Aloo Gobi Recipe: A Classic Indian Potato and Cauliflower Curry for Every Occasion

Aloo Gobi is a classic North Indian dry curry made with potatoes (aloo) and cauliflower (gobi), infused with aromatic spices. It is a simple yet flavorful dish that pairs well with roti, naan, or rice.

Ingredients:

• 2 medium potatoes, peeled and cubed
• 1 small cauliflower, cut into florets
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, chopped (optional)
• 1-inch ginger, grated
• 3-4 garlic cloves, minced
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 tsp cumin powder
• Salt to taste
• 1/4 cup water (if needed)
• Fresh coriander leaves for garnish

Instructions:

1. Heat oil in a pan or kadai over medium heat. Add cumin seeds and let them splutter.
2. Sauté onions until golden brown, then add ginger and garlic. Cook until fragrant.
3. Add tomatoes and spices (turmeric, coriander, red chili, cumin powder, and salt). Cook until the tomatoes soften and release oil.
4. Add potatoes and mix well. Cover and cook for 5 minutes, stirring occasionally.
5. Add cauliflower, mix well, and cover. Cook on low-medium heat for about 10-12 minutes, stirring occasionally, until vegetables are tender. Add water if necessary.
6. Sprinkle garam masala and mix well. Cook for another 2 minutes.
7. Garnish with fresh coriander leaves and serve hot with roti or rice.

Tips:

• For extra flavor, add a squeeze of lemon juice before serving.
• If you like a slightly crispy texture, cook uncovered for the last few minutes.
• Add peas for a variation of the dish.

Would you like a variation, such as a restaurant-style version or a gravy-based Aloo Gobi? 😊