Alu Gobi Recipe

Peel and cube the potatoes into approximately 1/2–3/4-inch pieces so they cook evenly. Cut cauliflower into bite-size florets. Finely chop the onion and tomato, mince garlic, grate ginger, and chop the green chili if using.

Rinse the cauliflower florets briefly and drain well; pat potatoes dry to reduce sticking during cooking.

Heat oil and spices

Place a large skillet or heavy-bottomed pan over medium heat. Add 3 tbsp oil or ghee. When hot, add 1 tsp cumin seeds and 1 tsp mustard seeds (if using). Let them sizzle and pop for 15–30 seconds, being careful not to burn them.

Add the chopped onion to the pan. Sauté, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes.

Add the grated ginger, minced garlic, and chopped green chili. Cook 1–2 minutes until fragrant.

Add the chopped tomato and cook until it softens and the oil begins to separate slightly from the mixture, about 4–5 minutes. Mash the tomato lightly with the back of a spoon.

Lower the heat slightly and add 1 tsp turmeric, 2 tsp ground coriander, 1 tsp ground cumin, and 1 tsp red chili powder. Stir and cook the spices with the onion-tomato mixture for 30–60 seconds to bloom their flavors.

Add the cubed potatoes and cauliflower florets to the pan. Stir well to coat the vegetables evenly with the spiced onion-tomato mixture.

Pour in 1 cup of water and add 1.5 tsp salt. Stir, bring to a gentle simmer, then cover the pan with a lid. Cook on medium-low heat for 12–15 minutes, stirring once or twice, until potatoes and cauliflower are tender but not falling apart. If the mixture looks dry before the vegetables are done, add 2–4 tbsp more water.

Remove the lid and increase heat briefly to evaporate excess liquid if necessary. Sprinkle 1 tsp garam masala over the vegetables and stir gently to combine. Adjust salt and chili to taste.

Garnish with 2 tbsp chopped fresh cilantro. Optionally squeeze a little lemon juice (about 1/2 tsp) for brightness before serving.

Serve hot with steamed rice, roti, or naan.