Aloo Gobi

Aloo Gobi is a beloved North Indian dry-style vegetable curry of potatoes and cauliflower gently cooked with turmeric, cumin, and ginger. Bright yellow and lightly spiced, it's a comforting vegan weeknight staple served with roti or dal-rice.

By YumYum Editorial · Indian

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves 4

Ingredients

• 2 medium potatoes, peeled and cut into 1-inch cubes
• 1 medium cauliflower, cut into small florets
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger, grated
• 2 cloves garlic, minced
• 2 medium tomatoes, chopped
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• to taste Salt to taste
• 2 tbsp chopped fresh cilantro
• 1 tsp lemon juice

Instructions

1. Soak cauliflower florets in warm salted water for 10 minutes, then drain well.
2. Heat oil in a wide, heavy-bottomed pan over medium heat and add cumin seeds; let them sizzle for 10 seconds.
3. Add chopped onion and cook until golden, about 5 minutes, then stir in ginger and garlic and cook 1 minute more.
4. Add tomatoes, turmeric, coriander powder, and chili powder; cook until tomatoes soften and oil separates, about 5 minutes.
5. Add potatoes and cauliflower, stir to coat in the masala, then add salt and 3 tbsp water.
6. Cover and cook on low-medium heat, stirring occasionally, until vegetables are fork-tender but not mushy, 15-18 minutes.
7. Uncover and cook 2-3 more minutes to let excess moisture evaporate for a dry finish.
8. Sprinkle garam masala, lemon juice, and cilantro; toss gently and serve hot.