Aloo Gobi

Introduction: Aloo Gobi

I've always been intimidated by Indian cooking. I love to eat it, but was afraid to cook it. When the opportunity arose to learn to cook my favorite dish from a real Indian cook, I jumped at the chance! My team at work in HR at Autodesk came along, too. What a great way to come together as a team; cooking and eating a meal together. As you'll see cooking Aloo Gobi is actually pretty darn easy!

Step 1: Ingredients

Cauliflower - 1 medium, cut into pieces

Potatoes - 2 large, cut into pieces

Oil - 2 tablespoons

Onion - 1 medium, finely chopped

Garlic & Ginger Paste - 1 tablespoon (or 1 small piece of minced ginger & 5 cloves of garlic)

Tomatoes - 2 large, chopped

Coriander Powder - 2 tablespoons

Cumin Powder - 1 teaspoon

Garam Masala - 1 teaspoon

Turmeric - 1 teaspoon

Cumin Seeds - 1 teaspoon

Mustard Seeds - 2 teaspoons

Red Chili Powder - to taste

Salt - to taste

Cilantro - 5 sprigs, chopped for garnish

Step 2: Prepare Ingredients

Cut your veggies and measure out spices.

Step 3: Heat Oil

Heat oil in a non-stick pan.

Step 4: Add Cumin & Mustard Seeds

Add to the oil and allow to sizzle.

Step 5: Add Onion

Sauté for 3 to 4 minutes

Step 6: Add Ginger/garlic Paste

Mix and sauté for 30 seconds

Step 7: Add Turmeric & Chili Powder

Add turmeric, red chili powder and stir

Step 8: Add Tomatoes

Cook tomatoes until oil separates from the mixture

Step 9: Add Remaining Spices

Add coriander powder, cumin powder & garam masala and stir

Step 10: Add Potatoes & Cauliflower

Add potatoes and cauliflower with salt

Step 11: Cook Covered

For 10 to 15 minutes

Step 12: Garnish With Cilantro

and serve hot!

1 Person Made This Project!


  • Puzzles Challenge

    Puzzles Challenge
  • CNC and 3D Printing Contest

    CNC and 3D Printing Contest
  • Rice & Grains Challenge

    Rice & Grains Challenge



7 years ago on Introduction

Great recipe. Just the right amount of spices; not too hot. No suggestions for improvement.


7 years ago

I am thinking eggplant and lentils. This dinner tonight!


7 years ago

Only thing I might suggest is dry toasting the spices for a few moments in the pan before adding the oil. I've found it actually does make a difference in the final product.