Aloo Gobi

Ingredients

• 2 large, cubedpotatoes
• 300 g (2 cups)cauliflower florets
• 1 large, slicedonion
• 2 largetomatoes
• 1 tablespoonginger-garlic paste
• to tastesalt
• 1 teaspoonred chilli powder
• 1 teaspoonKashmiri red chilli powder
• 1 teaspoonturmeric powder
• 1 teaspoonground cumin
• 1 teaspoonground coriander
• to tastegreen chillies
• as desiredfresh coriander
• 60 ml (¼ cup)oil
• as needed; use 60 ml (¼ cup) for blendingwater

Instructions

1. 1

   Brown the onion

   Heat the oil in a wok and fry the sliced onion until golden brown and crisp.

2. 2

   Blend the sauce

   Transfer the fried onion to a blender with the tomatoes and 60 ml (¼ cup) water. Blend for 3–5 minutes, until a thick paste forms.

3. 3

   Cook the spices

   Using the same wok and the oil left in it, add the blended onion and tomato paste along with all the dried spices. Cook for 5–7 minutes.

4. 4

   Cook the vegetables

   Add the potatoes and cauliflower florets. Cook over a medium heat for 5 minutes, then reduce the heat to low-medium and cook for 10–12 minutes, until the vegetables are soft and tender.

5. 5

   Garnish and serve

   Garnish with green chillies and coriander, then serve.

What is aloo gobi?

Aloo gobi is a South Asian dish whose name refers to its two central ingredients: potato and cauliflower. It is commonly made as a spiced vegetable curry, with versions varying in how much sauce they contain.

Here, browned onion and blended tomatoes form a thick base for the vegetables. Cooking the potatoes and cauliflower in that sauce lets them take on the spices as they soften.

Nutrition and macros by portion

The nutrition label shows one serving as written: 292 calories, 6g protein, 38g carbs, 14g fat.

Most of the carbohydrates come from the potatoes, with smaller amounts from the vegetables; the oil supplies most of the fat, while the potatoes and cauliflower provide modest amounts of protein. Serve a portion with extra salad or another non-starchy vegetable to round out the plate.

Building the sauce

Golden onion: fry the sliced onion until well browned and crisp, as this gives the blended sauce a deep, savoury flavour.

Tomatoes and water: blend them with the fried onion until the mixture is thick and smooth. The method specifies 60 ml of water for this step.

Getting the vegetables tender

Potatoes: cut them into similarly sized cubes so they cook at a similar rate. The recipe gives a medium-heat start before lowering the heat for the longer cook.

Cauliflower: use florets of a reasonably even size, so they soften along with the potatoes without some pieces becoming tender much earlier than others.

Cooking the spice paste

Spices: stir the dried spices into the blended sauce and cook the mixture for 5–7 minutes before adding the vegetables. This gives the sauce time to cook together and coat the wok.

Heat: keep to the stated medium heat for the first 5 minutes with the vegetables, then lower it to low-medium for 10–12 minutes.

Checking for doneness

The vegetables are ready when a knife or fork meets little resistance in both a potato cube and a cauliflower floret. If they are still firm after the stated cooking time, continue cooking gently until tender.

The method does not give a total cooking time, so use tenderness rather than the clock alone as the final cue.

Serving the curry

Finish with green chillies and fresh coriander, adjusting the amount to suit your preference. Serve it with rice or flatbread for a filling meal.

A cooling accompaniment such as plain yoghurt, or a simple side salad, can balance the spices and add contrast to the warm, soft vegetables.

Recipe notes & tips

• Cut the potatoes into even cubes so they soften at roughly the same pace.
• Blend the onion and tomatoes until the sauce is thick rather than leaving large pieces.
• Stir the sauce while it cooks so it does not catch on the bottom of the wok.
• Keep the heat low-medium during the final cooking stage to give the vegetables time to become tender.
• Taste the curry before serving and adjust the salt and green chillies to your preference.

Variations

• Fresh chilli: add sliced green chillies with the vegetables for more heat.
• Extra coriander: stir some chopped coriander through the curry as well as using it to garnish.
• Less oil: reduce the oil and brown the onion patiently, keeping an eye on it so it does not catch.
• More sauce: add a little water during cooking if you prefer a looser consistency.
• Milder curry: reduce the chilli powders while keeping the other spices as listed.

Common mistakes to avoid

• Uneven potato cubes: large pieces take longer to cook; cut them to a similar size.
• Pale onion: the sauce misses the depth of browned onion; fry it until golden brown and crisp.
• Rushing the sauce: the paste may not cook through evenly; give it the full 5–7 minutes.
• High heat throughout: the bottom can catch before the vegetables soften; lower the heat for the final stage.
• Guessing doneness by time alone: check that both potatoes and cauliflower are soft and tender.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan or microwave until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions