Indian & South Asian · Lunch · Dinner
Aloo Gobi
आलू गोभी
Golden cauliflower florets and tender potato cubes tossed with turmeric, cumin, ginger and tomato in a light, dry North Indian curry. Fragrant, comforting and made with just a little oil.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 61% · Fat 27% · Protein 12%
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Ingredients
For 4 servings- 1 medium head (about 600 g florets)Cauliflower, cut into florets
- 2 medium350 gPotatoes, peeled and cut into 2 cm cubes
- 1 medium110 gOnion, finely chopped
- 1 large180 gTomato, chopped
- 1 tbsp6 gFresh ginger, grated
- 3 cloves9 gGarlic, minced
- 15 gGreen chilli, finely chopped (optional)
- 1 1/2 tbsp20 gVegetable oil
- 1 tspCumin seeds
- 1 tspGround turmeric
- 1 1/2 tspGround coriander
- 1/2 tspKashmiri chilli powder
- 1/2 tspGaram masala
- 1 tsp6 gSalt
- 1/4 cup60 gWater
- 1/4 cup8 gFresh coriander leaves, chopped
- 1 tbsp15 gLemon juice
Steps
- 1
Rinse the cauliflower florets and potato cubes, then drain well.
- 2
Heat the oil in a large wide non-stick pan or kadai over medium heat.
- 3
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- 4
Add the onion and cook for 5 minutes, stirring, until soft and lightly golden.
- 5
Stir in the ginger, garlic and green chilli (if using) and cook for 1 minute.
- 6
Add the turmeric, ground coriander and chilli powder and stir for 30 seconds.
- 7
Add the tomato and cook for 3 minutes until it softens into a thick paste.
- 8
Add the potatoes and salt, stir to coat, cover and cook for 5 minutes.
- 9
Add the cauliflower and the water, toss gently to coat in the spices.
- 10
Cover and cook on low heat for 12–15 minutes, stirring gently now and then, until the potatoes and cauliflower are tender but not mushy.
- 11
Uncover and cook for 2–3 minutes more over medium heat to dry off any liquid and lightly brown the vegetables.
- 12
Sprinkle over the garam masala and lemon juice and toss gently.
- 13
Garnish with the fresh coriander and serve hot.
Swaps, storage and make-ahead
Swaps
- Swap the potatoes for cubed sweet potato for a sweeter version, checking it a few minutes early as it cooks faster.
- For a lighter dish, replace one of the potatoes with extra cauliflower florets or diced carrots.
- Use a 200 g tin of chopped tomatoes instead of the fresh tomato if good fresh ones are hard to find.
- If you don't have Kashmiri chilli powder, use 1/4 tsp regular chilli powder mixed with 1/4 tsp paprika for colour with gentle heat.
Storage
Cool and refrigerate leftovers within 2 hours in an airtight container and eat within 3 to 4 days, reheating until steaming hot. Freezing isn't recommended, as the potatoes and cauliflower turn soft and watery when thawed.
Make ahead
Chop the onion, tomato and chilli and cut the cauliflower and potatoes up to a day ahead, keeping them covered in the fridge (store the potato cubes submerged in cold water and drain well before cooking). You can also cook the whole dish a day ahead and reheat gently, adding the fresh coriander just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (344 g) | Per 100 g | |
|---|---|---|
| Calories | 182 kcal | 53 kcal |
| Protein | 5.9 g | 1.7 g |
| Carbohydrates | 29.9 g | 8.7 g |
| of which sugars | 6.2 g | 1.8 g |
| Fiber | 6.8 g | 2 g |
| Fat | 6 g | 1.7 g |
| of which saturated | 0.7 g | 0.2 g |
| Sodium | 639 mg | 186 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
