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★ Why You'll Love this Recipe ★
Aloo Gobi is a traditional North Indian dish made with potatoes (aloo) and cauliflower (gobi). It’s usually cooked with warm and flavorful spices giving it a golden color.
A Taste of Authentic Indian Food
I grew up surrounded by incredible Indian cuisine, living near Washington, D.C., we had access to amazing restaurants like The Bombay Palace, where we’d order family style so everyone could enjoy a little of everything.
Aloo Gobi: A Comfort Dish
Out of so many mouth-watering favorites, Aloo Gobi always stood out to me alongside butter chicken, samosas, papadums, and naan. This potato and cauliflower dish is flavorful, comforting, and brings back nostalgic memories of those meals.
Cooking for a Guest
Recently, I decided to make Aloo Gobi for a Pakistani dinner guest who was missing home-cooked food. Adapting a recipe from Manjula and a few spice substitutions, I was thrilled when it turned out just like the version I remembered from my childhood. My guest loved it and even took some leftovers home.
Leftovers with a Twist
Before leaving, he shared a tip: turn leftover Aloo Gobi into crispy breakfast cakes by mixing in an egg, shaping into patties, and frying them in butter. I tried it the next morning, and they were pure heaven. So go ahead—make a big batch and enjoy it twice in two delicious ways!
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make these Indian spiced potatoes and cauliflower.
- Potatoes. Russet work best.
- Cauliflower. Fresh is best or frozen and thawed will work.
- Ginger. Ground, freshly grated or paste works.
- Cayenne pepper
- Turmeric
- Coriander. Ground.
- Cumin.
- Salt
- Canola oil. Or vegetable oil.
- Green chili. I used a jalapeño.
- Bay leaves
- Mango power. Lemon juice works as a substitute.
- Fresh cilantro
★ Tips & FAQs ★
It doesn’t have to be! The heat level depends on how much chili you add. You can make it mild by leaving out the green chili or cayenne pepper, or make it spicier if you like a kick.
Yes. Aloo Gobi keeps well in the fridge for up to 3 days. Store it in an airtight container and reheat gently on the stove or in the microwave before serving.
Aloo Gobi is delicious alongside Indian breads like naan, roti, or paratha. It also pairs well with any main course like butter chicken or Indian curry for a complete Indian-style meal.
★ More Indian Recipes ★
Aloo Gobi (Indian Potatoes and Cauliflower)
Ingredients
- 8 large potatoes thinly chunked
- 2 cups sliced cauliflower
- 3 tablespoon freshly ground ginger I used frozen ginger cubes
- ½ teaspoon cayenne pepper
- ½ teaspoon turmeric
- 3 teaspoon coriander
- ½ teaspoon cumin
- 1 ½ teaspoon salt
- ¼ cup water
- 3 tablespoon canola oil
- ½ green chili diced (I used a jalepeño)
- 2 bay leaves
- 1 teaspoon mango power I used lemon juiced
- ½ cup fresh cilantro I used cilantro paste
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Instructions
- In a small bowl, stir together grated ginger, cayenne pepper, turmeric, coriander, cumin and salt and water to form paste.
- Then in a large pot (I used a dutch oven), heat oil over medium-low. Add green chillies and bay leaves then the ginger paste. Then add cauliflower and potatoes and toss to coat in oil and herbs.
- Cover and cook for 5 minutes then remove lid and stir. Cover again and cook for another 12-15 minutes or until potatoes are softened. Add oil if needed to keep potatoes from sticking to pan.
- Right before serving, fold in cilantro and mango powder.
Amit Srivastava says
You made crave for aloo gobhi. I couldn't eat it for months. I wish I could cook like you. I very poor in assessing ratio of spices. I have to cook of my own.