Aloo Gobi

Aloo gobi is the humble, everyday sabzi of the North Indian kitchen — golden-edged cauliflower and tender potatoes tumbled together with cumin, turmeric, and ginger in a dry stir-fry. It appears on tiffin menus, school lunch boxes, and weekday thalis across Punjab, Uttar Pradesh, and Rajasthan. The Western world knows it partly through its prominent appearance in the film Bend It Like Beckham, but in India it needs no introduction. Its beauty lies in its simplicity.

Serves: 4

Ingredients

• 500g (1.1 lbs) cauliflower, cut into small florets
• 350g (12 oz) waxy potatoes, peeled and cut into 2cm (¾ in) cubes
• 3 tbsp neutral oil
• 1 tsp cumin seeds
• 1 tsp grated fresh ginger
• 2 green chillies, finely chopped
• 1 tsp turmeric
• 1 tsp coriander powder
• ½ tsp Kashmiri chilli powder
• ½ tsp amchur (dry mango powder) or lemon juice
• Salt to taste
• 2 tbsp fresh coriander (cilantro), chopped

Instructions

1. Heat oil in a wide kadai or heavy frying pan over medium-high heat. Add cumin seeds; when they splutter and darken (about 20 seconds), add ginger and green chillies. Stir-fry 30 seconds.
2. Add potato cubes with a pinch of salt. Stir-fry over medium-high heat 5 minutes until the edges begin to turn golden.
3. Add cauliflower florets, turmeric, coriander powder, and chilli powder. Toss to coat everything in the spices.
4. Reduce heat to medium-low. Cover the pan and cook 15–18 minutes, stirring every 5 minutes, until both potato and cauliflower are tender and lightly caramelised in places.
5. Remove the lid, increase heat briefly to drive off any steam and crisp the edges, 2–3 minutes. Add amchur or a squeeze of lemon, fresh coriander, and salt. Serve with roti or paratha.

Cook's Notes: Resist the urge to add water — this is a dry dish and moisture makes it soggy. Smaller potato cubes ensure they cook at the same rate as the cauliflower. Amchur powder provides a fruity tang that lifts the whole dish; it is available at any Indian grocer.