Aloo Gobi Recipe – Eats Now

Name: Aloo Gobi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ghee or vegetable oil; 3 dried bay leaves; 1/2 cup red onion or shallots, thinly sliced; 1 tablespoon peeled and julienned ginger; 1/2 teaspoon garam masala (you could go up to 1 teaspoon if you want a stronger flavor); 1/2 teaspoon ground turmeric; 2 cups halved baby potatoes; 3 cups cauliflower florets; 1 cup peas, fresh or frozen; 1 teaspoon fine grain sea salt; 1/2 teaspoon fresh lime juice; 1 tablespoon cilantro leaves, freshly chopped

Servings: persons

2 tablespoons ghee or vegetable oil
3 dried bay leaves
1/2 cup red onion or shallots, thinly sliced
1 tablespoon peeled and julienned ginger
1/2 teaspoon garam masala (you could go up to 1 teaspoon if you want a stronger flavor)
1/2 teaspoon ground turmeric
2 cups halved baby potatoes
3 cups cauliflower florets
1 cup peas, fresh or frozen
1 teaspoon fine grain sea salt
1/2 teaspoon fresh lime juice
1 tablespoon cilantro leaves, freshly chopped

1
Heat the ghee in a large wok or skillet with a lid over medium-high heat. When the oil is hot, drop the bay leaves and allow them to sizzle in the oil for 10 seconds.
2
Add the onions and saute until they start to brown, about 3 to 4 minutes. Add the ginger and cook for 30 seconds. Then add the garam masala and ground turmeric and stir to cook for another 30 seconds.
3
Fold in the potatoes and stir to coat them with the spices. Cook for 2 minutes with occasional stirring.
4
Add the cauliflower to the wok and stir to combine. Cover with the lid and allow to cook for about 15 minutes on medium-low heat with occasional stirring, or until the cauliflower and potatoes are firm but just tender.
5
Fold in the peas and salt and cover the wok with the lid and cook for another 5 to 6 minutes, until the peas are tender. Remove the wok from the pan. Drizzle the fresh lime juice over the vegetables and garnish with the cilantro leaves. Serve hot with rice or an Indian flatbread such as roti or naan.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons ghee or vegetable oil, 3 dried bay leaves, 1/2 cup red onion or shallots, thinly sliced, 1 tablespoon peeled and julienned ginger, and more.

Yes, Aloo Gobi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aloo Gobi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions