I’ve put my own spin on Indian Aloo Gobi with an unexpected spice pairing and a clever shortcut that I’m excited to share.

Jump to Recipe

I made my first Aloo Gobi as a dare and then kept making it. The contrast between potatoes and cauliflower is quieter than you’d expect, they soak up spice and still keep a little bite.

My Aloo Gobi Recipe Vegan version is smoky sometimes and refuses to be polite, it has small surprises in every forkful that kept my family guessing. When I say Indian Aloo Gobi I mean the kind that is simple but layered, you taste different notes under the spice without it shouting.

It’s one of those dishes you think you know until you taste mine.

Ingredients

Print Recipe (No Advertisments)

Potatoes: Starchy, filling and high in carbs and potassium.
Makes dish hearty and slightly sweet.
Cauliflower: Low calorie, lots of fiber and vitamin C.
Soaks up spices, gives texture.
Turmeric: Earthy, warm color and anti inflammatory benefits.
Small pinch goes long way.
Tomatoes: Acidic and slightly sweet, add juiciness and tang.
Provides vitamin C.
Garam masala: Warm aromatic spice mix, adds depth and warmth to final dish.
Cilantro: Fresh herb, bright citrusy note and vitamin K.
Sprinkle just before serving.
Green chilies: Adds heat, boosts metabolism and flavour.
Use sparingly if you cant handle spice.

Ingredient Quantities

2 medium potatoes (about 400 g)

1 medium head cauliflower (about 500 g)

2 tablespoons vegetable oil or ghee

1 teaspoon cumin seeds

Pinch asafoetida (hing) optional

1 medium onion (about 150 g)

1 inch piece fresh ginger

3 garlic cloves

1 to 2 green chilies optional

1 medium tomato (about 125 g)

1 teaspoon turmeric powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon red chili powder or cayenne

1/2 teaspoon garam masala

1/2 teaspoon dry mango powder (amchur) or 1 tablespoon lemon juice

1 1/4 teaspoons salt

2 to 3 tablespoons water

2 tablespoons fresh cilantro leaves for garnish

How to Make this

Print Recipe (No Advertisments)

1. Prep everything first so cooking goes fast: peel and cut 2 medium potatoes into bite sized cubes, break 1 medium head cauliflower into small florets, finely chop 1 medium onion, grate 1 inch ginger and 3 garlic cloves or mince them, slice 1 to 2 green chilies if using, chop 1 medium tomato, and roughly chop 2 tablespoons cilantro for garnish. Pat the potatoes dry.

2. If you want faster even cooking, parboil the potatoes 5 minutes till theyre just starting to soften or microwave them 3 to 4 minutes. This is optional but helps avoid raw potato later.

3. Heat 2 tablespoons vegetable oil or ghee in a large skillet over medium heat. When hot add 1 teaspoon cumin seeds and a pinch of asafoetida if you have it. Let the seeds sizzle for a few seconds.

4. Add the chopped onion and cook, stirring, until soft and starting to brown about 6 to 8 minutes. Then add the ginger, garlic and green chilies and sauté 1 to 2 minutes until the raw smell is gone.

5. Stir in the chopped tomato, 1 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon red chili powder, and about 1 1/4 teaspoons salt. Cook until the tomato breaks down and the spices smell roasted and the oil separates from the masala, about 3 to 4 minutes.

6. Add the potatoes and cauliflower to the pan, toss well to coat with the spice mixture. Pour in 2 to 3 tablespoons water, reduce heat to low, cover and cook gently for 10 to 12 minutes, stirring once or twice, until the vegetables are tender but not mushy. If you parboiled potatoes reduce the time.

7. Remove the lid, turn the heat up a little and let any excess moisture evaporate while you stir and get a few browned edges, 2 to 3 minutes. Sprinkle 1/2 teaspoon garam masala and 1/2 teaspoon dry mango powder or 1 tablespoon lemon juice, mix well.

8. Taste and adjust salt or chili, garnish with the chopped cilantro and serve hot with roti, rice or a simple yogurt.

Equipment Needed

1. Large heavy skillet (10–12 inch) with a tight-fitting lid
2. Large pot for parboiling or a microwave-safe bowl if you microwave potatoes
3. Chef’s knife
4. Cutting board
5. Vegetable peeler
6. Grater or microplane for ginger and garlic
7. Measuring spoons (for spices)
8. Wooden spoon or heatproof spatula and a colander for draining

FAQ

Q: How long does this Aloo Gobi take to cook and what's the method?

A: Plan on about 30 minutes total. Sauté cumin and onions, add ginger garlic and spices, stir in chopped potatoes and cauliflower, cover and cook on medium low for 15 to 20 minutes with 2 to 3 tbsp water until tender. Finish with garam masala and cilantro.

Q: Can I make it spicier or milder?

A: Yes. Use 1 to 2 green chilies or increase red chili powder for more heat. For milder, skip the chili powder and chilies, use just 1/4 tsp or less. You can always add more spice at the end not the other way round.

Q: Any good substitutions or swaps?

A: Use oil instead of ghee to keep it vegan. If no amchur, add 1 tbsp lemon juice at the end. No fresh tomato use 2 tbsp canned crushed tomato or skip and add a splash of water with extra amchur/lemon.

Q: How do I stop the cauliflower from getting soggy?

A: Cut florets into larger pieces, add them after the potatoes have started to soften so they dont overcook, cook uncovered for the last few minutes to let steam escape, and avoid stirring too often.

Q: Can I make this ahead and how do I store it?

A: Yes it's great made ahead, flavors improve overnight. Cool, refrigerate up to 3 to 4 days. Reheat in a skillet with a splash of water to loosen it. Freezing is possible for 1 to 2 months but cauliflower texture gets softer.

Q: My potatoes arent cooked through but cauliflower is falling apart what went wrong?

A: Probably potato pieces were too big or cauliflower was added too early. Cut potatoes smallish and start them first, then add cauliflower later. Also keep heat at medium low so potatoes cook through without mushy cauliflower.

Aloo Gobi (Indian Spiced Potatoes And Cauliflower) Recipe Substitutions and Variations

Potatoes: swap with sweet potato, parsnip or turnip. Sweet potato adds sweetness and tends to soften faster so watch cooking, parsnips/turnips give an earthy bite – cut them smaller and cook till tender.
Cauliflower: use broccoli, shredded cabbage or halved Brussels sprouts. Broccoli cooks quicker and holds shape, cabbage needs longer to soften, Brussels sprouts take a bit more time.
2 tbsp vegetable oil or ghee: replace with butter, coconut oil or a neutral oil like canola/sunflower. Olive oil is okay but will change the flavor, and veg oil keeps it vegan.
1/2 tsp dry mango powder or 1 tbsp lemon juice: swap for tamarind paste, lime juice or a splash of white vinegar. Tamarind gives a similar fruity tang so start small and taste as you go.

Pro Tips

– Parboil or steam the potatoes then pat them very dry before they hit the pan. That removes surface starch so they brown instead of turning gluey, and it means you can cook the cauliflower only until tender so it does not fall apart.

– Don’t dump powdered spices straight into a cold pan. Let the cumin seeds sizzle briefly in hot oil, then add onions and only introduce ground spices once the tomato has started to break down. If you want extra depth, toast the ground spices in a dry skillet for 20 to 30 seconds first, but be careful not to burn them.

– Give the dish time to brown at the end. Remove the lid, turn the heat up a little and leave it alone for 60 to 90 seconds between stirs so you get little caramelized edges. A heavy skillet like cast iron helps here, and resist stirring constantly or you’ll steam everything flat.

– Finish smart and store smart. Stir in the garam masala and lemon or amchur right at the end off the heat so the aroma stays bright. Leftovers actually taste better next day, but when reheating add a splash of water and re-crisp in a hot pan instead of nuking, to revive texture.

Aloo Gobi (Indian Spiced Potatoes And Cauliflower) Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’ve put my own spin on Indian Aloo Gobi with an unexpected spice pairing and a clever shortcut that I’m excited to share.

Servings

servings

Calories

201

kcal

Equipment: 1. Large heavy skillet (10–12 inch) with a tight-fitting lid
2. Large pot for parboiling or a microwave-safe bowl if you microwave potatoes
3. Chef’s knife
4. Cutting board
5. Vegetable peeler
6. Grater or microplane for ginger and garlic
7. Measuring spoons (for spices)
8. Wooden spoon or heatproof spatula and a colander for draining

Ingredients

2 medium potatoes (about 400 g)
1 medium head cauliflower (about 500 g)
2 tablespoons vegetable oil or ghee
1 teaspoon cumin seeds
Pinch asafoetida (hing) optional
1 medium onion (about 150 g)
1 inch piece fresh ginger
3 garlic cloves
1 to 2 green chilies optional
1 medium tomato (about 125 g)
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon red chili powder or cayenne
1/2 teaspoon garam masala
1/2 teaspoon dry mango powder (amchur) or 1 tablespoon lemon juice
1 1/4 teaspoons salt
2 to 3 tablespoons water
2 tablespoons fresh cilantro leaves for garnish

Directions

Prep everything first so cooking goes fast: peel and cut 2 medium potatoes into bite sized cubes, break 1 medium head cauliflower into small florets, finely chop 1 medium onion, grate 1 inch ginger and 3 garlic cloves or mince them, slice 1 to 2 green chilies if using, chop 1 medium tomato, and roughly chop 2 tablespoons cilantro for garnish. Pat the potatoes dry.
If you want faster even cooking, parboil the potatoes 5 minutes till theyre just starting to soften or microwave them 3 to 4 minutes. This is optional but helps avoid raw potato later.
Heat 2 tablespoons vegetable oil or ghee in a large skillet over medium heat. When hot add 1 teaspoon cumin seeds and a pinch of asafoetida if you have it. Let the seeds sizzle for a few seconds.
Add the chopped onion and cook, stirring, until soft and starting to brown about 6 to 8 minutes. Then add the ginger, garlic and green chilies and sauté 1 to 2 minutes until the raw smell is gone.
Stir in the chopped tomato, 1 teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon red chili powder, and about 1 1/4 teaspoons salt. Cook until the tomato breaks down and the spices smell roasted and the oil separates from the masala, about 3 to 4 minutes.
Add the potatoes and cauliflower to the pan, toss well to coat with the spice mixture. Pour in 2 to 3 tablespoons water, reduce heat to low, cover and cook gently for 10 to 12 minutes, stirring once or twice, until the vegetables are tender but not mushy. If you parboiled potatoes reduce the time.
Remove the lid, turn the heat up a little and let any excess moisture evaporate while you stir and get a few browned edges, 2 to 3 minutes. Sprinkle 1/2 teaspoon garam masala and 1/2 teaspoon dry mango powder or 1 tablespoon lemon juice, mix well.
Taste and adjust salt or chili, garnish with the chopped cilantro and serve hot with roti, rice or a simple yogurt.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.