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Aloo Gobi Indian Cauliflower Potatoes Recipe

Easy One-Pan Aloo Gobi

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 2 tbsp Cooking oil Olive oil, avocado oil, or melted coconut oil
  • 1 tsp Cumin seeds
  • 1 medium Yellow onion Finely diced
  • 4 cloves Garlic Minced
  • 1 tbsp Fresh ginger Grated
  • 1 tsp Ground turmeric
  • 1 tsp Ground coriander
  • 1 tsp Garam masala Divided; add half during cooking and half at the end
  • 2 medium Yukon gold potatoes Peeled and diced into 3/4-inch cubes
  • 1 medium head Cauliflower Cut into bite-sized florets
  • 1 cup Diced tomatoes Fresh or canned with juices
  • 0.5 cup Water Or vegetable broth
  • 1 tsp Salt Adjust to taste
  • 0.25 cup Fresh cilantro Chopped, for garnish
  • 1 tbsp Lemon juice Freshly squeezed

Instructions
 

  • Heat the oil in a large skillet or Dutch oven over medium heat. Add the cumin seeds and toast for 1 minute until fragrant.
  • Add the diced yellow onion to the skillet and sauté for 4-5 minutes until translucent and slightly golden brown.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until highly aromatic.
  • Sprinkle in the turmeric, coriander, and half of the garam masala. Stir continuously for 30 seconds to lightly toast the ground spices.
  • Add the diced potatoes, cauliflower florets, and diced tomatoes to the skillet. Toss well to ensure all the vegetables are evenly coated in the spice mixture.
  • Pour in the water or vegetable broth and season with salt. Bring the liquid to a gentle simmer.
  • Cover the skillet with a tight-fitting lid, reduce the heat to low, and let it cook for 15 to 20 minutes. Stir occasionally, until the potatoes and cauliflower are fork-tender.
  • Remove the lid and increase the heat to medium for 2 to 3 minutes to allow any excess moisture to evaporate, creating a clingy spice coating.
  • Remove the skillet from the heat. Stir in the remaining garam masala and fresh lemon juice.
  • Garnish generously with chopped fresh cilantro before serving warm with rice or naan.