Indian Aloo Gobi

I have really been in love with Indian food as of lately. I’ve always loved the flavors as there is always something so comforting, not only in the smell, but also the taste. Even my boys, who are not particular fans of Indian food (yet), love the smell. This particular dish, aloo gobi, is an Indian dish made with cauliflower, potatoes, and those great Indian spice. It is hands down a great main course, or side dish to be eating with awesome Indian bread such as naan or parathas. I like to make mine with a little more wet, only to scoop up that delicious gravy with some naan.

Aloo Gobi Recipe
Aloo Gobi Recipe

Let’s get started.

Ingredients:

  • 3 tbsp canola oil
  • 1 tbsp cumin seeds
  • generous pinch of Hing powder (found at Indian grocery store)
  • 2 cups of fingerling potatoes, cut into 1 inch cubes
  • 1 small head of cauliflower, cleaned, cut into florets
  • 1 whole onion, diced
  • 2 Thai chilies, or 1 serrano, diced (adjust according to your heat preference)
  • 1 tbsp ginger and garlic paste
  • 1 tsp turmeric powder
  • 1/4 tsp cayenne powder
  • 1/2 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp dried ground fenugreek seeds
  • 1/2 cup water
  • 1/4 cup of fresh cilantro, finely chopped
  • 1 lemon, juiced
  • salt, to taste

Just to note, once you have these basic Indian spices, you are on your way in making all sorts of other Indian recipes and what’s not to love about that!?

Start by heating up a large skillet, enough to hold all of the potatoes and cauliflower florets, and heat it to medium heat. Add in the oil and let it come to temperature. Once the oil is heated through, add in the cumin seeds and hing powder. The cumin seeds will start to pop and turn color. Once that begins to happen, add in the onions, and give them a good stir, adjusting the heat if necessary. The goal is to sweat the onions, not caramelize them or burn them.

Aloo Gobi Ingredients
Aloo Gobi Ingredients

After about 4-5 minutes, add in the garlic and ginger paste, and give that a good stir. After about a minute, add in the remaining dry spices, and chilies, stir, and cook an additional 2-3 minutes, stirring along the way.

Add in the cauliflower and potatoes. Gently stir to incorporate the spices and garlic and onions throughout the potatoes and cauliflower. Cover, and cook for about 10 minutes. After 10 minutes, remove the cover, add water, and stir again. Cook for another 6 minutes or so, or until the cauliflower and potatoes are cooked through.

Indian Aloo Gobi Recipe
Indian Aloo Gobi Recipe

Once they are tender, squeeze the lemon juice over the top, along with the cilantro and a generous pinch of salt, give another good stir and plate.

The result is nothing more than awesome Indian comfort food. My wife thought it was too spicy, but ate the small bowl of aloo gobi, along with my daughter, so adjust your chilies accordingly. It was definitely right up my alley. If you are looking for a simple Indian dish to make, give this one a shot. I guarantee you will enjoy it.

Indian Aloo Gobi
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 tbsp canola oil
  • 1 tbsp cumin seeds
  • generous pinch of Hing powder (found at Indian grocery store)
  • 2 cups of fingerling potatoes, cut into 1 inch cubes
  • 1 small head of cauliflower, cleaned, cut into florets
  • 1 whole onion, diced
  • 2 Thai chilies, or 1 serrano, diced (adjust according to your heat preference)
  • 1 tbsp ginger and garlic paste
  • 1 tsp turmeric powder
  • ¼ tsp cayenne powder
  • ½ tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp dried ground fenugreek seeds
  • ½ cup water
  • ¼ cup of fresh cilantro, finely chopped
  • 1 lemon, juiced
  • salt, to taste
Instructions
  1. Just to note, once you have these basic Indian spices, you are on your way in making all sorts of other Indian recipes and what’s not to love about that!?
  2. Start by heating up a large skillet, enough to hold all of the potatoes and cauliflower florets, and heat it to medium heat. Add in the oil and let it come to temperature. Once the oil is heated through, add in the cumin seeds and hing powder. The cumin seeds will start to pop and turn color. Once that begins to happen, add in the onions, and give them a good stir, adjusting the heat if necessary. The goal is to sweat the onions, not caramelize them or burn them.
  3. After about 4-5 minutes, add in the garlic and ginger paste, and give that a good stir. After about a minute, add in the remaining dry spices, and chilies, stir, and cook an additional 2-3 minutes, stirring along the way.
  4. Add in the cauliflower and potatoes. Gently stir to incorporate the spices and garlic and onions throughout the potatoes and cauliflower. Cover, and cook for about 10 minutes. After 10 minutes, remove the cover, add water, and stir again. Cook for another 6 minutes or so, or until the cauliflower and potatoes are cooked through.
  5. Once they are tender, squeeze the lemon juice over the top, along with the cilantro and a generous pinch of salt, give another good stir and plate.
  6. The result is nothing more than awesome Indian comfort food. My wife thought it was too spicy, but ate the small bowl of aloo gobi, along with my daughter, so adjust your chilies accordingly. It was definitely right up my alley. If you are looking for a simple Indian dish to make, give this one a shot. I guarantee you will enjoy it.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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