Aloo Gobi is one of my all-time favorite dishes to order when I eat out at my favorite Indian restaurant. It is a standard of Indian cuisine, consisting of two main ingredients, potatoes (aloo), and cauliflower (gobi), hence its name Aloo gobi. The dish itself is often prepared by cutting the potatoes and cauliflower into chunks, and then pan-frying them before they are finished off by cooking in a rich curry sauce. Now like most Indian curries, the recipe requires a number of different spices, both ground and whole. But don’t be scared of the long list of spices, as this is a fairly simple dish to make so long as you have everything ready, prepared, and measured out beforehand. Plus this is a great recipe to step up your spice game.
One thing you will notice about this recipe, as you read through the ingredients, is that it’s not only vegetarian, but It’s even (dare I say it) vegan! So if you are someone who made the ultimate dietary decision, then this one’s for you.
Aloo Gobi Recipe
Prep time: 10 to 15 minutes
Cook time: 40 to 45 minutes
Servings: 4 to 6
Ingredients
3 Medium sized yukon gold potatoes, peeled and chunked
1 Cauliflower floret, chunked
2 Medium tomatoes, diced
2 Hot green peppers (such as serranos, thai, or jalapenos), sliced in half
½ Red onion, thinly sliced
3 Cloves of garlic, minced
1 Tablespoon of ginger, minced
1 Bunch of fresh cilantro, roughly chopped
½ Teaspoon of cumin seeds
2 Bay leaves
1 Cinnamon stick
4 Whole cloves
10 Black peppercorns
½ Teaspoon of turmeric powder
½ Teaspoon of chili powder
¼ Teaspoon garam masala
1 Teaspoon of coriander powder
1 Teaspoon of salt
5 Teaspoons of canola or vegetable oil
Instructions
- Prep all of the ingredients: Make sure that the potatoes, cauliflower, tomatoes, green peppers, red onion, garlic, and ginger, and cut and prepared, as instructed in the ingredients section above. In addition to doing this make sure to let the potatoes soak in a bowl of water for about 10 minutes in order to get rid of some of its excess starch.
After the potatoes have been let to soak, take them out, and dry them on paper towels.
- Fry up the cauliflower, and potatoes: Get out a wok, or a large walled pan and put 3 teaspoons of the oil in it and place it over medium-high heat. Once the pan is hot add ¼ teaspoon of the cumin seeds and let them fry in the oil for a minute, stirring often.
Then add potatoes and let them cook in the pan (uncovered) for about 5 minutes, stirring often. 
After the potatoes have cooked for 5 minutes, add the cauliflower, ½ teaspoon of salt, and ¼ teaspoon of turmeric powder, mix well. 
Cook these ingredients over medium-high heat for 15 minutes (uncovered) until they start to get a little browned, stirring often. 
Once the potatoes and cauliflower have become a little browned, remove them from the pan and into a bowl, and set them aside to be used later in this recipe.
- Make the curry sauce: In the same pan, you used to cook the potatoes and cauliflower, add 2 teaspoons of oil, and let the pan get hot over medium-high heat. Then add a ¼ teaspoon of cumin seeds, 2 bay leaves, one cinnamon stick, 4 whole cloves, and 10 black peppercorns. Let these spices fry up in the oil for a minute, stirring often. Then add the minced ginger and garlic, along with the sliced red onion and hot green peppers, and let them fry for two minutes, stirring often.
Finally add the diced tomatoes along with ¼ teaspoon of turmeric powder, ½ teaspoon chili powder, 1 teaspoon coriander powder, and a cup of water. Let this cook on a simmer for about 5 to 7 minutes, until it reduces a little.
- Add back the cauliflower, and potatoes: Place the potatoes, and cauliflower, along with a ¼ teaspoon of garam masala, and ½ teaspoon of salt to the pan, and mix it in with the curry sauce.
Let all of this cook (covered with a lid) for about 15 minutes, or until the potatoes are fork-tender. Once the potatoes and cauliflower are cooked tender, place everything out onto a large plate, or bowl, and sprinkle some cilantro leaves over top.
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Serve & enjoy
Aloo Gobi Recipe
Ingredients
- 3 Medium sized yukon gold potatoes peeled and chunked
- 1 Cauliflower floret chunked
- 2 Medium tomatoes diced
- 2 Hot green peppers such as serranos, thai, or jalapenos, sliced in half
- ½ Red onion thinly sliced
- 3 Cloves of garlic minced
- 1 Tablespoon of ginger minced
- 1 Bunch of fresh cilantro roughly chopped
- ½ Teaspoon of cumin seeds
- 2 Bay leaves
- 1 Cinnamon stick
- 4 Whole cloves
- 10 Black peppercorns
- ½ Teaspoon of turmeric powder
- ½ Teaspoon of chili powder
- ¼ Teaspoon garam masala
- 1 Teaspoon of coriander powder
- 1 Teaspoon of salt
- 5 Teaspoons of canola or vegetable oil
Instructions
- Prep all of the ingredients: Make sure that the potatoes, cauliflower, tomatoes, green peppers, red onion, garlic, and ginger, and cut and prepared, as instructed in the ingredients section above. In addition to doing this make sure to let the potatoes soak in a bowl of water for about 10 minutes in order to get rid of some of it’s excess starch. After the potatoes have been let to soak, take them out and dry them on paper towels.
- Fry up the cauliflower, and potatoes: Get out a wok, or a large walled pan and put 3 teaspoons of the oil in it and place it over a medium high heat. Once the pan is hot add ¼ teaspoon of the cumin seeds, and let them fry in the oil for a minute, stir often. Then add potatoes and let them cook in the pan (uncovered) for about 5 minutes, stir often. After the potatoes have cooked for 5 minutes, add the cauliflower, ½ teaspoon of salt, and ¼ teaspoon of turmeric powder, mix well. Cook these ingredients over a medium high heat for 15 minutes (uncovered) until they start to get a little browned, stir often. Once the potatoes and cauliflower have become a little browned, remove them from the pan and into a bowl, and set them aside to be use later in this recipe.
- Make the curry sauce: In the same pan you used to cook the potatoes and cauliflower, add 2 teaspoons of oil, and let the pan get hot over a medium high heat. Then add a ¼ teaspoon of cumin seeds, 2 bay leaves, one cinnamon stick, 4 whole cloves, and 10 black peppercorns. Let these spices fry up in the oil for a minute, stirring often. Then add the minced ginger and garlic, along with the sliced red onion and hot green peppers and let them fry for two minutes, stirring often. Finally add the diced tomatoes along with ¼ teaspoon of turmeric powder, ½ teaspoon chili powder, 1 teaspoon coriander powder, and a cup of water. Let this cook on a simmer for about 5 to 7 minutes, until it reduces a little.
- Add back the cauliflower, and potatoes: Place the potatoes, and cauliflower, along with a ¼ teaspoon of garam masala, and ½ teaspoon of salt to the pan, and mix it in with the curry sauce. Let all of this cook (covered with a lid) for about 15 minutes, or until the potatoes are fork tender. Once the potatoes and cauliflower are cooked tender, place everything out onto a large plate, or bowl, and sprinkle some cilantro leaves over top.
If you like aloo gobi then check out our other vegan-friendly Indian dish Dal Tadka
Inspiration from other blogs
From Cooking With Manali
I ain’t in on this one.
Oh come on, it’s got potatoes. What Irishman could resist that.