🥦 Aloo gobi
Aloo gobi is a dry North Indian curry of potatoes and cauliflower cooked with onion, tomato, turmeric and cumin until the vegetables are tender and coated in spices. It has no heavy sauce: the turmeric turns everything golden and the edges of the cauliflower catch and caramelise. It is eaten with flatbread or rice, as a main dish or alongside dal.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g cauliflower, cut into florets
- 400 g potatoes, peeled and cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp ground coriander, ½ tsp chilli powder
- 2 tbsp vegetable oil
- Salt and fresh coriander leaves
Method
- Heat the oil and fry the cumin seeds until they crackle, then add the onion and cook until soft and golden.
- Add the tomatoes, turmeric, ground coriander, chilli and salt and cook for 3–4 minutes into a thick paste.
- Add the potatoes and cauliflower and stir to coat. Cover and cook on low heat for 15–20 minutes, stirring now and then, adding a splash of water only if it sticks.
- Uncover for the last few minutes so the vegetables dry and brown slightly. Finish with coriander leaves.
How to make it lighter
- Use more cauliflower and fewer potatoes for a lighter, lower-carb plate.
- Cook in a non-stick pan with 1 tbsp oil instead of 2 — each tablespoon is about 120 kcal.
- Keep the side of rice small and add a crisp salad of cucumber and onion.
History
Aloo gobi is a home-style dish of the Punjab region, shared by northern India and Pakistan, and is now cooked across the subcontinent and in Indian restaurants worldwide. Both potatoes and cauliflower reached South Asian kitchens relatively late, so the dish in its current form is not ancient.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →