Aloo Gobi is a very classic Indian dish of potatoes and cauliflower. Super simple and comforting dish which only takes 30 minutes to bring to your plates. Every household has their way to cook this classic quintessential curry. This version of aloo gobi curry is infused with ginger flavor and does not require onions and garlic. In-fact the prominent aromatic here is ginger that really brings this aloo gobi masala Curry to another level.
Get the perfect texture of this vegan and classic Aloo Gobi Curry using Mealthy CrispLid.
Although aloo gobi is a popular North Indian recipe, it’s now making its reputation across world. According to a popular Chef “One of the disadvantages of its universal appeal is that there is no such thing as a universal recipe”. Consider this, then, as a good place to start. This hearty cauliflower and potato dish is cheap, filling and coincidentally vegan.
Different Varieties of Cauliflower
The quality or variety of cauliflower available in USA is different than what you get in India. This is probably just because of the process of growing, temperature or the difference in soil and minerals. Hence, it took me few attempts to perfect the classic Aloo Gobi Curry. First few times when I made it using my mom’s technique in USA, it turned out into a very mushy mixture.
I realized that the water content is quite high in the US variety of cauliflower compared to India. Hence, any added water in the recipe needs to be cut down before they hit the pan. One way to cut down that water content is to deep fry the cauliflower florets.
Deep Fried Aloo Gobi Recipe
Let me confess that the deep fry version makes the best Aloo Gobi Masala. It is exactly like the one you get in wedding parties made by halwais (Confectioners of India), but obviously deep frying makes them high on calorie content graph.
I was baffled that how can I enjoy my favorite Aloo Gobi curry without going the deep frying route and consuming a lot of calories which was not acceptable on health parameters. Or if I simply saute everything in one pan then I am ending into a mushy mixture which has no texture to it.
Oven-Roasted Cauliflower and Potato Curry
I moved to USA 14 years back. Before that, I never had the opportunity to work with the oven. So, I was not very familiar with its capability other than that it can bake a cake. In those earlier days of my stay I used to watch food network channel and learned a lot about cooking techniques, recipes and ingredients. From that channel only I learned that Cauliflower florets can be roasted or grilled in the oven.
So, I tried roasting the cauliflower florets and sliced potatoes and after few adjustments of temperature and time I perfected my recipe for roasted Alu Gobi Curry. Those charred cauliflower florets definitely adds up more flavor and texture to this Alu Gobi curry and they won’t get mushy once they hit the pan. Because you’ve pre-roasted the cauliflower and potatoes, all you need to do now is quickly toss them with the spices.
Dry Roasted Aloo Gobi
I was settled on this oven roasted recipe until I tried roasting them in Mealthy CrispLid which certainly is a game changer.
What is Mealthy CrispLid?
Mealthy CrispLid is a revolutionary add on lid which converts any 6 or 8 qt electric pressure cooker like Instant Pot or Mealthy Multi-pot into an air-fryer. It uses dry heat around the food. It’s a great add on if you already have an 6 or 8 qt of Instant pot or Mealthy Pot, but doesn’t want to add one more appliance to your kitchen inventory. Perfect to broil, crisp, air fry as well dehydrate your food.
How to Use Mealthy CrispLid?
- First unplug the pressure cooker and place the trivet that comes with the CrispLid in the stainless steel inner pot of pressure cooker.
- If you want food to be little more far away from the heating element, you can change the height of trivet. Place a lower height of trivet which comes with electric pressure cooker .
- Transfer the food into the steel mesh basket which comes with CrispLid and place that on top of trivet.
- Now place the CrispLid on top of the inner pot and plug in the wire.
- Set the temperature to 400oF and time to 8 minutes.
- Press start and lower the handle all the way down to kick in the cooking process. CrispLid handle has a safety locking feature and wont start the cooking process until it is pushed down all the way.
- Once 8 minutes are over, remove the lid and place it over the silicon mat which comes with CrispLid. Be careful as CrispLip would be super-hot.
- Flip the cauliflower florets and potato pieces using a tong. Move the uncharred pieces up and charred ones down.
- Place the CrispLid back press start and lower the handle to begin the cooking process.
Mealthy CrispLid brings out the more crispiness in the florets or in any other vegetables. Since the basket is a mesh, while roasting all the water from the florets/vegetables goes down in the inner pot instead of getting collected in the same pan. To my understanding that’s the main reason of more crispiness of CrispLid version.
When done right, roasted aloo gobi is straight forward to make but hard to forget. The potatoes and the cauliflower are slightly soft, with this beautiful salt and oil crust. You can taste the inherent flavor of the vegetables, accented by ginger and char. Every bite is a little different—you might get a spiced potato wedge in one, or crispy and charred cauliflower in another.
I have further added nuts and seeds to enhance the experience and nutritional profile of this roasted Alu Gobi. Pine nuts goes really well with flavor profile of cauliflower so I make sure I add some of pine nuts along with other nuts. If you are allergic to nuts simple skip them to make nut free version.
Few points to take care while prepping for Alu Gobi Masala Curry
- Always keep florets size little bigger than potato to cook in roughly the same time as potato. Otherwise cauliflower gets overcooked and disintegrates before the potatoes are done.
- One can use any sort of potatoes in this recipe. I personally prefer more floury potatoes like Russets or Idaho where the potatoes are getting crisped or baked compare to the recipes where potatoes are getting boil. For such recipes I prefer more waxy potatoes or New potatoes with thinner peels like Red Bliss, Pee Wee Fingerlings etc.
- This Alu Gobi curry can be cooked in any oil which has high smoking point but tastes best when coked in Mustard oil.
- While cooking with mustard oil one thing to remember before adding any food or spices. Bring oil to smoking point then allow it cool little bit by reducing the heat and then only add food into that. Otherwise it adds a pungent flavor to the food.
- This is a no onion garlic recipe; I have tried it with Onions as well but prefers with just tomatoes and over dose of ginger. Try to use fresh tomatoes where possible. If not, then only use canned diced tomatoes.
- For this recipe you don’t need to sauté the tomatoes until it starts separating the oil. Cook only until the tomatoes are mushed.
- Matar or green peas is also a great addition to aloo gobi. Just add frozen peas along with tomatoes and cook for few minutes.
- The best way to enjoy Aloo Gobi curry is with some dal fry, hot roti and jeera rice.
- Adding amchur powder/dry mango powder adds an acidic element, if you don’t have that in hand then squeeze of lime would do the job.
- Don’t forget to top it with the handful of chopped cilantro which adds so much freshness to the curry.
Aloo Gobi Ingredients
- Fresh Cauliflower: 1 lb /450 gms, chopped into 1 inch florets
- Russet/Idaho Potatoes: 1 medium/150gms, sliced
- Tomato: 2 medium/200 gms diced
- Ginger: 2 inch piece thinly julienned
- Green Chilies: 2-3 slit into halves (adjust as per spice level)
- Cilantro: handful/15 gms, chopped
- Mustard oil/Avocado/Olive oil : 3 tbs
- Asafoetida/Hing: 1/8 tsp
- Dry Red Chilies: 2-3 pieces
- Cumin seeds/Jeera: 1 tsp
- Salt/Namak: 1 tsp
- Turmeric powder/Haldi: 1 tsp
- Red chili powder/Laal mirch: ½ tsp (adjust as per spice level)
- Coriander powder/ Dhaniya powder: 1 tbs
- Garam masala: ½ tsp
- Dry mango powder/Amchur: 1 tbs
Aloo Gobi Method
- Heat wok/kadhai on medium heat and add half of oil, let it heat if using mustard oil add cauliflower florets and sliced Potato.
- Sprinkle half of salt and turmeric powder, stir to coat them well with oil and spices.
- Transfer these coated cauliflower florets and potatoes to CrispLid basket and roast @ 400 degree F for 8 minutes then flip the charred pieces, again roast for 8 minutes.
- Repeat for 3 times or until most of the pieces are charred.
- Alternatively use oven to roast cauliflower and potatoes. Spread in single layer in a baking sheet and roast them for 20 minutes @ 400oF.
- Meanwhile heat rest of the oil in the same pan, add asafetida, cumin seeds, ginger and green chilis. Sauté for few seconds.
- Add nuts and seeds and let them roast for few seconds.
- Now add chopped tomato and saute them until soft and mushy.
- Keep stiring in between for even cooking. To expedite the process add rest of salt and turmeric powder.
- It will take 10 minutes to cook tomatoes.
- Now add roasted cauliflower florets and potatoes to the cooked tomato masala.
- Add all the spices and mix well.
- Let whole mixture cook for 5 minutes so that all the spices gets amalgamate with cauliflower and potato pieces.
- Finish with the sprinkle of garam masala and amchur powder.
- Garnish with chopped cilantro and enjoy.
- The whole dish needs to be cooked on medium heat.
Recipe for roti or parathas you may enjoy this with:
“For pleasure has no relish unless we share it.”― Virginia Woolf, The Common Reader
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Other Dry Curry Recipes that might interest you:
Aloo Gobi, a classic Indian Dish that only take 30 minutes to prepare. Enhanced recipe
with no-onion and garlic, that uses roasting to get authentic flavor without
- 450 gms Cauliflower Fresh : 1 lb chopped into 1 inch florets
- 150 gms Potatoes 1 medium Russet/Idaho sliced
- 200 gms Tomato 2 medium
- 20 gms Ginger 2 inch piece thinly julienned
- 5 gms Green Chilies 2-3 slit into halves – adjust as per spice level
- 15 gms Cilantro handful chopped
- 3 tbsp Mustard oil Options: avocado/olive oil
- 1/8 tsp Asafetida hing
- 2 Dry Red Chilies 2-3 pieces
- 1 tsp Cumin seeds Jeera
- 1 tsp Salt namak
- 1 tsp Turmeric powder haldi
- 1/2 tsp Red chili powder laal mirch – adjust as per spice level
- 1 tbsp Coriander powder dhaniya powder
- 1/2 tsp Garam masala
- 1 tbsp Dry mango powder Amchur
Heat wok/kadhai on medium heat and add half of oil, let it heat if using mustard oil add cauliflower florets and sliced Potato.
Sprinkle half of salt and turmeric powder, stir to coat them well with oil and spices.
Transfer these coated cauliflower florets and potatoes to CrispLid basket and roast @ 400 degree F for 8 minutes then flip the charred pieces, again roast for 8 minutes.
Repeat for 4 times or until all of the pieces are charred.
Alternatively use oven to roast cauliflower and potatoes. Spread then in single layer in a baking sheet and roast them for 20 minutes.
Meanwhile heat rest of the oil in the same pan, add asafetida, cumin seeds, ginger and green chilis. Sauté for few seconds.
Add nuts and seeds and let them roast for few seconds.
Now add chopped tomato and saute them until soft and mushy.
Keep stiring in between for even cooking to expedite the process add rest of salt and turmeric powder.
It will take 10 minutes to cook tomatoes.
Now add roasted cauliflower florets and potatoes to the cooked tomato masala.
Add all the spices and mix well.
Let whole mixture cook for 5 minutes so that all the spices gets amalgamate into each other.
Finish with the sprinkle of garam masala and amchur powder.
Garnish with chopped cilantro and enjoy.
The whole dish needs to be cooked on medium heat.