Easy Aloo Gobi (Indian Potato and Cauliflower Curry)
A classic North Indian dry curry of tender potatoes and cauliflower florets cooked with aromatic spices, onions, tomatoes, and fresh herbs. A simple, satisfying, and budget-friendly vegetarian meal for two.
Temper spices and cook onion
Heat 2 tablespoons vegetable oil in a large skillet or wide pot with a lid over medium heat. Add 1 teaspoon cumin seeds and cook for 30-60 seconds until they begin to sizzle and become fragrant (smell pleasant and aromatic). Add the finely diced small onion and cook for 5-7 minutes, stirring occasionally, until soft and light golden. Add 2 cloves minced garlic and 1 teaspoon grated fresh ginger. Cook for 1 minute until fragrant. Fragrant means it smells good and aromatic.
💡 Pro Tips:
- •Cumin seeds sizzling in oil release their nutty flavor into the dish.
- •Do not let the cumin seeds burn; they should darken slightly but not turn black.
Add tomato and ground spices
Add the chopped medium tomato to the pan. Cook for 3-4 minutes, stirring occasionally, until the tomato softens and breaks down. Stir in 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Cook the spices for 1 minute, stirring constantly, to toast them in the oil. This is called blooming and helps release the spices' full flavor.
💡 Pro Tips:
- •Breaking down the tomato creates a base sauce that coats the vegetables.
- •Blooming ground spices in oil intensifies their flavor.
Cook potatoes and cauliflower
Add the cubed potatoes and cauliflower florets to the pan. Toss well to coat the vegetables evenly with the spice mixture. Pour in 1/4 cup water. Cover the pan with a lid, reduce the heat to medium-low, and cook for 15-20 minutes, stirring every 5 minutes to prevent sticking. The dish is done when the potatoes are fork-tender (a fork slides in easily) and the cauliflower is tender but still holds its shape. If the mixture looks too dry during cooking, add 1-2 tablespoons more water.
💡 Pro Tips:
- •Covering the pan traps steam and helps the vegetables cook through evenly.
- •Stirring every few minutes prevents the vegetables from sticking to the bottom.
Finish and serve
Remove the lid and sprinkle 1/2 teaspoon garam masala over the vegetables. Stir gently to combine. Taste and adjust salt or chili powder as needed. Garnish with 2 tablespoons chopped fresh cilantro. Serve the aloo gobi hot with lemon wedges on the side, alongside steamed basmati rice, warm roti, or naan bread.
💡 Pro Tips:
- •Adding garam masala at the end preserves its aromatic qualities.
- •A squeeze of fresh lemon juice before eating brightens all the flavors.
- Large skillet or wide pot with lid
- Spatula or wooden spoon
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡For crispier potatoes, increase the heat at the end and cook uncovered for an extra 3-5 minutes, stirring occasionally.
- 💡You can add frozen peas in the last 5 minutes of cooking for extra color and sweetness.
- 💡Aloo gobi stores well in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water.
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