Aloo Gobi is the PERFECT vegetarian dinner made with fresh cauliflower and potatoes steamed and sautéed with seven different spices, ready in under 30 minutes!
INDIAN ALOO GOBI
Aloo Gobi is one of my favorite go-to dinner recipes. It’s made with cauliflower and potatoes, along with onion, lemon juice, and seven different spices including ginger and turmeric. It’s quick and easy to make, and absolutely packed with flavor.
It only takes a few minutes to throw this dish together, which is why it’s one of my favorite weeknight choices. Because this is made with mostly potatoes and cauliflower, you can serve this as a vegetarian option over rice, or as a side dish if you need a vegetable.
HOW LONG DOES ALOO GOBI LAST IN THE FRIDGE?
Aloo Gobi will last in the refrigerator for 3-4 days, sealed in an airtight container. If you plan on freezing your aloo, I recommend undercooking the potatoes and cauliflower slightly, so they don’t get mushy when you reheat them.
WHAT GOES WITH ALOO GOBI
Aloo Gobi can be served over basmati rice, or with naan bread and some chopped cilantro as garnish. You can also make aloo as a side dish for a larger meal.
HOW TO MAKE ALOO GOBI IN THE SLOW COOKER
Add all ingredients to the slow cooker, stir together and cook on low for 3-4 hours (until the cauliflower is tender and you can pierce the potatoes with a fork easily). Stir before serving.
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HOW TO MAKE ALOO GOBI IN THE INSTANT POT (Pressure Cooker)
- Use the sauté function and add onions, oil, and spices. Cook until onions are translucent, about 2-3 minutes.
- Add all other ingredients to the pot, close the lid and seal the pressure valve. Cook on manual setting on low pressure for 3 minutes, then when time is up use a towel to open the pressure valve to quick release.
- Stir before serving.
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TIPS FOR MAKING ALOO GOBI
- Make sure you don’t over-steam the cauliflower and potatoes, or the florets will soften too much when you sauté them with the spices.
- This recipe is suitable for vegetarians and vegans, and is also dairy-free.
- If you’re making this in the instant pot and there’s too much water in the pot, you can turn on the sauté function to cook off some of the water.
- Add more or less cayenne pepper to make this dish spicy or less spicy. You can also add some heat with some diced green chilies.
- You can substitute cumin seeds in place of ground cumin, but I recommend putting them in a food processor and pulsing to break up the cumin seeds first.
- You might also hear this dish referred to as aloo gobi masala, or with additional ingredients like tomato because there are many different versions of this recipe.
- I like to use fresh cauliflower florets for this recipe. Technically you can use frozen cauliflower, but it might not hold its shape as well, and the aloo might turn out a lot softer.
- You can prep this ahead of time by steaming the florets and potatoes, then all you need to do is sauté them with the spices.
- 2 russet potatoes peeled and cut in 1" chunks
- 4 cups cauliflower florets
- 4 tablespoons vegetable oil
- 1 yellow onion sliced
- 1/2 cup water
- 1 teaspoon kosher salt
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoons lemon juice
- In a large pot bring 4 inches of water to a boil and add the potatoes to a steaming basket for 5-7 minutes then add in the cauliflower and steam for an additional 5 minutes.
- Heat the vegetable oil in a large skillet on medium heat and add in the onion slices, cooking for 3-4 minutes, stirring occasionally then add in the water, salt, coriander, cumin, ginger, turmeric, cayenne and garam masala stirring it together well.
- Add in the potatoes, cauliflower and fry them for 1 minute before adding in the lemon juice, stirring it in gently.