Aloo Gobi (Indian Cauliflower Potato Curry)
Aloo gobi is one of North India's most recognized vegetarian dishes, found on dhabas and home tables across Punjab and Uttar Pradesh. Potatoes and cauliflower florets cook together in a dry preparation - no gravy, just oil, cumin seeds, turmeric, and chili powder forming a thin spice crust on every piece. The technique relies on covering the pan to let trapped steam cook the vegetables through while the base stays dry enough to develop light browning. Cauliflower edges turn nutty and slightly charred, while potato cubes hold their shape with a floury interior. It pairs naturally with roti or plain rice, and tastes equally good at room temperature in a lunchbox the next day.
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Instructions
- 1
Cut potato and cauliflower into bite-sized pieces.
- 2
Heat oil, toast cumin seeds, then add onion and garlic.
- 3
When onion softens, add turmeric and chili powder and stir briefly.
- 4
Add potato and cauliflower, coat well, cover, and cook on low heat.
- 5
Season with salt and cook uncovered to dry slightly before serving.
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