Cauliflower & Potatoes (Aloo Gobi)
Submitted by niycegirl24
This 30-minute Aloo Gobi brings tender potatoes and cauliflower together in a fragrant masala of onion, garlic, ginger, and tomatoes with turmeric and garam masala. A quick vegetarian Indian classic for busy weeknights.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minIf you’ve ever walked into an Indian restaurant and been hit with that warm, golden wave of spiced cauliflower and potato, you already know why Aloo Gobi is one of the most beloved vegetarian dishes on the planet.
This stripped-down version gets dinner on the table in about 30 minutes using whole, simple ingredients you probably already have in your pantry.
The magic here is the masala base: onion, garlic, ginger, and tomatoes cooked down until they melt into a fragrant sauce, then bloomed with turmeric and garam masala.
Toss in cubed potatoes and cauliflower florets, cover, and let everything simmer until fork-tender and beautifully coated.
Kitchen Tips
- Cut potatoes into even cubes so they cook at the same rate as the cauliflower florets
- Toast your garam masala in a dry pan for 30 seconds before adding it to unlock deeper flavor
- Resist the urge to stir too often once covered; let the steam do the work so nothing falls apart
- Serve with warm naan or basmati rice and a squeeze of fresh lemon to brighten everything up
Ingredients
Directions
Make masala with onion, garlic, ginger, and tomatoes.
Add turmeric and spices.
Break the cauliflower in flowerettes and cut the potatoes into cubes (8 pieces each).
Add both to masala and lower heat to simmer. Cover the pot until the cauliflower and potatoes are coated.
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