Aloo Gobi (Potato and Cauliflower Curry)
Local name: آلو گوبھی
In short: Potatoes and cauliflower cooked dry-style with onion, tomato, cumin and turmeric until tender and lightly spiced, a staple of Pakistani home cooking. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 280 kcal
Aloo gobi is the everyday vegetable dish of Pakistani kitchens, a dry curry of potatoes and cauliflower cooked with onion, tomato and ground spices until the vegetables are soft and the masala clings. It is usually eaten with roti or paratha for lunch or dinner and packed in lunchboxes. Cooking it covered over low heat lets the vegetables steam in their own moisture, which keeps the cauliflower from turning to mush. Stir gently, and the florets stay whole.
Instructions
- Heat the oil in a wide heavy pan over medium heat. Add the cumin seeds and let them sizzle for 15 seconds.
- Add the onion and cook for 8 minutes, until golden. Stir in the ginger-garlic paste and cook for 1 minute.
- Add the tomatoes, turmeric, chili powder, ground coriander, ground cumin and salt. Cook for 8 minutes, stirring, until the tomatoes break down and the oil separates.
- Add the potatoes and stir for 2 minutes to coat. Pour in the water, cover and cook over medium-low heat for 8 minutes.
- Add the cauliflower and green chilies and stir gently. Cover and cook for 12 to 15 minutes, stirring once or twice, until both vegetables are tender but still hold their shape.
- Uncover and cook for 3 minutes more, until any extra liquid evaporates and the masala clings. Stir in the garam masala and coriander and serve with roti.
Tips
- Cut the potatoes and cauliflower to the same size so they finish cooking together. Add a splash of water if the pan looks dry, but keep it covered.
- A teaspoon of dried mango powder or a squeeze of lemon at the end adds a bright sour note. Fresh peas or tomato wedges can go in with the cauliflower.
Questions and answers
How do I stop aloo gobi turning mushy?
Add the cauliflower after the potatoes have had a head start, cook covered over low heat and stir only gently. Stop cooking as soon as both vegetables are tender.
Can I make aloo gobi ahead?
Yes. It keeps 3 days in the fridge and reheats well in a covered pan with a splash of water. The potatoes soften slightly on standing.
What do you serve with aloo gobi?
Roti or paratha, plus a cucumber, onion and tomato salad, and a daal for a complete vegetarian meal.
How long does it take to make Aloo Gobi (Potato and Cauliflower Curry)?
About 1 h 5 min in total: 20 min of preparation and 45 min of cooking.
How many calories are in Aloo Gobi (Potato and Cauliflower Curry)?
About 280 kcal per serving, with 6 g of protein, 34 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 280 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 34 g |
| Fat | 13 g |
| Fiber | 8 g |
| Sugar | 8 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
