Aloo Gobhi or Indian style potatoes and cauliflower curry is super easy and quick to make any time of the day, any day of the week. There are many ways of making this vegetable curry, and every family has a different style. In our home, we make this at least 10 different ways. Sometimes we add peas, sometimes it is just a quick steam fry, sometimes we make a thick masala paste and so on.
Today’s recipe is perfect for newbies. Whether you are new to cooking itself, or new to Indian cooking, this is a very very easy recipe that you can recreate no matter where you live in the world. It is great as a side dish with any big entree, or as a vegetable served as part of an Indian meal with roti or naan.
I have taken our usual recipe, made it simpler, and then simplified it even further. I use a little extra oil, but there is no traditional ‘tadka’. So no need to worry about gathering mustard seeds, asafatida etc. There is only one spice you really need and that is Madras Curry Powder. You might add some cayenne pepper to pump up the heat, or just add some sliced green chilis like jalapenos or serranos.
The Aloo Gobhi recipe is here –
Aloo Gobhi Recipe – Indian Style Cauliflower and Potatoes Fry
Aloo Gobhi or Indian Style Cauliflower and Potatoes is a dry curry dish that is quick and easy and uses minimum ingredients. Aloo Gobhi is a classic Indian vegetable dish.
- 2 cups potato chunks
- 4 cups cauliflower florets
- ½ cup chopped tomatoes
- ½ cup chopped onions
- 2 Tbsp chopped coriander or cilantro
- 1 tsp cayenne pepper
- 1-2 Tbsp curry powder
- 4 Tbsp canola or vegetable oil
- Salt to taste
- Wash and peel potatoes.
- Cut them in largish chunks.
- Clean the cauliflower and cut the florets into a size equal to that of the potato chunks.
- Heat oil in a wok or saute pan.
- Add the potatoes and fry them on high heat until seared on all sides. Transfer to a plate.
- Add the cauliflower florets and fry on high heat until slightly seared. You just want a light sear and not a burn. Transfer to a plate.
- Add onions to the remaining oil. Saute until slightly soft.
- Add tomatoes and mix in.
- Add the cayenne pepper and curry powder to the onions/tomatoes and mix well.
- Now add the semi fried potatoes and cauliflower.
- Mix well and add salt per taste.
- Cover the wok with a lid and reduce flame to medium.
- Cook until the potatoes are fork tender or well cooked, stirring occasionally.
- You might add a few splashes of water occasionally to prevent the veggies from sticking to the wok.
- Ideally, water should not be added as this is a 'fry'.
- Garnish with chopped fresh coriander or cilantro.
- Serve hot with roti or naan.
Add only 1 Tbsp curry powder initially. Add more based on your spice tolerance.
Try this simple recipe and let me know how you liked it. Share your experience with our readers by leaving a comment!