Indian food… oh how I just cannot get enough of you…
The flavors, the use of so many spices, and all the perfectly cooked veggies. Seriously, whats not to love?
Once a week or so my coworkers and I go out for lunch. More often than not, we end up at a casual, modern Indian restaurant down the road from the office.
While I’ve found that you can’t go wrong with anything on their menu, I’ve become obsessed with a cauliflower + potato-based dish called Aloo Gobi. Naturally, I had to make my own version at home…
Break out the spices my friends, today we are making some Indian Aloo Gobi!
The base of this dish is perfectly roasted cauliflower and soft, boiled potatoes. But the real star of the show is the extra spiced sauce that gets mixed with the veggies.
Aloo Gobi sauce is no joke—we’ve got toasty mustard seeds, vibrant turmeric, fresh garlic, and bursting cherry tomatoes. All the flavor starts here.
I love serving Aloo Gobi over rice for a swoon-worthy dinner with friends. The recipe is easy to double if needed—and makes delicious leftovers.
I hope you LOVE this dish. It is:
Cozy + Warm
Healthy + Nourishing
& Incredibly satisfying
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 large head cauliflower chopped into florets
- 3 Tbsp. avocado oil separated (or sub coconut oil, melted)
- 1 tsp. salt + extra for serving
- pinch black pepper + extra for serving
- 1 pound baby potatoes scrubbed and quartered
- 1/2 tsp black peppercorns
- 1 Tbsp. mustard seeds
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 3/4 tsp ground turmeric
- 1 Tbsp. ground cumin
- 2 tsp ground coriander
- 1 small knob ginger about 1 inch long, peeled and finely minced
- 6 garlic cloves finely minced
- 1 cup cherry tomatoes halved
- 2 Tbsp. tomato paste
- 2 Tbsp. apple cider vinegar
- 2 tsp red pepper flakes more or less depending on spice preference
For serving (optional)
- fresh lemon juice freshly chopped cilantro, rice, quinoa,
- Preheat ovan to 425°F.
- Spread cauliflower across a large baking sheet and drizzle with 2 Tbsp. of the avocado oil. Sprinkle with salt and pepper. Transfer to oven and roast for 20 minutes or until soft with dark, crisp edges—tossing halfway through to ensure evenness.
- While cauliflower roasts, bring a large pot of water to a boil. Add quartered potatoes and cook for 15 minutes or until fork-tender. Drain and set aside.
- Heat remaining Tbsp. of avocado oil in a large saucepan or high-rimmed skillet over medium heat. Once hot, add black peppercorns, mustard seeds, cinnamon, cardamom, turmeric, cumin, and coriander. Sauté for 2-3 minutes, or until mixture is very fragrant.* (see note for cooking tip)
- Add in the ginger, garlic, tomatoes, tomato paste, apple cider vinegar, red pepper flakes, and 1 cup of water. Bring mixture to a simmer.
- Add the roasted cauliflower and cooked potatoes. Season generously with salt and pepper. Stir until coated, let cook for 5 minutes then remove from heat.
- Serve Aloo Gobi optionally over a cooked grain—like rice or quinoa, and topped with fresh lemon juice and cilantro.
- Leftovers will keep refrigerated in airtight container for up fo 4 days.