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Irresistible Aloo Gobi Recipe Easy Spiced Potato Cauliflower Curry Made Perfect

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A comforting and flavorful vegan and gluten-free spiced potato and cauliflower curry that is quick and easy to prepare, perfect for weeknight dinners or meal prepping.

Ingredients

Scale
  • 3 medium-sized potatoes, peeled and diced (Yukon Gold or red potatoes)
  • 1 medium head cauliflower, cut into medium florets
  • 1 large onion, finely chopped (yellow or white)
  • 2 medium tomatoes, finely chopped or 1/2 cup canned crushed tomatoes
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 small green chili, finely chopped (optional)
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp red chili powder (adjust to taste)
  • Salt to taste
  • 2 tablespoons oil (vegetable, mustard, or ghee)
  • A handful fresh cilantro, chopped
  • 1/4 cup water

Instructions

  1. Peel and dice the potatoes into roughly 1-inch cubes. Cut the cauliflower into medium-sized florets about the same size as the potatoes. Finely chop the onion, tomatoes, garlic, ginger, and green chili if using.
  2. Heat 2 tablespoons of oil in a large skillet over medium heat. Add 1 teaspoon cumin seeds and toast for about 30 seconds until fragrant but not burnt.
  3. Add the chopped onions and cook for 5-7 minutes, stirring occasionally, until translucent and slightly golden.
  4. Stir in minced garlic, grated ginger, and green chili; cook for another 1-2 minutes until fragrant.
  5. Add chopped tomatoes, turmeric, coriander, garam masala, red chili powder, and salt. Stir well and cook for 5 minutes until tomatoes soften and oil begins to separate from the masala base.
  6. Fold in diced potatoes and cauliflower florets, coating them evenly with the spice mixture. Pour in 1/4 cup water, stir gently, then cover with a lid.
  7. Cook on medium-low heat for 15-20 minutes, stirring halfway through, until potatoes are fork-tender and cauliflower is cooked but still holds its shape. Add more water if pan dries out.
  8. Taste and adjust salt or chili as needed. Sprinkle fresh chopped cilantro over the top before serving.

Notes

Keep cauliflower florets medium-sized to avoid mushiness. Toast cumin seeds first to unlock aroma. Stir gently to keep cauliflower intact. For extra char, uncover pan in last 5 minutes and increase heat slightly. Adjust chili levels to taste. Prep all ingredients before cooking for best results.

Nutrition

Keywords: aloo gobi, potato cauliflower curry, vegan curry, gluten-free curry, Indian recipe, easy curry, spiced potato, cauliflower recipe

Find it online: https://tempotaste.com/irresistible-aloo-gobi-recipe-easy-spiced-potato-cauliflower-curry-made-perfect/