Aloo Gobi – Potato and Cauliflower Dry Curry

So you might be thinking what is Aloo Gobi? Aloo translates to potatoes and Gobi translates to cauliflower. This is an Indian and Pakistani vegetarian dish with spiced potatoes with cauliflower. It’s packed with flavors, a comfort food, and simply the best Aloo Gobi dish you will ever have.

This Aloo Gobi has simple ingredients, potatoes, cauliflower with some common spices like turmeric, cumin seeds and curry leaves. I like adding more veggies to my family meals and peas are the perfect addition and add a little more color to this dish (not a fan of peas, no problem, keep them out).

This recipe is a dry vegetable curry that can be paired as a side dish for kebabs or BBQ meats or enjoyed all on its own with a dollop of cool refreshing yogurt.

The Secret to a Perfect Aloo Gobi

One common problem with this dry curry Aloo Gobi is that it can become really soggy and you do not want that to happen. You want your vegetables to be cooked and be tender but definitely not soggy. Soggy vegetables would ruin the taste and texture of this dish. Here are a few tips I can give you to prevent from this happening:

1. Sauté/pan frying the cauliflower in a little coconut oil on their own to the point where they are half cooked. This will help with keeping the shape and texture of the cauliflower and I like how I also get a little bit of a browning look as though they have been grilled.

2. Don’t overcook the cauliflower, add the cauliflower towards the end of the cook time and cover the dish in order to tenderize the vegetables.

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How to Prepare Aloo Gobi

• Cut the cauliflower into bite size florets and wash and let dry for a few minutes in a colander/strainer
• Peel and cut the potatoes into bite sized cubes

• Chop one onion
• Gather all your dry spices

• Mince up the garlic and ginger
• Wash the cilantro and curry leaves
• Get a deep frying pan, I use one like this

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

•  1 medium cauliflower cut into bite sixe florets
• 2-3 Potatoes cut into bite size cube pieces
• 1 cup Frozen Peas (optional)
• 2 Tbsp. coconut oil
• 1 onion chopped
• 1 inch ginger minced
• 5 cloves of garlic minced
• 2 tomatoes chopped
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp Garam Masala
• 1 tsp Nigella seeds (aka Kalonji)
• 10 -12 Curry leaves
• Red chili powder – to taste
• Fresh Cilantro for garnish

Directions

1. Heat 1 tbsp coconut oil in frying pan and pan fry cauliflower until half cooked and slightly browned
2. Once half cooked transfer cauliflower onto a plate with paper towel to soak up any oils and set aside.
3. Heat the remaining oil and sauté the onion, tomatoes and garlic until the onions are translucent and a little browned but not burnt.
4. Add in all your spices including the curry leaves (keep fresh cilantro aside till end for garnish) and mix will in with the onion and tomatoes.
5. Cut the potatoes in cubes. Add cubed potatoes and pan fry them for 2-3 minutes to coat them in all the spices.
6. Add 2 – 2 ½ cups of water to the pan to cook the potatoes.
7. Check potatoes after 10 minutes for doneness (see if a knife or fork can easily go through). If all the water is absorbed by the potatoes and the potatoes are not tender, add more water and cover until they are done.
8. Once potatoes are almost fork tender, add the half cooked cauliflower back into the pan and stir to combine all the flavors.
9. Cover and let cook until potatoes and cauliflower are tender but not mushy.
10. If you have any remaining liquid in the pan, uncover and increase the heat and let the water evaporate until no liquid is left.
11. Garnish with fresh cilantro and server hot with naan or pita bread

Yield: 4 servings

Aloo Gobi - Potato and Cauliflower Dry Curry

Print

Aloo Gobi is a dry curry made of potatoes and cauliflower and seasoned with flavorful spices.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 medium cauliflower cut into bite sixe florets
• 2-3 Potatoes cut into bite size cube pieces
• 1 cup Frozen Peas (optional)
• 2 Tbsp. coconut oil
• 1 onion chopped
• 1 inch ginger minced
• 5 cloves of garlic minced
• 2 tomatoes chopped
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp Garam Masala
• 1 tsp Nigella seeds (aka Kalonji)
• 10 -12 Curry leaves
• Red chili powder – to taste
• Fresh Cilantro for garnish

Instructions

1. On the stovetop, heat 1 tbsp coconut oil in frying pan and pan fry cauliflower until half cooked and slightly browned.
2. Once half cooked transfer cauliflower onto a plate with paper towel to soak up any oils and set aside.
3. Heat the remaining oil and sauté the onion, tomatoes and garlic until the onions are translucent and a little browned but not burnt.
4. Add in all your spices including the curry leaves (keep fresh cilantro aside till end for garnish) and mix will in with the onion and
   tomatoes.
5. Cut the potatoes in cubes. Add cubed potatoes and pan fry them for 2-3 minutes to coat them in all the spices.
6. Add 2 - 2 ½ cups of water to the pan to cook the potatoes.
7. Check potatoes after 10 minutes for doneness (see if a knife or fork can easily go through). If all the water is absorbed by the
   potatoes and the potatoes are not tender, add more water and cover until they are done.
8. Once potatoes are almost fork tender, add the half cooked cauliflower back into the pan and stir to combine all the flavors.
9. Cover and let cook until potatoes and cauliflower are tender but not mushy.
10. If you have any remaining liquid in the pan, uncover and increase the heat and let the water evaporate until no liquid is left.
11. Garnish with fresh cilantro and server hot with naan or pita bread.