Simple Aloo Gobi Recipe (Potato & Cauliflower Dry Curry)

Aloo Gobi is one of India's most beloved foods – a simple dry curry that combines potatoes and cauliflower into something delicious. This homestyle dish from North India proves that the best meals often come from the most basic ingredients. With spices like turmeric, cumin, and garam masala, each bite delivers layers of earthy flavour without being too heavy or rich.

What makes this version perfect for home cooks is its straightforward approach. The vegetables cook gently in their own steam, absorbing all those spices while keeping their texture. The secret ingredient here is amchur (dried mango powder), which adds a lovely tangy brightness. Whether you're new to Indian cooking or looking for a weeknight meal, this Aloo Gobi is worth a try.

Ingredients

• 2 tbsp vegetable oil or ghee
• 1 tsp cumin seeds (whole)
• 1 small brown onion, finely chopped
• 1-2 green chillies, slit lengthwise (adjust heat to your liking)
• 2 cm fresh ginger, grated or finely minced (about 1 tbsp)
• 2 cloves garlic, grated or finely minced (about 1 tbsp)
• 1 medium cauliflower, cut into medium florets
• 2 medium potatoes (e.g., Desiree or Sebago), peeled and cut into 2-3 cm cubes
• 1 small tomato, finely chopped (optional, for a touch of moisture and tang)

Ground spices

• ½ tsp ground turmeric
• 1 tsp ground coriander
• ¾ tsp ground cumin
• ½ tsp Kashmiri chilli powder (for colour and mild heat, or use regular chilli powder)
• ½ tsp garam masala
• ½ tsp amchur (dried mango powder) - Highly recommended for tangy flavour. Find at Indian grocers or larger supermarkets.

Finishing and garnish

• ½ tsp salt, or to taste
• Small bunch fresh coriander, finely chopped
• 1 tbsp fresh lemon juice (if not using amchur, or to brighten at the end)

Instructions

1. Prep veggies: Ensure cauliflower florets and potato cubes are roughly the same size for even cooking.
2. Heat oil & spices: Heat oil or ghee in a large, heavy-based pan or pot over medium heat. Add whole cumin seeds. Once they sizzle and become fragrant (about 30 seconds), add the finely chopped onion.
3. Cook aromatics: Sauté onion for 5-7 minutes until soft and translucent. Add green chillies, grated ginger, and minced garlic. Sauté for another 1-2 minutes until fragrant.
4. Add veggies & spices: Add the cauliflower florets and potato cubes to the pan. Stir well to coat with the onion-spice mixture. Lower the heat to low. Sprinkle in the ground turmeric, ground coriander, ground cumin, Kashmiri chilli powder, garam masala, and amchur (if using). Stir gently to ensure all vegetables are coated in the spices.
5. Cook aloo gobi: Add the chopped tomato (if using) and salt. Stir well. Cover the pan and cook on low heat for 15-25 minutes, stirring occasionally. The vegetables will cook in their own steam. Cook until potatoes are tender when pierced with a fork, and cauliflower is cooked but still holds its shape. If sticking, add a splash of water.
6. Finish: Once vegetables are tender, uncover the pan. Increase heat slightly to evaporate any excess moisture and allow the vegetables to get a little browned and crispy, about 3-5 minutes. Taste and adjust seasoning. If you didn't use amchur, stir in the fresh lemon juice now.
7. Garnish & Serve: Stir in most of the fresh chopped coriander. Serve hot, garnished with the remaining coriander.

Serving suggestions

• Roti or Naan: Perfect for scooping up the dry curry.
  
• Dal (Lentil Curry): Aloo Gobi pairs well with a simple yellow dal.
• Raita: A yoghurt raita helps balance the spices.
  

Enjoy your delicious homemade Aloo Gobi!