Aloo Gobi

Aloo gobi (meaning “potato cauliflower”) is enjoyed in many different variations throughout the Indian subcontinent. Some versions are tossed with curry gravy, while others are simply cooked with aromatics and spices until coated, like this variation.

2-4 servings

Time: 45 mins

By Keith McBrayer

The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.

Keith McBrayer

Keith McBrayer



  • 2 parts cauliflower

    • cauliflower
      , cut into florets
      1 head
  • 1 part potato

    • potatoes
      , cubed
  • 1/4 part aromatics

    • onions
    • garlic
      , minced
      a spoonful
    • fresh ginger
      , minced
      a spoonful
    • green chilies
      , minced
      a spoonful
  • 1/4 part tomato

    • tomatoes
      , diced or pureed
  • 1/8 part spices

    • cumin
      a sprinkle
    • turmeric powder
      a sprinkle
    • paprika
      a sprinkle
    • garam masala
      a sprinkle
  • Other

    • cooking oil
      as needed
    • salt
      as needed
    • water
      as needed
    • cilantro
      for garnish


Step 1: Toast the aromatics & spices

In a large pot, add some cooking oil over medium heat and all aromatics until softened and fragrant. Add in all ground spices and a pinch of salt, and for 1 minute longer.

Step 2: Cook down the tomato

Add the tomato and cook until softened. If the mixture is dry and the spices or aromatics are at risk of burning, with a splash of water.

Step 3: Coat the vegetables

Once the tomatoes have broken down, add in the cauliflower and potatoes. Add a generous sprinkle of salt to season. Toss until everything is well coated in the spice/sauce mixture.

  • Add in a heavy splash of water — just enough to create to cook the mixture.

Step 4: Steam

Cover and let the vegetables until softened. This might take 10-20 minutes, but it depends on the batch size and pan setup.

  • Check and mix frequently - at least every 5 minutes.

Once they have reached your desired doneness — remove the cover and turn up the heat to evaporate any excess moisture.

Step 5: Finish

Cut the heat and toss with chopped cilantro. Taste and adjust with more salt or spices, if needed.



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