Aloo Gobi Recipe
Aloo Gobi is a popular Indian curry with cauliflower and potato. Learn how to make it at home with this easy, authentic recipe.
Servings: 4
Ingredients
- 4 tbsp salted butter
- 2 ½ cups diced yellow onion 1 large
- 2 ½ tsp kosher salt divided use
- 1 tbsp finely grated ginger packed
- 1 tbsp minced garlic
- 2 red or green chillies finely chopped
- 1 ½ tsp ground cumin or 2 tsp cumin seeds
- 2 tsp garam masala
- 1 tsp turmeric
- ¼ tsp cayenne or kashmiri chili powder
- ½ cup diced tomato
- 1 lb cauliflower florets about 4 cups
- 1 lb potato cut in ½”-1” chunks about 3 cups
- 1 tbsp finely chopped fresh cilantro
Instructions
- Melt butter in a large dutch oven over medium heat. Add onion and 1 tsp of the salt. Cook until onions are soft and golden, about 10 minutes. Add ginger, garlic and chillies. Saute until they soften, 1-2 minutes. Add the spices and cook until fragrant, a minute more.
- Stir in the tomato, cauliflower and potato. Season with 1 ½ tsp more salt and add 2 cups of water. Stir again, cover and bring to a boil on high heat, then reduce heat slightly and simmer for 10 minutes, stirring occasionally. Uncover and continue cooking until vegetables are soft and sauce has reduced, 5-7 minutes more.
Video
Notes
- Coarsely mash some of the potatoes in the pot with a wooden spoon to thicken the sauce more, if you like.
- As written, this is a medium-hot spice level. Use one fresh chilli and omit the cayenne if you like a mild-medium dish (you can always add more cayenne at the end).
- I like this ratio of a bit more cauliflower than potato to keep the dish on the lighter side (because I like to double down on carbs with a pile of soft, homemade butter naan). Flip the ratio to 4 cups cubed potato and 3 cups cauliflower if you prefer it heartier (you don’t have to change anything else).
- For a little tang, add some amchur (dry mango powder) along with the spices or a splash of lime juice/ lemon juice at the end.
- I prefer yellow or red potatoes because they hold their shape.
- Add a handful of frozen green peas at the end to boost the veggie content with a pop of green.
Nutrition
Calories: 1128kcal | Carbohydrates: 159g | Protein: 26g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 120mg | Sodium: 6676mg | Potassium: 4243mg | Fiber: 32g | Sugar: 36g | Vitamin A: 1842IU | Vitamin C: 364mg | Calcium: 349mg | Iron: 10mg