Aloo Gobi with potatoes, cauliflower, turmeric, tomatoes and coriander
Indian Recipe

Aloo Gobi

For Aloo Gobi, potatoes and cauliflower are cut in a similar size and roasted with spices or gently stewed. The pieces should be cooked, but keep shape and some bite.

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Total time 45 min
Calories 390 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Aloo Gobi with potatoes, cauliflower and spices

Aloo Gobi looks simple, but needs good heat and order. Potatoes take longer than cauliflower. If both are cooked softly too soon together, the dish loses its typical dry, spicy texture.

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Recipe

Aloo Gobi

Aloo Gobi is a dry Indian potato-flower cabbage dish with turmeric, cumin, ginger, tomatoes and Garam Masala. It should not become muddy.

Ingredients

4 servings

Method

  1. 1

    Cut vegetables

    Cut potatoes and cauliflower into similar large pieces. Dip cauliflower dry so that it cooks better.

  2. 2

    Roast spices

    Heat oil, fry cumin seeds briefly. Add onion, garlic and ginger and fry translucent.

  3. 3

    Start potatoes

    Add potatoes, turmeric, coriander and salt. Fry for 8 minutes and turn occasionally.

  4. 4

    Cook cauliflower

    Add cauliflower and tomatoes, cover and cook for 12 to 15 minutes until everything is soft but not muddy.

  5. 5

    Flavouring

    Add Garam Masala, lemon juice and coriander. leave to steam dry openly.

Kitchen know-how

Tips for Aloo Gobi

Dry instead of soupy

Aloo Gobi is not a liquid curry. leave to steam dry openly when too much moisture is generated.

Observe cooking times

Potatoes take longer than cauliflower, so start with the potatoes first.

Lemon at the end

Some lemon juice lifts spices and vegetables without making the dish harder.

Variations

How to adapt this recipe

Put in a handful of peas at the end. They only need a few minutes.

Aloo Gobi also fits Dal, Raita, Reis or Naan as a side dish.

Nutrition per serving

390kcal
54.0 gCarbohydrates
11.0 gProtein
14.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Aloo Gobi

Too much liquid or too long cooking makes cauliflower soft. leave to steam dry openly and observe cooking times.

No, Aloo Gobi is rather dry and spicy. It's not a liquid curry.

Yes, it can be warmed up carefully when heated, so that the cauliflower does not decay.

Dal, Raita, rice, Naan or Chapati fit very well.

Keep cooking

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