Aloo Gobi (Potato Cauliflower Curry)

5 from 233 votes

Aloo Gobi (Potato Cauliflower Curry)

Aloo gobi is a classic vegan curry that's both easy to make and packed with flavor. This classic Punjabi dish combines potatoes and cauliflower to create a hearty and satisfying meal that's perfect for a weekday dinner. With its warm spices and simple ingredients, this potato cauliflower curry is a comforting and nourishing option that's sure to become a favorite in your meal rotation.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 230kcal

Author: Shilpa Kerur

Ingredients

1 medium cauliflower
4 medium potatoes
¼ cup peas
3 tablespoon oil
1 large onion chopped
2 medium tomatoes chopped
1 teaspoon cumin seeds
1 inch ginger grated or ½ teaspoon ginger paste
2 cloves garlic grated or ¼ teaspoon garlic paste
2 green chili (or serrano pepper) finely chopped (or as per taste)
2 tablespoon tomato puree
2 tablespoon cilantro

Spices

1 teaspoon ground turmeric
1 teaspoon chili powder or cayenne
1 teaspoon ground coriander
1 teaspoon amchur (dry mango powder) - optional
1 teaspoon garam masala (use store-bought or homemade garam masala)
Salt to taste

Instructions

Prep:

Cut the cauliflower into medium florets and rinse thoroughly.
Wash and peel the potatoes. Cut them into medium-sized cubes.
Chop the onion and tomatoes, and grate the ginger and garlic.

Pan fry potatoes and cauliflower (optional step):

Heat a frying pan or kadhai and add 1 tablespoon of oil. Add ¼ teaspoon turmeric powder.
Add the potato cubes and lightly fry until they are light brown. Set them aside.
Now in the same pan, add 1 tablespoon oil and ¼ teaspoon turmeric powder.
Add cauliflower florets and fry until they are light brown. Set them aside.

Making the curry:

In the same pan, heat 1 tablespoon of oil. Add cumin seeds and let them splutter.
Add onion and fry until they begin to turn brown.
Add ginger, garlic, and green chili. Fry for 1-2 minutes.
Now add tomatoes and tomato puree. Mix well.
Add chili powder, ground coriander, amchur, ½ teaspoon turmeric powder, and salt. Mix well and cover.
Let it cook until the tomatoes are soft and mushy, and the oil begins to separate.
Add 2 cups of water.
Add the fried potato and mix well. Cover and simmer until the potatoes are half cooked.
Add the fried cauliflower. Mix well and adjust consistency.
Add peas. Bring to a boil.
Simmer until the potato, cauliflower, and peas are done. Cauliflowers should have some bite and should not be mushy.
Add garam masala and coriander leaves.
Mix well. Serve hot.

Notes

Lightly fry the potatoes and cauliflower. This step is optional, but I highly recommend not skipping it. Frying them will help cook them perfectly without making them mushy and also enhance the taste of the dish.

Make sure the tomatoes and spices are cooked well before adding water and potatoes. The tomatoes should become soft and pulpy, and the oil should separate.

Do not add the potato and cauliflower at the same time, as the cooking time is different for both vegetables.

You may choose to make this dish either dry or with gravy. Adjust the amount of water depending on your preference.

Nutrition