Aloo Gobi – Cauliflower and Potatoes

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 4-6

    • About This Recipe

    “An Indian Classic”

    Ingredients

  • 1headcauliflower( flowerets cut into 1/2 inch pieces)
  • 2mediumboiling potatoes( 3/4lb, cut into ½ inch cubes)
  • 1tablespoonvegetable oil
  • 1/2 teaspoonfenugreek seeds
  • 1teaspoonfennel seed
  • 1teaspoonwhole cumin seed
  • 1 -2dried hot red chili pepper
  • 3/4 teaspoonground turmeric
  • 1teaspoonground coriander
  • 1teaspoonsalt
  • 1/8 teaspoonground pepper
  • 1teaspoongaram masala

    • Directions

  • Heat the oil in a large 12 to 14 inch skillet.
  • When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers.
  • Stir once and add the cauliflower and potatoes.
  • Stir lightly until coated with spices and oil.
  • Turn heat down to medium.
  • Add turmeric, ground coriander, salt and pepper.
  • Sauté for 8–10 minutes.
  • Add ¼ cup water and cover immediately.
  • Turn heat very low and steam vegetables for 7-10 minutes (until tender).
  • Sprinkle the garam masala over the vegetables, stir once and serve.

    • Reviews

  • “Wow!! This was amazing! I’ve been on an Indian food kick and this totally hit the spot.I didn’t have fenugreek or fennel so I added a little extra curry powder. I ended up have quite a bit extra and it made great leftovers.”

  • “Been making this for a year now and this is the best recipe for Aloo Gobi. Thanks for posting!”

  • “Thanks so much for this recipe – it is a firm favorite at our house. Last time I made it, I gave the diced potatoes a quick blast in the microwave (1or 2 minutes), dried them off slightly, then added them to the rest of the ingredients as usual. I found this reduced the cooking time required considerably.I have always made the recipe exactly as written but will now try including some other (green) veg as it seems such a versatile and flexible dish. Thanks again.”

  • “added carrots and peas(frozen at the last minute). extra water and doubled the spices. Yummy!!”

  • “This recipe was really delicious and easy to make.In fact, I thought it was evenbetter the next day when I reheated the leftovers for lunch.I shared some with a friend and she asked for the recipe.My cauliflower was huge, so I ended up doubling all the spices and oil to accommodate it.I used a half cup of water, based on other reviewer’s comments, but I think 1/4 would have been fine for us.I used red potatoes, and am intrigued by the prospect of using sweet potatoes, as other reviewers have suggested.I served the cauliflower as a side to Recipe #158344 158344.Thanks for a keeper!”

  • “YUM!! This is the only recipe I use for Aloo Gobi now and I make it exactly as written- wouldn’t change a thing.In fact, I think I will make it again tonight.Thanks for posting. :)”

  • “This was so good … so far beyond my expectations, I was thrilled.Better than any aloo gobi I’ve had in a restaurant.(To be honest, I’ve never liked aloo gobi in restaurants, but I wanted to do something different with cauliflower tonight, so gave it a shot.)I couldn’t get whole fenugreek seeds, and so used Penzey’s powdered fenugreek.And I agree with everything I’ve seen on the web — there’s no substitute for fenugreek, you just have to use it.I will make this again, and again … thanks so very much for posting this!”

  • “I added some jalepeno and curry for a little more of a spicy kick. This was delicious!”

  • “A keeper!We loved this recipe!Sometimes it is hard to find easy at home recipes for Indian food but this one definitely fit the bill!The only change I made was to use ground cumin and crushed red pepper as substitutions.I’d like to try adding carrots and peas as others have done.As it was I thought it was an incredibly flavorful and healthy dish.”

  • “Great recipe – the right balance of multiple ingredients and complexity.This version is drier than some of the ones I get from local restaurants (So. Cal.) This is OK since that complements the wetter curries.”

  • “I liked this. Had never tried it before and always wanted to. I think in the future though I will use powdered spice or blend the fennel and cumin. I didn’t like getting hit with the spice all at once. Also I skipped the masala spice because I was already happy with the flavor.”

  • “This was so tasty and delicious!It was also easy, so I’ll definitely make it again.”

  • “Very good and easy to do.”

  • “WOW!!! This was AMAZING!!Soooo good.Definitely a favorite, definitely will make it again.(Although I needed to move it to a big pot as my pan was too small, and next time we’ll add more water for more liquid.)We may bring it to a potluck sometime too – unless we decide to keep it all for ourselves!:-)”

  • “This was good, but I had to cook it longer than the recipe stated in order for the vegies to get tender.I would have like a bit more sauce.Thank you for sharing.”

  • “Absolutely wonderful dish!I have made this several times and it always turns out perfectly.If you have the time, you may want to let the dish stew a little longer, but it is fabulous either way.”

  • “Really great recipe.I doubled the spices and added some other vegetables, since I was cooking for a crowd.Spot on- everybody loved it!”

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