---
carb: potato
tags:
- Dinner
- 30-45min
- Beginner
- Vegetarian
- Vegan
- Gluten-Free
image: https://pipingpotcurry.com/wp-content/uploads/2024/08/Aloo-Gobi-Piping-Pot-Curry.jpg
title: Aloo Gobi
course: Main Course, Side Dish
method: stovetop
source: https://pipingpotcurry.com/aloo-gobi/
cuisine: Indian
protein: none
servings: 4
cook time: 25 minutes
prep time: 5 minutes
time required: 20 minutes
alternative_name: Aloo Gobi (Indian Potato and Cauliflower Stir Fry)
ingredient_count: 14
---

> I use avocado oil or canola oil for this recipe.

In a #large heavy bottom pan{}, heat @oil{2%tablespoon} on medium-high heat and add @cumin seeds{1%teaspoon} and let them crackle.

Add the @onion{1%cup}(diced) and cook for ~{3-4%minutes} till translucent.

Add the @green chili pepper{1-2}(slit into two), @ginger{2%teaspoon}(grated) and @garlic{2%teaspoon}(minced). Saute for another ~{1%minute} until fragrant.

Add the @tomatoes{1%cup}(chopped), @turmeric powder{1/2%teaspoon}, @coriander powder{2%teaspoon}, @red chili powder{1/2%teaspoon}, and @salt{3/4%teaspoon}. Stir and cook for ~{2-3%minutes} until the tomatoes have softened.

> Adjust red chili powder and salt to taste.

Add the @potatoes{2}(cut into 1 inch cubes or wedges, 320 grams) and @cauliflower{1}(cut into medium florets, 350 grams) and stir gently until all they are coated with the masala. Saute for ~{2-3%minutes}.

> I used Russet potatoes for this recipe.

Cover and cook for about ~{8-10%minutes} on medium-low heat until the veggies have softened. Then cook without the lid for another ~{4-5%minutes}. You want the potato and cauliflower to be tender but not soggy. If the veggies or spices are sticking to the pan, then add couple of tablespoons of @water{2%tablespoon} to the pan.

Add @garam masala{1/4%teaspoon} and @lime or lemon juice{2%teaspoon}. Remove from heat and taste.

> You can substitute lime juice with 1 teaspoon dry mango powder (amchur).

Garnish with @cilantro{3-4%tablespoon}(chopped) and serve hot with roti or paratha.