Aloo Gobi

Transform your dinner table with the comforting flavors of Aloo Gobi, a classic Indian vegetarian dish that celebrates the perfect pairing of potatoes and cauliflower. This simple yet flavorful recipe brings together tender vegetables, aromatic spices like cumin, turmeric, and garam masala, and a hint of zesty freshness from cilantro and lemon juice. Sautéed with onions, green chilies, and a fragrant ginger-garlic paste, each bite bursts with rich, earthy warmth. Ready in just under an hour, this gluten-free and vegan dish pairs beautifully with steamed basmati rice or Indian flatbreads like naan or roti. Perfect for a weeknight meal or your next homemade Indian feast, Aloo Gobi is a satisfying, wholesome dish that packs vibrant, authentic flavors with every bite.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 pieces medium potatoes
• 1 head medium cauliflower
• 3 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 2 pieces green chilies
• 1 piece medium onion
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• 0.5 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons fresh cilantro
• 1 tablespoon lemon juice
• 0.25 cup water

Directions

Step 1

Peel the potatoes and cut them into 1-inch cubes.

Step 2

Cut the cauliflower into small florets and wash them thoroughly.

Step 3

Finely chop the onion and slit the green chilies lengthwise.

Step 4

Heat the vegetable oil in a large pan over medium heat.

Step 5

Add cumin seeds to the hot oil and let them sizzle for a few seconds until fragrant.

Step 6

Add the chopped onions and green chilies to the pan. Sauté until the onions are golden brown.

Step 7

Stir in the ginger-garlic paste and cook for another minute, until the raw smell disappears.

Step 8

Add the turmeric powder, coriander powder, red chili powder, and salt. Mix well.

Step 9

Add the cubed potatoes and cauliflower florets to the pan and mix to coat them evenly with the spice mixture.

Step 10

Pour in the water, cover the pan with a lid, and let it cook on low heat for 20-25 minutes. Stir occasionally to prevent the vegetables from sticking to the pan.

Step 11

Once the potatoes and cauliflower are tender, sprinkle the garam masala over them and stir gently to combine.

Step 12

Remove the pan from heat and garnish with chopped cilantro and lemon juice.

Step 13

Serve hot with Indian bread like roti or naan, or with steamed rice.

Nutrition Facts

Serving size	1038.3 grams (1038.3g)

Amount per serving	% Daily Value*
Calories	981

Total Fat 42.50g	54%
Saturated Fat 6.20g	31%
Polyunsaturated Fat 25.20g
Cholesterol 0mg	0%
Sodium 2467mg	107%
Total Carbohydrate 142.30g	52%
Dietary Fiber 23.10g	83%
Total Sugars 14.90g
Protein 19.00g	38%

Vitamin D 0IU	0%
Calcium 198mg	15%
Iron 13mg	72%
Potassium 3723mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.2%

Protein: 7.4%

Carbs: 55.4%