Aloo Gobi Recipe – Indian Veg Special
Aloo Gobi is a classic North Indian vegetarian dish made with tender potatoes and cauliflower florets cooked in a fragrant blend of cumin, turmeric, coriander, and garam masala. Mildly spiced and full of comforting flavors, this dry curry is perfect as a side dish for roti, naan, or steamed rice. Loved in Indian homes, it’s easy to prepare and makes a hearty, wholesome addition to any meal.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Aloo Gobi Ingredients:
- 2 cups cauliflower florets
- 2 medium potatoes, peeled and diced
- 2 tbsp oil
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh coriander for garnish
Aloo Gobi Instructions:
Heat oil in a pan over medium heat.
Add cumin seeds and let them sizzle.
Add chopped onion and sauté until golden.
Add garlic and ginger, cooking until fragrant.
Stir in tomatoes and cook until soft.
Add turmeric, coriander, red chili powder, and salt.
Add diced potatoes and cauliflower florets.
Mix well to coat vegetables with spices.
Cover and cook on low heat until vegetables are tender.
Sprinkle garam masala and stir gently.
Garnish with fresh coriander.
Serve hot with roti, naan, or steamed rice.
Recipe Notes :
Avoid overcooking cauliflower to maintain a slight crunch.
Adjust chili according to preferred spice level for a mild or hot version.
Optional add green peas for extra color, sweetness, and texture.
Garnish with fresh coriander for a fragrant finish.
Serve immediately for best flavor, or reheat gently before serving.
