Warming Aloo Gobi (Potato And Cauliflower Curry) Recipe
Loaded with hearty potatoes, cauliflower, and a plethora of warming spices, aloo gobi is the ideal dinner option for vegetarians and curry lovers alike. The classic Indian dish, which checks both vegetarian and vegan boxes, is guaranteed to warm you up on even the chilliest of days. Even on warm days, you can't go wrong with a dish as comforting as aloo gobi, and thanks to this recipe from developer Catherine Brookes, you can whip up a batch of the curry in less than an hour.
"I love the warming, spicy flavor in this tasty and nutritious dish," Brookes says. "It's packed with goodness and a great way to use up any leftover potatoes or cauliflower." As for the spices, you can count on the likes of garam masala, coriander, cumin, and chili powder to provide that warm flavor profile, along with turmeric to give the dish its recognizable yellow hue. Even if you don't follow a vegetarian or vegan diet, there's little doubt that this aloo gobi recipe won't find a permanent spot in your dinner repertoire.
Gather the ingredients for aloo gobi (potato and cauliflower curry)
As we've already covered, you'll need both potatoes and cauliflower for this recipe — the former should be peeled and diced into ¾-inch chunks, whereas the latter should be cut into florets. You'll also need some diced tomatoes, diced onion, garlic, ginger, and a number of spices: turmeric, garam masala, ground coriander, chili powder, and both ground cumin and cumin seeds. Finally, to round out the dish, you'll need a bit of vegetable oil, chopped cilantro, fresh lemon juice, and salt and pepper to taste.
Sauté some of the vegetables and seasonings
Place a large, high-sided pan on the stovetop over medium heat and add in the oil. Once hot, add in the cumin seeds, allowing them to cook for an initial 30 seconds. "Using whole cumin seeds along with the ground spices adds an extra depth of flavor to the dish," Brookes explains. Next up, add in the diced onion and sauté for about 5 minutes, allowing it to soften up. Follow that up with the crushed garlic and grated ginger, cooking these additions for just a minute while stirring constantly. Add the diced tomatoes next, cooking for 2 minutes, then add all of the spices, including the salt and pepper. Stir it all up and cook for another 2 minutes or so.
Add in the potatoes and cauliflower
It's time for the stars of the show — the potatoes and cauliflower — to make their grand appearance, so go ahead and add those to the mix. Allow everything to sauté for another 5 minutes, then cover the pan and turn the heat down to low. Allow the curry to simmer for 25 to 30 minutes, or until both the potato and cauliflower are fork tender. During this 30-minute period, be sure to remove the lid and stir everything up a few times to ensure that nothing burns.
Stir in the lemon juice, garnish with cilantro, and serve
Once the potatoes and cauliflower are tender, remove the pan from heat and stir in the lemon juice. As a final touch, garnish the curry with fresh chopped cilantro, then you're ready to dive into the aloo gobi, which Brookes describes as being "garlicky, spicy, earthy, and warm."
While this curry is a nourishing meal on its own, Brookes does provide some pairing options. "It makes for a delicious veggie side to serve along with other meat curries or it can also be enjoyed as a main with some rice or naan bread on the side," she says. If you don't finish all four servings in one sitting, our developer tells us that leftovers will keep well for up to four days in the refrigerator.
- 2 tablespoons vegetable oil
- ½ teaspoon cumin seeds
- 1 large white onion, diced
- 5 cloves garlic, crushed
- 1-inch knob ginger, grated
- 2 medium tomatoes, diced
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- salt and pepper, to taste
- 2 medium potatoes, peeled and diced into ¾-inch chunks
- 1 small head cauliflower, cut into small florets
- juice of ½ lemon
- 2 tablespoons chopped cilantro
- Heat the oil in a large high-sided frying pan on a medium setting. Add the cumin seeds and cook for 30 seconds.
- Add the onion and sauté until softened, about 5 minutes. Then, add the garlic and ginger and cook for another minute, stirring constantly.
- Add the diced tomatoes and stir well, cooking for another 2 minutes.
- Add the remaining spices and some salt and pepper to taste. Stir and sauté for another 2 minutes.
- Add the potatoes and cauliflower. Stir to coat in the onion spice mixture. Sauté for another 5 minutes, stirring frequently.
- Reduce the heat to low and cover the pan. Leave to simmer for 25 to 30 minutes, until the cauliflower and potato are fork tender. Remove the lid and stir every now and then during cooking to prevent burning.
- Remove the pan from the heat and stir through the lemon juice and chopped cilantro.
- Serve right away.
| Calories per Serving | 207 |
| Total Fat | 7.8 g |
| Saturated Fat | 0.7 g |
| Trans Fat | 0.1 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 32.4 g |
| Dietary Fiber | 6.1 g |
| Total Sugars | 5.8 g |
| Sodium | 697.8 mg |
| Protein | 5.2 g |
