This is a simple recipe for Aloo Gobi (Indian-Spiced Potatoes and Cauliflower) with authentic flavours. It’s a super simple dish to make, a comforting dish that’s ready in no time. Serve it as a side or over rice or with some naan bread and cooling yoghurt. There are various ways to make this delicious dish. Many of them include deep frying or pan frying the cauliflower and potatoes - which of course yield delcisouly fried veggies but I prefer less deep frying so this is my favourite way to make aloo gobi. I roast my veggies until they have beautiful golden edges. Roasting vegetables is my go-to for bringing out their true flavour. The roasting process deepens and concentrates their flavour; they become sweeter nuttier and caramelized. Some aloo gobi recipes can be made with a drier curry or others quite saucy. This one is in between but can easily be adjusted to taste.
What is Aloo Gobi?
Aloo gobi is a popular Indian dish made with cauliflower and potatoes. A classic vegetarian Indian dish translating to potatoes (aloo) cauliflower (gobi). This potato and cauliflower curry recipe originates in the North Indian Punjab region. A reliable sight on Indian restaurant menus the world over, known for its simplicity and flexible format, aloo gobi recipes vary from place to place — sometimes incorporating a tomato-based sauce, sometimes fresh chilies. At its core, though, aloo gobi consists of potatoes and cauliflower florets sautéed in spiced oil. This recipe I am sharing is a simple, easy to make, flavor packed and healthy dish you can serve with rice or roti or naan. It is naturally Vegan and gluten free and instead of frying the veggies in this recipe they are roasted until tender.
Aloo Gobi Ingredients:
There are quite a few spices in this dish such as cumin, coriander, turmeric, garam masala, chilli, garlic and ginger – but please don’t be intimidated about all the different spices that this recipe has, they perfectly balance each other out and means you’re able to easily adjust to your own heat and spice preference. Here is what you will need:
- Potato - I tend to use baby potatoes because they are less waxy and crisp up more in the oven. Red potatoes are also super great in this recipe as they hold their own once cooked without going super mushy or over-thickening the sauce.
- Cauliflower - Use fresh and tender florets as they are delicious and easy to cook.
- Ginger, Garlic, Shallots & Chillies - I like to use fresh for the best flavours. feel free to use as little or as much of each as you prefer
- Spice Powders - You will need the very basic spice powders namely garam masala powder, coriander powder, turmeric powder and red chilli powder. Those are the basic spices - if you don’t have the rest that is ok, you will still get a delicious aloo gobi. The rest include asafetida, cumin seeds and ground cumin, and kasuri methi. Some other recipes add mustard seeds and amchur / amchoor powder or mango powder for a little extra tanginess in your curry. Feel free to add those if you would like. Others use cayenne pepper for some spice instead of the chili powder too.
- Other ingredients - Tomatoes, Chopped coriander or cilantro leaves, lemon juice or lime juice
How to Make Aloo Gobi:
- Start by roasting the potatoes and cauliflower - tossed with a little olive oil and salt
- Make the curry - sizzle the cumin seeds then sauté the shallots and chili, then the garlic, ginger, spices and tomatoes. Simmer until everything is softened, fragrant and reduced.
- Stir in the roasted veggies and simmer stirring until warmed through - finish off with some garam masala, lime or lemon juice and chopped coriander/ cilantro
Tips for making Delicious Aloo Gobi:
- Use plenty of spices. A meatless dish like this relies on a blend of delicious spices. Skimp on any of these spices, and you may find your aloo gobi lacking.
- Use the right potatoes. While there’s no rule for which potatoes should be used in aloo gobi, I like to use baby potatoes as they roast more evenly and also tend to crisp up around the edges beautifully.
- Leave the skin on your potatoes. Scrub the potatoes well and just slice them in half. Leaving your potato skins on adds texture, and the skins get nice and crisp when roasted.
- Dice your vegetables evenly. For best results, dice your potatoes and cauliflower into uniform bite size pieces. This ensures that all the ingredients are cooked through evenly and the same time.
Storage, Freezing & Make Ahead Directions
Aloo Gobi will last in the refrigerator for 3-4 days, sealed in an airtight container.
Yes, you can freeze aloo gobi. Aloo gobi can be frozen for around 3 months. Just portion out and freeze in jars or individual portions and thaw overnight in the fridge.
This is a really great recipe to make ahead, especially roasting the veggies. Roast ahead or pre -roast the vegetables then when you are ready, make the curry and stir the veggies in until warmed through and enjoy. You can store the pre roasted veggies in a sealed container in the fridge for 1-2 days.
If you enjoyed this recipe you will love these:
- 3 tablespoons olive oil or any other vegetable oil
- 1 small (~1 lb chopped) head of cauliflower, cut into small florets
- 1 lb baby potatoes sliced in half
- Pinch of salt
For the curry
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 2 Shallots or 1 medium yellow onion, peeled and finely chopped
- 1-2 small green chillies. sliced
- 5 garlic cloves, peeled and finely chopped
- ¾-1 inch piece fresh ginger, peeled and minced
- Pinch of asafetida (optional)
- 3-4 small tomatoes, finely chopped (or 10 oz can of finely diced tomatoes)
- 1 teaspoon kasuri methi (dried fenugreek leaves) (optional)
- 2 teaspoons ground coriander powder
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼-½ teaspoon Kashmiri chili powder, or red chili powder or chili flakes, to taste
- Salt and pepper to taste
- ½ teaspoon garam masala
- 1 teaspoon lemon or lime juice, plus more to taste
- 2 tablespoons chopped cilantro leaves plus more for garnish
- Basmati Rice
- Naan Bread
- Yoghurt or raita
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Toss potatoes and cauliflower with 3 Tbsp. oil on prepared sheet. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisp around the edges, approx 30-40 minutes. Let cool while you prepare curry.
- Heat remaining oil in a large skillet or heavy-bottomed pot over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped shallot and chili and sauté, stirring frequently, until shallot is softened and getting golden 3-5 min. Add the garlic and ginger and pinch of aseifateida if using and sauté approx 30 seconds until fragrant.
- Add the tomatoes, ground spices (kasuri methi, cumin, coriander, turmeric and chili powder) and season with salt and pepper. Cook until the tomatoes are softened, approx 5-7 min, reducing heat to medium heat if needed.
- Stir in roasted potatoes and cauliflower, including any charred bits from pan, and gently fold to coat with sauce. Cook tossing occasionally, until potatoes and cauliflower are completely tender another 5–6 minutes.
- Stir in the garam masala, lime juice and cilantro. And serve.
- Storage, Freezing & Make Ahead Directions: Aloo Gobi will last in the refrigerator for 3-4 days, sealed in an airtight container.
- Freezing: Yes, you can freeze aloo gobi. Aloo gobi can be frozen for around 3 months. Just portion out and freeze in jars or individual portions and thaw overnight in the fridge.
- Make Ahead: This is a really great recipe to make ahead, especially roasting the veggies. Roast ahead or pre -roast the vegetables then when you are ready, make the curry and stir the veggies in until warmed through and enjoy. You can store the pre roasted veggies in a sealed container in the fridge for 1-2 days.