Aloo Gobi

By Naz Deravian

Updated Jan. 2, 2024

Aloo Gobi
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
4(1,034)
Comments
Read comments

Wonderfully fragrant and loaded with flavor thanks to garam masala, coriander and ground cumin as well as the mild heat of Kashmiri red chiles, this South Asian potato and cauliflower  curry can be served as a vegetarian main or side dish. Preparation of aloo gobi (its name means “potatoes cauliflower”) can vary, but the one constant is that the vegetables must be cooked until tender but not falling apart. Some recipes call for deep-frying the vegetables first, while others roast or boil them; here, they’re partially sautéed, then finished by steaming, so everything is done in one pan. Tomatoes aren’t always typical in aloo gobi, but they add extra moisture and acidity to the dish. This version skews toward the drier side, so add just enough water to help the vegetables finish steaming. For a little tang, sprinkle on some amchur (dried mango powder), or drizzle with lemon juice. Serve aloo gobi with roti, or basmati rice and naan.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 servings
  • ¼cup grapeseed or vegetable oil, plus more as needed
  • 2large Yukon gold potatoes (about 1 pound), peeled and cut into 1-inch cubes
  • 1small cauliflower (about 1½ pounds), cut into 1-inch florets
  • ½teaspoon cumin seeds
  • 1medium yellow onion, finely chopped
  • 1green chile pepper, such as serrano or Thai bird’s eye, slit in the middle
  • 1large garlic clove, grated
  • 1(1-inch) piece ginger, peeled and grated
  • ½teaspoon ground turmeric
  • 2medium tomatoes, chopped
  • 1teaspoon garam masala, plus more to taste
  • 1teaspoon ground coriander
  • ½teaspoon ground cumin
  • ½teaspoon Kashmiri red chile powder (see Tip)
  • Kosher salt (such as Diamond Crystal)
  • ½teaspoon amchur (dried mango powder), or 1 tablespoon lemon juice
  • Cilantro leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

166 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 3 grams protein; 633 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a large, deep skillet with a lid, heat the oil over medium-high. Add the potatoes, reduce heat to medium-low and cook, stirring frequently, until the potatoes are par-cooked and a little golden, 8 to 10 minutes. Using a slotted spoon, transfer the potatoes to a medium bowl. Add a little more oil to the skillet, if necessary, add the cauliflower and cook, stirring occasionally, until starting to soften on the outsides, about 5 minutes. Transfer the cauliflower to the bowl with the potatoes.

  2. Step 2

    Stir the cumin seeds into the pan and toast until they crackle and are fragrant, about 30 seconds. Add the onion and green chile; cook, stirring occasionally, scraping up any browned bits from the bottom of the pan, until the onion is soft and golden, about 8 minutes. Add the garlic and ginger; cook, stirring frequently, until fragrant, about 1 minute. Sprinkle on a little salt and the turmeric; stir, until fragrant, about 30 seconds.

  3. Step 3

    Return the potatoes and cauliflower to the pan, then stir in the tomatoes, garam masala, coriander, ground cumin and Kashmiri chile powder. Stir and cook until fragrant, about 2 minutes. Drizzle 3 tablespoons of water around the sides of the pan, stir, scraping up any browned bits. Cover, then reduce heat to medium-low and cook, stirring occasionally to make sure nothing sticks, until the potatoes are almost fork-tender, 20 to 25 minutes. (The vegetables will release liquid as they cook; drizzle on more water to help steam the potatoes, if necessary.)

  4. Step 4

    Season with salt. Re-cover and cook until the potatoes are fork-tender and not mushy, and the cauliflower is tender but still has a bite, about 5 minutes. Taste and season with more salt, if needed. Add more garam masala, if you like. Sprinkle with amchur and top with cilantro.

Tip
  • Look for Kashmiri red chile powder, a mild chile powder, at South Asian markets and online. To substitute, combine ½ teaspoon smoked or sweet paprika with a dash of cayenne.

Ratings

4 out of 5
1,034 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Tsai

Simpler version: Start on step 2, then go add potatoes, cook for 10 mins, add cauliflower and cook for 10-15 mins until the potatoes are tender. Your curry should be done in 20-30 mins including prep time. Source: Cooking this for past decade or so (learnt recipe from my Indian mom).

Kurt

½teaspoon ground turmeric 2medium tomatoes, chopped 1teaspoon garam masala, plus more to taste

Padma

This is an Indian staple. I use much less oil, about 1 tablespoon. Saute the cumin, then add the potatoes, and tomatoes, and cook over medium low heat with lid on. Later add cauliflower, onion, garlic,ginger, chili powder, sprinkle some water if needed, andd salt and continue cooking on medium low. Garnish with cilantro

Valerie K

The Indian method is to cook follow it like in step 2 like Tsai mentions. You want the aromatics to flavor the vegetables.

Lisa Cannon

Delicious. Especially the treatment of the potatoes

Basil

I made this exactly as written. Served with cilantro and raita. It was just ok. I wished I had read the comments that said start at step 2. And I agree that it felt like something was missing compared to the same dish in restaurants.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.