Aloo Gobi
375kcal8.1g protein22g fat41.9g carbs~$1.85/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
only in an optional ingredient: gluten, dairy
Restrictions
Only if you add itgluten (asafoetida) · dairy (ghee)Leave that ingredient out and the dish does not have it.
Diets
VegetarianVegan · without onePescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 3 tbsp | vegetable oil |
| 1 tsp |  cumin (seeds, whole) |
| 1 unit |  onion (thinly sliced) |
| 1 tbsp |  ginger (minced) |
| 2 clove |  garlic (minced) |
| 1 unit |  green chili (slit lengthwise) |
| 250 g |  potato (peeled, 3/4-inch cubes) |
| 400 g |  cauliflower (cut into small florets) |
| ½ tsp |  turmeric (ground) |
| 1 ½ tsp |  coriander (ground) |
| ½ tsp |  chili powder |
| 1 tsp | salt |
| 1 unit |  tomato (chopped) |
| 3 tbsp | water |
| ½ tsp |  garam masala |
| 2 tbsp |  cilantro (chopped) |
Optional
Not counted above. The dish works without them.
| 1 pinch |  asafoetida |
| ½ tsp |  amchur (dried mango powder) |
| 1 tbsp |  lemon (juice) |
| 1 tsp |  ghee |
Steps
- Prep8 mindrycut potato into cubes and cauliflower into florets of roughly the same bulk, then pat the florets bone dry — wet cauliflower steams the instant it hits oil and will never take color, and color is where this dish's flavor comes from
- Temper1 minmedium-high, oil shimmeringoil + cumin seeds, until they sizzle, darken a shade and smell nutty; whole cumin is fat-soluble and this is the only moment it gets to release into the oil rather than sit on the vegetables
- Saute5 minmedium-high+ onion + ginger + garlic + slit green chili, until the onion edges brown — brown edges, not soft translucence, because everything after this is dry heat and there is no simmering stage to build sweetness later
- Saute7 minmedium-high, undisturbed between turns+ potato cubes, stirred only every couple of minutes so each face gets time on the metal; potato is the denser of the two vegetables and needs this head start or it will still be chalky when the cauliflower has collapsed
- Saute6 minmedium-high+ cauliflower florets, tossed to coat in the oil and spread out flat; if the pan is crowded the florets sweat into each other and go gray and limp instead of catching gold on the cut faces
- Season2 minmedium, spices in contact with the pan+ turmeric + ground coriander + chili powder + salt, tossed hard for a full minute before any liquid goes in — ground spices need direct heat to lose their raw dusty edge, and once moisture arrives they can only ever taste steamed
- Cook10 minlow, covered+ tomato + water, then lid on; the tomato's own juice plus three spoons of water is all the steam this needs. More water and the potatoes waterlog and the masala slides off into a gravy — aloo gobi is a dry dish and the seasoning has to cling
- Cook3 minmedium-high, uncoveredlid off, heat up, until the pan is dry again and the vegetables sizzle rather than bubble; a knife should meet no resistance in the potato while the florets still hold their shape
- Season1 minoff heat+ garam masala + cilantro + amchur or lemon if using, folded through with the pan off the burner — garam masala is a finishing blend whose volatile aromatics burn off in under a minute of real heat, which is why it never goes in with the turmeric