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September 16, 2025
Aloo Gobi Recipe
Aloo gobi recipe creates the classic Indian dish of spiced cauliflower and potatoes using traditional steaming and frying techniques for perfect results. This beloved combination showcases how two simple vegetables can be transformed into something absolutely delicious through proper Indian spicing methods. The steaming process ensures tender vegetables while the final frying step adds beautiful color and concentrated flavors. This traditional recipe represents one of India's most popular vegetarian dishes that appeals to people of all ages. The perfectly balanced spices create layers of flavor that make this humble vegetable dish incredibly satisfying and memorable.
Aloo gobi is an Indian dish made of spiced cauliflower and potatoes. This recipe is steamed and then fried in oil, making it intentionally dry and somewhat crispy. Warning: This dish is extremely spicy, which is the way I like it. However, if you don’t want your food that spicy, feel free to cut down on the serrano pepper, cayenne pepper, or both. Also, I recommend serving this with a side of raita or plain yogurt to cool the mouth down after eating.
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Servings:
6
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Ingredients
3 tablespoons vegetable oil, divided
½ teaspoon cumin seeds
1 small onion, quartered and sliced
2 serrano chile peppers, minced
1 teaspoon ginger paste
2 teaspoons ground coriander
½ teaspoon turmeric powder
½ teaspoon cayenne pepper
½ teaspoon garam masala
¼ teaspoon paprika
2 medium baking potatoes, peeled and cut into 1-inch pieces
1 teaspoon salt
½ head cauliflower, cut into florets
2 teaspoons lemon juice
Directions
Heat 2 tablespoons oil in a large pot over medium-high heat. Add cumin seeds; cook until turn golden brown and begin to pop, a few seconds; reduce heat to medium. Add onion; cook until lightly browned. Stir in serrano chiles and ginger paste; cook 1 minute. Season with coriander, turmeric, cayenne pepper, garam masala, and paprika; cook until fragrant, 30 seconds.
Add potatoes and salt to the pot; cover and cook for 5 to 7 minutes. Add cauliflower; cover and steam in its own juices until tender, about 20 minutes. Stir in lemon juice. Add remaining 1 tablespoon oil around edges of the pot. Increase heat to medium-high; cook until browned, 3 to 5 minutes, stirring gently to avoid mashing cauliflower.
Nutrition Facts (per serving)
| 141 | Calories |
| 7g | Fat |
| 18g | Carbs |
| 3g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 141 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 6% |
| Sodium 408mg | 18% |
| Total Carbohydrate 18g | 6% |
| Dietary Fiber 4g | 13% |
| Total Sugars 2g | |
| Protein 3g | 6% |
| Vitamin C 39mg | 44% |
| Calcium 32mg | 2% |
| Iron 1mg | 7% |
| Potassium 497mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
