Name: Wholesome Indian Spiced Potatoes & Cauliflower (Aloo Gobi) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 4 medium waxy potatoes, cubed; 1 medium cauliflower, cut into florets; 2 tablespoons ghee or oil (for vegan option); 1 medium yellow onion, sliced; 4 cloves garlic, minced; 1 tablespoon ginger, grated; 1 teaspoon ground cumin (or cumin seeds); 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1 tablespoon amchoor (dried mango powder) or lemon juice as substitute; 1 teaspoon garam masala; 1/2 teaspoon red chili flakes (adjust to taste); 1 cup passata (tomato purée) or canned tomatoes; 2 tablespoons tomato paste; 1/2 cup water (or broth for added flavor); Salt to taste; Black pepper to taste

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Introduction

Aloo Gobi is a classic Indian dish that beautifully combines spiced potatoes and cauliflower. This wholesome, flavorful recipe offers a comforting vegetarian meal that’s easy to prepare and perfect for any day.

The image shows a bowl filled with cooked cauliflower and baby potatoes mixed together. The cauliflower pieces are golden brown with a slightly crispy texture from spices. The baby potatoes are soft, cut in halves, and have a yellowish color with some light browning on the edges. Small green herb leaves are scattered on top as garnish. The bowl is white, and the dish looks warm and appetizing. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium potatoes (waxy variety preferred)
1 medium cauliflower
2 tablespoons ghee or oil (for vegan option)
1 medium onion, sliced (yellow preferred)
4 cloves garlic, minced
1 tablespoon ginger, grated
1 teaspoon ground cumin (substitute with cumin seeds if desired)
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 tablespoon amchoor (dried mango powder; can substitute with lemon juice)
1 teaspoon garam masala
1/2 teaspoon red chili flakes (adjust to taste)
1 cup passata (tomato purée) or canned tomatoes
2 tablespoons tomato paste
1/2 cup water (use broth for added flavor)
Salt, to taste
Black pepper, to taste

Instructions

Step 1: Cube the potatoes and boil them in water for 10-15 minutes until they are tender but not falling apart.
Step 2: Add cauliflower florets to the pot with potatoes, cover, and steam for about 10 minutes until crisp-tender.
Step 3: Heat ghee or oil in a frying pan over medium heat. Add sliced onions and sauté until golden brown, stirring occasionally to prevent burning.
Step 4: Stir in minced garlic, grated ginger, ground cumin, ground coriander, turmeric, amchoor, garam masala, and red chili flakes. Cook for about 2 minutes until fragrant.
Step 5: Gently fold in the boiled potatoes and steamed cauliflower, coating them evenly with the spice mixture.
Step 6: Pour in passata, tomato paste, and water. Cover and simmer for 5 minutes to allow flavors to meld.
Step 7: Season with salt and black pepper to taste. Sprinkle chopped coriander on top just before serving, if desired.

Tips & Variations

Use broth instead of water for a richer flavor.
For a vegan version, replace ghee with vegetable oil.
Adjust red chili flakes to control spice level.
Serve with warm naan or fluffy basmati rice for a complete meal.
Fresh coriander garnish adds a lovely fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish also freezes well for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

The dish shows a mix of cooked cauliflower florets and small potato pieces, both coated in a golden-brown spice mix giving them a warm, slightly crispy texture. The cauliflower pieces are medium-sized with a rough surface, while the potato pieces are soft, somewhat translucent, and cut into chunks. Scattered fresh green herb leaves, likely cilantro, add a bright contrast on top. The mixture fills a dark pan, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Yes, frozen cauliflower can be used. Thaw it before adding to maintain the right texture and avoid excess moisture.

Is this dish spicy?

The spice level can be adjusted. Red chili flakes add heat, but you can reduce or omit them for a milder flavor. The spices mostly provide aroma and warmth rather than intense heat.