Food Recipes Dinner Curry Recipes Aloo Gobi 5.0 (3,722) 23 Reviews This warm vegetarian curry features potatoes, cauliflower, and peas spiced with cumin, ginger, garam masala, and coriander. By Chandra Ram Chandra Ram Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks. Food & Wine's Editorial Guidelines Updated on December 6, 2023 Save Rate PRINT Share Close Photo: Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco Active Time: 45 mins Total Time: 45 mins Yield: 4 servings Jump to recipe Aloo Gobi is a classic curry with origins in northern India and Pakistan. The name translated from Hindi means “potato cauliflower,” and the dish is one of the most popular Indian curries around the world. To make Aloo Gobi, cook onions, ginger, garlic, and a chile in oil, then add ground coriander, cumin, garam masala, turmeric, and Kashmiri chile powder. Cooking the spices in the oil blooms them, bringing out their flavor. Kashmiri chili powder is bright orange like cayenne, but has a very mild heat. If you don’t have any on hand, substitute a mixture of one part cayenne pepper to three parts paprika. Canned tomatoes and a bit of water serve as the braising liquid for the cauliflower, potatoes, and peas. Cook them until they are just tender, but not so long that they turn to mush. The textures and complex spices in this dish are what make it special. Cook Mode (Keep screen awake) Ingredients 1/4 cup ghee or vegetable oil 1 large (12-ounce) yellow onion, chopped (about 2 cups) 1 tablespoon ginger, finely chopped (from a 1 1/2-inch piece of ginger) 1 tablespoon finely chopped garlic (from 3 large garlic cloves) 1 Thai green chile, minced 1 tablespoon ground coriander 1 teaspoon ground cumin 1 teaspoon garam masala 1 teaspoon ground turmeric 1 teaspoon Kashmiri chile powder 1 medium (1-pound) head cauliflower, cut into large florets (about 5 cups) 1 1/2 pounds small red potatoes, quartered 1 1/2 teaspoons kosher salt, divided 1 (14-ounce) can crushed tomatoes 1/2 cup water 1 cup frozen sweet green peas, thawed 1/2 cup chopped fresh cilantro Directions Heat oil over medium heat in a large Dutch oven. Add onion, ginger, garlic, and chile; cook, stirring often, until soft, about 4 minutes. Stir in coriander, cumin, garam masala, turmeric, and Kashmiri chile powder; cook, stirring constantly, until fragrant, about 30 seconds. Add cauliflower, potatoes, and 1/2 teaspoon salt to Dutch oven, and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add tomatoes, water, and remaining 1 teaspoon salt to Dutch oven. Bring to a simmer over medium-high; reduce heat to low, and cook, covered, until vegetables are tender, about 15 minutes. Stir in peas and cilantro and serve warm. Rate It Print