Aloo Gobi
A traditional North Indian dish composed primarily of potatoes (aloo) and cauliflower (gobi). Supplementary ingredients include onion, pepper, ginger, garlic, and tomato along with a variety of spices. Garnished with cilantro and served with traditional Indian bread.
Ingredients
- 1 medium head cauliflower, cut into florets
- 2 medium russet potatoes, chopped
- 1 medium onion, finely chopped
- 2 serrano peppers, finely chopped
- 1 tbsp ginger, minced
- 4 cloves garlic, minced
- 1 medium tomato, diced
- 3 tbsp oil
- 1 tsp cumin seeds
- 2 tsp salt
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/3 cup cilantro, chopped
Instructions
- Heat oil in a pan over medium-high heat.
- Add cumin seeds and cook for 1 minute.
- Add garlic and cook for 1 minute.
- Add onions, ginger, and serrano peppers. Cook for 4 minutes or until onions are caramelized. Stir frequently.
- Add tomatoes and cook for 2 minutes. Stir occasionally.
- Add salt, turmeric powder, and masala. Cook for 1 minute.
- Add potatoes and cook for 3 minutes. Stir occasionally.
- Turn heat to medium. Add cauliflower florets and mix well. Cook for 10-15 minutes until cauliflower and potatoes are tender. Stir occasionally.
- Remove from heat and garnish with cilantro. Serve with naan and/or other traditional Indian bread.
Notes
Be gentle when stirring and don’t overcook. This will aid in avoiding a mushy consistency.
Bake cauliflower florets and potatoes in an oven (325°F for 10 minutes) or air fryer before cooking if a more crunchy texture is desired.
If contents begin to burn before the cauliflower is added, sprinkle 2 tablespoons of water onto the mixture.