Description
Aloo Gobi is a flavorful combination of tender potatoes and crisp-tender cauliflower cooked in an aromatic tomato-based sauce. The blend of spices like cumin, coriander, and garam masala gives this dish its classic warmth, while the fresh lime juice and cilantro offer a refreshing contrast. This dish is perfect for a cozy night at home or as part of an Indian-style feast. It’s easy to prepare in just one pan and makes a healthy, plant-based option for dinner or meal prep. Serve it with rice or naan for a complete meal, or enjoy it on its own for a lighter option.
Ingredients
Units
Scale
- 2 tablespoons avocado oil (or preferred cooking oil)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2–3 teaspoons fresh minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 medium tomatoes, diced
- 2 medium Yukon Gold potatoes, peeled and cubed (3/4-inch pieces)
- 3/4 cup vegetable broth
- 1 small head of cauliflower, cut into bite-sized florets
- 3/4 teaspoon salt (or more to taste)
- 1–2 tablespoons fresh lime juice
- 1/3 cup chopped cilantro for garnish
Instructions
- Heat oil in a large pan over medium heat. Sauté the onion until translucent, about 3-4 minutes.
- Add the garlic and ginger, sauté for 30-60 seconds until fragrant.
- Stir in the cumin, coriander, turmeric, garam masala, and red pepper flakes. Cook for 30-60 seconds.
- Add the tomatoes and cook for 4-6 minutes, stirring often, until they soften and form a thick gravy.
- Add the vegetable broth, potatoes, and salt. Simmer for 5-6 minutes.
- Add the cauliflower and cook for 10-15 minutes until the potatoes are tender and the cauliflower is crisp-tender. Stir occasionally.
- Uncover and cook for an additional 1-2 minutes to reduce any excess liquid.
- Remove from heat, stir in the lime juice, and garnish with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes