Easy Indian Cauliflower Potato Stew (Aloo Gobi)

Aloo Gobi is a classic Indian dish made with cauliflower and potatoes cooked with aromatic spices. I first tried it during my life in Singapore and then on the trips to India, made sure to order it and learn the recipe. I love its comforting flavors and it’s so easy to make. Aloo Gobi goes well with rotis, rice, or even as a sandwich filling. Here’s how you can make this delicious dish at home.

Ingredients

- 500g cauliflower, cut into florets

- 1 large or 300g potato, cut into large cubes

- 3-4 tablespoons coconut oil

- 1 tablespoon cumin seeds

- 1/4 teaspoon hing (asafoetida) - optional

- 15-20 curry leaves

- 2 tablespoons finely chopped ginger

- 1 fresh red or green chili padi, finely chopped

- 1 tablespoon coriander powder

- 1/2 teaspoon turmeric powder

- 1.5 teaspoons salt

- 1/2 teaspoon red chili powder, or to taste

- 2 large or 300g ripe tomatoes, cubed

- 3/4 teaspoon garam masala powder

- 1 tablespoon lemon juice

- 1/4 cup chopped coriander leaves

Instructions

   - Heat the oil over medium flame in a large frying pan or wok. Add the cumin seeds, hing (if using), and curry leaves. Let the seeds splutter to release their flavor.

   - Add the cauliflower florets and potato cubes. Stir-fry for 5-10 minutes until they start to turn golden brown.

   - Add the finely chopped ginger, fresh chili padi, coriander powder, turmeric, salt, and red chili powder. Stir well, then add the chopped tomatoes.

   - Cover the pan and reduce the heat to low-medium. Cook for about 10 minutes, then remove the lid and stir. Cover again and cook for another 10 minutes, or until the potatoes are tender.

   - Sprinkle the garam masala, lemon juice, and chopped coriander leaves over the vegetables. Stir gently to combine.