Authentic Indian Aloo Gobi Recipe

Ingredients

2 medium-sized potatoes, peeled and cubed
1 medium-sized cauliflower, cut into florets
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 green chili, finely chopped
1 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon red chili powder
1 teaspoon garam masala
Salt, to taste
2 tablespoons fresh coriander, chopped

Steps and instructions

Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and let them crackle for a few seconds.
Add the finely chopped onions and sauté until they become translucent.
Add the minced garlic, grated ginger, and chopped green chili to the pan. Cook for a minute until the raw smell goes away.
Add the ground turmeric, ground coriander, ground cumin, and red chili powder. Stir well to mix the spices.
Add the cubed potatoes and cauliflower florets to the pan. Stir well to coat them with the spice mixture.
Season with salt and cover the pan. Let it cook on low heat for about 20-25 minutes, or until the vegetables are cooked through. Stir occasionally to prevent sticking.
Once the vegetables are cooked, add the garam masala and mix well.
Garnish with chopped fresh coriander before serving.

Tools for making

Large Pan - A pan large enough to hold all the ingredients and allow for stirring.
Knife - A sharp knife for peeling and cutting the vegetables.
Cutting Board - A sturdy cutting board to safely chop the vegetables.
Grater - A grater to grate the fresh ginger.
Measuring Spoons - Measuring spoons for accurate measurement of spices.
Spatula - A spatula for stirring and flipping the vegetables.
Cover or Lid - A cover or lid to cover the pan while the vegetables cook.

Recipe variations

Add peas to the Aloo Gobi for extra color and flavor.
Include diced tomatoes for a tangy twist.
Add a handful of cashews or almonds for a crunchy texture.
Incorporate other vegetables such as carrots, bell peppers, or green beans.
For a creamy variation, add a splash of coconut milk or yogurt.
Make it spicier by adding more chili powder or fresh chili peppers.
Add a squeeze of lemon juice for a citrusy kick.
To make it vegan, substitute vegetable oil for ghee or butter.
Experiment with different spices like fenugreek leaves, cinnamon, or cardamom.
For a protein-rich version, add cooked chickpeas or tofu.

Recipe overview

Aloo Gobi is a classic Indian dish made from potatoes (aloo) and cauliflower (gobi). This recipe combines these two main ingredients with a host of spices such as cumin, turmeric, coriander, and garam masala to create a flavorful and aromatic dish. The process involves sautéing the vegetables with the spices and letting them cook until they are soft and well-combined. This dish is fairly simple to make and can be served with rice or flatbreads like roti or naan. It's a comforting, vegetarian meal that's packed with flavors and sure to please everyone at your table. Give this delicious and healthy recipe a try!

Common questions

Can I use frozen cauliflower instead of fresh?
Yes, you can use frozen cauliflower in this recipe. However, make sure to thaw it before cooking and adjust the cooking time accordingly.
Can I substitute the vegetable oil with another type of oil?
Yes, you can use other types of cooking oils like canola oil or sunflower oil as a substitute for vegetable oil.
Can I adjust the spice levels of the dish?
Yes, you can adjust the spice levels to your taste. Increase or decrease the amount of green chili and red chili powder according to your preference.
Can I add other vegetables to the dish?
Aloo Gobi traditionally includes only potatoes and cauliflower, but you can certainly add other vegetables like peas, carrots, or bell peppers if you like.
Can I make this dish in advance?
Yes, you can make Aloo Gobi in advance. Store it in an airtight container in the refrigerator for up to 2 days. Reheat it on the stovetop or in the microwave before serving.
Can I freeze the leftovers?
Yes, you can freeze the leftovers of Aloo Gobi. Place them in a freezer-safe container or ziplock bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving dishes and utensils

Large pan - A large pan with a lid to cook the vegetables.
Vegetable peeler - To peel the potatoes before cubing them.
Knife - To cut the cauliflower into florets and chop the onion.
Grater - To grate fresh ginger for added flavor.
Cutting board - To chop the vegetables and prepare the ingredients.
Spatula - To stir and mix the ingredients while cooking.
Measuring spoons - To accurately measure the spices and seasonings.
Chopping board - To chop fresh coriander for garnishing.
Plates and bowls - For serving the prepared Aloo Gobi.

Origin stories

Aloo Gobi, a comforting and hearty dish, holds a cherished place in the heart of Indian cuisine. Its simple yet flavorful ingredients paint a vivid picture of the culinary diversity found across the Indian subcontinent. The dish is particularly popular in the northern regions of India, and its simplicity is a reflection of the agrarian lifestyle prevalent in these areas. Interestingly, Aloo Gobi has transcended its country of origin and has found recognition globally. It even had a special mention in the British film "Bend It Like Beckham", where the protagonist's mother insists on her learning to make the perfect Aloo Gobi before stepping into the world of football, a nod to the significance of the dish in Indian households.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.