Aloo Gobi Recipe

Peel and cut potatoes into 1-inch cubes. Rinse cauliflower florets and drain. Finely chop onion, tomato, green chili (if using), mince garlic and grate ginger. Measure spices.

To prevent potatoes from browning, place cut potatoes in water until ready to use; drain well before cooking.

Heat oil and whole spices

Heat a large skillet or heavy-bottomed pan over medium heat. Add vegetable oil or ghee (3 tbs). When hot, add cumin seeds (1 tsp) and mustard seeds (0.5 tsp, if using). Let them sizzle for 10–20 seconds until fragrant and seeds begin to pop. Add asafoetida (0.125 tsp) if using.

Sauté onions

Add the finely chopped onion (1 medium). Cook over medium heat, stirring occasionally, until soft and translucent, about 6–8 minutes. If onions begin to brown too quickly, reduce heat slightly.

Add garlic, ginger and chili

Stir in minced garlic (3 cloves), grated ginger (1 tsp), and chopped green chili (1, optional). Cook 30–60 seconds until aromatic but not browned.

Add chopped tomato (1 medium) and cook 3–4 minutes until the tomato softens and releases juices. Then add turmeric (0.5 tsp), ground coriander (1 tsp), ground cumin (0.5 tsp), red chili powder (0.5 tsp), and salt (1.5 tsp). Cook and stir for 1–2 minutes to bloom the spices, breaking down any tomato pieces with the back of a spoon.

Add the drained potato cubes to the pan, stirring to coat them in the spice-onion mixture. Cook for 4–5 minutes, turning occasionally, until edges begin to brown lightly.

Add the cauliflower florets, tossing to combine with the spiced potatoes. Pour in 1/2 cup water, stir, then cover the pan with a tight-fitting lid. Reduce heat to medium-low and steam for 10–12 minutes, checking once halfway to turn vegetables so they cook evenly.

After 10–12 minutes, remove the lid and check tenderness by piercing a potato cube with a fork. If vegetables are nearly tender but liquid remains, cook uncovered 2–3 minutes to evaporate excess moisture. If still firm, add up to another 2–4 tbs (30–60 ml) water, cover, and cook 3–4 more minutes.

Once potatoes and cauliflower are tender and most liquid has evaporated, increase heat to medium-high for 1–2 minutes to lightly brown and dry the mixture, stirring frequently to avoid sticking.

Sprinkle garam masala (0.5 tsp) and black pepper (0.25 tsp, optional) over the vegetables. Stir to combine and cook 30 seconds to 1 minute to toast the garam masala.

Taste and adjust salt or red chili powder as needed. Squeeze in lemon juice (1 tsp, optional) for brightness and mix.

Turn off heat. Sprinkle chopped fresh cilantro (0.25 cups) over the Aloo Gobi and gently toss. Transfer to a serving dish.

Serve hot with roti, paratha, naan, or steamed rice. Leftovers store in an airtight container in the refrigerator for up to 3 days.