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    ALOO GOBI RECIPE - Indian stir-fry potatoes and cauliflower

    Aloo gobi is true Indian comfort food. This recipe is a classic of the Northern regions of the Subcontinent, particularly the Punjab, but it is also prevalent in Pakistan, Nepal and Bangladesh. The potatoes and cauliflower florets are previously fried, then combined with a flavorful mix of spices and vegetables: delicious!

    ALOO GOBI RECIPE - Indian stir-fry potatoes and cauliflower

    If you like this recipe, please click here, leave a comment and vote 5 stars!
    This simple action helps the growth of this blog and make me very happy 🙂

    • 1.5 Lb (700 g) golden potatoes
    • 1.5 (700 g) cauliflower florets
    • 1 red onion
    • 2 cloves of garlic
    • 1 big green pepper
    • 2 fresh tomato
    • 1 pint vegetable oil
    • 2 tbsp Ghee clarified butter (here my recipe) or vegetable oil
    • ½ tbsp fresh ginger, grated
    • ½ tbsp cumin seeds
    • 1 pinch asafoetida
    • 1 tbsp fenugreek
    • ½ tbsp turmeric
    • 1 tsp coriander seeds powder
    • ½ tbsp Garam Masala
    • 2 cloves
    • 1 tsp black pepper
    • 1 tbsp fresh coriander, minced
    • to taste chili pepper powder
    • to taste table salt

    ALOO GOBI RECIPE - Indian stir-fry potatoes and cauliflower

    ALOO GOBI TIPS

    Make traditional Aloo Gobi is not difficult, but requires a wide range of spices. Some ingredients have a taste that isn't for every palate, particularly asafoetida and fenugreek. Personally, I think they are critical to prepare an authentic Aloo Gobi, but depending on your taste,consider whether or not to use them.

    Commonly the potatoes and cauliflower are previously deep-fried, but some chefs prefer to saute them before finishing with the other ingredients.

    ALOO GOBI RECIPE - Indian stir-fry potatoes and cauliflower

    Aloo gobi is traditionally prepared either with Ghee or vegetable oil. The Ghee (Indian clarified butter) gives a characteristic taste to this recipe. If you want to try to make homemade clarified butter, here there is my recipe. Otherwise, for the vegan Aloo Gobi, just replace the butter with vegetable oil, it will be delicous as well!
    ALOO GOBI RECIPE - Indian stir-fry potatoes and cauliflower

    FIRST STEPS

    First, peel and cut the potatoes into wedges. After that, rinse the vegetables and soak them into hot water. After that, chop the tomatoes, the green pepper, the onion and the garlic, then mix with a blender.

    ALOO GOBI RECIPE - Indian stir-fry potatoes and cauliflower

    FRYING POTATOES AND CAULIFLOWER

    Now, rinse the potatoes one more time, then dry them entirely with a kitchen towel. Rinse and dry the cauliflower florets as well.

    At this point, heat the vegetable oil into a deep pot until reach 340° F (170° C), then deep fry the potatoes and cauliflower a few pieces at a time until golden brown. Eventually, place the vegetables over paper towels.

    ALOO GOBI RECIPE - Indian stir-fry potatoes and cauliflower

    ALOO GOBI

    Pour 2 tbsp of clarified butter or vegetable oil in a big saucepan, then stir-fry the grated ginger along with the garlic, and the cumin seeds a few minutes. Now, add the potatoes and all the powered and dried spices. Stir-fry a couple of minutes more, then add the vegetable mix. Cook 30 minutes more, stirring as needed, then add the minced fresh coriander, and serve.

    Did you like this recipe? please click here, leave a comment and vote 5 stars!
    This simple action help the growth of this blog and make very happy 🙂

    ALOO GOBI RECIPE - Indian stir-fry potatoes and cauliflower

    PRINTABLE RECIPE

    ALOO GOBI RECIPE - Indian stir-fry potatoes and cauliflower
     
    Print
    Prep time
    1 hour
    Total time
    1 hour
     
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: Appetizer
    Cuisine: Indian
    Serves: 4
    Ingredients
    • 1.5 Lb (700 g) golden potatoes
    • 1.5 (700 g) cauliflower florets
    • 1 red onion
    • 2 cloves of garlic
    • 1 big green pepper
    • 2 fresh tomato
    • 1 pint vegetable oil
    • 2 tbsp Ghee clarified butter (here my recipe)
    • ½ tbsp fresh ginger, grated
    • ½ tbsp cumin seeds
    • 1 pinch asafoetida
    • 1 tbsp fenugreek
    • ½ tbsp turmeric
    • 1 tsp coriander seeds powder
    • ½ tbsp Garam Masala
    • 2 cloves
    • 1 tsp black pepper
    • 1 tbsp fresh coriander, minced
    • to taste chili pepper powder
    • to taste table salt
    Instructions
    1. FIRST STEPS
      First, peel and cut the potatoes into wedges. After that, rinse the vegetables and soak them into hot water. After that, chop the tomatoes, the green pepper, the onion and the garlic, then mix with a blender.
    2. FRYING POTATOES AND CAULIFLOWER
      Now, rinse the potatoes one more time, then dry them entirely with a kitchen towel. Rinse and dry the cauliflower florets as well.
      At this point, heat the vegetable oil into a deep pot until reach 340° F (170° C), then deep fry the potatoes and cauliflower a few pieces at a time until golden brown. Eventually, place the vegetables over paper towels.
    3. ALOO GOBI
      Pour 2 tbsp of clarified butter or vegetable oil in a big saucepan, then stir-fry the grated ginger along with the garlic, and the cumin seeds a few minutes. Now, add the potatoes and all the powered and dried spices. Stir-fry a couple of minutes more, then add the vegetable mix. Cook 30 minutes more, stirring as needed, then add the minced fresh coriander, and serve.
    3.5.3251

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    ALOO GOBI RECIPE - Indian stir-fry potatoes and cauliflower

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

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