For a milder dish, reduce the amount of serrano chile peppers and cayenne pepper according to your preference. Consider serving Aloo Gobi with a side of cooling raita or plain yogurt to complement the spices. Ensure the potatoes and cauliflower are cut into uniform sizes to ensure even cooking. Adjust spices based on personal preference; a pinch of amchur (dried mango powder) can add a tangy note.
Aloo Gobi
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PREP TIME30 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS210
Embark on a culinary journey to India with Aloo Gobi, a vibrant dish showcasing the earthy flavors of cauliflower and potatoes, perfectly spiced and crisped to golden perfection. This rendition balances traditional techniques with modern flair, ensuring a delightful experience for all palates.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Fiber4 g
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Protein3 g
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Saturated Fat1 g
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Sodium408 mg
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Sugar2 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. (2 minutes)
02 Step
Recipe View Add cumin seeds and cook until they turn golden brown and begin to pop, about a few seconds. Reduce heat to medium. (1 minute)
03 Step
Recipe View Add sliced onion and cook until lightly browned, stirring occasionally. (5 minutes)
04 Step
Recipe View Stir in minced serrano chiles and ginger paste; cook for 1 minute until fragrant. (1 minute)
05 Step
Recipe View Season with ground coriander, turmeric powder, cayenne pepper, garam masala, and paprika; cook until fragrant. (30 seconds)
06 Step
Recipe View Add potatoes and salt to the pot; cover and cook for 5 to 7 minutes. (7 minutes)
07 Step
Recipe View Add cauliflower florets; cover and steam in its own juices until tender, approximately 20 minutes. (20 minutes)
08 Step
Recipe View Stir in lemon juice to brighten the flavors. (1 minute)
09 Step
Recipe View Add the remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high. (1 minute)
10 Step
Recipe View Cook until browned, stirring gently to avoid mashing the cauliflower, about 3 to 5 minutes. (5 minutes)
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RECIPE REVIEWS
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Please Rate
Meda Schuppe
Jun 22, 2025Great recipe! I added a pinch of amchur (dried mango powder) for a bit of tang.
Derick Auer
Feb 5, 2025Easy to follow instructions and delicious results! I will definitely be making this again.
Aurelie Reinger
Feb 2, 2025This recipe is amazing! The spice level was perfect for me, but I did add a little more garam masala.
Mckenzie Skiles
Jan 13, 2025My family loved this! Even my kids, who are usually picky eaters, enjoyed it.
Hermann Bailey
Dec 7, 2024The steaming method worked beautifully. The cauliflower and potatoes were perfectly tender.
Alicia Lindgren
Aug 31, 2024I found it a bit too spicy, even after reducing the amount of serrano peppers. Next time, I'll omit them altogether.
Edison Olson
May 6, 2024I made this for a vegetarian friend, and it was a huge hit! I served it with naan bread and raita.
Sidney Jenkins
Mar 5, 2024I used coconut oil instead of vegetable oil, and it added a nice flavor.