Entrée: India – आलू गोभी ▶ Aloo Gobi (Potato and Cauliflower)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 medium cauliflower, cut into small florets
2 medium potatoes, peeled and diced
1 large onion, finely chopped
2 tomatoes, chopped (or 1 cup (240 ml) crushed tomatoes)
2 tbsp (30 ml) neutral oil
2 cloves garlic, minced
1-inch (2.54 cm) piece ginger, minced
1 green chili, sliced (optional)
1 tsp (5 ml) cumin seeds
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) ground coriander
1 / 2 tsp (2.5 ml) Kashmiri chili powder or paprika
1 tsp (5 ml) garam masala
1 / 2 cup (120 ml) water, as needed
Salt, to taste
Fresh cilantro, chopped (for garnish)

Show original ingredient measurements

1 medium cauliflower, cut into small florets
2 medium potatoes, peeled and diced
1 large onion, finely chopped
2 tomatoes, chopped (or 1 cup / 240 ml crushed tomatoes)
2 tbsp (30 ml) neutral oil
2 cloves garlic, minced
1-inch piece ginger, minced
1 green chili, sliced (optional)
1 tsp cumin seeds
1 tsp ground turmeric
1 tsp ground coriander
1 / 2 tsp Kashmiri chili powder or paprika
1 tsp garam masala
1 / 2 cup (120 ml) water, as needed
Salt, to taste
Fresh cilantro, chopped (for garnish)

Instructions

1. Heat oil in a large skillet over medium heat. Add cumin seeds; when fragrant, add onion and cook until light golden. Stir in garlic, ginger, and green chili; cook 1 minute.
2. Add turmeric, coriander, and chili powder; stir 30 seconds. Add potatoes, tomatoes, salt, and a splash of water; cover and cook 5–7 minutes. Add cauliflower, stir, cover, and cook until potatoes and cauliflower are tender, 10–12 minutes (adding small splashes of water if needed). Finish with garam masala and cilantro.