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Wholesome Indian Spiced Potatoes & Cauliflower (Aloo Gobi) Recipe

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★★★★★

4.5 from 84 reviews

Aloo Gobi is a wholesome and flavorful Indian dish featuring tender, spiced potatoes and cauliflower cooked in aromatic spices and tomato sauce. This comforting vegetarian recipe uses a blend of traditional Indian spices, fresh aromatics, and a tomato base to create a vibrant, hearty meal that pairs beautifully with naan or basmati rice.

Ingredients

Scale

For the Vegetables

  • 4 medium waxy potatoes, cubed
  • 1 medium cauliflower, cut into florets

For the Aromatics

  • 2 tablespoons ghee or oil (for vegan option)
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated

For the Spices

  • 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)

For the Sauces

  • 1 cup passata (tomato purée) or canned tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup water (or broth for added flavor)

For Seasoning

  • Salt to taste
  • Black pepper to taste

Instructions

  1. Prepare Potatoes: Cube the waxy potatoes and boil them in water for 10-15 minutes until they are tender but still hold their shape.
  2. Steam Cauliflower: Add cauliflower florets to the pot with the potatoes, cover, and steam for about 10 minutes until crisp-tender.
  3. Sauté Onions: Heat ghee in a frying pan over medium heat. Add sliced onions and cook until golden brown, stirring occasionally to prevent burning.
  4. Add Aromatics & Spices: Stir in minced garlic, grated ginger, ground cumin, coriander, turmeric, amchoor, garam masala, and red chili flakes. Sauté for about 2 minutes until fragrant.
  5. Combine Vegetables with Spices: Gently fold in the boiled potatoes and steamed cauliflower to coat them evenly with the aromatic spice mixture.
  6. Add Tomato Base: Pour in passata and tomato paste, followed by water to adjust consistency. Cover and let simmer for 5 minutes to meld the flavors.
  7. Season & Garnish: Season with salt and black pepper to taste. Just before serving, sprinkle with freshly chopped coriander for a fresh finish.

Notes

  • Optional: Serve with warm naan or fluffy basmati rice for a complete meal.
  • Use waxy potatoes to prevent them from falling apart during boiling and steaming.
  • Adjust chili flakes to control the heat level based on preference.
  • For a vegan version, substitute ghee with vegetable oil.

Keywords: Aloo Gobi, Indian recipe, spiced potatoes, cauliflower, vegetarian, Indian curry, stovetop curry, healthy Indian food

Find it online: https://islawhite.com/wholesome-indian-spiced-potatoes-and-cauliflower-aloo-gobi-recipe/