Indian Aloo Gobi (potato and cauliflower)
One of the easiest, classic vegetarian Indian recipes. Aloo Gobi (Potato and Cauliflower) are flavored with masala spices to make a perfect one-pan, side dish.
Similar to Bombay potatoes with added cauliflower, this dish is prepared Poriyal-style. An Indian Tamil word meaning fried or sautéed. They are prepared with very little oil so it’s almost a dry fry, if you will.
Aloo (potatoes) and Gobi (cauliflower) is actually a vegan recipe and anytime a delicious combination of spices are used, you are going to get maximum flavor with minimal work.
I usually serve this Aloo Gobi with my ever-popular Chicken Tikka Masala. If you are looking for vegetarian options, here are a few:
- Vegetable Indian Curry
- Curry Vegetable Basmati Rice
- Roasted Acorn Squash with Indian Spices
- Indian Spiced Peas
- Indian Dal
Last week, I made Curry Caramelized Onions and added them to the Indian Aloo Gobi, they added a lovely sweetness to them and were so good!
Cooking with Spices
There is 1 rule of thumb I use when cooking with spices, they must be cooked first. What does this mean? This means, they are cooked gently in oil before any other ingredients added to bring out their flavors. If you add spices without cooking, they will taste raw.
Serving Indian Aloo Gobi (potato and cauliflower)
I like to garnish with a little fresh mint. Anytime you add a fresh, herb flavor to a dish that complements the spices, it takes this very simple dish to a whole other flavor level.
If you’ve made this Indian Aloo Gobi (potato and cauliflower) or any other recipe leave a comment below. I love to hear from my readers!
- 2 tablespoons vegetable oil
- 1 garlic clove, peeled and grated
- 2 teaspoons fresh ginger, grated
- 1/4 teaspoon Indian red chile powder (kashmiral)
- ½ teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 14 ounces (395 grams) potato, peeled cut into wedges
- 2 cups (215 grams) small cauliflower florets
- Fresh mint leaves, chopped (optional)
- To a large heavy sauté pan with a lid, add the oil over medium heat. Add the garlic, ginger, spices and salt, and cook for 1 minute mixing in with the oil, do not allow to brown or burn.
Add the potatoes and cauliflower, stir to coat well with the spices.
- Cover and allow to cook for 15 – 20 minutes until the potatoes are tender, turning after 10 minutes.
- Serve immediately with chopped mint.
Amount Per Serving Calories 132Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 309mgCarbohydrates 13gFiber 7gSugar 6gProtein 6g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.