Aloo Gobi Indian Potato And Cauliflower Stir Fry

Aloo Gobi always comes to the rescue when you need a speedy yet satisfying meal. Who doesn’t love getting their daily dose of veggies while enjoying a quick and delicious dish? Being a Punjabi, this is one of my go-to recipes when I am short on time. Other favorites include aloo shimla mirch, aloo beans, and aloo gajar matar, which follow a similar cooking method and are equally delightful. Aloo Gobi Masala is an easy Indian stir-fry made with potatoes and cauliflower. I grew up eating this popular North Indian dish weekly. And I am glad that my kids like both potatoes and cauliflower, so this easy meal is always a win! I have previously shared my Instant Pot aloo gobi recipe, and I also love making air fryer aloo gobi. If you want to try more cauliflower recipes, check out my cauliflower soup, tandoori cauliflower, and cauliflower pakora.

Watch How to Make Aloo Gobi

What is Aloo Gobi?

Aloo gobi is a simple and most loved Indian stir-fry cooked with spices, onions, and tomatoes. It is vegan and gluten-free. Many people in India enjoy aloo gobi as a simple home-cooked meal, and it is also a restaurant favorite! Seasoned with aromatic spices, it is a versatile and easy-to-make curry that can be enjoyed as a main course or side dish.

Why You’ll Love This Aloo Gobi Recipe?

It is a simple yet delicious stir fry of veggies. It is mild and not spicy. You can always add more spice to taste. Naturally vegan & gluten-free. Kid-friendly. Ready in under 30 minutes.

Ingredients

Cauliflower: Use a medium-sized cauliflower. Rinse and cut into medium-sized florets. Potato: I used russet potatoes. Yukon gold potatoes will also work well. Peel and cut into small cubes. I added about a cup of potatoes, but add more if you would like to have more potatoes in your aloo gobi. Oil: Any neutral flavored oil will work. I used avocado oil. Cumin seeds: They add a warm and earthy flavor to the dish. Green chili pepper: Adjust the quantity according to your desired level of spiciness. Onion: I used chopped onions. These are optional, so skip them if you prefer aloo gobi without any onions. Ginger: It adds a refreshing and aromatic flavor to the dish. Garlic: It adds a delicious, aromatic touch to the recipe. I use finely diced garlic in this recipe. Tomato: I like to add a little chopped tomato, as it adds to the flavor of the final dish. Spices: We will use basic spices such as turmeric, coriander, and red chili powder. Garam masala: A blend of aromatic spices adds a rich and complex flavor to the dish. Lime juice: A sprinkle of lime juice at the end enhances the taste of the whole dish. Cilantro: Use freshly chopped cilantro leaves for garnishing.

Secret for Restaurant-Style Aloo Gobi

Sometimes you have Aloo Gobi at events or restaurants and think, how is it so much more delicious than the homemade version? Let me share the secret—they fry the cauliflower and potatoes in oil before making the stir fry, as shared below. Of course, frying improves the taste and makes the dish richer, but unfortunately, it also significantly increases the calories. As a middle ground, you can consider mixing the cauliflower and potatoes with 1 tablespoon of oil and air frying for 8 minutes at 380 degrees Fahrenheit. Another option is to add 1-2 tablespoons of oil to the pan you plan to use for cooking Aloo Gobi. Saute the cauliflower and potato cubes in it for 6-8 minutes. Then, once there are some brown spots on the outside, take them out. If following any of the above options, reduce the cooking time for the aloo gobi by 6-8 minutes.

How to Make Aloo Gobi?

Get started by first chopping up the potatoes into small cubes and a medium-sized cauliflower into small florets. Keep the potato cubes a bit smaller in size than the cauliflower florets. Also, chop the onions and tomatoes needed for this stir-fry. You can make this dish even without the onions and tomatoes, but we love the taste and the pop of color that they add to this dish.

In a large heavy-bottom pan, heat oil over medium-high heat. Once the oil is hot, add cumin seeds and let them crackle. This should take about 30 seconds to a minute.

Add finely chopped onion to the pan. Cook for 3-4 minutes, stirring occasionally, until the onions turn translucent and soft.

Add chopped or sliced green chili, grated ginger, and minced garlic to the pan. Sauté for another minute until everything smells fragrant.

Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Stir well to combine everything.

Cook for 2-3 minutes until the tomatoes soften and the spices are well mixed.

Add the diced potatoes and cauliflower florets to the pan. Stir gently to coat the vegetables with the spice mixture. Sauté for 2-3 minutes to let the flavors blend into the vegetables.

Lower the heat to medium-low, cover the pan, and let the vegetables cook for about 8-10 minutes. Check occasionally to make sure they are not sticking to the bottom of the pan. The vegetables should start to soften. Remove the lid and continue to cook for another 4-5 minutes. This helps evaporate any excess moisture and gives the vegetables a slight crispness. If the veggies or spices start sticking to the pan, add a couple of tablespoons of water and stir gently.

Sprinkle garam masala over the vegetables and add lime juice. Mix well, then remove the pan from heat. Taste and adjust seasoning if needed.

Garnish the aloo gobi with freshly chopped cilantro leaves. Serve hot with roti or paratha for a complete meal.

What to Serve with Aloo Gobi?

Pair this delicious potato-cauliflower stir fry with roti or paratha and serve hot. We usually also have yogurt raita and dal fry along with this dish. Or eat it as a side with your favorite protein. Better yet, roll it in a roti or tortilla for a veggie wrap…kids love wraps for their lunch box 🙂

How to Store the Leftovers?

This aloo gobi sabzi is stored well in the refrigerator for up to 3 days. Let it cool completely, then transfer it to an airtight container and store it. Reheat in the microwave or skillet with a sprinkle of water.