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September 16, 2025
Indian Potatoes and Cauliflower (Aloo Gobi)
Indian potatoes and cauliflower aloo gobi represents daily household dish made in every house and cherished by everyone, showcasing authentic comfort food at its finest. This beloved preparation demonstrates how simple vegetables can become fundamental parts of cultural cuisine through traditional cooking methods that create universal appeal. The daily household status shows reliability while the every-house preparation proves widespread cultural significance and family tradition. This cherished-by-everyone quality demonstrates universal appeal while the authentic dish status ensures genuine preparation methods that honor cultural heritage. The comfort food nature makes this dish perfect for satisfying, familiar flavors that connect to cultural roots.
A daily household dish in India, made in every house and cherished by each and every person. This authentic dish is made with tomatoes and onions flavored with the aromas of the Indian spices. This is cherished with phulka (roti, Indian wheat bread). There are various versions of aloo gobi, this is my take on it. Please do try this recipe and comment. Garnish with coriander leaves and serve with a lemon wedge. Serve with hot phulka or chapati or rice and curds.
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients
¼ cup vegetable oil for frying, or as needed
2 large potatoes, peeled and cubed
½ cup small cauliflower florets
1 tablespoon vegetable oil
¾ teaspoon roasted ground cumin
3 cloves garlic, minced
1 green chile pepper, seeded and minced
1 medium onion, sliced lengthwise
1 tablespoon ginger garlic paste
1 medium tomato, chopped
salt to taste
1 ½ teaspoons red chile powder
1 ½ teaspoons garam masala
¾ teaspoon ground turmeric
¾ teaspoon ground cumin
¾ teaspoon ground coriander
1 pinch white sugar, or to taste
1 tablespoon water, or to taste
1 ½ teaspoons lemon juice
1 ½ teaspoons ground fenugreek (menthi powder)
Directions
Add 1/8 inch of oil to a skillet over medium-high heat. Shallow-fry potatoes and cauliflower separately until light brown, 5 to 7 minutes each. Transfer to a bowl.
Add 1 tablespoon oil to the same skillet and reduce heat to medium. Add roasted cumin to the hot oil; saute for 1 minute. Add garlic and green chile pepper; saute for 1 minute. Add onion and ginger garlic paste; cook and stir until onion is translucent, about 5 minutes.
Add tomato and season with salt. Cook until tomato is soft, about 5 minutes. Add chile powder, garam masala, turmeric, cumin, and coriander. Taste and if mixture is a little sour, add sugar. Cook for about 1 minute. Reduce heat to low, add water, and cook until garam masala is cooked well.
Add reserved potatoes and cauliflower. Mix well and taste, adding lemon juice if needed. Add fenugreek and cook, covered, for about 1 minute.
Nutrition Facts (per serving)
| 347 | Calories |
| 18g | Fat |
| 42g | Carbs |
| 6g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 347 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 3g | 13% |
| Sodium 161mg | 7% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 7g | 24% |
| Total Sugars 5g | |
| Protein 6g | 11% |
| Vitamin C 79mg | 87% |
| Calcium 62mg | 5% |
| Iron 3mg | 18% |
| Potassium 1040mg | 22% |
* 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.
