Aloo Gobi (Potato and Cauliflower Sabzi)
Aloo Gobi is a beloved North Indian vegetarian sabzi made with potatoes (aloo) and cauliflower (gobi). It’s one of those homestyle comfort foods you’ll find at weeknight family dinners and also on restaurant menus.
Servings: 6 servings
Calories: 108kcal
Equipment
Ingredients
- 2 russet potatoes peeled and diced into small cubes
- 1 head cauliflower
- 1 tablespoon green chili diced
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger garlic paste
- 1.5 teaspoons sea salt
- pinch asafoetida
- ½ teaspoon Kashmiri chili powder
- ¾ teaspoon ground turmeric
- 1.5 teaspoon ground coriander
- ½ teaspoon garam masala
- ¼ cup green peas
- 1 teaspoon aamchur
To make Aloo Gobi Curry
- 1 small red or yellow onion diced
- 2 roma tomatoes finely diced
Instructions
- Heat oil in a wide skillet or kadhai over medium heat. Add cumin seeds and let them sizzle for a minute until fragrant.
- Add the potatoes and sauté until golden brown, about 7 minutes. Stir in ginger garlic paste and green chili; cook for 1–2 minutes.
- Stir in the cauliflower florets along with the salt, asafoetida, Kashmiri chili powder, turmeric, coriander, and garam masala. Add 2 tablespoons of water to coat the vegetables with the masala. Saute for 3 minutes, then cover and cook for 10 minutes, stirring occasionally, until the potatoes are tender.
- Stir in the peas and aamchur. Cover and cook for another 2-3 minutes, or until the cauliflower is cooked through.
- Remove from heat. Finish with cilantro. Adjust salt and spice to taste.
- Serve hot with roti and dal.
(Optional Currying Instructions)
- After Step 2 above, add the cauliflower and saute for another 3 minutes. They'll release moisture and cook in their own steam.
- Stir in 2 finely diced roma tomatoes, spices (except for aamchur), and salt. Cover and cook on low heat for 15–20 minutes, stirring occasionally, until the vegetables are tender, the masala thickens, and the oil starts to separate.
- Continue with Step 4 above.
Notes
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Warm on the stovetop with a splash of water to loosen if needed.
