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Aloo Gobi is a well-loved Pakistani & Punjabi dish in which potatoes and Cauliflower are coated in curry and steamed to perfection. This Aloo Gobi curry recipe is authentic, juicy, and mouthwatering with a surprising added touch of umami!
Aloo Gobi – The Classic Potato & Cauliflower Dish
I know, I know. There are as many versions of Aloo Gobi as there are South Asian households. And now it’s gaining well-deserved fame in Western culture too.
You really don’t need another Aloo Gobi recipe.
But what if I told you I have a special one?
One with a secret ingredient…
What’s the Secret Ingredient?
Now that I’ve built up all this suspense, I’ll keep you waiting for a liiittle longer.
Your typical Aloo Gobi consists of all the usual suspects – onions, tomatoes, ginger, garlic, green chili pepper, spices, the works.
While this Aloo Gobi boasts all the aforementioned ingredients, it is elevated with black seeds (kalonji), an extra sprinkle of fresh coriander powder, and it’s finished off with a secret ingredient…
Soy Sauce! (or Tamari – to make it gluten-free)
Now you might be thinking…soy sauce in a South Asian dish?
You may be shaking your head. My ancestors may be frowning down upon me.
But hear me out.
The best way I can describe what soy sauce does is that it amplifies the umami factor of Aloo Gobi.
If you aren’t familiar with the term ‘umami’, it’s basically called the “fifth taste,” after salty, sweet, sour, and bitter. It’s that deep, intense flavor that’s hard to describe but now that I pointed it out, you can kind of already taste it.
I’ve tried so many variations of Aloo Gobi. Indian-style using dry mango (amchur) powder for an extra sour kick. Tomato paste for extra color. Yogurt for a little creaminess. Of course, you can add in whichever of these appeals to you.
But for this recipe, I stuck with the must-have ingredients for an authentic, juicy, mouthwatering Pakistani-style Aloo Gobi.
With that extra umami touch.
Tips for Cooking Aloo Gobi
Here are some tips for making Aloo Gobi:
- As with Easy Mixed Vegetable Curry and other vegetarian curries, it’s always best to cover and let the vegetables cook over low heat in their own moisture. Adding water can make them soggy and less flavorful.
- I don’t know about you, but I love both my cauliflower and potatoes to be well done. I’ve tried other recipes and there’s often a bite to the cauliflower. I add the potatoes with the cauliflower to prevent it from being underdone.
- The soy sauce at the end is a subtle addition that you won’t be able to taste once you stir it in. Don’t be afraid to use it or even increase to a teaspoon. And if you just want a traditional (but amazing!!) aloo gobi, feel free to omit it. With or without it, this recipe is so deeply flavorful and the vegetables are cooked to perfection.
More Vegan and Vegetarian curry recipes:
- Chana Masala – (Authentic Chickpea Curry)
- Aloo Palak (Spinach & Potato Curry)
- Zucchini/Courgette Curry (Toriyan)
- Okra Curry (Bhindi)
- Smoked Eggplant Curry (Baingan Bharta)
Pakistani Aloo Gobi – Potato and Cauliflower Curry
Ingredients
- ¼ cup grapeseed avocado, or other neutral oil
- 1 tsp cumin seeds
- ½ tsp nigella seeds – (kalonji) optional
- 1 medium onion finely chopped
- 5 garlic cloves crushed
- 3/4 inch piece ginger crushed
- 3 small to medium tomatoes finely chopped
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric
- 1/2 tsp red chili powder or more to taste
- 1/4 tsp ground black pepper optional
- 1 1/4 tsp salt or to taste
- 1 small head cauliflower cut into small florets (about 1 lb or 500 grams chopped)
- 2 medium potatoes peeled and cut into 1/2-inch cubes (around 350 grams), and placed in a bowl of water to prevent browning
- 1 green chili pepper sliced or chopped
- 1/2 tsp garam masala
- 1/2-1 teaspoon soy sauce or tamari
- 1/4 tsp lemon or lime juice optional
- 2 tablespoons chopped cilantro leaves to garnish
Instructions
- Heat oil in a non-stick pan over medium-high heat. Add the cumin and nigella seeds and let them sizzle for a few seconds. Add the chopped onions and sauté, stirring frequently, until they turn lightly golden, about 5-6 minutes.
- Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriander, cumin, turmeric, red chili, black pepper (if using)) and salt. Cook until the tomatoes are soft and the oil begins to separate from them, about 4-5 minutes.
- Add the potatoes, cauliflower, and green chili pepper. Stir-fry for about 4-5 minutes.
- Turn the heat down to low-medium, cover, and let cook for about 20 minutes, stirring once or twice in between.*
I first tried this recipe back in April and I thought it was about time I commented on it as I have made it many times since then. It’s just such a satisfying and comforting meal! The soy sauce is an unusual but ingenious addition. To help boost the umami even more, I also add a little hing along with the cumin seeds and kalonji. Thanks for posting this recipe so we can all enjoy!
So nice to hear that. Thank you for taking the time to comment, Erin! The hing addition sounds delightful!
Have you ever used mango powder for the umami? I’m kind of afraid to try w/o some advice as to how much is ideal.
I have! I’d recommend starting out with just 1/8 tsp, them increasing to 1/4. It adds a slight complex tang!
Shukriya!!!! I did it and forgot to come back and say thanks.. I did 1/4 tsp and i enjoyed it.
Wow, that’s so nice of you to come back and review. Thank you, Wendeth!
Thank you for sharing this recipe! I have made this twice and both times I added boneless chicken before the veggies and it has been a game changer…. my children and husband did not have a clue what the amazing flavour was (cauliflower well cooked). I have written this recipe down and will be passing it down to my children Inshallah xxxxx
That sounds amazing and I’m definitely trying the chicken! Thanks for sharing such a nice review, Sam!
really good, another winner, love the way most of these are 1 pot recipes.
Thanks for coming back and sharing, Rick! It’s awesome of you to do that!
I’m so excited to try this version of Aloo Gobi did my Nani Amma this morning. Thank you so much!! ????
Just made this, its a great recipe!! Full of flavour!! I struggled with it sticking so added a little veg stock and turned it right down and cooked much longer.
Thank you
Kes (UK)
Great tip! Thank you, Kes!!
Love this recipe, I use the base ingredients now for the base of most of my veg curries
What a great idea!! Thank you, Rachel!
I’ve been cooking so much in the past 3 weeks and have enjoyed the recipes I’ve tried from here! I like a little bite to my cauliflower so I let the potatoes cook for a few minutes before adding it. There is one thing I don’t quite understand- I made this twice and both times, while it tasted amazing (the soy sauce really is a great addition!), it didn’t turn out yellow at all. Totally aesthetic but I’m not sure why it happened.
Short story- this is delicious. Thanks Izzah!
Thank you so much, Malaka! I’m thinking 2 things: 1 – my turmeric may have been a deeper yellow than yours, and 2 – picture editing often enhances the colors so it may be that as well 🙂 So happy to hear you’re enjoying my recipes!