Aloo Gobi (No Onion No Garlic) / Cauliflower and Potato Curry
Aloo Gobi is a well-known Indian dish where cauliflower and potatoes are cooked in tomato masala. It is a vegetarian (and vegan) dish packed with flavors!
Equipment
- Frying Pan
Ingredients
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1- inch ginger peeled and grated
- ½ teaspoon green chili paste or to taste
- 1 large tomato finely chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 400 g cauliflower cut into florets
- 300 g potatoes (2 medium potatoes)
- Salt to taste
- ½ teaspoon garam masala
- 2 tablespoon finely chopped coriander leaves
- Lemon juice to taste
Instructions
- Heat oil in a pan and add cumin seeds. Allow cumin seeds to sizzle, and then add chili and ginger. Saute for a few seconds.
- Add chopped tomatoes and mix well. Cook for a minute and then add turmeric powder, chili powder, and coriander powder.
- Mix everything well, and continue cooking until tomatoes are soft and oil separates from the sides, about 3-4 minutes.
- Add cauliflower, potatoes, and salt to taste. Mix well and stir-fry for 3-4 minutes.
- Turn the heat on low-medium, cover the lid, and continue cooking the vegetables for 10-15 minutes. Stir the vegetables 2-3 times in between. The cooking time may vary, so keep an eye on vegetables.
- Cook the vegetables until they are cooked, and the moisture is absorbed.
- Note: Sometimes, cauliflower releases lots of water. So if the vegetables are cooked but still see the moisture, turn the heat on medium-high and remove the lid. Cook until all the moisture is evaporated. The vegetables should be well cooked but not soggy.
- Once the vegetables are cooked, and all the moisture is absorbed, add garam masala, coriander leaves, and lemon juice.
- Mix well, turn off the heat and transfer Aloo Gobi to a serving bowl.
Serving Suggestions
- Our favorite way is to have this Cauliflower Masala with plain Roti or Tandoori Roti.
- This curry also goes well with Naan, Paratha, or Kulcha.
- Serve this vegetable dish as a side dish with your Roti and Dal menu.
Notes
- Vegetables: Cut cauliflower in medium to small florets and potatoes in small cubes for faster and even cooking.
- Spices: Add spices according to your taste preferences.
- Potatoes: I have used quick-cooking potatoes, but if you use potatoes that take longer to cook, add them first to the tomato mixture. Cook for a few minutes and then add cauliflower florets.
- Cooking: Sometimes cauliflower releases lots of water upon cooking. So if vegetables are cooked, but you still see the water, remove the lid and cook the vegetables on medium-high heat. And cook until all the moisture is evaporated.
- Variations: If you like, you can add amchur powder or chaat masala for tanginess. And if you add one of these, either skip adding lemon juice or add only a little. You can also add Kasoori Methi (dried fenugreek leaves) at the end for more flavors.
Nutrition (Approximate Values)
Calories : 166kcalCarbohydrates : 27gProtein : 5gFat : 6gSaturated Fat : 1gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 1gSodium : 60mgPotassium : 916mgFiber : 6gSugar : 4gVitamin A : 380IUVitamin C : 87mgCalcium : 57mgIron : 2mg
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