Aloo Gobi

Published on October 6, 2021 | By
aloo Gobi

Spiced potatoes and cauliflower, or aloo gobi, is a stir-fried aromatic vegetarian dish that is popular in India and Pakistan. In Hindi, “aloo” translates to potatoes and “gobi” to cauliflower.  It can be served with rice as a main or as a vegetable side. You may have been served aloo gobi in a restaurant that has been fried. The recipe below is a healthier version. The cauliflower and potatoes are stir-fried and a little water is added to help cook or steam the vegetables until tender.

The spicy peppers, garlic, and freshly grated ginger are cooked gently in ghee or cooking oil allowing the flavors to mingle and intensify. The turmeric makes the dish bright yellow. I make a fairly simple version with cumin, coriander, and garam masala. There are as many versions in Indian and Pakistani cuisine of aloo gobi as there are of gumbo in Creole cooking!! Some recipes add tomato and some versions have more liquid, making them creamy and more like a curry.

However you decide to spice yours, make sure that you use a good balance of spices and enough pepper to give it zing.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 small cauliflower, cut into florets
  • 1 russet potato peeled and cut into 1/2 inch cubes
  • 2 tsp grated ginger
  • 1 clove garlic grated or pressed
  • 1/4 tsp turmeric
  • 1 TSP cumin seeds
  • 1 serrano pepper or jalapeño seeded and cut in half
  • 1 TBSP coriander seeds, roasted and ground
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 1/2 cup of water
  • 1/4 cup fresh cilantro, chopped
  • 2 TBSP cooking oil or ghee

Instructions

  1. Heat the oil or ghee over medium to high heat. Add the pepper halves and the whole cumin seeds. Mix the grated ginger and garlic in a small bowl with the coriander and turmeric to make a paste. Reduce heat to medium and add to the skillet.
  2. Cook for a minute or two stirring constantly so it does not burn. Add the cauliflower and potatoes. Stir to combine.
  3. Season with salt and add 1/2 cup of water and the garam masala. Cover and cook over low to medium heat for about 15 minutes or until vegetables are tender but not falling apart.
  4. Add more water if needed to thoroughly cook the vegetables. Then uncover and cook off most of the liquid until almost dry.
  5. When done, garnish with fresh cilantro and serve immediately. Can also serve with rice as a main.
Comments are closed.

Related Recipes

  • Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
  • Cook Time : 120 Min

Crawfish Bisque

Crawfish bisque is typically a treasured passed down family recipe. The aromatic roux based bisque with spicy crawfish stuffed heads...

Read More
  • Yield : 4-1 pint jars

Creole Remoulade Sauce

My family has passed down this recipe for spicy New Orleans style Creole remoulade sauce for generations. I serve it...

Read More
  • Servings : 2

Spicy Strawberry Jalapeno Margarita

This sweet and spicy margarita is perfect for a warm spring evening or a hot summer night. Cinco de Mayo...

Read More