Go Back Email Link
+ servings
Tan platter with potato curry stir fry sitting on table by fork
Print

Aloo Gobi Indian Potatoes & Cauliflower Recipe

A delicious vegan stir fry with rich Indian spices throughout, Aloo Gobi is a perfect weeknight meal or side dish for any favorite curry.
Course Main Course
Cuisine Indian
Keyword Aloo Gobi, Cauliflower, Curry, Potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 87kcal
Author Katie Hale

Equipment

  • Deep Sided Skillet

Ingredients

  • 2 tbsp Olive oil
  • 1 tsp Cumin seeds
  • 1 to 2 dry red chili
  • 1 cup cubed potatoes
  • 1 cup cauliflower florets
  • ¼ cup green peas
  • 1 cup chopped tomatoes
  • 1 tsp Turmeric powder
  • 1 tbsp red chili powder
  • 1 tbsp coriander powder
  • ½ tbsp cumin powder
  • ½ tbsp garam masala
  • 2 tbsp salt more or less to taste

For Garnish

  • ¼ cup cilantro/coriander leaves chopped

Instructions

  • 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.
    Potatoes in hot oil with red chile
  • 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.
    Tomatoes and green peas on top of cauliflower in skillet
  • 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.
    Image from above tan oval platter with stir fry vegetables

Notes

  • 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.

Nutrition

Calories: 87kcal | Carbohydrates: 11.9g | Protein: 2.4g | Fat: 4.2g | Saturated Fat: 0.6g | Sodium: 3522mg | Fiber: 3.4g | Sugar: 2.9g