Name: Aloo Gobi (Standard)
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 medium Cauliflower-cut into florets; 2 medium Potatoes-peeled and cubed; 1 medium Onion-chopped; 2 cloves Garlic-minced; 1 inch Ginger-grated; 1 Green chili-slit (optional); 1 tsp Turmeric powder; 1 tsp Cumin powder; 1 tsp Coriander powder; 1/2 tsp Garam masala; 1/2 tsp Red chili powder (adjust to taste); 2 tbsp Vegetable oil; 1/4 cup Water; 2 tbsp Fresh cilantro-chopped for garnish; To taste Salt

Recipe tier

A classic and easy-to-make Aloo Gobi (potato and cauliflower curry) perfect for a weeknight meal.

Total 45 min

Serves 4 servings

Steps 8

Ingredients 15

Vegetables
1 medium 200 g Cauliflower-cut into florets
2 medium 300 g Potatoes-peeled and cubed
1 medium 150 g Onion-chopped
2 cloves 6 g Garlic-minced
1 inch 2.5 cm Ginger-grated
1 1 Green chili-slit (optional)
Spices
1 tsp 5 mL Turmeric powder
1 tsp 5 mL Cumin powder
1 tsp 5 mL Coriander powder
tsp 2.5 mL Garam masala
tsp 3 g Red chili powder (adjust to taste)
Other
2 tbsp 30 mL Vegetable oil
cup 60 mL Water
2 tbsp 8 g Fresh cilantro-chopped for garnish
To taste To taste Salt

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Equipment

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Instructions

🎙️ Cook with voice coach

Heat vegetable oil in a large pan or wok over medium heat.
Add chopped onion and sauté until golden brown, about 5 minutes.
Add minced garlic and grated ginger. Sauté for another minute until fragrant.
Add turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for 30 seconds, stirring constantly to prevent burning.
Add the cauliflower florets and potato cubes. Mix well to coat with the spices.
Add water, salt to taste, cover the pan, and cook for 15-20 minutes, or until the vegetables are tender. Stir occasionally to prevent sticking.
Once the vegetables are cooked, sprinkle garam masala and mix well.
Garnish with fresh cilantro and serve hot with rice or roti.