That’s it, my friends. I hope you enjoy this aloo gobi recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! If you’re a fan of Indian cuisine, this is one you need to try. It is called Aloo Gobi, and it’s perfect for the spicy food lover. There are different ways to make it, depending on the region and how you want to serve it. It can be more of a curry recipe, with the potato and cauliflower simmered in a gravy-like curry sauce, or it can be a dryer dish that focuses on the spices and is served more as a side dish. This version is more of the dried version, with lots of spices and spicy chilies added to the mix, finished with fresh garam masala for an aromatic flavor boost. We love it as a simple side to many different dishes. It’s easy to customize and adapt to your own personal preferences. I hope you enjoy it as much as we do. Let’s talk about how to make aloo gobi, shall we? Cook the Onion. Add the onion and stir. Cook for 3-4 minutes to soften. Ginger, Garlic, and Chilies. Stir in the garlic, ginger, and chili peppers. Cook for 30 seconds to let the flavors bloom. Cook the Potatoes. Add the potatoes and stir. Stir fry for 5 minutes to slightly soften the potatoes. Cauliflower and Seasonings. Add the cauliflower florets, turmeric, paprika, mango powder and salt to taste. Simmer the Aloo Gobi. Stir, then reduce heat to medium-low and cook for 30 minutes, stirring occasionally. Cook covered if desired. Add a bit of water if the pan becomes too dry. Cook times can vary, depending on the potatoes and cauliflower, so check and cook to your preferred level of doneness. Finish with Garam Masala. Remove from heat and season with garam masala spice powder and lemon juice (if using in place of mango powder). Adjust with salt. Boom! Done! Your aloo gobi is ready to serve. Easy enough to make, isn’t it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main. Serve it on the side of rice dished with roti. If you prefer a creamier curried version, serve with rice and roti for soaking up the flavorful curry sauce. You can freeze this dish in freezer containers for 3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
The Indian Cooking Course, by Monisha Bharadwaj (affiliate link, my friends!)
Tools Used For This Recipe
HexClad 12 Inch Hybrid Stainless Steel Wok Pan with Stay-Cool Handle - I’ve been loving this wok, makes stir frying and clean up so easy.
