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Aloo Gobi
Crispy potatoes and cauliflower dry curry with turmeric and cumin - simple, comforting home-style dish.
15 mins
25 mins
4 people
North Indian
Potatoes
Diced into 1-inch cubes
400g
Cauliflower
Cut into small florets
1 medium head
Onion
1 large
Tomatoes
2 medium
Ginger
Julienned
1 tbsp
Turmeric
1 tsp
Cumin seeds
1 tsp
Coriander powder
1 tsp
Green chilies
2
Oil
3 tbsp
🍽️ Deep frying vegetables first
→ Pan-frying with less oil
Healthier with similar crispness
Par-fry potato cubes until golden. Set aside.
💡 Pro Tip: Restaurants fry potatoes separately for crispness
Par-fry cauliflower florets until edges are golden. Set aside.
💡 Pro Tip: Don't overcook - florets should have bite
Heat oil, add cumin seeds, let them crackle. Add ginger and green chilies.
💡 Pro Tip: This tempering is the flavor base
Add onions, cook until translucent. Add turmeric and coriander.
💡 Pro Tip: Toast spices briefly for depth
Add tomatoes and cook until soft. Add fried potatoes and cauliflower.
💡 Pro Tip: Toss gently to coat with masala without breaking florets
Cover and cook 5 minutes on low heat. Garnish with cilantro.
💡 Pro Tip: Steam finishes cooking without making it mushy
- ✓Fry potatoes and cauliflower separately first
- ✓Don't overcook - vegetables should have bite
- ✓Use fresh ginger julienne, not paste
- ✓Turmeric is essential for color and flavor
- ✓Toss gently to avoid breaking cauliflower
- →With roti or paratha
- →As a side with dal
- →With raita