Aloo Gobi, which translates to potatoes with cauliflower, is a popular vegetarian meal from India. You can prepare this recipe in one pot; it is quick, simple, and cozy. You may serve it as a side dish or with rice.
Some variations include tomato and onion. No matter what, you’ll want to make this dish every night since it is so good. If you want to locate more straightforward Indian dishes, Aloo Gobi must be at the top of your list. Here is what it takes to prepare Aloo Gobi.
What Is Aloo Gobi?
Aloo Gobi is a North Indian dish made with potatoes and cauliflower. Regional variations exist in Aloo Gobi recipes since it is simple to prepare and versatile. Sometimes they use a tomato-based sauce, and sometimes they utilize fresh chilies.
Overall, the essential ingredients in Aloo Gobi are potatoes and cauliflower florets fried in seasoned oil.
Aloo Gobi Recipe
- ¼ cups Neutral oil
- 1 tsp Cumin seeds
- 220-240 grams One coarsely chopped yellow onion
- 5 cloves Crushed garlic
- ¾-1 inch Ground ginger
- 300 grams Small tomatoes cut into tiny pieces
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Ground turmeric
- ¼-½ tsp Red chili powder
- ¼ miligrams Black pepper
- 1¼ tsp Salt
- 1 pound Chopped cauliflower head
- 2 Soaked russet potatoes
- 1 Tiny green chile pepper
- 1 tsp Garam masala
- ½-1 tsp Regular, gluten-free, or tamari soy sauce
- 1 tsp Lemon or lime juice
- 2 tbsp Chopped cilantro leaves
- Heat the oil over medium-high heat in a skillet or saucepan with a heavy non-stick pan. Cook the onion, tossing it constantly until it turns brown. Let the cumin seeds explode for a couple of seconds.
- Sauté the garlic and ginger for 30 seconds or until the natural scent disappears. Mix the salt, coriander, cumin, turmeric, red chili, and black pepper powders with the tomatoes in a bowl.
- Cook the tomatoes until they're tender and the oil starts to separate. You can deglaze the pan with two tablespoons of water at this point.
- Mix the potatoes, cauliflower, and green chili pepper in a bowl—Cook for 5 minutes or until softened.
- Turn the heat down, cover and cook for about 25 minutes, stirring once or twice.
- Turn off the heat when all the water drains and the veggies are mushy.
- Mix the soy sauce, garam masala, and lemon juice in a bowl. In addition, add salt at this point. Mix well, and sprinkle chopped cilantro over the top.
- Serve with rice, roti or naan.
Tips and Tricks for Aloo Gobi Recipe
An excellent Aloo Gobi meal is satisfying, hearty, and full of flavor. Here are four tips that can help you prepare the perfect Aloo Gobi.
- Add numerous spices. Aloo Gobi gets its taste from a blend of spices, as it doesn’t have meat or dairy. The vivid marigold color comes from the turmeric powder, while cumin, coriander, and garam masala flesh out the flavors. Cayenne pepper gives the dish one last kick. Your Aloo Gobi might not be as tasty as it should be if you don’t use all these spices.
- Choose the proper kind of potatoes. There are no hard and fast rules about which potatoes to use in Aloo Gobi, but Russet potatoes are better for frying because they have more starch than waxier red or Yukon Gold potatoes.
- Keep your potatoes’ skins on. Most Aloo Gobi recipes suggest peeling the potatoes before slicing them. Leaving the skins on your potatoes and frying them in spice oil will give them the appropriate texture and crunch.
- Dice the vegetables uniformly. Chop your potatoes and cauliflower into pieces of the same size, but leave the cauliflower florets a bit bigger for the best results. This ensures that all the components get cooked through simultaneously.
Nutrition Information of Aloo Gobi Recipe
Aloo Gobi contains the following nutrients per serving:
- 91 calories
- 0.4 g fat
- 0.1 g bad fat
- 0 mg cholesterol
- 2.7 g protein
- 20.9 g carbohydrate
- 5.6 g sugar
- 3.9 g fiber
- 302 mg sodium
- 53 mg calcium
- 2.3 mg iron
- 30 mg vitamin C
- 66 mcg beta-carotene
- 0.6 mg vitamin E
Aloo Gobi Variations
Aloo Gobi is a versatile and flexible dish that has numerous variations. Some of them include the following:
- Aloo Gobi matter: Toss 12 cups of green peas in the last 5 minutes of simmering.
- Aloo gobi saag: Add 2 cups of chopped spinach during the last 5 minutes of cooking.
- Vegan Aloo Gobi curry: Use 12 cups of coconut milk instead of water in the Aloo Gobi Curry recipe.
- Malai Aloo Gobi: Whisk in 2 tablespoons of Greek yogurt or sour cream at the end of cooking.
- Restaurant-style Aloo Gobi: Brown a few cashews and add the onions, garlic, and ginger. Combine the mixture until it produces a homogeneous paste after adding the tomato and spices. Add the vegetables to the pan with the paste. Cook until vegetables are tender.
Frequently Asked Questions
Here are some of the most frequent questions people have asked about Aloo Gobi.
How long is this Aloo Gobi good for?
This Aloo Gobi will stay fine for 4 to 5 days in the fridge. You may also put it in a jar with a lid and freeze it for up to a month.
What can I use in this recipe instead of curry powder?
Curry powder is easy to acquire in grocery stores, but you can also manufacture it at home. However, you can also use the following seasonings:
- Ground coriander (one teaspoon)
- Powdered cumin seeds (one teaspoon)
- Turmeric (one tablespoon)
- Chili powder or cayenne (one tablespoon)
What goes well with Aloo Gobi?
Serve with flatbread like chapati, roti, or naan as a main dish for vegetarians or vegans. Even basmati rice can go with it. You can also offer it as a side dish with chicken curry, lamb curry, beef curry, and chicken or lamb biryani.
Aloo Gobi is terrific comfort food if you adore the fantastic tastes of Indian food. Besides, it tastes fantastic too! The recipe is easy to create as it uses things you already have in your kitchen.
It cannot get any easier! Thank you for posting!
It was so outstanding. My guests thought it deserved more than 5 stars.
Excellent recipe. I made this for my husband and his best friend and we all gave it 5 stars.