Aloo Gobi

Aloo Gobi is a vibrant, comforting dish that brings together tender cauliflower and creamy potatoes in a symphony of spices. The golden turmeric, earthy cumin, and zesty ginger create a warm, aromatic base that’s both nourishing and deeply satisfying. In just 40 minutes, you’ll have a meal that’s as quick to make as it is delightful to savor.

Each bite offers a perfect balance of textures—soft potatoes, slightly crisp cauliflower, and a rich, velvety sauce that clings to every piece. The subtle heat from green chilies and the brightness of fresh cilantro elevate this dish to something truly special. Whether you’re new to Indian cuisine or a seasoned fan, Aloo Gobi is a flavorful journey you’ll want to take again and again.

Ingredients for Aloo Gobi

• 2 tablespoons coconut oil (or substitute with olive oil)
• 1 medium yellow onion, chopped
• ½ teaspoon sea salt, plus more to taste
• 1 tablespoon mustard seeds
• 1 tablespoon curry powder, plus more to taste
• 2 Yukon gold potatoes, chopped into small cubes
• Florets from 1 small cauliflower
• ½ cup full-fat coconut milk
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• ¼ cup water, plus more as needed
• ½ cup frozen peas
• 2 cups chopped kale or fresh spinach
• 2 tablespoons lime juice, plus more to taste
• ¼ cup chopped cilantro
• 1 cup pre-baked tofu, cubed (optional)
• Freshly ground black pepper
• For serving: cooked basmati rice or naan bread

Step-by-Step Instructions

1. Heat 2 tablespoons coconut oil in a large deep skillet over medium heat.
2. Add the chopped onion and ½ teaspoon salt. Cook until the onion is translucent, about 8 to 10 minutes.
3. Stir in the mustard seeds and curry powder. Reduce the heat to medium-low.
4. Add the chopped potatoes, cauliflower florets, coconut milk, minced garlic, grated ginger, and a few grinds of freshly ground black pepper. Stir to coat everything evenly.
5. Cook for 15 to 20 minutes, stirring occasionally, until the potatoes and cauliflower are tender. Reduce the heat to low if needed to prevent burning.
6. Stir in ¼ cup water (add more if the pan becomes too dry).
7. Add the frozen peas, chopped kale or spinach, and lime juice. Cook for 2 to 3 minutes until the greens are wilted.
8. Stir in the chopped cilantro and tofu (if using).
9. Taste and adjust seasonings. Add more salt, pepper, curry powder, or lime juice as desired.
10. Serve hot with cooked basmati rice or naan bread.

Perfect Pairings: Serving Suggestions

Aloo Gobi is a versatile dish that pairs beautifully with a variety of sides. Serve it with fluffy basmati rice for a classic combination, or warm up some naan bread for dipping and scooping. For a lighter option, try it with a simple cucumber salad or a dollop of cooling raita (yogurt with cucumber and mint).

Make It Your Own: Recipe Variations

Feel free to customize this dish to suit your taste! Swap the kale for fresh spinach or add a handful of carrots for extra sweetness. If you’re not a fan of tofu, try adding chickpeas for a protein boost. For a spicier kick, toss in a diced green chili or a pinch of cayenne pepper.

Quick Tips for Time-Saving Success

To save time, chop your potatoes and cauliflower ahead of time and store them in the fridge. You can also use pre-minced garlic and ginger to skip the prep work. If you’re in a hurry, cook the dish in a pressure cooker for about 8 minutes to speed up the process.

Storing and Reheating Made Easy

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over medium heat, adding a splash of water or coconut milk to keep it moist. You can also microwave it in 30-second intervals, stirring in between, until heated through.

Equipment Essentials for Aloo Gobi

A large deep skillet or wok is ideal for this recipe, as it allows even cooking and plenty of room to stir. If you don’t have one, a Dutch oven works well too. For grating ginger, a microplane or fine grater makes the job quick and easy.

Aloo Gobi

Amy

Aloo Gobi is a vibrant, comforting dish that brings together tender cauliflower and creamy potatoes in a symphony of spices. In just 40 minutes, you’ll have a meal that’s as quick to make as it is delightful to savor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Cuisine Indian cuisine

Servings 4

Ingredients

  

1x2x3x

• 2 tablespoons coconut oil
• 1 medium yellow onion, chopped
• ½ teaspoon sea salt, more to taste
• 1 tablespoon mustard seeds
• 1 tablespoon curry powder, more to taste*
• 2 Yukon gold potatoes, chopped into small cubes
• 1 small cauliflower florets
• ½ cup full-fat coconut milk
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• ¼ cup water, more as needed
• ½ cup frozen peas
• 2 cups chopped kale or fresh spinach
• 2 tablespoons lime juice, more to taste
• ¼ cup chopped cilantro
• 1 cup pre-baked tofu, cubed, optional
• freshly ground black pepper
• for serving: cooked basmati rice or naan bread

Instructions

 

• Heat the oil in a large deep skillet over medium heat.
• Add the onion, ½ teaspoon salt, and cook until translucent, 8 to 10 minutes.
• Add the mustard seeds, curry powder, and stir.
• Reduce the heat to medium-low and add the potatoes, cauliflower, coconut milk, garlic, ginger, and several grinds of freshly ground black pepper. Stir to coat.
• Cook for 15 to 20 minutes, stirring occasionally, until the potatoes and cauliflower are tender, reducing the heat to low as needed.
• Stir in ¼ cup water, plus more as needed, if the pan becomes too dry.
• Add the peas, kale, lime juice, and cook 2 to 3 more minutes until the kale is wilted.
• Stir in the cilantro and tofu, if using.
• Taste and adjust seasonings. For deeper flavor, add more salt, pepper, and/or curry powder. For more zing, add more lime juice.
• Serve with basmati rice or naan.

Keyword cauliflower potato curry, spicy dish, vegetarian recipe

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