My Aloo Gobi Curried Cauliflower and Potatoes
Bring bold flavors and comforting warmth to your table with "My Aloo Gobi Curried Cauliflower and Potatoes." This classic vegetarian Indian dish perfectly balances tender cauliflower florets and soft, spiced potatoes in a vibrant tomato-based curry infused with aromatic spices like cumin, turmeric, and garam masala. With just 15 minutes of prep time, this one-pan recipe is as convenient as it is delicious, offering a fragrant and wholesome meal that’s ready in under an hour. Garnished with fresh cilantro and featuring a hint of heat from red chili powder, it pairs beautifully with steamed rice, naan, or your favorite flatbread. Ideal for weeknight dinners or meal prep, this aloo gobi recipe celebrates the perfect harmony of flavor, texture, and nourishment.
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Recipe Information
Ingredients
- 1 medium head (cut into florets) cauliflower
- 3 medium (peeled and diced into 1-inch cubes) potatoes
- 1 large (finely chopped) onion
- 1 tablespoon (minced) ginger
- 4 cloves (minced) garlic
- 2 medium (finely chopped) tomatoes
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon (or to taste) salt
- 0.5 cup water
- 2 tablespoons (chopped, for garnish) fresh cilantro
Instructions
Prep all ingredients: Chop cauliflower into florets, potatoes into 1-inch cubes, onions, garlic, and ginger per the ingredient list.
Heat the vegetable oil in a large skillet or heavy-bottomed pan over medium heat.
Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
Stir in chopped onions and sauté for 4-5 minutes until golden and softened.
Add minced garlic and ginger. Cook for 1 minute until aromatic.
Add chopped tomatoes and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a paste.
Mix in turmeric powder, ground coriander, ground cumin, garam masala, and red chili powder. Stir well to combine the spices with the tomato mixture.
Add the diced potatoes and cauliflower florets to the pan. Stir to coat the vegetables with the spice mixture evenly.
Pour in the water, cover the pan with a lid, and reduce heat to medium-low. Cook for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
Taste and adjust salt as needed. If the mixture feels too thick, add an extra splash of water to reach your desired consistency.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot with steamed rice, naan, or flatbread for a satisfying meal.
Nutrition Facts
Calories |
1115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3145 mg | 137% | |
| Total Carbohydrate | 193.8 g | 70% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 32.5 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5881 mg | 125% | |
*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.
