Aloo Gobi Recipe
Aloo Gobi is a classic North Indian dish made with spiced cauliflower and potatoes. This comforting curry is also vegan and gluten-free. Now this restaurant favorite can easily be made at home in 45 minutes. This recipe is a keeper!
Servings 4 people
Calories 226.05kcal
Equipment
- 1 pan
Ingredients
To fry the veggies
- 1 cauliflower head
- 2 potatoes
- 1 teaspoon chilly powder
- 1 tablespoon kasoori methi
- 1 tablespoon cilantro
- 4 tablespoon vegan ghee
- salt
To prepare the aloo gobi curry
- 1 tablespoon vegan ghee
- 1 teaspoon cumin seeds
- 5 cloves garlic
- 1 inch ginger
- 2-3 green chillies
- 1 onion sliced
- 1 teaspoon chilly powder
- 1 teaspoon amchur powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tomatoes
- 1 tablespoon kasoori methi
- ¼ cup cilantro
- 1 tablespoon lemon juice
Instructions
To fry the veggies
- Cut the gobi into medium-sized florets. Cut the potatoes into medium-sized wedges. Proportion-wise, they should look similar. Chef tip - Do not cut them very small because they will break down quickly during cooking and become a mushy mess. They need to hold their shape once cooked.
- Heat 2 tablespoon of ghee in a pan. Fry half the chilly powder, Kasuri methi, and cilantro briefly.
- Then add the potatoes along with half a teaspoon of salt and fry them till they turn crisp and are almost done. This could take 7-8 minutes. Add more ghee if needed.
- Similarly, fry the cauliflower florets (in batches if needed) along with half a teaspoon of salt the same way using the remaining oil and spices. This could take 8-10 minutes. Do not cover the pan. Keep the fried potatoes and cauliflower aside for now. Frying these veggies gives the curry an interesting dimension. Frying the cauliflower prevents it from becoming mushy and getting overcooked. Chef Tip - Add more ghee when frying the veggies if you feel the need. You can also deep fry them. Air-Frying or baking is also an option here.
To prepare the aloo gobi curry
- Heat ghee in a pan, fry cumin seeds. Then add ginger, garlic, and green chillies. Fry for a minute.
- Add onions and cook till they turn translucent.
- Now add the tomatoes along with salt. Cook for 6-8 minutes or till they turn soft and pulpy.
- Then add all the spices - turmeric powder, coriander powder, chilly powder, and garam masala. Fry for a minute. Chef Tip - Add a tablespoon of water to prevent the masalas from burning and sticking to the bottom of the pan. It's called deglazing the pan.
- Now add the fried potatoes and cauliflower along with salt (if needed). Fry for 2 minutes.
- Garnish with cilantro and Kasuri methi. Take the pan off the flame. You can squeeze some fresh lemon or lime juice on top for a tangy twist.
Notes
Adding spices to the oil before frying the veggies infuses more flavor into them. Fry the veggies in batches and do not crowd or cover the pan. You can choose to leave the potato skin on if you like. To tone down the spice levels, reduce the amount of chilly powder used in the recipe. Chaat masala or lemon zest can also be added instead of lemon juice to provide the tang. Swap the individual spices for curry powder.
Nutrition
Calories: 226.05kcal | Carbohydrates: 16.61g | Protein: 4.52g | Fat: 18.48g | Saturated Fat: 14.73g | Polyunsaturated Fat: 0.55g | Monounsaturated Fat: 1.36g | Sodium: 66.96mg | Potassium: 710.53mg | Fiber: 5.59g | Sugar: 5.84g | Vitamin A: 911.45IU | Vitamin C: 83.06mg | Calcium: 84.4mg | Iron: 2.22mg