Aloo Gobi

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients before you start: cut the cauliflower into small, even florets so it cooks quickly, cube the potatoes to about 1.5 cm, slice the onion, and finely grate the ginger and chop the garlic. Keeping the vegetables similar in size helps them finish at the same time.

   350 g cauliflower, cut into small florets250 g potatoes, peeled and cut into 1.5 cm cubes120 g onion, finely sliced15 g ginger, finely grated10 g garlic, finely chopped1 small (optional) green chili, finely sliced
2. 2

   Heat a wide frying pan or kadai over medium heat. Add the oil, then the cumin seeds. Let them sizzle for 20-30 seconds until fragrant; this blooms their flavor, but do not let them burn.

   25 ml neutral oil1 tsp cumin seeds
3. 3

   Add the sliced onion and cook for 3-4 minutes, stirring often, until softened and lightly golden at the edges. Stir in the ginger, garlic, and green chili, and cook for 30 seconds more until aromatic.

   120 g onion, finely sliced15 g ginger, finely grated10 g garlic, finely chopped1 small (optional) green chili, finely sliced
4. 4

   Lower the heat slightly and add the turmeric, ground coriander, salt, and black pepper. Stir for 10-15 seconds just to toast the spices in the oil; adding them briefly prevents raw flavor while avoiding scorching.

   1 tsp ground turmeric2 tsp ground coriander1 tsp salt1/4 tsp black pepper
5. 5

   Add the potatoes and stir well to coat them in the onion-spice mixture. Cook for 2 minutes, stirring occasionally, so the surfaces begin to absorb flavor.

   250 g potatoes, peeled and cut into 1.5 cm cubes
6. 6

   Add the cauliflower and toss thoroughly. Pour in the water, cover the pan, and cook over medium-low heat for 10-12 minutes, stirring once or twice, until the potatoes are tender and the cauliflower is just cooked. If the pan looks dry before the vegetables are tender, add 1-2 tablespoons more water.

   350 g cauliflower, cut into small florets60 ml water
7. 7

   Remove the lid and cook for 2-3 minutes more, stirring gently, to evaporate excess moisture and lightly caramelize the edges. The dish is ready when the potatoes can be pierced easily with a knife and the cauliflower is tender but not mushy.

8. 8

   Turn off the heat and fold in the cilantro and lemon juice. Rest for 2 minutes before serving so the flavors settle and the vegetables firm up slightly.

   10 g fresh cilantro, chopped2 tsp lemon juice

Origin & History

Aloo Gobi is a classic North Indian dry sabzi made with potatoes and cauliflower, seasoned with everyday household spices. It is especially popular in Punjabi home cooking and appears in many regional variations across India, sometimes with tomatoes, peas, or garam masala. Its simplicity, affordability, and compatibility with roti or rice have made it a staple comfort dish.