Aloo Gobi
Crispy potatoes and cauliflower tossed with warm spices, ginger, and tomatoes. A beloved Indian side dish that's vegetarian, naturally gluten-free, and deeply satisfying.
- Total time
- 35 min
- Servings
- 4
- Calories
- 246
- Protein
- 7g
Ingredients
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Open the appInstructions
Step 1
Cut potatoes into 0.5-inch cubes; leave skin on.
Step 2
Chop cauliflower into 1-inch florets.
Step 3
Dice onion, mince ginger, and mince garlic; set aside separately.
Step 4
Heat 2 tbsp oil in 12-inch skillet over medium-high heat.
Step 5
Add potato cubes and cook until edges brown, about 8 minutes.
Step 6
Transfer potatoes to a plate; set aside.
Step 7
Add remaining 2 tbsp oil to skillet over medium-high heat.
Step 8
Add cauliflower florets and cook until lightly golden, 6 minutes.
Step 9
Transfer cauliflower to plate with potatoes.
Step 10
Reduce heat to medium; add cumin seeds and cook 30 seconds.
Step 11
Add diced onion and cook until soft, about 5 minutes.
Step 12
Add ginger and garlic; stir constantly for 1 minute.
Step 13
Add turmeric, coriander, and amchur; stir to combine.
Step 14
Pour in diced tomatoes with juice; stir well.
Step 15
Return potatoes and cauliflower to skillet; stir gently.
Step 16
Simmer uncovered until vegetables are tender, 5 minutes.
Step 17
Taste and adjust salt and pepper as needed.
Step 18
Garnish generously with fresh cilantro before serving.
Tools you’ll need
- Cutting board
- Chef's knife
- 12-inch stainless steel skillet
- Wooden spoon
- Plate for transferring vegetables
- Measuring spoons
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