How to Make Aloo Gobi

Ingredients

• 2 tbsp oil
• 1 tbsp oil
• 1 medium cauliflower
• 2-3 medium potatoes
• 1 tsp cumin seeds
• 1 onion
• 1 tbsp minced ginger
• 2 garlic cloves
• 1 green chili
• 1 tsp turmeric
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/2 tsp salt
• fresh cilantro

Step by step

1. Cut cauliflower and potatoes to size

   Cut 1 medium cauliflower into bite-sized florets. Peel and cube 2-3 medium potatoes into 1-inch pieces. Keep them in separate bowls.

2. Brown potatoes until nearly tender

   Heat 2 tablespoons oil in a large pan over medium heat. Add potatoes and cook 8-10 minutes, stirring occasionally, until they start to brown and are almost tender. Remove and set aside.

3. Brown cauliflower until lightly charred

   In the same pan, add cauliflower florets. Cook 5-6 minutes until they develop light brown spots and are crisp-tender. Remove and set aside with potatoes.

4. Toast cumin seeds and soften onion

   Add 1 more tablespoon oil to the pan. Add 1 teaspoon cumin seeds and let them sizzle for 30 seconds. Add 1 minced onion and cook until soft, about 4 minutes.

5. Add ginger, garlic, and chili

   Stir in 1 tablespoon minced ginger, 2 minced garlic cloves, and 1 minced green chili. Cook for 1 minute until fragrant.

6. Bloom turmeric, coriander, and garam masala

   Add 1 teaspoon turmeric, 1 teaspoon ground coriander, and 1/2 teaspoon garam masala. Stir for 30 seconds until the spices bloom.

7. Toss vegetables with spices and warm through

   Return potatoes and cauliflower to the pan. Add 1/2 teaspoon salt and gently toss everything together. Cook 3-4 minutes until heated through and vegetables are coated with spices.

8. Garnish with cilantro and serve

   Sprinkle with fresh cilantro and serve immediately while the vegetables still have some bite to them.

Tips

• Don't skip par-cooking the vegetables separately — it prevents them from getting mushy when combined
• Cut potatoes and cauliflower roughly the same size so they cook evenly
• Keep the heat at medium to prevent spices from burning while vegetables cook through
• The dish is done when a fork goes through the potato easily but the cauliflower still has slight resistance
• If your spices start to stick, add a tablespoon of water and scrape up the browned bits

Variations

• Dry Style: Skip any added water and cook until vegetables are completely dry with concentrated spices clinging to them.
• With Tomatoes: Add 1 diced tomato after the onions and cook until it breaks down before adding the spices.
• Punjabi Style: Include 1/2 teaspoon ajwain (carom seeds) with the cumin and add a pinch of amchur (dry mango powder) at the end.
• Restaurant Style: Add 1/4 cup water after combining vegetables, cover and steam for 2-3 minutes for softer texture.