As the name suggests, Aloo Gobi has two main elements - Aloo meaning potatoes and the Gobi meaning cauliflower. This is a stir fry dish that is packed with the goodness of Indian spices and is one of the most popular dishes of Indian households. Even people outside India have been known to devour this dish with love.
Aloo Gobi Recipe
While the name means it includes both potatoes and cauliflower, that doesn't mean that there aren't variations. Much like any other family recipe, it may be slightly different from one region or household to the next.
You may find aloo gobi is a dry stir fry dish such as this one, while others may include a gravy base like more traditional curries. You can adjust to suit your preferences, but remember that the main thing is that you want soft potatoes and crunchy cauliflower, so don't overcook this dish.
Where did Aloo Gobi Originate?
The origins of aloo gobi are debated and often referred to as coming from Punjab's fertile land. You will, however, find this in many homes throughout India, Nepal, and Pakistan as a staple vegetable curry. While we may never know the exact origins of the dish, it is definitely traditional to India and a great addition to your menu.
What Goes with Aloo Gobi?
As with most Indian dishes, you will likely find this served with or over rice and with roti or this homemde naan. It can be used as a side dish with other curries, or if in a vegan or vegetarian home, as the main dish. Since it has potatoes and cauliflower as the base, it is a hardy meal in itself and very satisfying.
Below are a few more authentic Indian dishes that pair nicely with this potato and cauliflower curry.
- Chicken Kofta Korma (Indian Meatballs in Creamy Sauce)
- Indian Carrot Dessert - Gajar Ka Hawla
- Chicken Biryani
- Homemade Naan Bread
- Baked Kurkuri Bhindi Spicy Crispy Okra Recipe
Is Indian Potatoes and Cauliflower Vegan?
Yes. This recipe as made is completely vegan as are many common Indian dishes. Plant-based meals are a large part of the culture and are vibrant with flavors. You will also find dishes like this hardy enough to satisfy even the meat eater at your dinner table.
If you prefer a vegan or vegetarian meal like this, you might also appreciate this recipe for Aloo Tikki (Indian mashed potato patties) or the always comforting Indian Sambar lentil vegetable stew recipe.
Is This a Spicy Stir Fry?
Yes. Aloo gobi is traditionally made with dry red chili, red chii powder, and garam masala all of which add significant heat to the recipe.
If you prefer a less spicy dish, you can leave out or reduce the amount of the dry red chili or reduce the amount of chili powder added. These are what bring the most heat to the recipe.
While garam masala has some heat, it is more flavorful than spicy so would be best left at the same measurement in this dish.
What is in Garam Masala?
Each family will likely have its own unique recipe for making the garam masala spice blend, but they will typically include specific spices. Below is a pretty basic recipe for garam masala, but you can adjust measurements to suit your preferences.
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground cardamom
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
Garam masala has both a rich layer of flavors as well as subtle heat. You may be surprised to find cinnamon and nutmeg included in this recipe but is very common and a great addition that elevates the overall spice blend beautifully.
What Should I Cook This Recipe In?
This is easy to make in any deep-sided pot, pan, or skillet. I like using a wok when possible, but you can also use a cast-iron skillet or Dutch oven. You really just want a large enough pan to move things around in easily without the food splashing out over the sides.
- Olive oil
- Cumin seeds
- Dry red chili
- Turmeric powder
- Red chili powder
- Coriander powder
- Cumin powder
- Garam masala
Optional: Coriander leaves to garnish
The following items are great additions to your kitchen. While not all are necessary for this recipe, they do make the dish easier to prepare no matter what your cooking skills may be.
How to Make Aloo Gobi Indian Potatoes and Carrots
In a large wok or deep-sided skillet, heat the oil over medium-high heat.
Add the cumin seeds and dry red chiles and cook for 1 minute until aromatic and the seeds begin cracking and popping.
To the hot skillet, add the cubed potatoes and saute for 2 to 3 minutes.
Next, add the cauliflower florets and reduce the heat to low. Stir fry the mixture for 2 to 3 minutes until the cauliflower florets have caramelized and developed some browning.
Add the peas and tomatoes to the skillet and stir to combine. Cook for 1 minute.
Net, add in the turmeric, red chili powder, coriander powder, cumin powder, gram masala, and salt. Stir well and if the mixture is too dry, add a bit of water (¼ cup or less).
Cook for 1 minute stirring everything together to make sure the flavors are distributed well.
Serve immediately with dal and rice. Garnish with freshly chopped coriander leaves.
Tips for Reheating Aloo Gobi
If you have leftover aloo gobi, store it for up to 4 days in the refrigerator in an airtight container. You can then reheat in the skillet or wok over medium heat for 3 to 4 minutes or until piping hot. If you prefer, it can be microwaved on high for 1 minute, then stir, and continue heating in 30-second increments until piping hot.
Aloo Gobi Indian Potatoes & Cauliflower Recipe
- Deep Sided Skillet
- ¼ cup cilantro/coriander leaves chopped
- In a large wok or deep-sided skillet, heat the oil over medium-high heat.
- Add the cumin seeds and dry red chiles and cook for 1 minute until aromatic and the seeds begin cracking and popping.
- To the hot skillet, add the cubed potatoes and saute for 2 to 3 minutes.
- Next, add the cauliflower florets and reduce the heat to low. Stir fry the mixture for 2 to 3 minutes until the cauliflower florets have caramelized and developed some browning.
- Add the peas and tomatoes to the skillet and stir to combine. Cook for 1 minute.
- Net, add in the turmeric, red chili powder, coriander powder, cumin powder, gram masala, and salt. Stir well and if the mixture is too dry, add a bit of water (¼ cup or less).
- Cook for 1 minute stirring everything together to make sure the flavors are distributed well.
- Serve immediately with dal and rice. Garnish with freshly chopped coriander leaves.
- Aloo Gobhi is prepared on the spicy side. So feel free to add spices as per your taste.
- Many times, people fry the potatoes and cauliflower separately and then get to preparing the dish. Here, we have kept this step as part of a continued instruction. Hence make sure the florets are not too big in size. Otherwise, they wouldn’t cook properly.
- For an added flavor palette, sprinkle dried fenugreek leaves on top before serving.