Aloo Gobi
A beloved Indian vegetarian curry of potato (aloo) and cauliflower (gobi) cooked down with turmeric, cumin, and spices. A "dry" curry with no gravy, cooked till tender and fluffy — great with rice or naan and chapati. One pan, and fully vegan.
Ingredients
- Potatoes · diced2
- Cauliflower · cut into florets0.5 head
- Onion · finely chopped1
- Tomato · chopped1
- Garlic & ginger paste1 tbsp
- Green chili · optional1
- Cooking oil3 tbsp
- Cilantro · to garnish
- Spices
- Cumin seeds1 tsp
- Turmeric0.5 tsp
- Chili powder0.5 tsp
- Ground coriander1 tsp
- Garam masala0.5 tsp
- Salt · to taste
Steps
- ⏲ 1 min
Heat the oil and add the cumin seeds; let them sizzle and pop to release their aroma.
- ⏲ 6 min
Fry the onion until golden, add the garlic-ginger and chili until fragrant, then add the tomato and cook it down.
- ⏲ 1 min
Add turmeric, chili powder, ground coriander, and salt and stir briefly to cook off the raw spice.
- ⏲ 15 min
Add the potatoes and cauliflower and toss to coat in the oil and spices, then cover and cook on low, stirring now and then.
- ⏲ 2 min
When the vegetables are tender, sprinkle in the garam masala, stir, top with cilantro, and serve.
Tips & Variations
Variations
- Aloo gobi matar: Add green peas.
- Gravy version: Add a little water for a saucier curry.
- Air fryer: Pre-roast the potato and cauliflower for extra nuttiness.
- Spicier: Add more green chili and chili powder.
Tips
- Cut the potato and cauliflower to a similar size so they cook evenly.
- Cover and cook low so it steams tender without sticking or burning.
- Bloom the spices in the oil first (tadka) to bring out their aroma.
- Add the garam masala at the end to keep its fragrance.
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