Aloo Gobi
Crispy potatoes and cauliflower tossed with warm spices, ginger, and tomatoes. A beloved Indian side dish that's vegetarian, naturally gluten-free, and deeply satisfying.
- Total time
- 35 min
- Servings
- 4
- Calories
- 246
- Protein
- 7g
Ingredients
- 1 lb Potatoes, medium
- 1 lb Cauliflower florets
- 4 tbsp Olive oil
- 1 whole Onion, large, diced
- 2 tbsp Fresh ginger, minced
- 3 cloves Garlic, minced
- ½ can (14 oz) Canned diced tomatoes
- 1 tsp Cumin seeds
- ½ tsp Turmeric powder
- ½ tsp Coriander powder
- ¼ tsp Amchur (dried mango powder)
- ¼ cup Fresh cilantro, chopped
Instructions
- 1
Cut potatoes into 0.5-inch cubes; leave skin on.
- 2
Chop cauliflower into 1-inch florets.
- 3
Dice onion, mince ginger, and mince garlic; set aside separately.
- 4
Heat 2 tbsp oil in 12-inch skillet over medium-high heat.
- 5
Add potato cubes and cook until edges brown, about 8 minutes.
- 6
Transfer potatoes to a plate; set aside.
- 7
Add remaining 2 tbsp oil to skillet over medium-high heat.
- 8
Add cauliflower florets and cook until lightly golden, 6 minutes.
- 9
Transfer cauliflower to plate with potatoes.
- 10
Reduce heat to medium; add cumin seeds and cook 30 seconds.
- 11
Add diced onion and cook until soft, about 5 minutes.
- 12
Add ginger and garlic; stir constantly for 1 minute.
- 13
Add turmeric, coriander, and amchur; stir to combine.
- 14
Pour in diced tomatoes with juice; stir well.
- 15
Return potatoes and cauliflower to skillet; stir gently.
- 16
Simmer uncovered until vegetables are tender, 5 minutes.
- 17
Taste and adjust salt and pepper as needed.
- 18
Garnish generously with fresh cilantro before serving.
Tools you’ll need
- Cutting board
- Chef's knife
- 12-inch stainless steel skillet
- Wooden spoon
- Plate for transferring vegetables
- Measuring spoons
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