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Aloo Gobi
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Aloo Gobi (Stir-fried Cauliflower & Potatoes)

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish, Sabzi & Curry
Cuisine: Indian
Keyword: aloo gobi, cauliflower recipes, Indian Curry, Potato recipes, vegan Indian Curry, vegan main course, vegan potato recipes, Vegan Recipes
Servings: 4 People
Calories: 305kcal
Author: Ipsa Faujdar

Equipment

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
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder or to taste
  • 3/4 tsp curry powder or 1/2 tsp garam masala
  • 1 tsp salt or to taste
  • 4 - 5 tbsp coriander leaves finely chopped
  • 4 tbsp mustard oil or any vegetable oil
  • 1 bay leaf (optional)
  • 1/2 lemon for fresh juice
  • 1/2 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: 305kcal | Carbohydrates: 50g | Protein: 12g | Fat: 7g | Sodium: 120mg | Potassium: 2105mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1125IU | Calcium: 184mg | Iron: 9mg