Here’s my favorite aloo gobi recipe! This dish is a traditional Indian potato & cauliflower stir fry. What a splendid Indian spiced vegetarian recipe this also is!
Have you been to Indian before?
Or do you have a good Indian restaurant around where you live?
I haven’t been to India before. However there’s a splendid Indian place in Brussels that the hubs and I used to go to a lot years ago. Funny thing, we were in Brussels just a week ago in the same neighbourhood and since we hadn’t been there for quite a few years, we decided to check whether it was still there.
And it turns out it still exists!
So it’s there that I tasted my first curry, and Indian food in general. And it was delicious back then. I wonder how their food tastes now, sure we need to check it out one day and go to Brussels for lunch.
Anyway, I have been to Indian restaurants in London a couple of times as well. Excellent food.
This Indian cauliflower recipe had been on my list for quite a while now. It might sounds strange but I actually learned quite a lot about Indian cuisine in Penang, Malaysia.
And it’s also there that I tasted aloo gobi for the very first time by the way.
Easy Indian Aloo Gobi Recipe
I just have to try this at home, was the first thing I thought back then.
So here it is, a simple but delicious potato (aloo) gobi (cauliflower) kind of stir fry. And also a delicious Indian vegetarian recipe as well! If you have all the spices below in your spice rack, then you’re in for some explosive flavors.
Do you love aloo dishes?
Then also check out another Indian aloo recipe: a classic aloo palak with potatoes and spinach!
Easy Indian Aloo Gobi Recipe
- 10,5 oz waxy potatoes (350 g)
- 9 oz small cauliflower florets (250 g)
- 1 small onion
- 2 medium garlic cloves
- 2- inch fresh ginger (5 cm), grated
- 3 bay leaves
- ½ tsp coriander powder
- ⅓ tsp garam masala
- 1 tsp tomato paste
- 1 tsp fennel seeds
- 2 cloves
- 1 tsp mustard seeds
- a handful fresh mint or cilantro, chopped
- 1 tbsp vegetable oil
- chili powder
- Peel an chop the yellow onion and garlic. Add the vegetable oil to a large non-stick pan and place it over medium heat. Once the oil is hot, add the chopped onion and garlic together with the fennel seeds, bay leaves and the mustard seeds. Season with a pinch of salt.
- Stir well and gently cook the onion until a little soft and glossy. In the meantime peel the potatoes and cut them into small dice. Add these to the pan together with the tomato paste.
- Bake the potatoes for 3 more minutes. Then add in the cauliflower florets (they should be fairly small, just like the diced potatoes).
- Add the freshly grated ginger, coriander powder, garam masala and the cloves. Season with a pinch of chili powder.
Stir well until the tomato paste and spices are spread evenly. Give it all a good stir. Then turn the heat high and once the potatoes start to sizzle, pour in a wine glass of water and stir. Turn the heat low now and cover the pan. Cook the potatoes and cauliflower for 8 to 10 minutes until soft. Stir regularly. Then check the seasoning and add extra chili pepper or salt to taste if necessary. Remove the bay leaves. Stir in the freshly chopped mint or cilantro.
Scoop the aloo gobi onto warm plates or one large serving dish. Serve hot.