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Aloo Gobi

This classic potato-and-cauliflower dish, ubiquitous on Indian restaurant menus, makes for a great make-ahead party dish. You can pre-roast the vegetables, and then whenever you’re ready, throw them in the pan with your spices and onions to finish the dish in 15 minutes.
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CALORIES
$1.42
PER SERVING
Aloo Gobi
Ingredients
12 INGREDIENTS
4 SERVINGS
Fresh Cilantro
1/2 cup fresh cilantro
chopped with tender stems
Kosher Salt
1 tsp kosher salt
Russet Potatoes
2 medium russet potatoes
cut into 2"-long sticks
Ground Turmeric
1/2 tsp ground turmeric
Cauliflower
1 head cauliflower
cut into small florets
Red Chili Powder
1 pinch red chili powder
Asafoetida
1 pinch asafoetida
Cumin Seeds
1 tsp cumin seeds
Onion
1 small onion
finely chopped
Lime Juice
1 tbsp lime juice
Fresh Ginger
1 tbsp fresh ginger
thinly sliced
Extra-virgin Olive Oil
5 tbsp extra-virgin olive oil
divided
Directions
16 STEPS
View Directions on Bon Appétit
Health Info
Macros
33g
CARBS
19g
FAT
6g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
WHOLE 30
VEGAN
PALEO
MEDITERRANEAN
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Instant Pot Aloo Gobi
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Instant Pot Aloo Gobi
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Indian Aloo Gobi
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Frequently Asked Questions
What type of potatoes should I use for Aloo Gobi?
What's the best way to cook cauliflower for Aloo Gobi?
What is the best way to cook Aloo Gobi?
When do I add the spices?
What if my spices are sticking to the pan?
Can I use olive oil instead of ghee?
My Aloo Gobi is too spicy, how do I fix it?
What can I serve alongside Aloo Gobi?
Can I add other vegetables to Aloo Gobi?
I don't have all the spices mentioned in the recipe. What do I do?