International Cuisine > Indian Cuisine > Vegetarian Dishes (Indian) > Aloo Gobi Recipe

Aloo Gobi: A Classic Indian Vegetarian Delight

Aloo Gobi is a popular North Indian dish made with potatoes (aloo) and cauliflower (gobi) cooked with onions, tomatoes, and spices. This recipe provides a step-by-step guide to creating this flavorful and satisfying vegetarian meal.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 1 medium head, cut into bite-sized pieces Cauliflower florets
  • 2 medium, peeled and cubed Potatoes
  • 1 large, finely chopped Onion
  • 2 medium, finely chopped Tomato
  • 1 tablespoon Ginger-Garlic paste
  • 1 teaspoon Turmeric powder
  • 1 teaspoon (adjust to taste) Red chili powder
  • 2 teaspoons Coriander powder
  • 1/2 teaspoon Garam masala
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Mustard seeds
  • 8-10 Curry leaves
  • 2 tablespoons Oil
  • 2 tablespoons, chopped, for garnish Fresh cilantro
  • to taste Salt

Preparing the Ingredients

Begin by washing the cauliflower and potatoes thoroughly. Cut the cauliflower into bite-sized florets and peel and cube the potatoes. Finely chop the onion and tomatoes. Prepare the ginger-garlic paste. Keep all the spices measured and ready to use.

Tempering the Spices

Heat oil in a large pan or wok over medium heat. Add cumin seeds and mustard seeds. Allow them to splutter. Then add curry leaves and saute for a few seconds. Add the chopped onion and saute until golden brown.

Adding the Aromatics

Add the ginger-garlic paste and saute for another minute until the raw smell disappears. Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.

Adding the Spices and Vegetables

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute. Add the cauliflower and potatoes. Mix well to coat the vegetables with the spice mixture. Add about 1/4 cup of water to prevent sticking.

Cooking the Aloo Gobi

Cover the pan and cook on low heat for about 20-25 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking. If the mixture becomes too dry, add a little more water, a tablespoon at a time.

Finishing Touches

Once the vegetables are cooked, add garam masala and mix well. Garnish with fresh cilantro. Serve hot with roti, paratha, or rice.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 80-100 kcal
Protein: 2-3g
Fat: 4-6g
Carbohydrates: 8-10g
Fiber: 2-3g
Note: These values are estimates and can vary based on specific ingredients and cooking methods.

Other Important Considerations for Nutrition

This Aloo Gobi recipe provides a good source of Vitamin C and dietary fiber. Using less oil can help reduce the fat content. Consider adding other vegetables like peas or bell peppers for added nutrients. Be mindful of salt content, especially for those with high blood pressure.

← Aloo Gobi Aloo Paratha: A Classic Indian Stuffed Flatbread →

FAQ

  • Can I use frozen cauliflower and potatoes?

    Yes, you can use frozen cauliflower and potatoes. Make sure to thaw them partially before adding them to the pan to ensure they cook evenly.
  • How can I make Aloo Gobi without tomatoes?

    You can skip the tomatoes or substitute them with a tablespoon of tomato paste or a squeeze of lemon juice for added tanginess.
  • Can I add other vegetables to this dish?

    Absolutely! You can add other vegetables like peas, carrots, or bell peppers to make it more nutritious and flavorful.