Known as one of India’s most popular dishes, aloo gobi is a vegetable side dish made with cauliflower and potato fried together with onions, ginger, tomatoes, and fragrant spices.Jump to Recipe
Although I am calling for ghee, this dish is easy to make vegan by using vegetable oil instead. You’ve also got gluten-free, soy-free, and all natural with this recipe.
Since cauliflower is a low-carb vegetable, while potatoes are high carb, I believe it’s fair to say this dish is somewhere in the middle, and about perfect.
I know that my hubby loves to pick out the potato pieces, since he is more attracted to the rich, flavorful texture.
Others may prefer the flavorful, spice-infused cauliflower as a healthier option.
The great thing is that you get to have both.
The final dish is a little saucy, but you’ll be thankful again to have lots of this tangy yumminess to enjoy with your Indian flatbread or basmati rice.
Both are perfect compliments to have with cauliflower curry—or you could go with the theme and enjoy both!
Avoid soggy cauliflower
At all costs you want to avoid soggy cauliflower in this dish. This is definitely the less desirable part.
The trick is to get both the cauliflower and the potatoes perfectly cooked, and not overcooked.
Restaurant versions of this recipe call for deep frying the vegetables to avoid this issue, but I find that unnecessary.
We will take the easy and simpler route to achieve the same results.
Here are 3 tips to avoid soggy cauliflower:
- Fry the cauliflower and potatoes before adding any liquid
- Do not under any circumstances use frozen cauliflower
- Add salt near the end (to avoid moisture loss from the cauliflower)
Ingredients for aloo gobi
Cauliflower: I am calling for 3 cups, which will be about half a cauliflower, depending on the size
Potatoes: Russet potatoes are always a good choice, but any potato will work. You will peel them for this recipe.
Ghee: I always recommend cooking with ghee, but you can always substitute with another cooking oil. If you want to make this vegan, ghee is the only ingredient you will need to substitute.
Cumin seeds: One of the most flavorful Indian spices. Brown the seeds in fat to add crunch to your dish.
Onion: Use yellow onions, or whatever onion you have.
Ginger: Fresh ginger is a wonderful warming spice. Use it frequently instead of garlic for similar benefits.
Turmeric: One of the most powerful natural anti-inflammatories. Use turmeric regularly in cooking to obtain this benefit and enhance the flavor (and color) of your food.
Green chili: Indian green chili is similar to Thai chili, Serrano pepper, or jalapeño. Any of these can be used. The purpose of green chili is to add flavor, and a bit of spice.
Red chili: Indian red chili is quite hot and similar to cayenne pepper. This dish is designed to be on the spicer side, so if you are sensitive to heat, be sure to reduce the quantity of red chili you use. (If it ends up too spicy, cool your tongue with yogurt.)
Asafetida: An Indian spice that often replaces onions and garlic in recipes. Also a powerful carminative to enhance digestion and reduce gas and bloating. A little goes a long way, so be careful how much you use.
Tomato: Fresh tomato is called for in the recipe, but you can always substitute with a canned tomato puree or sauce.
Garam masala: A popular Indian spice blend of warming spices, such as cinnamon, bay leaves, cloves, and black pepper.
Lime: In addition to the sour, lime adds a bitter taste, which is very pleasing in this dish. Use as much as you like.
Cilantro: Fresh cilantro leaves are cooling and a little aromatic.
Turn this into a cauliflower rice bowl
I love the idea of serving flavorful vegetables in a rich curry sauce on top of piping hot basmati rice drizzled with ghee.
Add color and low-carb vegetables by including fresh lettuce and grated carrots and beets.
Make a quick digestive dressing for the salad with cooling whole milk yogurt, some salt, cumin powder, and black pepper.
Enjoy with roti flatbread
One of the most indulgent and enjoyable ways to enjoy cauliflower and potato curry is with flatbread, such as roti or naan.
This is really also the traditional way, since aloo gobi is a traditional Punjabi dish, and the Punjab region of India is rich with wheat cultivation and flatbreads.
This combination is simply YUM in the treat category, and you must try it.
Storage and reheating
Try to consume your cauliflower curry within 2-3 days to maintain the most freshness and flavor.
When reheating, add a little water, a pinch of salt, and some fresh lemon to reawaken the dish.
Do not freeze this dish as you will definitely end up with the dreaded soggy cauliflower, in addition to soggy potato.
Optional add-ins and additions
Variations of cauliflower curry are commonly made with fresh garlic, so feel free to add it if you like garlic.
Feel free to add leafy greens, such as spinach or Swiss chard, during the last few minutes of cooking.
Stir in 2 teaspoons as dried fenugreek leaves (kasoori methi) along with the tomatoes.
Cauliflower Curry with Potato (Aloo Gobi)
Helpful Kitchen Tools:
- Large saucepan - 5.5 quart with lid
prep the vegetables
- 3 cups cauliflower, peeled and chopped into bite-sized pieces
- 3 cups potato, peeled and chopped into bite-sized pieces
add along with the prepared veg
- 1 cup fresh tomato, finely chopped (sub with tomato puree)
- 1 cup vegetable broth, or water
- 1 teaspoon salt
finish the dish
- 1 teaspoon garam masala
- ½ lime, freshly squeezed
- 2 tablespoons fresh cilantro, chopped
Prep the ingredients
- Finely chop onion, fresh ginger, and green chili and keep them together. Chop the tomato.
- Get out all the spices and have them ready by the stove.
- You can start cooking at this time, but you will need to finish chopping the cauliflower and potatoes within about 15 minutes while the spices cook. If you don’t feel you can do this, prepare the vegetables first.
- Wash and chop cauliflower into 1-inch florets. Wash, peel, and chop potato into 1-inch pieces.
Start the cooking
- Add ghee to a large saucepan on medium heat. Add cumin seeds and cook until fragrant and turning a few shades darker.
- Add turmeric, red chili, and optional asafetida. Stir, and sizzle for 10-20 seconds until aromatic.
- Add onions, fresh ginger and green chili and cook until the onions are starting to lightly brown, about 5 minutes.
- Add fresh tomato and cook covered for about 5-7 minutes, until the tomatoes are fully soft.
- Add the cauliflower and potato
- Add prepared cauliflower and potato and stir well to coat with the spices.
- Cook uncovered for about 10 minutes, stirring every 2-3 minutes, until the vegetables are starting to soften.
- Add vegetable broth or water and simmer, covered, until the vegetables are fully cooked, about 20 minutes, stirring once halfway through.
Finish the curry
- Add the salt and stir well. Allow to simmer a few more minutes to incorporate the salt.
- Turn off the heat and stir in the garam masala, fresh lime, and cilantro. Taste it.
- Does it need more of anything, such as lime or salt? Finish the flavors to suit your tastebuds. Remember if it’s too spicy, serve it with yogurt on the side to cool it off.