Aloo Gobi — Print Recipe — The Culinary Codex

A comforting dry curry of tender potatoes and cauliflower florets cooked with aromatic turmeric, cumin, and coriander. This everyday North Indian vegetable dish is simple yet deeply satisfying, found on family tables across the subcontinent.

Ingredients

1 medium cauliflower, cut into florets
3 medium potatoes, peeled and cubed
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1 large tomato, chopped
1-inch piece ginger, grated
Fresh cilantro for garnish
Salt to taste

Instructions

1 Heat oil in a heavy-bottomed pan over medium heat, add cumin seeds and let them splutter for thirty seconds until they release their nutty aroma and turn a shade darker.
2 Add the grated ginger and stir for one minute. Add the cubed potatoes and cook for five minutes, stirring occasionally, until they develop a light golden crust on the edges.
3 Add the cauliflower florets to the pan along with turmeric, coriander powder, and red chili powder. Toss everything together ensuring the spices coat all the vegetables evenly.
4 Add the chopped tomato and salt, then cover the pan tightly with a lid. Cook on low heat for fifteen minutes, stirring gently every five minutes to prevent sticking.
5 Remove the lid and increase heat to medium. Cook uncovered for five more minutes to evaporate excess moisture, giving the vegetables a slightly crispy exterior while keeping them tender inside.
6 Check that both potatoes and cauliflower are fork-tender and well coated with spices. Garnish generously with fresh chopped cilantro and serve hot with roti or steamed rice.

Did You Know?

Aloo gobi gained international fame after being featured in the 2002 film Bend It Like Beckham, where it became a symbol of Indian home cooking. Despite potatoes being a New World crop, they have become so central to Indian cuisine that most Indians assume they are indigenous.