Potato and Cauliflower Curry Recipe – Authentic Aloo Gobi

Last Updated on 2 months by Neha Deshmukh

Potato and Cauliflower Curry Recipe – Authentic Aloo Gobi

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in my family – Aloo Gobi. It’s a vibrant, flavorful potato and cauliflower curry that’s surprisingly easy to make. I first learned to make this from my nani (grandmother), and it instantly became a favorite. It’s the kind of dish that just feels like home. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Gobi is more than just a curry; it’s a hug in a bowl! It’s packed with warming spices, perfectly cooked potatoes and cauliflower, and a lovely aroma that will fill your kitchen. It’s also a fantastic weeknight meal – quick to prepare and incredibly satisfying. Plus, it’s naturally vegetarian and can easily be adapted to be vegan or gluten-free (more on that later!).

Ingredients

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

• 2 tsp coriander powder
• 0.5 tsp turmeric powder
• 0.75 tsp red chilli powder (adjust to your spice preference!)
• Salt to taste
• 2 tbsp yogurt
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp ginger-garlic paste
• 2 medium potatoes, peeled and chopped
• 1 medium cauliflower, chopped
• 1 tbsp kasuri methi (dried fenugreek leaves)
• Coriander leaves for garnish

Ingredient Notes

Let’s talk about a few key ingredients that really make this Aloo Gobi sing:

• Ghee: Don’t skip the ghee! It adds a richness and nutty flavor that you just won’t get with oil. It’s traditional in Indian cooking for a reason. (About 15ml)
• Kasuri Methi: This is a game-changer. It has a unique, slightly bitter flavor that adds so much depth. You can find it at most Indian grocery stores. (About 7g)
• Spice Blend: The combination of coriander, turmeric, and red chilli powder is the heart of this curry. Feel free to adjust the chilli powder to control the heat. Some regions in India prefer a milder Aloo Gobi, while others like it fiery!
• Yogurt: Using yogurt in the marinade helps tenderize the vegetables and adds a lovely tang.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk together the coriander powder, turmeric powder, red chilli powder, salt, and yogurt. This creates our flavourful spice paste. Set it aside for now.
2. Next, heat the ghee in a saucepan or wok over medium heat. Once it’s hot, add the cumin seeds and let them splutter – this releases their amazing aroma.
3. Stir in the ginger-garlic paste and sauté for about a minute until you can really smell it. This is where the magic starts!
4. Now, add the prepared spice paste to the pan and cook for 2-3 minutes, stirring constantly. You want to cook out the raw spice flavour.
5. Add the chopped potatoes and a splash of water. Cover the pan and simmer on low heat for 8-10 minutes, or until the potatoes are half-cooked.
6. Time for the cauliflower! Add the cauliflower florets to the pan. Continue cooking, adding water as needed to prevent sticking, until the vegetables are tender – about 10-12 minutes.
7. Crush the kasuri methi between your palms to release its fragrance and sprinkle it into the curry. Give it a good stir and adjust the salt if needed.
8. Finally, garnish with fresh coriander leaves and serve hot with roti, rice, or paratha.

Expert Tips

• Don’t overcrowd the pan! This will steam the vegetables instead of allowing them to brown. Cook in batches if necessary.
• Keep stirring! This prevents sticking and ensures even cooking.
• A little water goes a long way. Add just enough to prevent sticking, but not so much that the curry becomes watery.

Variations

• With Peas: My friend, Priya, always adds a handful of frozen peas towards the end of cooking for a pop of sweetness and colour.
• Tomato Twist: For a slightly tangy flavour, add 1 chopped tomato along with the potatoes.
• Spiced Up: If you love heat, add a pinch of cayenne pepper or a finely chopped green chilli.

Vegan Adaptation

No ghee? No problem! Simply substitute the ghee with a neutral-flavored oil like sunflower or vegetable oil. The flavour will be slightly different, but still delicious. (About 15ml)

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just be sure to serve it with gluten-free roti or rice.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ¼ tsp.
• Medium: Stick with the original 0.75 tsp.
• Hot: Increase the red chilli powder to 1 tsp or add a pinch of cayenne pepper.

Festival Adaptations

Aloo Gobi is a popular dish during festivals like Navratri and Diwali. During Navratri, it’s often made without onion and garlic as part of the fasting traditions.

Serving Suggestions

Aloo Gobi is incredibly versatile! It’s fantastic with:

• Roti (Indian flatbread)
• Rice (Basmati rice is a great choice)
• Paratha (layered flatbread)
• A side of raita (yogurt dip)

Storage Instructions

Leftover Aloo Gobi 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 is the best type of potato to use for Aloo Gobi?

I prefer using Yukon Gold or red potatoes. They hold their shape well during cooking and have a lovely creamy texture.

Can I make Aloo Gobi ahead of time?

Yes, you can! It actually tastes even better the next day as the flavours meld together.

How can I adjust the spice level of this curry?

Simply adjust the amount of red chilli powder. Start with less and add more to taste.

What is kasuri methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It has a unique flavour that’s hard to replicate, but if you can’t find it, you can omit it or try a pinch of dried oregano.

What is the best way to prevent the vegetables from sticking during cooking?

Add water gradually and stir frequently. Using a non-stick pan also helps!

Can I use oil instead of ghee? How will it affect the flavor?

Yes, you can use oil, but the flavour won’t be quite as rich and nutty as with ghee.