Cauliflower and Potato Curry (Aloo Gobi)
This cauliflower and potato curry is an easy aloo gobi recipe made with cauliflower florets, tender potatoes, warm spices, and a rich tomato base. Serve it with basmati rice or naan bread for a comforting weeknight meal.
Ingredients
- 4 garlic cloves, minced
- 1 tbsp grated ginger or minced ginger
- 1 medium chopped onion
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric
- ½ tsp chili powder or cayenne, adjust to taste
- 2 tbsp olive oil, vegetable oil, avocado oil, or coconut oil
- 2 medium Yukon Gold potatoes or 1 large russet potato, peeled and cut into 1-inch cubes
- 5 cups cauliflower florets, cut into bite sized pieces
- 1 cup diced tomatoes or tomato puree
- 1 tbsp tomato paste
- 1 to 1 ¼ cup cups vegetable broth or water
- 1 tsp sea salt, or to taste
- ½ tsp black pepper
- ½ tsp garam masala
- 1 tbsp lemon juice
- 2 tbsp chopped cilantro or fresh cilantro leaves
Instructions
- Heat the oil in a large skillet or sauté pan over medium heat. Add the cumin seeds and cook for 30 seconds, until fragrant.
- Add the chopped onion and cook for 4 to 5 minutes, until softened. Stir in the garlic and ginger and cook for 30 seconds.
- Add the cumin powder, coriander powder, turmeric, and chili powder. Stir for 30 seconds so the spice powders bloom without burning.
- Stir in the tomato paste and diced tomatoes or tomato puree. Cook for 2 to 3 minutes, until the mixture thickens into an onion tomato masala.
- Add the cubed potatoes and cauliflower florets. Stir well to coat. Pour in the vegetable broth or water, then add salt and black pepper.
- Cover and simmer over low heat for 15 to 18 minutes, stirring once or twice, until the potatoes and cauliflower are fork tender.
- Stir in the garam masala and lemon juice. Taste and adjust seasoning if needed.
- Finish with chopped cilantro and serve hot with basmati rice or naan bread.
Notes
- For a creamier finish, stir in 1/4 to 1/2 cup coconut milk at the end.
- Frozen cauliflower can be used, but reduce the simmer time slightly.
- For extra color and mild heat, use kashmiri red chili powder.
- Frozen peas can be added during the last 3 minutes.
- This recipe is naturally gluten free if all packaged ingredients are checked.