Home POTATO RECIPES Aloo Gobi – Potatoes & Cauliflower

Friday, September 14, 2018

Aloo Gobi – Potatoes & Cauliflower

Spiced Potatoes with Cauliflower. This Aloo Gobi is packed with flavors, super comforting, vegan and simply the best aloo gobi you will ever have!

Aloo gobi (potatoes & cauliflower) is a popular Indian dish in which potatoes and cauliflower are cooked with onions, tomatoes and spices. This dish can be made in several ways, you can make it with only onions or only tomatoes or use no onion-tomato at all. I also make it in different ways depending on what ingredients I have on hand, the aloo gobi recipe that I am sharing today is one of my favorite versions. It has onions, tomatoes, ginger, garlic and yes spices!

One common problem with aloo gobi is that when you cook it, the cauliflower becomes really soggy and you don’t want that. You want the veggies to be cooked and tender but not soggy, that kind of spoils the taste and texture of this dish. 

Ingredients
  • 2 potatoes, medium, sliced or cubed
  • 1 cauliflower, medium, cut into small florets
  • 1 onion, medium, chopped
  • 2 to matoes, medium, chopped
  • 1/2 teaspoon cumin seeds
  • 1.5 teaspoons ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon dry mango powder, amchur
  • 1/4 teaspoon red chili powder or to taste
  • 1/4 teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 3-4 teaspoons oil
  • 2 tablespoons chopped cilantro
  • salt, to taste
Instructions
  1. Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
  2. Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
  3. Drain on a tissue paper and set aside.
  4. In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
  5. Add the onions and cook for 2 minutes till translucent.
  6. Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
  7. Add the chopped tomatoes and cook for 2 minutes till they are little soft.
  8. Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
  9. Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
  10. Add chopped coriander leaves and give a good mix.
  11. Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
  12. Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy.
  13. Garnish with some more coriander leaves and serve hot with any Indian bread.

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