A Cozy Indian Classic — Aloo Gobi

This vegetarian recipe which main components include potato and cauliflower in a spiced tomato stew can be served as a main or a side, both paired with basmati rice and naan! 

Aloo Gobi originated in India and dates back a long time, but is now an extremely popular dish around the entire subcontinent and can be found at most Indian restaurants. The dish is also widely popular throughout Pakistan. 

What really brings the flavors out in this recipe are the amazing spices used which include cumin, coriander, garam masala, tumeric, which gives the dish its’ gorgeous color and chili powder for added heat.

Although you can find this dish easily at your local Indian restaurant, it is too simple not to make at home. 

If you’d like to make this recipe for yourself, follow the steps below! 

Recipe

1. Set a pan or wok to medium heat and add oil.
2. Once the oil is hot, add the cumin seeds and cook for 2 minutes.
3. Next, add the onion and chilli and sauté for another 2 minutes.
4. Add the garlic and sauté until fragrant, about one minute.
5. Add the spices and sauté for another 2 minutes.
6. Add the tomato and stir well. Let cook down for a couple of minutes, stirring occasionally.
7. Add the potato, mix well and add 1 cup of water.
8. Let cook and soften for about 10 minutes, add the cauliflower and stir well.
9. Stir this every 2-3 minutes and cook until the potato is soft but make sure it does not become mushy. Feel free to add water as it is cooking.
10. Top with chopped coriander.
11. Serve with naan and optionally basmati rice and enjoy!

Ingredients

• 1 red onion, finely diced
• 5 cloves garlic, finely diced
• 1 green chilli, diced
• 2 tomatoes, diced
• 3 potatoes, diced
• 1/2 large cauliflower, cut into florets
• 1/2 bunch coriander, roughly chopped
• 3 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1/2 tsp chilli powder
• 2 tsp garam masala
• 1 tsp ground coriander
• Salt and pepper to taste
• Naan, to serve