Meal Prep · North Indian
Aloo Gobi
A comforting and aromatic potato and cauliflower curry, a staple of North Indian cuisine.
Ingredients
Tap to check offMethod
Step-by-step- Heat ghee or oil in a large pan or kadai over medium heat. Add cumin seeds and let them splutter.
- Add chopped onion and sauté until golden brown, about 5-7 minutes. Stir in ginger-garlic paste and cook for another minute until fragrant.
- Add pureed tomatoes, turmeric powder, coriander powder, and red chili powder. Cook, stirring occasionally, until the oil separates from the masala, about 5-8 minutes.
- Add diced potatoes and cauliflower florets to the pan. Season with salt and mix well to coat the vegetables with the masala.
- Add 1/4 cup of water, cover the pan, and cook on low heat for 15-20 minutes, or until the potatoes and cauliflower are tender, stirring occasionally to prevent sticking. Add a splash more water if needed.
- Once the vegetables are cooked, stir in garam masala and amchur powder (if using). Cook for another 2-3 minutes uncovered to allow any excess moisture to evaporate.
- Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 9 g |
| Fat | 18 g |
| Carbohydrates | 35 g |
| Fiber | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Aloo Gobi in an airtight container.
Freezer Up to 3 months
Transfer cooled Aloo Gobi to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over medium-low heat with a splash of water, or in the microwave until heated through.
Chef’s Corner
- For crispier cauliflower and potatoes, you can shallow-fry them slightly before adding them to the masala, or roast them in the oven.
- Adjust the amount of red chili powder to your spice preference. A pinch of sugar can balance the tartness of tomatoes if desired.
