Aloo Gobi

Aloo Gobi (Dry Potato and Cauliflower Curry)

A classic North Indian dry curry where potatoes and cauliflower are tossed with turmeric, cumin, and ginger until golden and fragrant. Perfect as a side with roti or rice.

Prep

15 min

Cook

25 min

Total

40 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) cauliflower, cut into small florets, about 2 cm
• •400 g (14 oz) potatoes, waxy variety like Yukon Gold, peeled and cut into 2 cm cubes
• •1 medium onion, finely chopped
• •2 tbsp vegetable oil, or ghee
• •1 tbsp fresh ginger, grated
• •1 tsp cumin seeds
• •1 tsp ground turmeric
• •1 tsp ground coriander
• •1 tsp garam masala, optional
• •1 tsp salt, or to taste
• •1 fresh green chili slit lengthwise, optional, adjust to heat preference
• •2 tbsp fresh cilantro, chopped, for garnish

Steps

1. 1 Heat the oil in a large, heavy-bottomed skillet or kadai over medium heat. Add the cumin seeds and let them sizzle for 10 seconds until fragrant.
2. 2 Add the chopped onion and cook, stirring occasionally, for 5–6 minutes until soft and lightly browned. Stir in the grated ginger and green chili (if using) and cook for another minute.
3. 3 Add the turmeric, coriander, and salt. Stir to coat the onions, then add the potato cubes. Stir well so the potatoes are evenly spiced. Cook for 2–3 minutes, stirring frequently.
4. 4 Add the cauliflower florets and mix everything together. Reduce the heat to low, cover the pan, and let the vegetables cook in their own steam for 10–12 minutes, stirring every 3–4 minutes to prevent sticking. If the pan seems dry, add 1–2 tablespoons of water (only if needed).
5. 5 Check the potatoes: they should be fork-tender but not falling apart. If they are still firm, cover and cook for another 3–5 minutes. Once tender, remove the lid and increase the heat to medium-high to dry out any excess moisture, stirring for 1–2 minutes until the vegetables are slightly crispy at the edges.
6. 6 Sprinkle the garam masala (if using) and stir through. Taste and adjust salt. Garnish with fresh cilantro and serve hot with roti, naan, or rice.