Aloo Gobi (Potato and Cauliflower Curry)
A classic North Indian vegetarian dish featuring tender potatoes and cauliflower florets simmered in a flavorful blend of spices, tomato, and onion. This dry curry is aromatic and perfect as a side or main dish.
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Ingredients
- 400 gramspotatoes
peeled and cut into 1-inch cubes
- 1 mediumcauliflower
cut into small florets
- 3 tablespoonsvegetable oil
- 1 teaspooncumin seeds
- 1 mediumonion
finely chopped
- 1 tablespoonginger garlic paste
- 1 mediumtomato
finely chopped
- 0 ½ teaspoonturmeric powder
- 1 teaspoonground coriander
- 1 teaspoongaram masala
- 0 ½ teaspoonred chili powder
adjust to taste
- 1 ½ teaspoonssalt
- 100 milliliterswater
- 2 tablespoonsfresh cilantro (coriander leaves)
chopped, for garnish
- 1 optionalgreen chili
finely chopped, optional for extra heat
Instructions
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onion and sauté until golden brown, about 7-8 minutes, stirring occasionally.
Stir in the ginger garlic paste and cook for 2 minutes until the raw smell disappears.
Add the chopped tomato and cook until it softens and the oil starts to separate from the masala, about 5-6 minutes.
Mix in the turmeric powder, ground coriander, garam masala, red chili powder, and salt. Stir well to combine the spices.
Add the cubed potatoes and cauliflower florets to the pan. Mix well so the vegetables are coated with the spice mixture.
Pour in the water, cover the pan with a lid, and cook on medium-low heat for about 20 minutes, stirring occasionally, until the potatoes and cauliflower are tender but not mushy.
Remove the lid and cook for an additional 5 minutes to evaporate excess moisture if the curry is too wet. Adjust salt and spice to taste.
Garnish with chopped fresh cilantro and finely chopped green chili if using. Serve hot.
