Aloo Gobi

A humble vegetarian classic done right — tender potatoes and cauliflower simmered with onions, tomatoes, and warm everyday spices. This easy Aloo Gobi is comforting, budget-friendly, and perfect with hot rotis.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Servings

4 servings

Calories

280

Ingredients

• 2 large potatoes (about 1 lb), peeled and cut into 1-inch cubes
• 1 medium cauliflower (about 1.5 lb), cut into small florets
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 to 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/4 cup chopped fresh cilantro, plus salt to taste

Instructions

1. Heat the oil in a large heavy pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
2. Add the chopped onion and cook, stirring, for 6 to 7 minutes until golden at the edges. Stir in the ginger-garlic paste and cook for 1 minute more.
3. Add the chopped tomatoes, turmeric, ground coriander, ground cumin, and chili powder. Cook for 5 minutes, mashing the tomatoes with the back of the spoon, until the oil begins to separate from the masala.
4. Add the potato cubes and cauliflower florets with 1/2 cup water and salt to taste. Toss everything well so the vegetables are coated in the masala.
5. Cover and cook on low heat for 15 to 18 minutes, stirring gently twice, until the potatoes and cauliflower are fork-tender. Add a splash of water if the pan looks dry.
6. Uncover, sprinkle over the garam masala, and cook for 2 more minutes so the spices bloom through the dish.
7. Turn off the heat, fold in the fresh cilantro, and rest for 5 minutes before serving. Serve hot with roti, paratha, or steamed rice.

Pro tips

• Cut the cauliflower into small, even florets so they cook at the same pace as the potatoes.
• Keep the heat low once covered — high heat scorches the masala before the vegetables soften.
• Add 1/2 cup frozen peas in the last 5 minutes for a colorful aloo-gobi-matar variation.
• A squeeze of lemon juice at the end brightens all the spices.

Frequently asked questions