Main Course

Aloo Gobi

A classic Punjabi dry curry of potatoes and cauliflower with aromatic spices. This simple yet flavorful vegetarian dish is a staple in North Indian homes and pairs perfectly with roti or paratha.

Liam Henderson

Cook Time

Servings

reviews

Easy

Difficulty

Instructions

Prepare vegetables

Cut cauliflower into medium florets. Peel and cube potatoes into 2cm pieces. Rinse both vegetables and pat dry completely to prevent splattering during cooking.

Dry vegetables thoroughly - moisture causes oil to splatter and vegetables to steam instead of sauté.

Sauté the vegetables

Heat oil in a large pan over medium-high heat. Add cumin seeds and let splutter. Add potatoes and cook for 5 minutes until lightly golden. Add cauliflower and cook for another 5 minutes, stirring occasionally.

Pre-cooking the potatoes first ensures they cook through at the same rate as cauliflower.

Add aromatics and spices

Add finely chopped onions, grated ginger, and slit green chilies. Sauté for 3 minutes. Add turmeric, coriander powder, and salt. Mix well to coat vegetables evenly with spices.

Coating vegetables with dry spices before adding moisture creates better flavor.

Add tomatoes and cook

Add finely chopped tomatoes and mix well. Cover and cook on low heat for 10-12 minutes, stirring occasionally, until vegetables are tender but not mushy. Add a splash of water if needed to prevent sticking.

Keep the vegetables firm and dry - this is a dry curry, not gravy-based.

Finish the dish

Once vegetables are cooked, sprinkle garam masala and chopped coriander. Toss gently and cook uncovered for 2 minutes. Serve hot with roti, paratha, or as a side dish.

The final garam masala adds aromatic punch - add it at the very end to preserve fragrance.