Aloo Gobi

Aloo gobi takes its name from the Hindi words for potato and cauliflower, a beloved North Indian pairing. Gently spiced with turmeric, cumin, and garam masala, the vegetables cook together in one pan until tender and golden.

Serves 4

Estimate for one serving

• 210 cal
• 5.2g protein
• 29g carbs
• 9g fat
• 5.5g fiber

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Ingredients

• 1 medium head (about 600 g / 1.3 lb) cauliflower
• 3 medium (about 450 g / 1 lb) potatoes
• 1 medium onion
• 3 cloves garlic
• 1-inch piece fresh ginger
• 1 (optional) green chili
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/2 tsp (adjust to taste) red chili powder
• 1 tsp (or to taste) salt
• 3 tbsp vegetable oil
• 2 tbsp chopped (for garnish) fresh cilantro
• 3 tbsp water

Instructions

1. 1Cut the cauliflower into small florets (about 1.5-inch pieces). Peel the potatoes and cut into 1-inch cubes. Finely chop the onion, mince the garlic and ginger, and slice the green chili if using.
2. 2Heat vegetable oil in a large heavy skillet or wok over medium heat.
3. 3Add the chopped onion and sauté for 4–5 minutes until soft and lightly golden.
4. 4Stir in the minced garlic, ginger, and green chili; cook for 30 seconds until fragrant.
5. 5Add the potato cubes, turmeric, cumin, coriander, chili powder, and salt. Stir well to coat the potatoes evenly with the spices. Cook for 3 minutes, stirring occasionally.
6. 6Add the cauliflower florets and water. Mix thoroughly so the cauliflower is also coated in spices.
7. 7Reduce heat to medium-low, cover the pan, and cook for 12–15 minutes, stirring every 4–5 minutes to prevent sticking. The vegetables should soften but still hold their shape.
8. 8Uncover, sprinkle in the garam masala, and gently stir-fry for another 3–4 minutes until any remaining moisture evaporates and the edges of the potatoes and cauliflower get lightly crisp.
9. 9Taste and adjust salt or chili powder if needed. Turn off the heat.
10. 10Garnish with chopped fresh cilantro and serve hot with roti, naan, or rice.