Aloo Gobi

Aloo gobi, a classic Indian dish, made with potato, cauliflower and other easy to get ingredients. It’s so flavorful and ready in 30 minutes.

aloo gobi

Most of the times I eat at an Indian restaurant I order aloo gobi because I’m obsessed with this super tasty dish. Aloo means potato and gobi means cauliflower in Hindi, and they’re the main ingredients.

I’ve already posted a similar recipe on the blog, called aloo gobi matar, that it’s also made with peas (matar means peas in Hindi). This version tastes even better, and is super easy to make.

I haven’t added tomatoes this time, or cooked the potatoes previously either, so the dish is simpler, but still extremely delicious.

To make my new and improved version, I like to add the same amount of potatoes and cauliflower, but it’s up to you. Same with the spices, add as much as your heart desires.

If you’re not into spicy food, just omit the red pepper flakes, or if you can’t find them in your area, use any spice of sauce you have on hand to make your aloo gobi spicy.

This dish is usually served with basmati rice or naan bread, but I prefer to eat it with some plant-based protein, like some tofu or tempeh. However, any other protein is okay (vegan, of course), or even try to add more veggies!

aloo gobi ingredients

These are the ingredients you’ll need to make this aloo gobi recipe:

• Extra virgin olive oil – This ingredient is optional (you can replace it with some water or vegetable stock). I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
• Cauliflower.
• Potato.
• Onion – Fresh onion works best, but onion powder will do.
• Garlic – I prefer to use fresh garlic, but garlic powder is a good choice.
• Ginger root – Ginger powder is an alternative you can use instead.
• Turmeric powder – I’ve never made this recipe using fresh turmeric root myself, but it should work.
• Ground cumin.
• Ground coriander – This spice is optional. If you can’t find it, just omit it.
• Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
• Red pepper flakes – Feel free to use cayenne powder, jalapeños, fresh chilies, or anything you want to make your aloo gobi spicy. This ingredient is optional, so you can omit it if you’re not into spicy food.
  

how to make aloo gobi

1. Add the oil to a skillet or large pot and when it’s hot, add the onion, garlic and ginger. Cook over medium heat for 2-3 minutes, stirring occasionally. If you’re oil-free, just add some water or vegetable stock instead.
2. Add the potato, stir and cook for 2 to 3 minutes, stirring occasionally.
3. Add the cauliflower, stir and cook for 3 to 4 minutes, stirring occasionally.
4. Add all the remaining ingredients, stir, cover and cook over medium heat for 15 minutes or until the potato and cauliflower are soft.
5. Serve immediately or keep leftovers in an airtight container in the fridge for about 4 to 7 days.

looking for more indian recipes?

• Chickpea Curry
• Vegetable Pakoras
• Green Chutney
• Chana Masala
• Chole Palak

did you make this aloo gobi recipe?

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Aloo Gobi

★★★★★ 5 from 1 reviews

• Author: Simple Vegan Blog
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 2 1x
• Category: Side Dish
• Cuisine: Indian

Aloo gobi, a classic Indian dish, made with potato, cauliflower and other easy to get ingredients. It’s so flavorful and ready in 30 minutes.

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Ingredients

• 1–2 tbsp extra virgin olive oil (optional)
• 8 oz cauliflower (225 g), chopped
• 8 oz potato (225 g), peeled and cubed
• 1/2 onion, chopped
• 2 cloves of garlic, chopped
• 1/2-inch piece of ginger root (about 1 cm), chopped
• 1/2 tsp turmeric powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander (optional)
• 1/2 tsp salt
• Dash of red pepper flakes (optional)

Instructions

1. Heat the oil in a skillet or large pot and add the onion, garlic and ginger. Cook over medium heat for 2 to 3 minutes, stirring occasionally. If you don’t want to use oil, just add some water or vegetable stock instead.
2. Add the potato, stir and cook for 2 to 3 minutes, stirring occasionally.
3. Add the cauliflower, stir and cook for 3 to 4 minutes, stirring occasionally.
4. Add all the remaining ingredients, stir, cover and cook over medium heat for about 15 minutes or until the potato and cauliflower are tender.
5. Serve immediately (I added some chopped fresh cilantro on top) or keep leftovers in an airtight container in the fridge for 4-7 days.

Notes

• Nutritional info has been calculated by using 1 tbsp of oil.
• Recipe inspired by Kabita’s Kitchen.

Nutrition

• Serving Size: 1/2 of the recipe
• Calories: 200
• Sugar: 4.9 g
• Sodium: 625 mg
• Fat: 7.7 g
• Saturated Fat: 1.1 g
• Carbohydrates: 30.8 g
• Fiber: 6.7 g
• Protein: 5.3 g