Aloo Gobi
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The Tale of Aloo Gobi
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Aloo gobi, a simple potato-and-cauliflower dry curry, developed as a North Indian home-cooking staple after both potatoes and cauliflower became widely available in India in the 18th-19th centuries, cauliflower notably introduced by the British. It remains an everyday vegetarian dish across Indian households.
Ingredients
Scale:· 4 servings
- 3 potatoes, cubed
- 1 small cauliflower, cut into florets
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 3 tbsp oil
- Fresh cilantro, chopped
- Salt, to taste
Instructions
- 1Heat oil, sizzle cumin seeds, then sauté onion until golden.
- 2Add ginger-garlic paste and tomatoes, and cook until softened.
- 3Stir in turmeric, coriander powder, and salt.
- 4Add the potatoes and cauliflower, tossing to coat in the spices.
- 5Cover and cook on low heat, stirring occasionally, until the vegetables are tender, about 18-20 minutes.
- 6Sprinkle with garam masala and fresh cilantro before serving.
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