Indian · serves 2

Aloo Gobi

Dry sabzi that makes roti feel like a full meal.

30 min Some work Vegetarian

Ingredients

  • 2 potatoes, cubed
  • 1 small cauliflower, florets
  • 1 onion, sliced
  • 1 tomato
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1/2 tsp amchur
  • 3 tbsp oil

Method

  1. Fry potato cubes in oil until edges are golden, take out.
  2. Same pan: cumin, onion, then cauliflower. Let it brown in spots — don't stir constantly.
  3. Add turmeric, coriander powder, salt, tomato. Cover, cook 10 minutes on low.
  4. Return potatoes, cover 5 more minutes until a knife goes through easily.
  5. Amchur and coriander at the end, off the heat.

Questions people ask about Aloo Gobi

How long does Aloo Gobi take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What is the one thing to get right in Aloo Gobi?

Same pan: cumin, onion, then cauliflower. Let it brown in spots — don't stir constantly.

What can I use instead of potato in Aloo Gobi?

Use waxy potatoes hold their shape, floury ones fall apart. For curries you want waxy.

Can I make Aloo Gobi ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Aloo Gobi vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Aloo Gobi?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

Don't know what to cook? Let it decide →

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