Aloo Gobi (Potato and Cauliflower Stir-Fry)
Local name: आलू गोभी
In short: Potato and cauliflower browned, then steamed in an onion, tomato and turmeric masala until tender and dry. A common North Indian vegetable dish. It takes about 50 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Potato and cauliflower cooked dry with onion, tomato and ground spices make one of the most common vegetable dishes on North Indian tables. The vegetables are browned first, then steamed briefly in their own moisture so they turn tender without going to mush. A pinch of dried mango powder at the end adds a gentle sourness. It packs well in a lunchbox and is excellent rolled into a warm roti.
Instructions
- Heat 1 1/2 tbsp of the oil in a wide non-stick pan over medium-high heat. Fry the potato cubes for 5 minutes, turning, until lightly golden at the edges, then lift them onto a plate.
- In the same pan, fry the cauliflower for 4 minutes until browned in spots. Move it to the plate with the potatoes.
- Add the remaining oil and the cumin seeds. When they sizzle, add the onion and cook for 6 minutes until soft and golden.
- Stir in the ginger-garlic paste and green chilies for 1 minute. Add the tomatoes, ground coriander, turmeric, chili powder and salt, and cook for 5 minutes until the tomatoes break down.
- Return the potatoes and cauliflower to the pan and toss to coat. Add the water, cover and cook over low heat for 10 to 12 minutes, stirring once or twice, until the potatoes are tender when pierced.
- Uncover and cook for 2 minutes to dry off any liquid. Sprinkle over the garam masala, mango powder and fresh coriander and serve hot.
Tips
- Browning the potato and cauliflower separately keeps them from turning to mush and adds a roasted flavor. Do not crowd the pan.
- Add 100 g (3/4 cup) green peas with the cauliflower for color. If you have no dried mango powder, finish with 1 tbsp lemon juice instead.
Questions and answers
Why is my aloo gobi mushy?
Too much water and overcooking are the usual causes. Brown the vegetables first, use only a small splash of water, keep the pan covered on low heat and stop as soon as the potatoes are tender.
Is aloo gobi vegan?
Yes, as written with oil it is naturally vegan, gluten-free and dairy-free. Check that your garam masala has no additives if you have strict dietary needs.
What do you serve with aloo gobi?
Roti with dal and a salad of sliced onion, cucumber and lemon is the classic meal. It also works with plain rice and a simple lentil soup.
How long does it take to make Aloo Gobi (Potato and Cauliflower Stir-Fry)?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Aloo Gobi (Potato and Cauliflower Stir-Fry)?
About 220 kcal per serving, with 5 g of protein, 27 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 220 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 27 g |
| Fat | 10 g |
| Fiber | 7 g |
| Sugar | 8 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
