Aloo Gobi (Indian Potato and Cauliflower Stir Fry)

Easy 20-minute Indian potato and cauliflower stir-fry

5 from 2 votes

Aloo Gobi (Indian Potato and Cauliflower Stir Fry)

Aloo Gobi is a delicious and easy 20-minute Indian potato and cauliflower stir-fry. A vegan and gluten-free side dish that pairs perfectly with roti, naan, or parathas.

Prep Time5

Cook Time25

Total Time20

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: aloo gobi, cauliflower potato curry

Diet: Gluten-free, Vegan, Vegetarian

Method: Stovetop

Servings:

Author: Meeta Arora

Equipment

Heavy Bottom Pan

Ingredients

2 tablespoon Oil I use avocado oil or canola oil
1 teaspoon Cumin seeds (Jeera)
1-2 Green Chili Pepper slit into two
1 cup Onion diced
2 teaspoon Ginger grated
2 teaspoon Garlic minced
1 cup Tomatoes chopped
1/2 teaspoon Turmeric powder (Haldi)
2 teaspoon Coriander powder (Dhaniya powder)
1/2 teaspoon Red Chili powder (Mirchi powder) adjust to taste
3/4 teaspoon Salt adjust to taste
2 Potatoes 1 inch cubes or cut into wedges, 320 grams, I used Russet potatoes
1 Cauliflower (Gobi) cut into medium florets, 350 grams
1/4 teaspoon Garam Masala
2 teaspoon Lime or Lemon juice or 1 teaspoon dry mango powder (amchur)
3-4 tablespoon Cilantro chopped, for garnish

Instructions

In a large heavy bottom pan, heat 2 tablespoons of oil on medium-high heat and add cumin seeds and let them crackle.
Add the onions and cook for 3-4 minutes till translucent.
Add the green chili, ginger and garlic. Saute for another minute until fragrant.
Add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Stir and cook for 2-3 minutes until the tomatoes have softened.
Add the potatoes and cauliflower and stir gently until all they are coated with the masala. Saute for 2-3 minutes.
Cover and cook for about 8-10 minutes on medium-low heat until the veggies have softened. Then cook without the lid for another 4-5 minutes. You want the potato and cauliflower to be tender but not soggy. If the veggies or spices are sticking to the pan, then add couple of tablespoons of water to the pan.
Add garam masala and lime juice. Remove from heat and taste.
Garnish with cilantro leaves and serve hot with roti or paratha.

Video

Notes

Cut the potato cubes smaller than the cauliflower florets for even cooking.
For a low-carb or keto option, skip the potatoes.
Adjust spice levels to your taste by changing chili powder or green chilies.
Add lemon or lime juice before serving for a tangy kick.
Sprinkle crushed kasuri methi on top for extra flavor.

Nutrition