Aloo Gobi is a popular vegetarian dish that originates from the Indian subcontinent, particularly from the northern regions of India and Pakistan. The name “Aloo Gobi” is derived from two Hindi words: “Aloo” meaning potatoes and “Gobi” meaning cauliflower.
The dish is believed to have been developed centuries ago in the region, as a simple yet satisfying meal that could be made with easily available ingredients. It is a staple in many households and is commonly served as a main dish with rice or bread, or as a side dish with other curries or lentils.
Over the years, the recipe for Aloo Gobi has evolved and adapted to different regions and cooking styles. Some variations include the addition of peas, tomatoes, or spices such as cinnamon, cardamom, or garam masala.
Check out one of our favorite variations of this dish!
- 2 medium potatoes, peeled and cut into small cubes
- 1 small cauliflower, cut into small florets
- 1 medium onion, chopped
- 2-3 cloves of garlic, minced
- 1 tbsp grated ginger
- 2-3 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chili powder (optional)
- Salt, to taste
- Chopped cilantro, for garnish
- Heat the oil in a large pan over medium-high heat.
- Add the cumin seeds and mustard seeds and cook until they start to splutter.
- Add the onions and cook until they become translucent.
- Add the garlic and ginger and cook for another minute.
- Add the potatoes and cauliflower to the pan and stir well.
- Add the turmeric powder, coriander powder, cumin powder, red chili powder (if using), and salt to the pan and mix well.
- Cover the pan and cook on medium heat for about 15-20 minutes, or until the vegetables are tender and cooked through.
- Check the seasoning and adjust as necessary.
- Garnish with chopped cilantro and serve hot with naan bread or rice.
- Enjoy your delicious April Aloo Gobi!