We had my father-in-law in town a few weeks ago, and I learned from him how to make this aloo gobi cauliflower and potatoes. I modified the recipe a bit because he doesn’t really use recipes. The funny thing about learning how to cook from parents is that nobody really seems to use a recipe, they just throw stuff together and it seems to always turn out. Too bad it isn’t always like that.
This was one of the first vegetarian Indian dishes I ever tried. When my husband and I first started dating, he took me to a buffet and introduced me to chicken tikka masala (which is what they describe at the restaurant as the gateway to Indian food). I was obsessed, so when he brought food back from his parent’s house, he had me try aloo gobi and bhindi masala. They were both delicious.
It’s hard not to love cauliflower for how versatile it is. Not only can it be used in its natural form, but it can be chopped up into rice, or even used in a pizza crust. This dish though is still my favorite way to consume cauliflower.
What is Aloo Gobi?
Aloo gobi is a dish made up of cauliflower and potatoes along with onion, tomato, and several fragrant spices. It’s an Indian dish in the sabzi category, which means it’s a vegetable dish.
How to Make Aloo Gobi
Start by cutting up the veggies. The onions are sliced into thin strips, tomato is chopped into chunks, the potatoes should be chopped into bite sized pieces, and the cauliflower into florets. If you choose to use a green chili, mince it.
Heat olive oil in a large pan or dutch oven and add cumin seeds and fenugreek seeds and allow them to simmer for about 30 seconds in the hot oil. Next add the onion and cook it until it becomes translucent. This typically takes about 5 minutes. Once the onion is translucent, add the ginger paste and the tomato. Mix it into the onion and then add the dry spices. Stir this well to mix before adding the cauliflower and the potatoes.
Add the cauliflower and potatoes into the pan, mix it in to coat with the onion spice mix. Allow it to simmer for about 2 minutes. Then cover the pan and cook for about 20 minutes (more or less depending on if your produce was wet). I always wash mine right before I cut it up so it usually is a bit wet going into the pot or pan. If it’s wet it’ll take a bit longer to cook up because you don’t want this dish wet. Aloo gobi is a dry dish, so you need to let the water boil off if there is any.
Once it’s cooked, top with cilantro and serve alongside a roti/chapati or naan. This can also be served with rice, but most people prefer a bread with it. This stores fine in the fridge, so make it ahead and reheat for a healthy meal prep option!
Aloo Gobi Cauliflower and Potatoes
- ¼ tsp fenugreek seeds (optional)
- ¼ tsp cumin seeds
- 1 medium head cauliflower, cut into florets
- 3 Medium potatoes, if using russet only use 2
- 1 tomato, chopped
- 1 onion, sliced
- ½ tsp ginger paste
- 1 tbsp minced garlic
- 1 tsp salt
- 1 tsp coriander cumin powder
- ½ tsp turmeric
- 1 ½ tsp garam masala
- ⅛ tsp cayenne pepper
- 1 green chili, minced (optional)
- cilantro for garnish
- Heat olive oil in a large pan or pot.
- Add cumin seeds and fenugreek seeds, simmer for 30 seconds.
- Add onion and cook until translucent (about 5 minutes).
- Add tomato, ginger paste, garlic, and chili if using. Mix well into the onions.
- Stir in dry spices and cook for another minute.
- Add cauliflower and potatoes. Mix into the gravy so evenly coated with spices. Cook for about 2 minutes.
- Cover and cook for 15-20 minutes. Stir occasionally (about every 5 minutes) to prevent things from burning to the bottom. Check the tenderness of the potatoes. When they are easily pierced with a fork, they are done.
- Ensure all liquid has evaporated from the bottom of the pan.
- Top with cilantro, and serve alongside roti, rice, or naan.
Click here to see the roti recipe.
Let me know what you think in the comments below!