Aloo gobi is a tasty vegetable side that is very popular in the Indian cuisine. This homestyle recipes is comforting and tastes so good. Pair with rotis, parathas or naan.
This is a really simple recipe made with regular pantry staples. You can also make aloo gobi in air fryer. Do give it a try. It will become your favourite.
If you love easy Indian sabzis, you will also love bhindi masala, baingan bharta, aloo tamatar, palak aloo, Dahi ke Aloo, Aloo Methi, Aloo Matar, Dum Aloo, Vrat wale aloo and Jeera aloo.
Ingredients
1. Cauliflower and Potatoes: The two main vegetables used. Cut cauliflower into medium-sized florets and potato into cubes.
2. Onion, Tomato and Green Chilli: The basic masala base for the vegetable stirfry that brings everything together.
3. Ginger Garlic Paste: Gives a nice warm flavor.
4. Spices: Simple Indian spices like cumin, turmeric, ground coriander, chilli powder and garam masala are added for flavour.
5. Oil: Any vegetable oil works well. I have used mustard oil.
Instructions
Heat oil in a pan and add cumin seeds. Allow to sputter.
Add in chopped onion along with ginger garlic paste and slit green chilli (if using). Cook for 3 minutes till the onion is golden.
Add in the chopped tomatoes and allow them to cook till slightly mushy.
Now add in the cauliflower florets and cubed potato to the pan. Also add turmeric and salt. Mix well.
Cover and cook for 15 minutes on low to medium flame taking care to stir it once or twice. We want the veggies to be cooked but still hold their form.
If it gets too dry, you may sprinkle a little water to avoid it from getting stuck to the base. You may microwave the cauliflower and potato before adding to the pan so that the cooking time in the pan can be reduced.
Now add in the spice powders like garam masala, ground coriander and red chilli powder. Mix well and taste. Adjust seasoning. Do not overcook the vegetables or they will fall apart. Aloo gobi should be cooked through but must hold its shape.
Garnish with fresh chopped cilantro. Your aloo gobi is ready to serve. You will love this simple, delicious Indian side. Serve hot with roti, paratha, or dal and rice.
Expert Tips
- Evenly cut the cauliflower and potatoes so that they cook uniformly.
- Aloo gobi is a dry sabzi. There should be no visible curry.
- You may microwave the cauliflower and potatoes for a couple of minutes to expedite cooking.
- You may add ½ tsp. amchur or a squeeze lemon juice for a slightly tangy taste.
- Leftovers can be stored in the fridge for 2 days in an airtight container.
Here's the recipe card:
📖 Recipe Card
Aloo Gobi Recipe
Equipment
Ingredients
- 1 cauliflower cut into florets
- 1 large potato peeled and cubed
- 1 onion chopped
- 2 tomatoes chopped
- 1 green chilli slit
- 1 teaspoon ginger garlic paste
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon red chilli powder
- ½ teaspoon garam masala
- 1 tablespoon olive oil or mustard oil
- Salt to taste
- Cilantro leaves to garnish
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Instructions
- Heat oil in a pan and add cumin seeds. Allow to sputter. Add in chopped onion along with ginger garlic paste and slit green chilli (if using). Cook for 3 minutes till the onion is golden. Add in the chopped tomatoes and allow them to cook till slightly mushy.
- Now add in the cauliflower florets and cubed potato to the pan. Also add turmeric and salt. Mix well. Cover and cook for 15 minutes on low to medium flame taking care to stir it once or twice. We want the veggies to be cooked but still hold their form.
- If it gets too dry, you may sprinkle a little water to avoid it from getting stuck to the base. You may microwave the cauliflower and potato before adding to the pan so that the cooking time in the pan can be reduced.
- Now add in the spice powders like garam masala, ground coriander and red chilli powder. Mix well and taste. Adjust seasoning. Do not overcook the vegetables or they will fall apart. Aloo gobi should be cooked through but must hold its shape.
- Garnish with fresh chopped cilantro. Your aloo gobi is ready to serve. You will love this simple, delicious Indian side. Serve hot with roti, paratha, or dal and rice.
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