Aloo Gobi

This Indian cauliflower potato curry is an absolutely delicious vegetarian dinner recipe, packed with flavor. We love this Aloo Gobi recipe served with Basmati rice and Paratha or roti for an effortless weeknight meal.

Course Dinner

Cuisine Indian

Keyword Aloo Gobi, Aloo gobi masala, Aloo gobi recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 224kcal

Author Alida Ryder

Ingredients

2 tbsp ghee
1 onion finely chopped
4 garlic cloves crushed
2 tsp ginger chopped
2 large tomatoes
2 medium potatoes peeled and cubed
1 medium cauliflower head sliced into cauliflower florets
½ tsp cumin seeds
1 tsp turmeric
2 tsp garam masala
½ tsp chilli powder
1 tsp ground coriander
salt and black pepper to taste
2-3 tsp lemon juice to taste
fresh cilantro/coriander to serve

Instructions

In a large, deep pan or skillet set over medium-high heat melt a few tablespoons of ghee/vegetable oil.
Add the onion and cook for a few minutes until softened.
Add the garlic, ginger, spices and chopped tomatoes frying for another few minutes until the tomatoes start to break down.
Peel and cube the potatoes and cut the cauliflower into smaller florets then add to the pan.
Stir to coat in the spices then pour in a cup of water.
Cover with a lid and turn the heat down to medium then allow to cook for 10 minutes until the potatoes are fork tender.
Uncover and cook for another 5 minutes until the liquid is absorbed.
Season to taste with lemon juice, salt and pepper then garnish with fresh cilantro/coriander and serve.

Nutrition