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Aloo Gobi
Mirha Pretty

Flavorful Aloo Gobi Stir Fry Recipe

This Flavorful Aloo Gobi Stir Fry Recipe is a classic Indian vegetarian dish made with tender potatoes and roasted cauliflower tossed in fragrant spices. The simple ingredients come together to create a rich, earthy flavor that’s both comforting and satisfying. It’s quick to cook, naturally vegan, and perfect for everyday meals. Serve it with warm naan or steamed rice for a delicious homemade feast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 medium potatoes peeled and cubed
  • 1 medium cauliflower cut into florets
  • 2 tablespoons vegetable oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder
  • ½ teaspoon garam masala
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh cilantro chopped for garnish
  • 1 tablespoon lemon juice optional

Method
 

  1. Heat vegetable oil in a large skillet over medium heat.
  2. Add chopped onion and cook until soft and lightly golden.
  3. Stir in garlic and grated ginger and cook for about 30 seconds.
  4. Add turmeric, cumin, coriander, chili powder, salt, and black pepper.
  5. Stir the spices with the onions for about 30 seconds to release their aroma.
  6. Add cubed potatoes and cook for 5 minutes stirring occasionally.
  7. Add cauliflower florets and mix well with the spices.
  8. Cover the skillet and cook for about 12–15 minutes until vegetables become tender.
  9. Stir occasionally to prevent sticking and ensure even cooking.
  10. Sprinkle garam masala and lemon juice over the dish.
  11. Garnish with fresh cilantro before serving.

Notes

  • Add green peas or bell peppers for extra flavor and color.
  • If you like more heat, add chopped green chili.
  • A squeeze of lemon brightens the flavors nicely.
  • Serve with roti, naan, or steamed basmati rice.

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