Easy Aloo Gobi, spiced potatoes and cauliflower!! A classic Indian vegetarian dish. A very simple and comforting dish which can be served with rice or roti’s. I think the color is just so bright and beautiful which makes it even more appetizing. The really good thing about this dish is how simple it is to cook and with just a few spices it is very flavorful. You get that lovely flavor from all the spices and vegetables put together making it well balanced.

In this recipe, potato pieces and cauliflower florets are cooked down with onions, tomatoes and spices. You can adjust the heat level to your preference by adding little or more chili powder. I personally think that this dish doesn’t need much chili, a balance of spices makes it just right.

More about Easy Aloo Gobi

Every region has their own take on this recipe, I like to make mine very simply and it still taste great. The main thing for me when it comes to cooking is keeping things as easy as possible. So basically getting all the flavors right with the least amount of work. Also I like to keep the cauliflower florets and potatoes a little bigger in size so they don’t get mashed up while cooking. I do like to make this when guest are over and I want to have a vegetarian dish. So is my go-to recipe for an extra dish.

Before I start cooking I always like to have everything prepped and this makes it so much easier. So in this recipe, having the vegetables cut up and ready to use.

Cooking process for Easy Aloo Gobi, spiced potatoes and cauliflower

When it’s time to cook I prefer to use a flat bottom wok, I just find it easier to stir vegetables having a bigger space. Heat the wok with oil and then add in the sliced onions. When it comes to cooking onions mainly in Indian cooking, like curries for example it’s always good to lightly brown the onions, so a light golden brown color. It just gives your dish a better flavor. In goes the salt while the onions cook. Then your ready to add tomatoes. Tomatoes are a great curry base, they bring in flavor as well as make a great paste to any curry.

After adding in the tomatoes I give it a quick stir, cover and leave that for 2-3 minutes and then you are ready to add in those spices. Everything so far being cooked on a medium flame. So watch while your cooking just so nothing burns.

Cooking down the spices and simmering the vegetables

After the tomatoes are slightly softened its time to add the spices. I like to lower the flame when adding in the spices and then ready to stir on a low flame. This will help to ensure all the spices are mixed in well. You can adjust the flame to medium low after mixing in the spices so the spices get cooked. Remember spices are raw and cooking them well will help to take away that raw spice smell (should take around 1-2 mins). So when you start seeing some of that oil floating around your spices you know its ready to add in your vegetables.

Mix in the vegetables with all the spices, cover the wok and leave on medium high heat for 5 minutes. Then take off the lid and stir again. Now you want to cook on medium flame for about 15 minutes covering with a lid so the vegetables are cooked throughout, stirring once in between. After 15 minutes turn the flame up to high and cook for an additional 2 minutes to evaporate any excess water released from the vegetables. Sprinkle with chopped cilantro and your Aloo Gobi is ready to serve with rice or any kind of flatbread.

Easy Aloo Gobi

Recipe by ShemaCourse: MainCuisine: IndianDifficulty: Easy

Servings

4-6

servings

Prep time

10

minutes

Cooking time

30

minutes

Indian Aloo Gobi Recipe

Ingredients

• 1 medium head cauliflower cut into medium sized florets

• 3 medium sized potatoes, cut into quarters
  

• 1 onion thinly sliced

• 1 large tomato cut into thin wedges or chopped

• 2 level teaspoons of salt

• 1 level teaspoon turmeric powder

• 1 level teaspoon chili powder

• 1 level teaspoon coriander powder

• 1/4 cup chopped cilantro

• 1/4 cup of cooking oil

Directions

• Prepare all the vegetables, wash and cut.
• Heat oil in a wok or big pan
• Add in the onions and salt, cook on medium flame until a light golden brown color
• Add in the tomatoes, stir and cook for 2 minutes
• Lower the flame and add in the spices one by one, turmeric, chili and coriander and mix well.
• On a medium low flame cook the spices for 2 minutes until the oil comes to the surface
• Add in the vegetables, stirring well so all the vegetables are coated with the spices
• Turn the flame to high, cover the wok with a lid and cook the vegetables for 5 minutes
• Uncover, stir again and turn the flame to medium, cover and cook for 15 minutes until the vegetables are thoroughly cooked, stirring once in between
• After 15 minutes turn the flame back to high and cook for 2 more minutes uncovered to evaporate any excess water released from the vegetables
• sprinkle with chopped cilantro and serve with rice or your choice of flat bread

Notes

• If you want to cook ahead or have any leftovers you can store in a airtight container in the refrigerator and it will keep good for 3 days