Indian Potatoes with Cauliflower Aloo Gobi

Savor the authentic flavors of India with this vibrant and aromatic Aloo Gobi, a classic dish featuring tender potatoes and cauliflower simmered in a medley of warm spices. Perfectly spiced with earthy cumin, golden turmeric, and aromatic coriander, this vegetarian favorite is brought to life with the bold notes of ginger, garlic, and a touch of red chili heat. A rich tomato base ties the dish together, while fresh cilantro adds a burst of freshness to every bite. Ready in just 45 minutes, this easy-to-make dish is a comforting choice for weeknight dinners or an impressive side for your next Indian-inspired feast. Serve it hot with naan, roti, or fluffy basmati rice for a satisfying and wholesome meal.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 3 medium Potatoes
• 3 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 2 teaspoons Ground coriander
• 0.5 teaspoon Red chili powder
• 1 inch piece (grated) Ginger
• 3 cloves (minced) Garlic
• 2 medium (finely chopped) Tomatoes
• 2 tablespoons (chopped) Cilantro (fresh coriander leaves)
• 1 teaspoon (or to taste) Salt
• 0.25 cup Water

Directions

Step 1

Wash and cut the cauliflower into small florets. Peel and dice the potatoes into bite-sized cubes.

Step 2

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 3

Add the cumin seeds and let them sizzle for 30 seconds until aromatic.

Step 4

Stir in the grated ginger and minced garlic, cooking for 1 minute until fragrant.

Step 5

Add the turmeric powder, ground coriander, and red chili powder to the pan, stirring well to release the spices' aroma.

Step 6

Add the chopped tomatoes and cook for 3–4 minutes, stirring frequently, until they soften and form a thick base.

Step 7

Toss in the diced potatoes and cauliflower florets, stirring to coat them with the spice mixture.

Step 8

Season with salt and pour in 1/4 cup of water. Cover the pan and reduce the heat to low. Let the vegetables cook for 15–20 minutes, stirring occasionally, until the potatoes and cauliflower are tender but not mushy.

Step 9

Remove the lid and cook for another 2–3 minutes to evaporate any excess water, allowing the flavors to meld.

Step 10

Garnish with fresh chopped cilantro and serve hot with naan, roti, or rice.

Nutrition Facts

Serving size	(1438.2g)

Amount per serving	% Daily Value*
Calories	1119.2

Total Fat 43.9g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 25.6g
Cholesterol 0mg	0%
Sodium 3128.1mg	0%
Total Carbohydrate 171.2g	0%
Dietary Fiber 29.2g	0%
Total Sugars 23.1g
Protein 28.3g	0%

Vitamin D 0IU	0%
Calcium 307.0mg	0%
Iron 13.9mg	0%
Potassium 5455.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 9.5%

Carbs: 57.4%