Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Punjab · Lunch

Aloo Gobi (Potato-Cauliflower Curry)

🌱 Vegan🌾 Gluten-free📊 Medium

Traditional Recipe 5: Aloo Gobi recipe

⏱️20 minPrep
🔥30 minCook
🕒50 minTotal
🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Aloo Gobi

  1. Heat oil (40ml) in a large pan over medium-high heat (190°C). Add cumin seeds (5g), let them crackle for 15 seconds.
  2. Add chopped onions (150g), cook 4 minutes until softened and edges turn golden-brown.
  3. Add minced ginger (15g) and green chilies (2), cook 1 minute until fragrant.
  4. Add crushed tomatoes (150g), cook 3 minutes until broken down and oil separates.
  5. Add coriander powder (8g), turmeric (3g), red chili powder (3g), garam masala (4g). Stir for 1 minute.
  6. Add potato cubes (350g) and cauliflower florets (350g). Stir to coat evenly with spices.
  7. Add water (200ml). Cover pan, reduce heat to medium (160°C). Cook for 20 minutes, stirring occasionally.
  8. Remove cover. Cook another 5-7 minutes until potatoes are tender (fork should pierce easily) and cauliflower is cooked but still holds shape. Liquid should mostly evaporate.
  9. Add salt (10g). Garnish with coriander leaves (15g). Serve hot with roti or rice.

📖 Cultural notes

Aloo Gobi is a staple Punjabi vegetable curry served at everyday lunch tables, valued for its simplicity, affordability, and comfort. ---

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