Aloo Gobi | TasteToronto

Aloo Gobi

20 mins Prep Time

30 mins Cook Time

Written By

Stefani Poci

This recipe is sponsored by Wholesale Club.

Popular in North Indian regions and in households worldwide, Aloo Gobi, which translates to 'potatoes' and 'cauliflower,' is a classic, healthy, flavourful plant-based dish made with cauliflower, potatoes, and aromatic spices, garnished with cilantro for an added pop of freshness. This one-pot version is quick, easy, and comforting, ideal for days when you crave maximum flavour with minimal effort. It is highly versatile, allowing you to adjust flavours and spice levels to your liking. Enjoy Aloo Gobi with basmati rice or warm flatbread.

Ingredients

Aloo Gobi

3 tablespoons neutral oil
3 medium potatoes, cubed
1 medium cauliflower, cut into florets
1 medium onion, diced
3 tomatoes, diced
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons Kashmiri chilli powder or cayenne pepper
1 teaspoon garam masala
2 cloves of garlic, grated or minced
1 tablespoon of grated ginger
Salt, to taste
Fresh cilantro, for garnish

Directions

Aloo Gobi

5 Steps

Step 1

In a large pan, heat 2 tablespoons of neutral oil over medium heat. Add the potatoes and cauliflower to the pan and salt to taste. Cover and sauté until the potatoes are tender, about 20-25 minutes. Remove from the pan and set aside.
Step 2

In the same pan, add 1 tablespoon of oil and sprinkle in the cumin, turmeric, chilli powder, and garam masala. Stir gently to release the aromas of the spices.
Step 3

Add the onion, garlic, and ginger to the pan, along with the diced tomatoes. Season with salt. Stir well, allowing the tomatoes to release their juices and cook down for about 10 minutes.
Step 4

Add a splash of water if the mixture starts to dry out. Return the cauliflower and potatoes to the pan and stir gently to coat.
Step 5

Transfer to a serving dish and garnish with freshly chopped cilantro. Serve hot accompanied by flatbread or rice.