Air Fryer Aloo Gobi Recipe – Authentic Indian Potato & Cauliflower

Last Updated on 6 months ago by Neha Deshmukh

Air Fryer Aloo Gobi Recipe – Authentic Indian Potato & Cauliflower

Hello friends! If you’re anything like me, you absolutely love a good Aloo Gobi. It’s one of those dishes that just screams “comfort food,” and reminds me of my grandmother’s kitchen. But let’s be real, sometimes we want that same delicious flavor with a little less oil, right? That’s where this air fryer version comes in! It’s a game-changer, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Air Fryer Aloo Gobi is the perfect blend of traditional flavors and modern convenience. It’s quicker, healthier, and honestly, just as satisfying as the classic stovetop version. Plus, the air fryer gives the potatoes and cauliflower a lovely, slightly crispy texture that’s absolutely addictive. Trust me, once you try it this way, you won’t go back!

Ingredients

Here’s what you’ll need to make this delicious Aloo Gobi:

• 1 head cauliflower, cut into florets
• 3 potatoes, peeled and sliced
• 5-6 green chillies, slit (adjust to your spice preference!)
• 1 teaspoon salt (for marinating)
• ½ teaspoon salt (for the final dish)
• 1 tablespoon oil (for marinating)
• 2 teaspoons peanut oil (or any cooking oil)
• 1 tablespoon minced ginger
• ½ teaspoon asafoetida (hing)
• 4 tomatoes, roughly chopped
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ½ teaspoon amchoor powder (dry mango powder)
• 1.5 teaspoons coriander powder
• ½ cup fresh green peas
• 2 sprigs coriander leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients!

• Asafoetida (Hing): This might seem a little unusual, but it adds a wonderful savory depth to the dish. It has a pungent smell in its raw form, but mellows out beautifully when cooked. If you can’t find it, I’ll share a substitution in the FAQs!
• Amchoor Powder: This is what gives Aloo Gobi that lovely tangy flavor. It’s made from dried unripe mangoes and is a staple in North Indian cuisine.
• Air Fryer Magic: Using the air fryer drastically reduces the amount of oil needed, making this a healthier option without sacrificing flavor. It also gives the veggies a fantastic texture. I use a Cosori air fryer, but any brand will work!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the cauliflower florets and potato slices separately with the 1 teaspoon salt and green chillies for about 30 minutes. This helps them absorb the flavors and cook evenly.
2. Now, toss the cauliflower with 1 teaspoon of oil. Pop it into your air fryer at 180°C (350°F) for 10-12 minutes. Don’t forget to toss it halfway through for even cooking!
3. Drain the potatoes and toss them with the remaining 1 teaspoon of oil. Air fry them similarly until they’re golden brown and slightly crispy. Set them aside.
4. While the veggies are air frying, grate those tomatoes! I like to discard the skins after grating – it gives a smoother texture to the gravy.
5. Heat the 2 teaspoons of peanut oil in a pan over medium heat. Add the minced ginger and asafoetida and sauté until fragrant – about 30 seconds.
6. Add the grated tomatoes and cook for 5-7 minutes, until the oil starts to separate from the masala. This is a good sign that the tomatoes are cooked through!
7. Stir in the red chilli powder, turmeric powder, amchoor powder, coriander powder, and the remaining ½ teaspoon of salt. Cook for just 30 seconds, stirring constantly, to prevent burning.
8. Pour in ½ cup of water, then add the air-fried cauliflower, potatoes, and green peas. Give it a good stir, cover the pan, and simmer for 5 minutes, allowing the flavors to meld together.
9. Finally, mix in the chopped coriander leaves. Serve hot with roti or paratha!

Expert Tips

• Don’t overcrowd the air fryer basket. Work in batches if necessary to ensure even cooking.
• For extra flavor, you can add a pinch of garam masala at the end.
• Adjust the amount of green chillies and red chilli powder to suit your spice preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the green chillies to 1-2 and use only ½ teaspoon of red chilli powder.
  • Medium: Use 3-4 green chillies and 1 teaspoon of red chilli powder (as per the recipe).
  • Hot: Use 5-6 green chillies and 1.5 teaspoons of red chilli powder.
• Regional Variations: My friend’s mom makes a fantastic Punjabi Aloo Gobi with a touch of cumin and a generous helping of coriander. North Indian versions often include a pinch of dried fenugreek leaves (kasuri methi) for extra aroma.

Serving Suggestions

Aloo Gobi is best enjoyed hot, straight from the pan! It pairs perfectly with:

• Roti or paratha
• Steamed rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of cauliflower works best for Aloo Gobi?

Any type of cauliflower will work, but I prefer using a medium-sized head with tightly packed florets.

Can I make Aloo Gobi without an air fryer?

Absolutely! You can shallow fry the potatoes and cauliflower in a pan with a little oil until golden brown.

What is asafoetida (hing) and can I substitute it?

Asafoetida is a resin with a pungent smell used for its digestive properties and unique flavor. If you can’t find it, you can substitute it with a pinch of garlic powder or skip it altogether.

How can I adjust the tanginess of the dish?

Adjust the amount of amchoor powder to your liking. Start with ½ teaspoon and add more if you prefer a tangier flavor.

Can I add other vegetables to this Aloo Gobi recipe?

Definitely! Peas are a classic addition, but you can also add other vegetables like beans, carrots, or even spinach.