🇮🇳 India · Food
Aloo Gobhi
By eatmundo · August 3, 2026
A classic North Indian dry curry of potatoes and cauliflower sautéed with aromatic cumin and turmeric. It is a staple household meal loved for its simple yet deep flavors.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 500g cauliflower into medium florets and 2 potatoes into 1-inch cubes.
- 2
Heat 2 tbsp oil in a large pan over medium heat and add the cumin seeds.
- 3
Once the seeds crackle, add the potatoes and sauté for 5 minutes until they begin to brown.
- 4
Add the cauliflower florets and continue to cook for 3 minutes until slightly softened.
- 5
Mix in the turmeric, chili powder, coriander powder, and salt, ensuring every piece is evenly coated.
- 6
Cover the pan with a lid, reduce heat to low, and let it steam for 10-12 minutes.
- 7
Remove the lid and sauté for another 5 minutes on medium-high to get a light, crispy texture.
- 8
Check doneness by piercing a potato with a fork; it should slide in effortlessly, then serve.
Frequently Asked Questions
Should I boil the vegetables first?+
No, cooking them directly in the pan retains their texture and prevents them from becoming mushy.
Can I add tomatoes?+
Tomatoes are a popular variation, but traditional Aloo Gobhi is a 'dry' dish without tomato gravy.
Why is it getting mushy?+
You may be adding too much water or stirring too vigorously; handle gently to keep shapes intact.
What is the secret to good flavor?+
Sautéing the potatoes until lightly golden before adding the spices makes a significant difference.
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