# Aloo Gobi (Potato and Cauliflower Curry)

Aloo gobi is a classic North Indian dish of potatoes (aloo) and cauliflower (gobi) cooked in turmeric, cumin and coriander. It is a dry-style curry, so the vegetables are coated in a thick spice paste rather than swimming in sauce.

It is cheap, vegan and made in one pan. Covering the pan lets the vegetables steam in their own juices, so the potatoes turn soft and the cauliflower stays tender.

- Total time: 45 min (prep 15 min, cook 30 min)
- Serves: 4
- Per serving (estimated): 240 kcal, 6 g protein
- Cuisine: Indian. Category: Main course. Diet: vegan, gluten-free, dairy-free.

## Ingredients

- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 green chili, minced (optional)
- 2 tomatoes, chopped
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp Kashmiri chili powder or paprika
- 500 g waxy potatoes, cut into 2 cm cubes
- 1 head cauliflower, cut into medium florets
- 1 tsp kosher salt
- 1/4 cup water
- 1 tsp garam masala
- 2 tbsp fresh cilantro, chopped

## Method

1. Heat the oil in a 12 inch (30 cm) deep skillet with a lid over medium heat. Add the cumin seeds and cook 20 seconds, until they sizzle.
2. Add the onion and cook 6 to 8 minutes, until golden. Stir in the garlic, ginger and chili for 1 minute.
3. Add the tomatoes and cook 4 minutes, until they break down into a jammy paste.
4. Stir in the turmeric, coriander, cumin and chili powder. Cook 30 seconds.
5. Add the potatoes and salt. Stir to coat in the masala and cook 3 minutes.
6. Add the cauliflower and water. Cover and cook over medium-low heat for 15 to 18 minutes, stirring now and then, until the potatoes are fork tender.
7. Uncover and cook 2 to 3 minutes more to dry out any extra liquid. Stir in the garam masala.
8. Taste for salt and top with cilantro. Serve with rice, roti or naan.

## Why it works

- Toasting cumin seeds first flavors the oil so the whole dish tastes of cumin.
- Cooking the onions and tomatoes into a paste creates a thick masala that coats the vegetables.
- Frying the ground spices briefly in the masala deepens their flavor and removes any raw taste.
- Covering the pan steams the vegetables with only a little water, so they cook through without turning mushy.
- Uncovering at the end dries out the extra moisture and lets the masala cling to the vegetables.

## The science

- **Potatoes and starch.** Waxy potatoes hold their shape because their starch is less prone to breaking apart than floury potatoes. As they steam, the starch gelatinizes and the center turns soft. Cutting them to 2 cm cubes ensures they finish at the same time as the cauliflower.
- **Steaming in a covered pan.** A tight lid traps steam, which transfers heat evenly and gently. The vegetables cook in their own moisture, so flavor stays concentrated. Uncovering at the end lets the extra water escape and helps the spice coating cling to each piece.
- **Turmeric needs fat.** Turmeric gives the curry its golden color, and its main compound, curcumin, dissolves in oil, not water. Cooking it in fat spreads that color and deepens the flavor, while raw turmeric tastes dusty and bitter.

## Tips

- Cut the potatoes slightly smaller than the cauliflower florets so they cook together.
- Do not stir too often once the cauliflower is in, or it breaks up.
- Finish with a squeeze of lemon if you like a tangy kick.

## Mistakes to avoid

- Adding too much water makes the dish soupy, so use only a splash and let the vegetables steam.
- Cutting the potatoes too big leaves them hard in the middle, so keep the cubes around 2 cm.
- Stirring hard breaks the cauliflower into mush, so fold gently.

## Variations and swaps

- Add a cup of green peas in the last 3 minutes.
- Stir in a spoon of tamarind or amchur powder for a tangy finish.
- Roast the cauliflower first at 425°F (220°C) for a deeper, nutty flavor.
- Swap cauliflower for broccoli florets, cooked 3 minutes less.
- Swap fresh tomatoes for 1/2 cup canned crushed tomatoes.
- Swap oil for ghee for a more traditional, richer taste.

## Storage

Refrigerate within 2 hours for up to 4 days. Reheat in a skillet with a splash of water until it reaches 165°F (74°C). It does not freeze well because the potatoes turn grainy.

## FAQ

**What does aloo gobi mean?**

Aloo means potato and gobi means cauliflower in Hindi. Together they make a classic vegetarian curry from North India and Pakistan that is cooked with turmeric, cumin and other spices.

**Is aloo gobi vegan?**

Yes, aloo gobi is naturally vegan when cooked with oil instead of ghee. It is also gluten free. Check your garam masala and spice blends for added ingredients.

**How do I stop aloo gobi from going mushy?**

Cut the vegetables into large, even pieces, use only a splash of water and cook covered over medium-low heat. Stir gently and check for tenderness after 15 minutes.

**What do you eat aloo gobi with?**

It is traditionally eaten with roti, naan or paratha. It also goes well with basmati rice, dal and a cool yogurt raita.

**Can I make aloo gobi in the oven?**

Yes. Toss the vegetables with the masala and oil, then roast at 425°F (220°C) for 35 to 40 minutes, turning once. The result is drier, with browned edges.

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Source: https://cookingscientist.com/recipes/aloo-gobi (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846