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Classic Aloo Gobi (Indian Potato and Cauliflower Curry) – vegetarian recipe
Stav Kogan

Classic Aloo Gobi (Indian Potato and Cauliflower Curry)

This classic North Indian staple transforms humble potatoes and cauliflower into a flavor masterpiece. A 'dry' curry that's wonderfully moist and succulent, perfect for scooping up with warm flatbread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 serving
Calories: 220
Ingredients Method Nutrition

Ingredients
  

  • 2 hot green chilies, stemmed, seeded, and cut into long slivers
  • 0.5-inch / 1.5 cm piece fresh ginger, scraped and julienned
  • 1 tsp (5 ml) cumin seeds
  • 0.5 tsp (2 ml) black mustard seeds
  • 4 tbsp (60 ml) ghee or vegetable oil
  • 1 lb (455 g) potatoes, about 3 medium, peeled and cut into spears
  • 2 lb (907 g) cauliflower, about 1 medium head, cut into florets
  • 0.5 lb (230 g) tomatoes, about 2 medium, quartered
  • 0.5 tsp (2 ml) turmeric
  • 2 tsp (10 ml) ground coriander
  • 0.5 tsp (2 ml) garam masala
  • 1 tsp (5 ml) jaggery or brown sugar
  • 1.25 tsp (6 ml) salt, or to taste
  • 3 tbsp (45 ml) chopped fresh cilantro
  • Lime or lemon wedges, for serving
  • for Perfect Aloo Gobi
  • Toast Your Spices: Pay close attention when the mustard seeds start to pop—this is called 'tempering' or 'tadka'. It blooms the spices, releasing their essential oils and making the whole dish more aromatic.
  • Be Gentle: When stirring, use a folding motion to prevent the tender potatoes and cauliflower from turning to mush. You want to maintain their distinct texture.
  • Fresh Finish: Save half the cilantro and the squeeze of lime for the very end. This adds a burst of fresh, bright flavor that cuts through the richness of the spices.

Method
 

  1. Combine the slivered green chilies, julienned ginger, cumin seeds, and mustard seeds in a small bowl.
  2. Heat the ghee or oil in a large nonstick pan or wok over medium-high heat.
  3. Once hot, add the spice mixture and fry until the mustard seeds begin to pop.
  4. Immediately add the potato spears and cauliflower florets.
  5. Stir-fry for 4-5 minutes until they start to develop some golden-brown spots.
  6. Stir in the quartered tomatoes, turmeric, ground coriander, garam masala, jaggery/sugar, salt, and half of the chopped cilantro.
  7. Reduce the heat to low, cover the pan, and cook for 15-20 minutes, stirring occasionally, until the vegetables are fork-tender.
  8. If the vegetables begin to stick, add a tablespoon or two of water, but stir gently to keep them from breaking apart.
  9. Garnish with the remaining fresh cilantro and serve hot with fresh lime or lemon wedges on the side.
  10. Don't Skip the Sear: That initial 4-5 minutes of stir-frying the vegetables on high heat is crucial. It creates a delicious caramelization that builds a deep, savory flavor base for the dish.

Nutrition

Calories: 220kcalCarbohydrates: 25gProtein: 5gFat: 12g

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