Aloo Gobi

Aloo Gobi

5 from 17 votes
Tender, spiced potato chunks and cauliflower florets lathered in an onion and tomato masala. This popular vegetarian curry is the perfect side for any Indian buffet. A classic Indian dish made in one pot that is super simple and comforting.
Aloo_Gobi_Web_1

This curry is a popular vegetarian curry that is present on any Indian restaurant menu. Aloo gobi is a curry that is made with spiced potatoes and cauliflower, hence the name. Aloo meaning potatoes and gobi meaning cauliflower.

It is a very popular vegan dish and there are a lot of different ways that it can be made. The potatoes and cauliflowers are cooked with onions, tomatoes, and spices. Some recipes only use onions. Some only use tomatoes. I like to use both because it makes for a delicious masala that lathers the potatoes and cauliflower.

Personally, I love cauliflower. It is healthy, nutritious, and delicious. What’s not to love? I know some people aren’t a fan of vegetables, but this vegetable curry is here to change that. You will fall in love with this recipe and this recipe is perfect for everyone. It’s vegetarian, vegan, and gluten-free.

A common issue that arises with aloo gobi is that the cauliflower florets can become soggy. The cauliflower and potatoes need to be tender, but not soggy. When the cauliflower and potatoes become too soft and mush this ruins the taste and texture of the dish.

The main culprit of this problem is covering the pan. You do not want to cover the pan! I know some people think that this will help the potatoes and cauliflower cook faster. Whilst it does do that, the trapped water ends up causing the potatoes and cauliflower to become too soft and soggy. To avoid this don’t cover the pan and simply keep cooking until tender.

Aloo gobi is a super simple dish made of spiced potatoes and cauliflower that is packed with flavour and spices. This Indian classic curry recipe is perfect for when you are looking for a vegetarian twist on Indian curries.

The most common and basic vegan Indian curry that you will definitely be adding to the list of your favourite recipes. This recipe will surely become your go-to for those busy weekday dinner nights, even the kids will love it! Garnish with chopped coriander and serve with garlic naan or chapatti.

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Aloo Gobi

by Nabeela Kauser
Tender, spiced potato chunks and cauliflower florets lathered in an onion and tomato masala. This popular vegetarian curry is the perfect side for any Indian buffet. A classic Indian dish made in one pot that super simple and comforting. Ready in under an hour you will end up making this flavourful dish every night!
5 from 17 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinner, Main Course, Side Dish
Cuisine Indian
Servings 6
Calories 246 kcal

Ingredients

Instructions

  • Heat the oil in large pan on medium heat until hot
  • Add the cumin seeds and sauté for 1 minute until fragrant
  • Finely dice the onions and add the pan and cook for 3-4 minutes until golden brown and softened
  • Add the chopped tomatoes and cook for a further 5 minutes until tomatoes are soft
  • Add the chilli powder, garam masala, salt and turmeric powder then cook the spices for 3-4 minutes, adding the water to ensure that the spices do not burn
  • As the spices cook chop the cauliflower into small florets then add the cauliflower pieces and cook for 5-10 minutes
  • As the cauliflower cooks chop the potatoes into bite-sized chunks similar to the size of the cauliflower florets then add into the pan and cook for 15-20 minutes until cauliflower and potatoes are soft and cooked through
  • Serve immediately and enjoy with garlic or plain naan bread!

Video

Nutrition

Calories: 246kcalCarbohydrates: 24gProtein: 4gFat: 16gSaturated Fat: 2gSodium: 419mgPotassium: 736mgFiber: 4gSugar: 3gVitamin A: 455IUVitamin C: 51mgCalcium: 40mgIron: 2mg
Keyword Aloo, Cauliflower, Curry, Dinner, Vegan, Vegetarian
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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Nabeela

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Anil Kumar
Anil Kumar
9 months ago

Nice recipe ,thank u

degabriele Joseph
degabriele Joseph
6 months ago

5 stars
I love this dish….I do change it a little as I start to cook the potatoes 10 minutes before the cauliflower as potatoes take a little longer.

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