Aloo Gobi

Potato & cauliflower tossed in savory aromatics & spices.

2-4 servings
45 minutes
Cook Well Official

Ingredients

2 parts cauliflower

  • Cauliflower, cut into florets
    1 head

1 part potato

  • Potatoes, cubed
    2-4

1/4 part aromatics

  • Onions
    1/2
  • Garlic, minced
    a spoonful
  • Fresh ginger, minced
    a spoonful
  • Green chilies, minced
    a spoonful

1/4 part tomato

  • Tomatoes, diced or pureed
    1-2

1/8 part spices

  • Cumin
    a sprinkle
  • Turmeric powder
    a sprinkle
  • Paprika
    a sprinkle
  • Garam Masala
    a sprinkle

Other

  • Cooking oil
    as needed
  • Salt
    as needed
  • Water
    as needed
  • Cilantro
    for garnish

Method

Step 1: Toast the aromatics & spices

In a large pot, add some cooking oil over medium heat and all aromatics until softened and fragrant. Add in all ground spices and a pinch of salt, and for 1 minute longer.

Step 2: Cook down the tomato

Add the tomato and cook until softened. If the mixture is dry and the spices or aromatics are at risk of burning, with a splash of water.

Step 3: Coat the vegetables

Once the tomatoes have broken down, add in the cauliflower and potatoes. Add a generous sprinkle of salt to season. Toss until everything is well coated in the spice/sauce mixture.

Add in a heavy splash of water — just enough to create to cook the mixture.

Step 4: Steam

Cover and let the vegetables until softened. This might take 10-20 minutes, but it depends on the batch size and pan setup.

Check and mix frequently - at least every 5 minutes. Once they have reached your desired doneness — remove the cover and turn up the heat to evaporate any excess moisture.

Step 5: Finish

Cut the heat and toss with chopped cilantro. Taste and adjust with more salt or spices, if needed.

Nutritional Information

entire recipe
Calories636
122g
10g
26g

Show macros split into…

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Recommended: 3 servings

FAQ

Do I have to use these exact aromatics and spices?

You can omit the chilis if you are sensitive to heat, and onion if you’re in a rush. Garlic + ginger provide the familiar Indian base.

For the spices, try to at least use garam masala, which often includes the other spices. Turmeric stains the dish the classic yellow , but can be omited.

You’ll find versions with way more spices too. Try mustard seeds, aesefotida (hing), and more whole cumin seeds bloomed in the oil.