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Indian · Dinner

Aloo Gobi

VegEasy

Diet: Veg · Vegan · Gluten-free

Cook small potato cubes and cauliflower florets in a thick tomato sauce. Keep the pan covered while they soften.

Prep
15 min
Cook
35 min
Total
50 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Potato and cauliflower cooked in a skillet
Representative dry aloo gobi. The photographed curry leaves and dried chili belong to a different seasoning variation than this North Indian recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Main ingredients

Seasoning and finishing

Liquids

Equipment

Wide saucepan with lid; spatula; knife; chopping board; fork.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Start the sauce · About 5 min

  1. Heat 2 tbsp neutral oil in the saucepan over medium heat.
  2. Add ½ tsp cumin seeds.
  3. Stir for 30 seconds.
  4. Add 180 ml chopped onion.
  5. Cook for 4–5 minutes, stirring often.

    Check: The onion should soften and become pale gold.

  6. Add ½ tbsp minced ginger, ½ tbsp minced garlic and 1 green chili.
  7. Stir for 30 seconds.
  8. Add 180 ml chopped tomato, ¾ tsp Kashmiri chili powder, ¼ tsp turmeric, ¾ tsp ground coriander, ½ tsp ground cumin and ½ tsp salt.
  9. Cook for 4–5 minutes.

    Check: The tomato should soften into a thick sauce.

Cook the vegetables · About 15 min

  1. Add 360 ml potato cubes, 2 cm and 3 tbsp water, more if needed.
  2. Cover the saucepan.
  3. Cook over medium-low heat for 8–10 minutes.

    Check: The potato edges should start softening.

  4. Add 480 ml cauliflower florets.
  5. Turn the vegetables gently to coat them.
  6. Cover the saucepan.
  7. Give the aloo gobi 12–15 minutes to cook; turn it at 4-minute intervals.

    Check: A fork should enter both potato and cauliflower easily.

  8. If the pan dries before the vegetables soften, add water 1 tablespoon at a time.

Finish · About 1 min

  1. Add 1 tsp garam masala.
  2. Rub 1 tbsp dried fenugreek leaves between your palms over the vegetables.
  3. Fold in 2 tbsp chopped coriander.
  4. Turn off the heat.
  5. Serve hot.

Tips

    Substitutions

    • Use a little more cauliflower instead of some potato.

    Storage

    • Get perishable Aloo Gobi into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Aloo Gobi within two days, keeping it covered at 4°C / 40°F or colder.
    • Bring cooked Aloo Gobi to 74°C / 165°F, stirring or turning it for even heating. When Aloo Gobi is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
    • If Aloo Gobi includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Aloo Gobi becomes softer in storage.

    Make ahead

    • Cut vegetables one day ahead and refrigerate separately.

    FAQ

    Why are potatoes firm?

    Cut small even pieces and test before finishing.

    Why is it watery?

    Cauliflower releases moisture; uncover briefly to reduce it.

    How should I store aloo gobi?

    Get perishable Aloo Gobi into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Aloo Gobi within two days, keeping it covered at 4°C / 40°F or colder.

    Recipe source and adaptation

    Measured home adaptation: Swasthi's Recipes: Aloo gobi.

    Semi-dry, one-pan version; pictured seasoning differs.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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