Aloo Gobi
Ingredients
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- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 1/2 cups onion – finely chopped (~2 medium onions)
- 2 pieces green chilies – slit lengthwise
- 4 cloves garlic – minced
- 1 tbsp ginger – grated
- 1/2 tsp ground turmeric
- 1 1/2 tsp ground coriander
- 3/4 tsp Kashmiri red chili powder
- 1 pound potatoes – peeled and cut into 1-inch pieces (~3 medium potatos)
- 1 1/4 tsp salt
- 1 cup tomato – diced (~1.5 medium tomatos)
- 6 cups cauliflower florets – cut into medium florets
- 1/4 cup water – as needed
- 3/4 tsp garam masala
- 1 tbsp lemon juice – freshly squeezed
- cilantro leaves – chopped (for serving)
- lemon wedges – for serving
Instructions
1. Prep the vegetables: cut the cauliflower into medium florets, peel and cut the potatoes into 1-inch pieces, finely chop the onion, dice the tomato, mince the garlic, grate the ginger, and slit the green chilies lengthwise. Chop the cilantro and set aside for serving.
2. Heat the vegetable oil in a wide heavy skillet or kadhai over medium heat until shimmering.
3. Add the cumin seeds and let them sizzle and crackle until fragrant, about 30 seconds.
4. Add the chopped onion and cook, stirring, until light golden, 6–8 minutes.
5. Stir in the green chilies, garlic, and ginger; cook until the raw aroma fades, about 1 minute.
6. Sprinkle in the turmeric, ground coriander, and Kashmiri red chili powder. Stir constantly for 30 seconds; add 1–2 tbsp of the water if the spices stick.
7. Add the potatoes and the salt. Toss to coat well in the masala, reduce heat to medium-low, cover, and cook 8–10 minutes, stirring once or twice; add a spoonful of water as needed to prevent scorching.
8. Add the diced tomato and cook uncovered, stirring, until softened and the oil begins to separate from the masala, 3–4 minutes.
9. Add the cauliflower florets and toss to coat. Cover and cook over medium-low, stirring once or twice, until both potatoes and cauliflower are tender but not mushy, 10–12 minutes; add small splashes of the remaining water only if the pan looks dry.
10. Increase heat to medium-high and stir-fry (bhunao) 2–3 minutes to evaporate excess moisture and lightly crisp some edges; the dish should be mostly dry.
11. Turn off the heat. Sprinkle over the garam masala and drizzle in the lemon juice; toss to combine and adjust salt if needed. Let stand 2 minutes to settle.
12. Garnish with chopped cilantro and serve hot with lemon wedges.
Aloo Gobi is a beloved North Indian vegetable stir-fry pairing potatoes (aloo) and cauliflower (gobi) with a bright, earthy masala. The dish balances turmeric’s warmth, coriander’s citrusy depth, and gentle heat from chilies, finished with a lift of garam masala and lemon. It’s mostly dry in texture with tender vegetables and a lightly caramelized, clingy spice coating that’s perfect with roti, paratha, or dal and rice.
Rooted in home cooking, Aloo Gobi is popular across Punjab and much of the subcontinent, with countless family variations. Its appeal lies in pantry spices and simple technique: tempering whole cumin, building a quick onion-ginger-garlic base, and cooking the two vegetables in a staggered sequence for ideal doneness. Over time it has traveled from domestic kitchens to restaurant menus worldwide, remaining a staple of everyday vegetarian meals.