2001 British comedy film 'Bend It Like Beckham'.
  • This dish can be served with Indian Naan, Roti, or rice.

If you find issues with the guide or can suggest improvements to the process,

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Cuisine: Chinese