Go Back
Pan of aloo gobi with golden spiced potatoes and cauliflower, cilantro and chapati

Aloo Gobi (Potato and Cauliflower)

Golden potatoes and cauliflower cooked with turmeric, cumin, ginger and spices until tender with crispy edges. Vegan, gluten-free and easy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium cauliflower about 1 1/2 lb (680 g), cut into medium florets
  • 2 medium potatoes about 12 oz (340 g), cut into 3/4-inch (2 cm) cubes
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 1 small onion thinly sliced, optional
  • 1 tbsp fresh ginger finely grated
  • 1 green chilli finely chopped
  • 0.5 tsp ground turmeric
  • 1.5 tsp ground coriander
  • 1 tsp Kashmiri chilli powder or paprika
  • 1 tsp salt
  • 1 medium tomato chopped, optional
  • 0.5 tsp garam masala
  • 1 tsp amchur (dry mango powder) or 1 tbsp lemon juice
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 Large wide pan with lid

Method
 

  1. Heat the oil in a large, wide pan over medium heat. Add the cumin seeds and let them sizzle for 20 seconds. Add the onion, if using, and cook for 4 minutes.
  2. Add the ginger and green chilli and cook for 30 seconds. Add the potatoes and cook for 5 minutes, stirring, until they start to turn golden.
  3. Add the cauliflower, turmeric, coriander, chilli powder and salt and toss well to coat everything.
  4. Cover and cook on medium-low heat for 15 to 20 minutes, stirring gently every 5 minutes, until the potatoes and cauliflower are tender. Add a splash of water only if they start to stick.
  5. Add the tomato, if using, and cook uncovered for 3 to 5 minutes until the vegetables are golden at the edges. Sprinkle with garam masala and amchur, toss gently and top with cilantro.

Notes

Serve with: roti or chapati, dal tadka and rice for a full Indian home meal.
Sheet pan version: toss the potatoes and cauliflower with the oil, ginger, spices and salt and roast at 425°F (220°C) for 30 to 35 minutes, turning once. Finish with garam masala, amchur and cilantro.
Make ahead: keeps in the fridge for 3 days. Reheat in a hot pan to bring back the crisp edges.
Outside India: everything here is in a regular supermarket. Use lemon juice if you cannot find amchur.