Aloo Gobi (Punjabi-style Cauliflower and Potatoes w

Name: Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Peanut or canola oil, for shallow frying; 1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries; 1 head cauliflower (1 3/4 pounds), cut into delicate florets; 1 tablespoon peeled finely chopped fresh ginger; 1/4 teaspoon ground turmeric; 3/4 to 1 teaspoon salt; 1/4 teaspoon cayenne; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 3 tablespoons water; 2 to 3 tablespoons coarsely chopped cilantro leaves

Servings: persons

Peanut or canola oil, for shallow frying
1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries
1 head cauliflower (1 3/4 pounds), cut into delicate florets
1 tablespoon peeled finely chopped fresh ginger
1/4 teaspoon ground turmeric
3/4 to 1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons water
2 to 3 tablespoons coarsely chopped cilantro leaves

1
Put the oil in a large frying pan and set over medium heat.
2
When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes.
3
Lift the potatoes out with a slotted spoon, and drain on paper towels.
4
Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown.
5
Lift the cauliflower out with a slotted spoon and drain on paper towels.
6
Turn the heat off.
7
Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused).
8
Turn the heat to medium-high and put in the ginger.
9
Stir for 10 seconds.
10
Now return the potatoes and cauliflower to the pan.
11
Turn the heat down to medium.
12
Put in the turmeric, salt, cayenne, cumin, and coriander.
13
Stir gently to coat the vegetables with the spices.
14
Add 3 tablespoons of water.
15
Stir once and cover the pan.
16
Turn the heat down to low and cook very gently for 4 minutes.
17
Add the cilantro and toss gently.
18
Serve hot.

157

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 11 ingredients. The key ingredients include: Peanut or canola oil, for shallow frying, 1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries, 1 head cauliflower (1 3/4 pounds), cut into delicate florets, 1 tablespoon peeled finely chopped fresh ginger, and more.

Yes, Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger) falls under the Vegetarian 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 (Punjabi-style Cauliflower and Potatoes with Ginger)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions