Description
This Turmeric-Gilded Aloo Gobi is an easy, hearty Indian dish featuring potatoes and cauliflower. It’s a budget-friendly and delicious vegetarian meal perfect for busy weeknights, offering vibrant flavors with earthy turmeric and aromatic spices.
Ingredients
Scale
- 2 large (500 g) potatoes, Yukon Golds or Russets recommended
- 1 medium head (600 g) cauliflower florets
- 1 tsp turmeric powder
- 1 Tbsp ginger-garlic paste
- 1 medium onion
- 1–2 green chilies, to taste
- 1 tsp cumin seeds
- 1.5 tsp coriander powder
- 1 tsp garam masala
- 2 Tbsp cooking oil, vegetable or olive oil
- salt, to taste
- 0.25 cup fresh cilantro, chopped
Instructions
- Prep Veggies: Dice potatoes into roughly 1-inch cubes and cut cauliflower into bite-sized florets. Chop the onion finely and mince your ginger and garlic.
- Saute Aromatics: Heat 2 Tbsp oil in a large 10-inch skillet over medium heat until shimmering. Add 1 tsp cumin seeds; let them sizzle for 30-60 seconds until fragrant and slightly darker. Stir in chopped onions until they turn translucent (about 3 minutes), then add the ginger-garlic paste and green chilies, cooking for another minute until aromatic.
- Spice It Up: Add 1 tsp turmeric powder, 1.5 tsp coriander powder, and a pinch of red chili powder (if using). Stir constantly for 30 seconds until the spices smell toasted and fragrant.
- Cook Veggies: Add the prepped potatoes and cauliflower to the pan. Season generously with salt. Stir well to coat all the vegetables with the aromatic spices. Add about 0.25 cup water, cover the pan, and cook on medium-low heat until the vegetables are tender, stirring occasionally every 5-7 minutes.
- Finish and Serve: Uncover the pan and increase the heat slightly to evaporate any excess liquid, stirring gently. Stir in 1 tsp garam masala and the fresh chopped cilantro.
Notes
To speed up cooking, use pre-chopped onions or store-bought ginger-garlic paste. Frozen cauliflower florets can save prep time; add them slightly later as they cook faster. New potatoes or Yukon Golds do not need to be peeled. For a healthier twist, swap some potatoes for extra cauliflower or broccoli, or add spinach/peas during the last few minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups (200 g)
- Calories: 250 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: aloo gobi, Indian, vegetarian, weeknight meal, easy dinner, potatoes, cauliflower, turmeric, spices