Home Style Aloo Gobhi
Home Style Aloo Gobhi
Ingredients
- 1 head cauliflower, medium, cut into 1-inch florets
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 1 onion, medium, finely chopped
- 2 tomatoes, medium, pureed or finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder, or to taste
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 1/4 cup water
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Heat vegetable oil in a large heavy-bottomed pan or Dutch oven over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
⏱️ 2 min
- 2
Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the ginger-garlic paste and cook for 1 minute until its raw smell disappears.
⏱️ 1 min
- 4
Add the pureed or finely chopped tomatoes and cook, stirring occasionally, until the oil starts to separate from the mixture, about 5-7 minutes.
⏱️ 7 min
- 5
Reduce the heat to low. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 1 minute, ensuring the spices don't burn. Add 1/4 cup of water to prevent burning and to help the spices cook.
⏱️ 2 min
- 6
Add the cubed potatoes to the pan. Mix them thoroughly with the spice mixture. Cover the pan and cook for 8-10 minutes, stirring occasionally, until the potatoes are partially cooked.
⏱️ 10 min
- 7
Add the cauliflower florets to the pan. Gently mix them with the potatoes and spices. Cover and cook for another 10-12 minutes, or until both the potatoes and cauliflower are tender but still hold their shape. Stir occasionally to prevent sticking.
⏱️ 12 min
- 8
Sprinkle garam masala over the aloo gobhi and mix gently. Cook for an additional 1-2 minutes.
⏱️ 2 min
- 9
Garnish with fresh chopped cilantro and serve hot with roti, naan, or rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Home Style Aloo Gobhi
- 1 head cauliflower, medium, cut into 1-inch florets
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 1 onion, medium, finely chopped
- 2 tomatoes, medium, pureed or finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder, or to taste
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 1/4 cup water
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Heat vegetable oil in a large heavy-bottomed pan or Dutch oven over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
⏱️ 2 min - 2
Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the ginger-garlic paste and cook for 1 minute until its raw smell disappears.
⏱️ 1 min - 4
Add the pureed or finely chopped tomatoes and cook, stirring occasionally, until the oil starts to separate from the mixture, about 5-7 minutes.
⏱️ 7 min - 5
Reduce the heat to low. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 1 minute, ensuring the spices don't burn. Add 1/4 cup of water to prevent burning and to help the spices cook.
⏱️ 2 min - 6
Add the cubed potatoes to the pan. Mix them thoroughly with the spice mixture. Cover the pan and cook for 8-10 minutes, stirring occasionally, until the potatoes are partially cooked.
⏱️ 10 min - 7
Add the cauliflower florets to the pan. Gently mix them with the potatoes and spices. Cover and cook for another 10-12 minutes, or until both the potatoes and cauliflower are tender but still hold their shape. Stir occasionally to prevent sticking.
⏱️ 12 min - 8
Sprinkle garam masala over the aloo gobhi and mix gently. Cook for an additional 1-2 minutes.
⏱️ 2 min - 9
Garnish with fresh chopped cilantro and serve hot with roti, naan, or rice.
⏱️ 2 min