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Aloo Gobi Potato Cauliflower curry
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Pakistani Aloo Gobi - Potato and Cauliflower Curry

This Pakistani Aloo Gobi curry recipe is authentic, juicy, and mouthwatering thanks to a surprising touch of umami. Naturally gluten-free and vegan!
Course Main Course
Cuisine Indian, Pakistani
Keyword aloo gobi, potato and cauliflower curry
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4

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
  • ¼ tsp red chili powder or more to taste
  • 1 tsp salt or more 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 teaspoon soy sauce or tamari
  • 1/4 tsp lemon or lime juice or to taste
  • 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) 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.* 
  • When the vegetables are cooked and all the moisture is gone, turn off the heat and add the soy sauce and lemon juice. Mix well and garnish with chopped cilantro. Serve with roti, naan, or rice.

Notes

*The goal is to let the vegetables cook in their own juices, adding only a bit of water if absolutely necessary.