Aloo Gobi Recipe

Name: NEW AMAYA REAL INDIAN FOODs Aloo Gobi Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 count potatoes (medium), peeled and cut into 1/2–3/4-inch cubes; 1 head cauliflower florets (medium pieces); 1 count yellow onion, finely chopped; 4 count garlic cloves, minced; 1 tbs fresh ginger, grated; 2 tbs fresh cilantro, chopped (for garnish); 1 tsp cumin seeds; 1 tsp mustard seeds (optional); 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp red chili powder (or paprika, adjust to taste); 1 tsp garam masala; 1.5 tsp salt; 0.5 tsp black pepper; 3 tbs vegetable oil (or ghee); 120 ml water (for steaming/simmering); 1 tbs lemon juice (optional)

Inspired by NEW AMAYA REAL INDIAN FOOD

Time40m

Serves4

Make Aloo Gobi Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables & Main

3 count potatoes (medium), peeled and cut into 1/2–3/4-inch cubes

1 head cauliflower florets (medium pieces)

Aromatics & Fresh

1 count yellow onion, finely chopped

4 count Garlic cloves, minced

1 tbs Fresh ginger, grated

2 tbs fresh cilantro, chopped (for garnish)

Spices & Seasoning

1 tsp cumin seeds

1 tsp mustard seeds (optional)

1 tsp Ground turmeric

1 tsp Ground coriander

1 tsp Ground cumin

1 tsp red chili powder (or paprika, adjust to taste)

1 tsp Garam masala

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

Liquids

3 tbs vegetable oil (or ghee)

1/2 cup (120 ml) water (for steaming/simmering)

1 tbs lemon juice (optional)

Method

Prep

Prepare vegetables

Peel and cut potatoes into 1/2–3/4-inch cubes. Break cauliflower into medium florets. Rinse both and drain well. Finely chop the onion. Mince garlic and grate ginger. Chop cilantro and set aside for garnish.

Cook Aromatics & Tempering

Heat a large, heavy skillet or sauté pan over medium heat. Add the vegetable oil (or ghee). When the oil is shimmering, add the cumin seeds and mustard seeds (if using). Let them sizzle for 20–30 seconds until fragrant and the cumin darkens slightly but doesn’t burn.

Add the chopped onion to the pan. Sauté, stirring frequently, until the onion is soft and translucent and begins to brown at the edges, about 6–8 minutes.

Stir in the minced garlic and grated ginger and cook for 30–45 seconds until aromatic, taking care not to burn the garlic.

Spice & Combine

Lower the heat slightly and add the ground turmeric, ground coriander, ground cumin, and red chili powder. Stir continuously for 20–30 seconds to bloom the spices in the oil.

Add the cubed potatoes to the pan. Toss well to coat the potatoes in the spiced oil and aromatics. Cook, stirring occasionally, for 4–5 minutes so the potatoes start to take on some color.

Add the cauliflower florets to the pan. Mix thoroughly to combine with the potatoes and spices. Add the salt and black pepper and stir to distribute evenly.

Simmer & Finish

Pour in about 120 ml (1/2 cup) water, scrape any browned bits from the bottom of the pan, and bring to a gentle simmer. Reduce heat to low, cover the pan with a lid (leave a small gap to let steam escape) and cook for 12–15 minutes, stirring once halfway through, until the potatoes are tender and cauliflower is cooked but not mushy.

Remove the lid and increase heat to medium-high for 2–3 minutes to evaporate excess moisture and let the vegetables get a little more color. Taste and adjust salt, spice level, or add up to 1 more tablespoon water if the mixture is too dry.

Sprinkle the garam masala over the vegetables and toss to combine. Cook for another 30 seconds to let the garam masala bloom.

Turn off the heat. Stir in the lemon juice (if using) and garnish with chopped cilantro.