Indian

Spice Up Your Life: Aloo Gobi with a Hidden Twist

Are you craving a flavorful vegetarian curry? Look no further than Aloo Gobi, a North Indian classic! This vibrant dish combines tender potatoes (aloo) and cauliflower (gobi) simmered in a warm, aromatic sauce. Packed with simple ingredients and ready in about 30 minutes, Aloo Gobi is perfect for a weeknight meal. Here’s the recipe to whip up this deliciousness in your own kitchen!

Ingredients

1.5 cups cubed potatoes (¾ inch cubes)
2 cups cauliflower florets (chopped to 1½ inches)
¾ to 1 cup chopped onion
¾ to 1 cup chopped tomatoes (or 1-2 tbsp tomato paste)
1 tablespoon ginger-garlic paste
1 green chili (slit or chopped, optional)
2 tablespoons chopped coriander leaves
2-3 tablespoons cooking oil
Add ½ to ¾ teaspoon of salt, adjusting to taste.
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
½ teaspoon amchur (mango powder)
Garam masala to taste
Lemon juice to serve (optional)

Instructions

Heat oil in a pan over medium heat. Add cumin seeds (optional) and let them splutter.
Add chopped onions and cook until translucent.
Add ginger-garlic paste and green chili (if used) and cook until fragrant.
Add chopped tomatoes (or tomato paste) and cook until softened.
Stir in turmeric powder, red chili powder, coriander powder, and amchur.
Add the cubed potatoes and cauliflower florets—season with salt.
Cover the pan and simmer for 20-25 minutes, stirring occasionally, until the vegetables are tender.
Add garam masala and chopped coriander leaves.
Serve hot with rice or naan. Drizzle with lemon juice for a tangy twist (optional).

Tips

You can adjust the amount of chili powder to your spice preference.
Add a dollop of yogurt or cashew paste to the curry for a richer flavor while simmering.
To save time, use pre-cut cauliflower florets and frozen chopped onions.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Enjoy your delicious homemade Aloo Gobi!

Maria