Aloo Gobi - Indian Potato and Cauliflower Curry
Aloo Gobi is hearty and warm Indian vegetarian curry made with potatoes and cauliflower spiced with cumin, ginger, garam masala, and coriander. This simple everyday curry is one of the most popular North Indian curries around the world.
Servings: 4 cups
Calories: 93kcal
Cost: $3
Equipment
Ingredients
- 2 cups cauliflower florets
- 1 cup potato cubes peeled
- 1 medium onion cubed
- 2 Tablespoons cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon Turmeric Powder
- ½ teaspoon red chili powder adjust to taste
- 1 teaspoon amchur powder dry mango powder
- 1 Tablespoon Ginger garlic paste
- 1 tablespoon Kasuri Methi dried fenugreek leaves
- Salt to taste
- Chopped cilantro for garnish
- Lemon wedges for serving
Instructions
How to make Aloo Gobi on Stove Top
- Prepare Vegetables: Cut cauliflower into florets and peel and cube the potatoes and onion. Make bite size pieces for even cooking.
- Heat oil in a large pan or kadai over medium heat. Add cumin seeds and let them splutter. Add ginger and garlic paste and chopped onions to the pan. Sauté for a minute or two so it sizzles.
- Add cauliflower and potatoes to the pan. Stir well to coat the vegetables with oil.
- Sprinkle garam masala, turmeric powder, red chili powder, amchur powder and salt over the vegetables. Mix thoroughly.
- Cover the pan with a lid and let the vegetables cook on low to medium heat. Stir occasionally to prevent sticking. Cook until the potatoes and cauliflower are tender. Once the vegetables are almost cooked, uncover the pan and check for tenderness. Adjust seasoning if needed.
- Sprinkle lemon juice and crushed kasuri methi ( dried fenugreek leaves) . Garnish with chopped cilantro and serve hot. Squeeze lemon wedges over the Aloo Gobi before eating for added freshness.
How to make Air Fryer Aloo Gobi Recipe
- Prepare Vegetables: Cut cauliflower into florets and peel and cube the potatoes.
- In a bowl, mix cauliflower, onion and potato with oil, cumin seeds, garam masala, turmeric powder, red chili powder, and salt. Ensure the vegetables are coated evenly.
- Place the marinated vegetables in the air fryer basket, ensuring they are in a single layer to allow even cooking. Set air fryer at 350°F (170°C) for 15 minutes. Midway through, open the air fryer, add ginger garlic paste and mix everything well. Put the basket back in the air fryer and let it complete the cooking.
- Check the aloo gobi masala for crispiness and tenderness. You can cook for additional time if needed.
- Drizzle lemon juice and crushed kasuri methi ( dried fenugreek leaves) . Garnish with chopped cilantro and serve hot with lemon wedges on the side.
Notes
Store leftover Air Fryer Aloo Gobi in an airtight container in the refrigerator for up to 2-3 days. For longer storage, freeze cooled Aloo Gobi in a freezer-safe container, ensuring it's well-sealed, for up to 1 month. Reheat refrigerated or frozen Aloo Gobi in the microwave or on the stovetop until heated through, refreshing flavors before serving.
Nutrition
Serving: 1cup | Calories: 93kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Sodium: 23mg | Potassium: 210mg | Fiber: 2g | Sugar: 2g | Vitamin A: 81IU | Vitamin C: 26mg | Calcium: 23mg