Aloo Gobi is a healthy and delicious stir-fry made with potato, cauliflower that's infused with Indian spices and extremely easy to make

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Main Course, Side Dish
  • Cuisine: Indian, North Indian

Ingredients

  • 1 medium cauliflower head (washed and cut into florets (20-22 medium sized florets, about 3 cups))
  • 2 small potatoes (cut into 1/2 inch cubes (about 1 cup))
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds (jeera)
  • 1 tablespoon ginger garlic (minced)
  • 1 green chili (slit lengthwise)
  • 1 medium onion (finely chopped (about 3/4 cup))
  • 2 small tomatoes (finely chopped (about 1 cup))
  • 1 tablespoon lime juice (OR 1 teaspoon Amchur powder (Dry mango powder))
  • 2 tablespoons coriander leaves (for garnish)
  • 1/2 cup water (divided, (or as required))

Dry Spices

  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • salt (to taste)

Method

Instant Pot Method

  1. Press SAUTE on Instant Pot. Heat oil, add cumin seeds, and let them splutter. Next, add green chili and minced ginger garlic and saute for 30 secs.
  2. Next, add onions and saute until onions turn light brown.
  3. Add chopped tomatoes, then add all the dry spices - coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook till the tomatoes are soft and mushy. Then add potato cubes along with 1/4 cup of water and mix well.
  4. Cover the pot with a glass lid and let the potatoes cook for around 3-4 minutes. You may stir them once in between.
  5. Remove the glass lid, add ¼ cup of water to the pot, and deglaze it. There shouldn't be any burnt bits at the bottom of the pot. Add the cauliflower florets and stir well.
  6. Close the lid on the pot, and turn the pressure valve SEALING position. Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set the timer to 2 minutes.
  7. Once the pot beeps, Do a QUICK RELEASE (QR).
  8. Remove lid away from you, add lime juice and garnish with cilantro. Mix well. Note: After pressure cooking, if there’s excess moisture from the vegetables left, sauté it out until you get the desired consistency.
  9. Aloo gobi masala is ready. Serve hot with chapatis, roti, parathas, or naan.

Stovetop Pot Instructions

  1. Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them sizzle. Next, add green chili and minced ginger garlic and saute for another 30 seconds.
  2. Next, add onions and saute until onions turn light brown. Takes about 3-5 minutes.
  3. Add chopped tomatoes, and cook till the tomatoes are soft and mushy.
  4. Then add in all the dry spices – coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook for 2 minutes till the masala is cooked well.
  5. Then add potato cubes, and stir fry for 2-3 minutes. Add 2-3 tablespoons of water, and mix well. Cover and cook the potatoes for around 3-4 minutes till they are half done. You may stir occasionally.
  6. Once the potatoes are half cooked, add the cauliflower florets and stir to coat the vegetables with the masala.
  7. Again cook covered on medium-low heat for 8-10 minutes, until both potatoes and cauliflower are almost tender. Add 2-3 tablespoons of water if the pot becomes dry. Cauliflower should be slightly crunchy.
  8. Squeeze some lime juice and garnish with cilantro. Mix well. Aloo Gobi is ready, serve hot with chapatis, roti, parathas, or naan.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.