Aloo Gobi Sabji
Experience the warmth and flavors of traditional Indian cuisine with this hearty Aloo Gobi Sabji recipe! Featuring tender potatoes and cauliflower simmered in a fragrant blend of spices, this vegan and gluten-free dish is a true comfort food classic. Sautéed onions, tomatoes, and a medley of fresh aromatics like ginger and garlic create a rich and flavorful base, while turmeric, garam masala, and red chili powder infuse the vegetables with vibrant color and spice. Ready in just under 45 minutes, this easy-to-make North Indian curry pairs beautifully with roti, parathas, or a steaming bowl of basmati rice, making it the perfect addition to your weekly dinner rotation. Packed with wholesome ingredients and bold flavors, Aloo Gobi Sabji celebrates the simplicity of authentic home cooking.
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Recipe Information
Ingredients
- 2 medium potatoes
- 1 medium head cauliflower
- 1 large onion
- 2 small tomatoes
- 1 small green chili
- 1 inch ginger
- 3 garlic cloves
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 2 tablespoons cilantro
Instructions
Peel the potatoes and cut them into 1-inch cubes.
Separate the cauliflower into small to medium-sized florets.
Finely chop the onion and tomatoes. Mince the garlic and ginger together.
Heat oil in a large pan over medium heat. Add cumin seeds and let them crackle.
Add the chopped onion and saute until translucent, around 5 minutes.
Add minced ginger and garlic and cook for an additional minute until fragrant.
Add the chopped tomatoes and green chili. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften.
Stir in the turmeric, coriander, red chili powder, and salt. Mix well with the tomato mixture.
Add the cubed potatoes and cauliflower florets. Stir to coat the vegetables with the spice mixture.
Cover the pan with a lid and reduce the heat to low. Let it cook for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
Once the vegetables are cooked, sprinkle the garam masala and mix well.
Garnish with chopped cilantro and serve hot with roti or rice.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3117 mg | 136% | |
| Total Carbohydrate | 147.1 g | 53% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 29.3 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4634 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
