Cauliflower and Potato Curry (Aloo Gobi)

Here's a Cauliflower and Potato Curry (Aloo Gobi) recipe made in the traditional Punjabi way. This vegan curry recipe is easy & authentic and requires one pot and simple ingredients.

Course Main Course

Cuisine Indian, Pakistani

Diet Gluten Free, Halal, Hindu, Kosher, Vegan, Vegetarian

Keyword aloo gobi, cauliflower and potato curry, potato and cauliflower curry

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 285

Author Izzah Cheema

Equipment

large non-stick or heavy-bottomed pot with lid

Ingredients

1/4 cup grapeseed or other neutral oil
1 tsp cumin seeds
1 medium yellow onion finely chopped
5 garlic cloves crushed
3/4-1 inch piece ginger crushed
2-3 small tomatoes (depending on how strong you want the tomato flavor) finely chopped
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/4-1/2 tsp red chili powder or to taste
1/4 tsp ground black pepper
1 1/4 tsp salt
1 small head of cauliflower cut into small florets with excess stems sliced
2 small russet potatoes peeled and cut into 1/2-inch cubes, and placed in a bowl of water to prevent browning
1 small green chili pepper sliced or chopped
1/2 tsp garam masala
1/2-1 tsp soy sauce (regular, GF soy sauce, or tamari) optional
1 tsp lemon or lime juice plus more to taste
2 tbsp chopped cilantro leaves

US Customary - Metric

Instructions

Heat oil in a non-stick pan or heavy-bottomed pot over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté, stirring frequently, until it turns golden (~6-7 min).
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) and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 min). If needed, deglaze the pan with 2 tbsp of water to help the tomatoes.
Add the potatoes, cauliflower, and green chili pepper. Sauté for about 5 minutes, until softened.
Turn the heat down to low-medium, cover, and let cook for about 25 minutes, stirring once or twice in between. (See Note 1)
When the vegetables are completely tender (there should be little resistance when you break the potato) and all the moisture is gone (See Note 2), turn off the heat.
Add the soy sauce, garam masala, and lemon juice. Taste and add salt, if needed. (If you didn't add soy sauce, you'll probably need a bit more salt.) Mix well and garnish with chopped cilantro. Serve with roti, naan, or rice.

Video

Notes

Note 1: The goal is to let the vegetables cook in their own juices, adding only a bit of water if they start to stick to the bottom of the pan.

Note 2: If the vegetables are cooked to your liking and you still see moisture, raise the heat to medium and cook (still covered) until the moisture dries up.

Nutrition