This classic potato-and-cauliflower dish, ubiquitous on Indian restaurant menus, makes for a great make-ahead party dish. You can pre-roast the vegetables, and then whenever you’re ready, throw them in the pan with your spices and onions to finish the dish in 15 minutes.
- 2 medium russet potatoes, cut into 2"-long sticks
- 1 medium head of cauliflower, cut into small florets
- 5 Tbsp. extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 1 Tbsp. thinly sliced ginger
- Pinch of asafetida (optional, but really great)
- Pinch of red chili powder
- 1 tsp. (or more) kosher salt
- 1 Tbsp. (or more) fresh lime juice
- ½ cup chopped cilantro leaves with tender stems
Preheat oven to 400°. Line a rimmed baking sheet with foil. Toss potatoes and cauliflower with 3 Tbsp. oil on prepared sheet. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high until it begins to shimmer. Add cumin and cook, stirring frequently, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and swirl in turmeric. Add onion and cook, stirring frequently, until translucent, 4–6 minutes. Add ginger, asafetida (if using), and chili powder and cook, stirring, until heated through and well combined, about 1 minute longer.
Stir in roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix (don’t overmix, or the cauliflower will fall apart). Add salt and cook, tossing occasionally, until potatoes and cauliflower are tender (but not soggy!), 5–6 minutes. Remove from heat and add lime juice. Taste and add more lime juice or salt, if needed.
Transfer potatoes and cauliflower to a platter. Top with cilantro.
Priya Makes Roasted Aloo GobiReviews SectionEveryone has to make this!! This is pretty much one of my favorite dishes. You end up eating a lot of cauliflower, and it's vegetarian but extremely satisfying! I always follow the recipe completely (I just leave out the cilantro if I don't have it and use a lemon if I don't have limes) and serve it on top of basmati rice (I live with a big eater), and despite being dry and not saucy, the aloo gobi completely holds its own against the rice. It's really amazing! I don't know if the people who found it bland didn't have asafoetida, but I do think this really helps in the dish. I guess you can replace it with another umami source like some fish sauce if you don't have it? Anyway, highly recommended!!celinenerdThe Netherlands07/11/20Hearty and comforting, more on the gentle side with the flavor profile but that's what lets the earthy potatoey-ness just give you a big old hug.I've made this multiple times now and its great. I keep the method the same with the same ingredients, but I've been adding chickpeas in during the oven process. I used two cans of chickpeas, and used the water from the cans in Priyas kadhi recipe instead of normal water and I served it all together because I didnt want to waste from the cans. Turned out great.I cooked this from my copy of Indian-ish because I was craving aloo gobi like no other. I followed the recipe pretty much as-is. I didn't have russet taters so I used my Yukon golds (peeled). I also let everything roast for 40 minutes instead of 30. I salted the cauli and taters before putting them in the oven, which helped with flavor. I paired this with homemade roti as a main dish. Superb! Would make again.I made this recipe last night and agree with the reviewers who said that it needed more spices. I also added a chili pepper and some garlic. It was quick and easy to make.AnonymousRochester, NY06/04/20Alright I'm confused as to what dish everyone else made. I followed the recipe as is but the dish tasted so bland and boring. I ended up adding copious drizzles of bon appetit's chile crisp to get some flavor.AnonymousAmsterdam05/28/20This was fab! I pretty much stick to saag when I order out for Indian food - and I've never had the patience or spice collection to attempt Indian food at home. A couple notes: 1: this is SUPER mild - and next time I think I'll dial up the chili. 2: I don't know on what planet this serves four - we served two people (including rice and naan) with just a little bit left over for lunch. next time I'll double it for sure. 3: (this is a tiny niggle) it took longer than 30 minutes to roast the potatoes and cauliflower, closer to 50 and really I could have let it go even longer, but I got impatient and turned on the broiler.This is the second time I've attempted aloo gobi. But the first time was from another recipe and it. did. not. work. But this recipe was SABASH. I think next time I will use ground cumin to appease my family.I hope I made Priya, Mrs. Krishna, and Mrs. Bhamra proud.noellemmNew Texico 05/12/20This way of making aloo gobi just works better for me ! (just don't tell my aunties...)It's so low effort, simple and delicious, a great lazy mid week meal.Isabel helloMontreal, QC05/03/20This was fantastic! I now crave Priya's aloo gobi! I don't have asafetida but, used a sprinkle of garlic powder and onion powder. Otherwise, followed the recipe to the letter and it was so yummy. My daughter has already asked when we were going to make it again!mj13Clarkston, MI05/03/20This was the best aloo gobi I ever made. I thought I liked my other recipe until I tried this one. This recipe enhances the flavors of the ingredients in it. There is no extra liquid. It's just amazing, It is the easiest and the fastest way to make it. I will make it again pretty soon.This was by far the best aloo gobi recipe Ive ever made. It looks so gormet and absolutely delicious and it was... I did make a few adjustments... my son is allergic to onions so i subbed 1/2 Tbsp of garlic powder and added a "chicken style" stock cube instead of salt. Because its for a little one, i subbed chili powder for smoked paprika and I added some peas. Lastly as i didnt have lime, I used about 1/2Tbsp of lemon juice. Served it up with Buckwheat.... by far the best... seriously will make this again. Perhaps next time I will have the asafedita on hand too but made this way it doesnt need anything else... DELICIOUS!Veggiemumma31Australia 04/28/20Super bummed that this turned out pretty bland. Will double the spices next time.LeeanneinzugZug, Switzerland (via Los Angeles)04/23/20Delicious, healthy, easy, what more could you want? Increased the onions and spices and out of the dollop of Greek yogurt and mango chutney. Thank you!It is an excellent recipe. Is it authentic? Not really. But does it hit a sweet spot of simple and delicious for home cooking? absolutely. Didn't have asafedita, but didn't stop me!The only thing I would probably change is that I would start seasoning with salt earlier, a pinch on the vege prior to roasting, another pinch in the oil and onions prior to loading the roasted veges in. Seasoning after the veges are in made it very hard to get a even seasoning. But seriously. That's about it.I made it tonight with an extra onion (because those are the best bits), but i think that necessitated prob at least another tbsp of EVOO. Used lemon instead of lime at the end because #lockdownsubstitution. But seriously, it is an EXCELLENT base recipe that one could personalise easily and bring their own style in.jesshyleoMalaysia04/10/20Wanted to impress my bf with this dish bc it’s one of his favorite indian dishes, but alas, it is no match for his aunties and mothers aloo gobi. I increased the amount of spice bc 1tsp isn’t going to get you anywhere, as well as a pinch of chili?! I mean Come on...I will have to see what his family’s tricks are to this dish.Turned out very good. I thought I had cumin seeds but I didn't, so I just used ground cumin. I found the asafetida on Amazon.com and think it was worth the purchase for this dish.Loved the recipe! I ate the dish as is the first day and it was great tasting. For the left overs I added some spicy green salsa from my favorite taco truck and grated some cotija cheese on top. The mexican and indian flavors went really well together.AnonymousBakersfield12/07/19Ooo yes this is a keeper!! A healthy, (albeit comforting!) fast meal, even had my mother sneaking in seconds! Well to be honest... we finished the lot between us haha. I used 1 potato and replaced the other with sweet potato. And LOTS of lime juice, I’m a sucker for it ;)hurrycurrieKatherine, Australia11/18/19Tasty, relatively hands off, flexible weeknight meal. I've made this three times (twice as written), and all were good enough to make again. Tonight I added whole coriander seeds to the spice mixture (they were handy and I love the crunch) and also some tomato paste for extra umami. Added petite peas at the end for a little extra green. Finished w a dollop of yogurt. Next time I might swap roasted chick peas for the potatoes, just to mix things up.AnonymousSan Diego09/30/19I bought some asafetida just to make this recipe, and I honestly don't think the dish would be the same without it. It adds such a wonderful, funky, oniony flavor. I used ghee instead of oil for the onions, and that was the only change I made. The dish was simple to make, and in the end so very delicious. My husband can't wait for me to make it again. Shabash!AnonymousStaten Island, NY09/19/19Absolutely LOVE this recipe!! I have made it twice now, and it turned out great both times. Plus it is SO EASY. This is definitely going into my rotation for an easy and quick week night dinner. I serve it with rice and a yogurt sauce-- so good! BA please give us more easy veggie recipes! And more Priya!acorn25San Francisco 09/17/19This was terrific. Made it with cauliflower only. Would change nothing!This is delicious! Not hard. I would like more spice next time but perfect the way it is for a family meatless meal. Very filling. Thanks so much!AnonymousRothesay, New Brunswick, Canada08/29/19I made this recipe and it turned out bland. Needs something.AnonymousCincinnati 08/18/19
Roasted Aloo Gobi
Every year at Thanksgiving we go around the table and say what we're thankful for. You know the drill. You've probably done the same thing countless times (if you celebrate American Thanksgiving - if you don't, this is a thing we do here). And every year, my husband tries to say that he's thankful for the internet. And he does actually mean it. He is endlessly grateful for the internet, and honestly so am I. The internet brought me some of the best things in my life, and that does actually include my husband.
It also includes food. For a very long time, unless you lived in a big city, food from faraway places just wasn't widely available. For a girl growing up in a small town in rural Pennsylvania, our choices for "exotic" cuisine was a toss up between Chi Chi's Mexican Restaurant and a China Garden. I mean, hell, you had to drive an hour just to get to a Red Lobster, and that's not exactly exotic. Because of that, I didn't really try much in the way of global cuisine until I was in my 20's and by that point I was a certified picky eater.
It wasn’t until my late 20’s when I began my first food blog that I really started to get out of my comfort zone and try new flavors and dishes that had previously seemed a little scary and unapproachable.
One of those cuisines was Indian food. In my mind, Indian food was all sauce and spices I had never heard of, and lamb which I wasn’t sure I liked (it’s delicious) and it just all seemed overwhelming and very foreign and scary.
Spoiler alert: it’s not. It’s food just like any other food. You might need to buy some spices that you cant find in the grocery store, but that’s what Amazon is for. Or you can check out my friends at myspicebag.com. Full disclosure, My Spice Bag did gift me the spices that I used in this recipe, but I will happily be reordering when I run out. They’re great quality, great packaging, and great prices.
I first hear of Aloo Gobi from Bon Appetit’s YouTube channel, where Priya Krishna made it from her cookbook, Indian-ish and it also happens to be when I kind of fell in love with Priya. She makes cooking Indian food at home incredibly accessible and user friendly. Apparently this dish features heavily in the movie Bend It Like Beckham, which I have never seen, so this one was brand new to me. Like most of the recipes in her book, Priya has taken a traditional Indian dish, and modified it a little bit to make it easier for the average home cook.
Aloo Gobi (Potatoes and Cauliflower)
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This spiced cauliflower and potato recipe cooks in one pan, making it a hassle-free weeknight side dish. Start by browning diced potatoes, then add mustard seeds, ginger, garlic, and spices and cook until fragrant. Add cauliflower and steam until tender. To finish, stir in a pat of butter to melt all over the vegetables. This assertively spiced dish can be served over steamed rice for a hearty vegetarian meal, or next to a simple roasted chicken for dinner.
Recipe: Roasted Aloo Gobhi (Potatoes and Cauliflower)
Instructions: Preheat the oven to 400 degrees. Line a baking sheet with foil.
Spread the potatoes and cauliflower over the prepared baking sheet and toss them with 3 tablespoons of the oil. Spread them in an even layer and roast for 30 minutes, or until the cauliflower and potatoes have browned and slightly crisped, tossing them once halfway through the cooking time. Set the vegetables aside to cool.
Meanwhile, in a large sauté pan over medium-high heat, warm the remaining 2 tablespoons oil. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Reduce the heat to medium and swirl in the turmeric. Add the onion and sauté, stirring for 4 to 6 minutes, until the onion becomes translucent. Add the asafetida (if using), red chile powder and ginger, and cook for another minute.
Stir in the roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix everything together (don&rsquot overmix, or the cauliflower will fall apart). Add the salt and cook for 5 to 6 minutes more, until the potatoes and cauliflower are tender (but not soggy). Remove from the heat and add the lime juice. Taste and adjust the lime juice and salt, if needed. Garnish with the cilantro before serving.
Tip: The easiest way to julienne ginger is to cut the piece of ginger in half lengthwise, cut it into slices, also lengthwise, then cut each slice into thin strips. Cut with, not against, the grain (you know you&rsquore going against the grain if you see tiny threads coming out of the ginger as you cut it).
Aloo Gobi with Yogurt Sauce (Indian-Style Cauliflower and Potatoes)
Recipe adapted from Jessi Singh, Babu Ji, New York, NY
Yield: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour and 10 minutes
For the Aloo Gobi:
1 tablespoon salt, plus more to taste
One 1½-pound head cauliflower, cored and cut into medium florets
1 pound fingerling potatoes, halved
½ pound Brussels sprouts, roots trimmed and outer leaves removed
1 teaspoon ground turmeric
3 tablespoons vegetable oil
1 small yellow onion, diced
5 garlic cloves, peeled and finely chopped
One 2-inch piece fresh ginger, peeled and minced
½ teaspoon ground coriander
Torn cilantro leaves, for garnish
Julienned carrots, ginger and beets, for garnish
For the Yogurt Sauce:
¼ teaspoon whole cumin seeds
1. Preheat the oven to 400°. Line 2 baking sheets with aluminum foil and set aside.
2. Make the aloo gobi: In a large pot, bring the water and 1 tablespoon of salt to a boil. Add the cauliflower, potatoes, Brussels sprouts and turmeric. Cook until just tender, about 5 minutes, and drain.
3. Meanwhile, in a large skillet, toast the pine nuts over medium heat, stirring constantly, until light golden brown, 4 to 5 minutes. Transfer to a small bowl and set aside.
4. Return the skillet to medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger. Season with salt. Cook until softened, 5 minutes. Add the tomato, garam masala, cumin, coriander and jalapeño, and cook until fragrant and the tomato begins to break down, 3 to 5 minutes more. Remove from the heat and transfer to a large bowl.
5. To the onion mixture, add the cooked cauliflower mixture, along with the reserved pine nuts and golden raisins. Toss to mix and season with salt. Divide the mixture evenly between the 2 baking sheets and roast until slightly charred, 15 minutes.
6. While the vegetables are roasting, make the yogurt sauce: In a small skillet, toast the cumin seeds over medium heat until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and lightly crush. (Alternatively: Place the toasted seeds on a cutting board and use the bottom of a skillet to lightly crush them.) In a small bowl, combine the crushed cumin seeds, yogurt, water, sugar and salt. Makes 1¼ cups of sauce.
7. Transfer the roasted vegetables to a large serving platter. Garnish with the cilantro leaves and julienned vegetables. Serve with the yogurt sauce.
How to make aloo gobi
First, start by cutting a head of cauliflower into florets and then measure out 3 1/2 cups, you can use frozen cauliflower florets for this recipe as well. For the potatoes, cut them into cubes and combine the cauliflower and potatoes into a mixing bowl.
Next, add in spices, for this recipe we’re using:
For the garlic, grate in about 5 garlic cloves and for the ginger use a 1 inch ginger peel and grate it in, if you’re using ginger that is already grated use about 1 tbsp. Now we just mix everything together until all the vegetables are well coated.
Evenly pour the vegetables into a baking sheet and bake for about 40 minutes. Check on the vegetables half way through, if they look dry sprinkle a little bit of water and this should help keep the vegetables moist while baking.
When done, the cauliflower should be crisp and the potatoes should be fork tender.
Aloo Gobi Sabzi Recipe - Spicy Potato Cauliflower Sabzi
Here's a delicious North Indian Aloo Gobi Sabzi that is packed with flavours from onions, tomatoes and a simple garam masala. Serve this for a quick weeknight dinner along with Kadhi and Phulka or even pack it into your lunch box for kids or office.
The Aloo Gobi Sabzi Recipe is a simple and quick recipe that can be made in one pot with the least amount of cooking time. The delicious flavors from the cauliflower, when combined with garam masala powder along the fresh tomatoes brings out a rich texture and flavour of the aloo gobi sabzi.
Each region of India makes different variations of this recipe and it takes no effort to make these two vegetables taste good.
Serve Aloo Gobi Ki Sabzi along with some hot Kadhi and Phulka for a wholesome weeknight dinner or even pack it for a school or work lunch box.
Did You Know : Cauliflower is an excellent source of vitamin C, and a very good source of manganese, that provides us with two core conventional antioxidants. Research shows that by providing us with an array of antioxidant nutrients, cauliflower helps lower our cancer risk because it contains carotenoid and flavonoid antioxidants as well.
If you like Indian Sabzis that go well with phulkas, then you must try some of our favourites such as :
Felicity Cloake’s perfect aloo gobi. Photograph: Felicity Cloake for the Guardian
4 tbsp neutral oil
1 tsp cumin seeds
½ tsp nigella seeds
350g waxy potatoes, cut into rough 2.5cm dice
1 medium cauliflower, cut into florets and chunks of stalk slightly larger than the potato
1 yellow onion, finely sliced
4 garlic cloves, crushed
1 tbsp grated ginger
1 tin of plum tomatoes, roughly chopped, or 5 chopped fresh tomatoes and 1 tbsp tomato puree
2 tsp coriander seeds, toasted in a dry pan and ground
½-1 tsp medium chilli powder
½ tsp turmeric
2-4 small green chillies, slit along their length
1 tsp salt
1 tbsp methi (dried fenugreek leaves)
1 tsp garam masala
Juice of ½ a lime
Small bunch of fresh coriander, chopped
Heat the oil in a wide, lidded pan over a medium-high heat. When it’s hot, add the cumin and nigella seeds and cook for a few seconds util they pop, then add the potatoes and sauté until golden. Scoop out with a slotted spoon and repeat with the cauliflower, then scoop this out into a separate bowl.
Turn the heat down to medium-low, add a little more oil if necessary, and add the onion. Cook until soft and golden but not brown, then stir in the garlic and ginger and cook for a couple of minutes. Tip in the tomatoes, ground coriander, chilli and turmeric and cook, stirring regularly, until the oil begins to pool around the side of the pan.
Add the potatoes back in along with the fresh chillies and salt, bring to a simmer, turn down the heat, cover and cook for five minutes. Add the cauliflower and a good splash of water, cover and cook until both are tender, stirring occasionally to make sure it doesn’t stick, and adding more water if necessary.
Take off the heat, stir in the methi and garam masala and leave for 10 minutes, then stir in the lime juice and fresh coriander before serving – Usmani recommends pairing it with “plain basmati, naan, paratha or brioche buns, and a pickle or chutney”.
Aloo gobi: can cauliflower get any better? How do you cook yours – regional variations especially welcome – and which other Indian vegan and vegetarian recipes would you recommend?
|For the deep-frying stage:|
|Sunflower oil, to deep-fry|
|600g (1lb 4oz)||cauliflower florets, plus about 150g (5½oz) stalks and leaves, chopped|
|450g (1lb)||potato, peeled and roughly chopped|
|For the rest:|
|2 tbsp||olive or sunflower oil|
|1||medium onion, finely chopped|
|½ tsp||cumin seeds|
|1 tbsp||finely grated or crushed garlic|
|1 tbsp||peeled, finely grated root ginger|
|1||medium tomato, finely chopped|
|3-4||hot green chillies, finely chopped|
|1 tbsp||dried fenugreek leaves|
|2 tbsp||chopped coriander leaves|
Fat: 0.4 g
Saturated Fat: 0.1 g
Calories from Fat: 4.1%
Cholesterol: 0 mg
Protein: 2.7 g
Carbohydrates: 20.9 g
Sugar: 5.6 g
Fiber: 3.9 g
Sodium: 302 mg
Calcium: 53 mg
Iron: 2.3 mg
Vitamin C: 30 mg
Beta-Carotene: 66 mcg
Vitamin E: 0.6 mg