Name: Aloo Gobi (Sauteed Cauliflower and Potatoes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 medium Potatoes (peeled and diced); 1 medium Cauliflower head (diced into bite-sized); 1 medium onion (chopped/ sliced); 1 medium tomato (finely chopped); 1 tsp ginger garlic paste (or minced ginger and garlic); 1 tsp cumin seeds; 1 green chilli (finely chopped); 2 tsp coriander powder; ½ tsp cumin powder; ½ tsp turmeric powder; 1 tsp red chilli powder (or to taste); ½ tsp curry powder (chicken masala); 1 tsp salt (or to taste); 4 - 5 tbsp coriander leaves finely chopped; 4 tbsp mustard oil (or any vegetable oil); ½ lemon (for fresh juice); ½ cup green peas (optional but adds taste)

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Spiced potatoes & cauliflower, aka aloo gobi, is an authentic North Indian main course dish. This is a stir-fried potato & cauliflower recipe. And it's vegan and gluten-free.

If you are looking for Indian cauliflower recipes, vegan cauliflower recipes, or comfort food with easy pantry staples, then this recipe is perfect. This is one of the best cauliflower recipes you will try now.

Because cauliflower is a low-calorie and low-carb vegetable, it belongs to the cruciferous family, like broccoli and kale. Cauliflower is also one of the best vegetables for the keto diet.

Aloo Gobi Masala

Ingredients Required -

Cauliflower head - clean and cut into bite-sized florets

Potatoes - peel and dice into pieces

Onions, ginger, garlic, and green chilies - fresh garlic and ginger add flavor to the curry. Substitute - ginger garlic paste - 1 tsp

Tomatoes - diced or pureed

Spices - cumin seeds, coriander powder, ground cumin, red chili powder, turmeric powder, garam masala or curry powder

Vegetable oil - refined oil/ mustard oil

Salt to taste

Fresh cilantro leaves - finely chopped

Instructions To Make Aloo Gobi

Heat oil in a pan or kadai. Add cumin seeds and let them splutter. Add ginger, garlic, and onions. Saute until the onions turn translucent. Then add diced tomatoes and cook until they turn soft and mushy. Add all ground spices to it and mix them all. Saute for 1 - 2 minutes.

Add diced cauliflower and potatoes. Toss to mix everything well. Add a little water (6 - 8 tbsp). Cover with a lid. Cook for 15 minutes or till veggies are cooked tender. Keep stirring occasionally. Add finely chopped coriander leaves with a squeeze of fresh lemon juice when all liquid is soaked up, and the veggies are tender.

How do you store leftovers?

This can be stored in the refrigerator for up to a week. Keep the leftovers in a refrigerator box with the lid closed. Just reheat in the microwave for a minute. Or saute on low flame for 2 minutes or till the curry is hot.

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Read my other vegan cauliflower recipes:

Recipe Card for Aloo Gobi

Aloo Gobi (Sauteed Cauliflower and Potatoes)

Ipsa Faujdar

Aaloo gobi is an Indian main course dish. Potatoes and cauliflowers are cooked in aromatic spices. This is an easy curry made with pantry staples.

5 from 1 vote

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Dish, Sabzi & Curry

Cuisine Indian

Servings People

Calories 282 kcal

Equipment

Frying Pan
Spatula
Skillet/ pan/ kadai

Ingredients

5 medium Potatoes peeled and diced
1 medium Cauliflower head diced into bite-sized
1 medium onion chopped/ sliced
1 medium tomato finely chopped
1 tsp ginger garlic paste or minced ginger and garlic
1 tsp cumin seeds
1 green chilli finely chopped
2 tsp coriander powder
½ tsp cumin powder
½ tsp turmeric powder
1 tsp red chilli powder or to taste
½ tsp curry powder chicken masala
1 tsp salt or to taste
4 - 5 tbsp coriander leaves finely chopped
4 tbsp mustard oil or any vegetable oil
½ lemon for fresh juice
½ cup green peas optional but adds taste

Instructions

Heat oil in a frying pan or kadai.
Add a bay leaf (optional), cumin seeds and let it crackle.
After that add finely chopped ginger garlic or ginger garlic paste.
Saute for 10 - 15 seconds or till it leaves the pungent raw smell.
Add diced onion, green chillies and saute till translucent.
Then add chopped tomatoes.
Cook on medium flame till tomatoes are soft.
Then add ground coriander, red chilli powder, garam masala/ curry powder, and turmeric powder to the vegetables.
Stir it nicely. Sauté for another 1-2 mins on high flame.
Add diced potatoes, cauliflower.
Mix it well. Add salt as per taste.
Saute on medium flame for 4 - 6 minutes.
Then add 1/4 cup or 6 - 8 tbsp water and keep on low flame.
Cover the pan with a lid.
Stir occasionally to avoid sticking at base.
Let it simmer for 10 minutes or till vegetables are cooked.
Keep on checking with a fork in between if the vegetables are cooked till tender.
Turn off heat when there is no water left and veggies are cooked perfect.
Add a pinch of garam masala. (Optional)
Squeeze out lemon juice in the end. or use little dry mango powder.
Garnish with freshly chopped coriander leaves.

Video

Notes

Add oil generously if you don't add water to the curry to get mushy and without water.

While adding water, add very little as it may make overcooked veggies.

You may like to substitute peas with chopped green beans too.

Add lots of fresh coriander leaves to the curry.

Nutrition

Calories: 282kcalCarbohydrates: 41gProtein: 10gFat: 5gSodium: 105mgPotassium: 2068mgFiber: 12gSugar: 9gVitamin A: 1125IUCalcium: 184mgIron: 9mg

Keyword aloo gobi, vegan Indian Curry

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