Main CourseSide Dish

Aloo Gobi

Name: Aloo Gobi
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 1 pcs cauliflower cut into florets; 400 g potato peeled and cubed; 1 pcs yellow onion finely chopped; 2 tsp ginger grated; 3 clove garlic minced; 1 pcs green chili slit lengthwise; 1 pcs tomato chopped; 1 tsp cumin seed; 0.5 tsp turmeric powder; 1 tsp coriander powder; 0.5 tsp garam masala; 1 tsp salt; 0.25 cup water; 2 tbsp vegetable oil; 2 tbsp fresh cilantro chopped

This vibrant Aloo Gobi brings together tender potatoes and perfectly cooked cauliflower florets in a fragrant, spiced tomato-onion base. A classic Indian vegan main, its comforting flavors and delightful textures make it an ideal accompaniment to fluffy rice or warm flatbreads.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 213 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1 pcscauliflower, cut into florets
400 gpotato, peeled and cubed
1 pcsyellow onion, finely chopped
2 tspginger, grated
3 clovegarlic, minced
1 pcsgreen chili, slit lengthwise
1 pcstomato, chopped
1 tspcumin seed
0.5 tspturmeric powder
1 tspcoriander powder
0.5 tspgaram masala
1 tspsalt
0.25 cupwater
2 tbspvegetable oil

garnish

2 tbspfresh cilantro, chopped

Equipment

Large heavy-bottomed pan or Dutch oven · Chef's knife · Cutting board · Measuring spoons · Measuring cups · Spatula or wooden spoon

The method

Step by step

1
Prepare the vegetables: Cut the cauliflower into bite-sized florets and the potatoes into 1-inch cubes. Finely dice the yellow onion, mince the ginger and garlic, and finely chop the green chili and tomato.
About 10 min
Cook’s note: Ensure potato and cauliflower pieces are roughly the same size for even cooking. For less heat, remove the seeds from the green chili.
2
Heat the vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium heat until shimmering.
About 1 min
Cook’s note: A heavy-bottomed pan distributes heat more evenly, preventing scorching.
3
Add the cumin seeds to the hot oil and allow them to splutter and become fragrant for about 30 seconds.
About 1 min
Cook’s note: This process, called 'tempering,' releases the full aroma and flavor of the spices.
4
Stir in the diced yellow onion and sauté, stirring occasionally, until it turns translucent and softens, about 5-7 minutes.
About 6 min
Cook’s note: Cooking the onions slowly builds a sweet, foundational flavor for the dish.
5
Add the minced ginger, garlic, and chopped green chili to the pan. Sauté for 1 minute until their aromas are pronounced.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter quickly.
6
Stir in the turmeric powder, coriander powder, and salt. Cook for another minute, stirring constantly, to toast the spices.
About 1 min
Cook’s note: Toasting dry spices in oil deepens their flavor and aroma.
7
Add the chopped tomato to the pan and cook, stirring occasionally, until it breaks down and forms a soft, pulpy mixture, about 3-5 minutes.
About 4 min
Cook’s note: Cooking the tomatoes thoroughly helps to create a rich, cohesive sauce.
8
Add the potato cubes and cauliflower florets to the pan. Mix thoroughly to ensure all the vegetables are well coated with the aromatic spice mixture.
About 2 min
Cook’s note: Even coating ensures every piece absorbs the delicious flavors.
9
Pour in 1/4 cup of water, then cover the pan tightly and reduce the heat to low. Simmer for 15-20 minutes, or until the potatoes and cauliflower are fork-tender, stirring gently every few minutes to prevent sticking.
About 18 min
Cook’s note: Check for doneness by piercing a potato cube with a fork; it should slide in easily. Avoid overcooking to prevent mushy vegetables.
10
Uncover the pan, sprinkle with garam masala, and increase the heat slightly to medium. Cook for an additional 2-3 minutes, stirring gently, to allow any excess moisture to evaporate and the flavors to meld.
About 3 min
Cook’s note: Adding garam masala at the end preserves its delicate, aromatic notes.
11
Garnish generously with fresh cilantro before serving.
Cook’s note: Fresh cilantro adds a bright, herbaceous finish that complements the rich spices.

Per serving

Nutrition

75%Score

Calories: 213.1kcal
Protein: 6.2g
Carbs: 32g
Fat: 8.1g
Fibre: 7.1g
Sugar: 6.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Serve this flavorful Aloo Gobi with warm naan bread, roti, or basmati rice for a complete and satisfying meal. For a touch of creaminess, stir in a tablespoon of coconut milk at the end. It also pairs wonderfully with a cooling raita or a simple cucumber salad.

Storage

Store leftover Aloo Gobi in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over medium-low heat, adding a splash of water if needed to prevent drying out, until warmed through. Alternatively, microwave in short bursts, stirring occasionally.