Aloo Gobi

aloo gobi over rice with naan
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This aloo gobi recipe is easier to make than you think, full or robust, authentic flavors, vegan and top 9 free- what more can you ask for!?

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Aloo gobi is one of my son’s favorite Indian foods. He has always loved Indian food, ever since he was a toddler. His day care was run by some amazing Indian women, and the owner’s husband, Mo, was often around the day care. To this day, he still calls it “Mo food”. But I digress. Due to his dairy allergy, we’ve always been careful about what we order or make for him. And of course, we don’t make it too spicy. I’m happy to report that all three kids enjoy this aloo gobi. Not only does that mean that they’re getting a serving of vegetables, but also some spices like turmeric that have known health benefits.

First off, what is aloo gobi. The translation is literally potato cauliflower. The potatoes and cauliflower are simmered in a mix of wonderfully aromatic spices like turmeric, coriander and garam marsala. Not to mention to garlic, onion and tomato. Serve this beauty of rice and you have filling, flavorful, allergy friendly meal. A word on the spices. Where possible, try to get your spices from a local Indian market, or even order online. The quality, and authenticity, of this dish directly correlates to the quality of the spices. One additional note, red chili powder is not the same as typical chilli powder which typically has spices like cumin and paprika added. If you can’t find a red chili powder, substitute with cayenne pepper not chilli powder.

To prepare the aloo gobi, over medium heat warm a tablespoon of oil in a large pan with a lid. Add the cumin seeds, garlic and ginger paste and saute until fragrant, about 30 seconds. Stir in the onions and cook until translucent, about 3 minutes. Add in the potatoes and diced chili (if using) and saute for 3 minutes. Cover and cook on low until they are half way cooked, about 3-5 minutes depending on type of potato and size. I like to use russet for this recipe because they hold their texture (i.e. they don’t get mushy) and they cook a little faster. Add in the cauliflower florets and cook, stirring frequently for 3 minutes. The vegetables will begin to release their own moisture, so their is no need to add water or broth- that will yield mushy results. Stir in the spices: coriander, turmeric, garam masala, red chili powder and salt. Continue to cook, covered, until florets are fork tender but not soft, about 5-10 minutes depending on size. Stir in the tomato and fenugreek and simmer for 2 more minutes. Taste aloo gobi and salt to taste. Garnish with fresh cilantro and serve over rice.

Aloo gobi with fresh cilantro garnish

Yield: 5 servings

Prep time: 10 minutes

Cook time: 30 minutes

Aloo Gobi Ingredients

  • 1 tablespoon avocado oil
  • 1/2 teaspoon cumin seeds
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger or ginger paste
  • 1 large white onion, finely chopped
  • 2 cups chopped russet potatoes, in 1/2 inch cubes
  • 1 jalapeno or green chili, finely diced (optional)
  • 4 cups chopped cauliflower florets
  • 1/2 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1-1/2 teaspoon garam masala
  • 1/2 teaspoon curry powder
  • 1 teaspoon red chili powder or cayenne (omit or reduce as needed)
  • 1-1/2 teaspoon salt
  • 1 large, beefsteak tomato, chopped (3/4 cup)
  • 1 teaspoon dried fenugreek powder

Aloo Gobi Instructions

  1. Over medium heat warm oil in a large pan with a lid. Add the cumin seeds, garlic and ginger paste and saute until fragrant, about 30 seconds.
  2. Stir in the onions and cook until translucent, about 3 minutes. Add in the potatoes and diced jalapeno or green chili (if using) and saute for 3 minutes. Cover and cook on low until they are half way cooked, about 3-5 minutes depending on type of potato and size.
  3. Add in the cauliflower florets and cook, stirring frequently for 3 minutes.
  4. Stir in the spices: coriander, turmeric, garam masala, curry, red chili powder and salt. Continue to cook, covered, until florets are fork tender but not soft, about 5-10 minutes depending on size.
  5. Stir in the tomato and fenugreek and simmer for 2 more minutes. Taste aloo gobi and salt to taste. Garnish with fresh cilantro and serve over rice.

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One Comment

  1. Elizabeth

    Delicious and authentic flavor! It was too spicy for my kids though. I cut out the jalapeƱo and reduced red pepper to 1/2 teaspoon and the kids ate it up!

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