Jul 09 2026
Restaurants›Curry Leaf›Aloo Gobi Recipe

Aloo Gobi Recipe

Inspired by Curry Leaf
Time40m
Serves4

Cauliflower florets and potatoes sautéed with a blend of spices, ginger, cumin, and tomatoes.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables

Spices and Seasoning

Method

Preparation

  1. 1

    Chop the Vegetables

    Wash and chop the cauliflower into small florets. Peel and cube the potatoes into bite-sized pieces. Finely chop the onion and tomatoes. Grate the ginger.

Cooking

  1. 2

    Sauté the Onion and Spices

    In a large pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté until it turns golden brown.

  2. 3

    Add Ginger and Spices

    Stir in the grated ginger, turmeric powder, red chili powder, and salt. Cook for about 1-2 minutes until the spices are fragrant.

  3. 4

    Add Tomatoes and Cook

    Add the chopped tomatoes to the pan and cook until they soften and the oil starts to separate, about 5 minutes.

  4. 5

    Combine with Vegetables

    Add the cauliflower florets and cubed potatoes to the pan. Stir well to coat the vegetables with the spice mixture.

  5. 6

    Cook Until Tender

    Cover the pan and cook on low heat for about 15-20 minutes, stirring occasionally, until the vegetables are tender.

  6. 7

    Finish with Garam Masala

    Once the vegetables are cooked, sprinkle the garam masala over the top and mix well. Cook for another 2 minutes before removing from heat.

More from Curry Leaf