Aloo Gobi

Nicole Bredeweg


I like watching the Groupons for local restaurants -- hey, why NOT get 1/2 off my meal, right? But one of them was a cookbook and three spices, and I couldn't resist! And this is the first recipe that I tried out of it -- Get Fresh! with Sue Chef. I've altered the recipe somewhat, but will put a note in it. And I love the mediterranean overtones.


★★★★★ 1 vote



  • 1 Tbsp
    vegetable oil
  • 1 tsp
    cumin seeds
  • 1 medium
    onion, diced
  • 3
    potatoes, diced
  • 2
    zucchini, chopped
  • 3 clove
    garlic, crushed
  • 1
    inch fresh ginger, finely chopped
  • 1/2 c
    chicken stock
  • 2 tsp
    ground coriander
  • 1 tsp
    cayenne pepper
  • 1 tsp
    curry powder
  • 3/4 tsp
  • ·
    salt to taste
  • 1 large
    tomato, diced

How to Make Aloo Gobi


  1. Note -- first, I never use turmeric. Well, never successfully, so I just leave it out now. Second, the original recipe called for 1/2 head of cauliflower instead of zucchini, to be added with the tomatoes. I felt the flavor was too combative with the spices, so I'm going to try zucchini next. Someone suggested sweet potato, too. . .
  2. On medium heat, saute the cumin seeds in oil for approximately 1 minute.
  3. Add onions and saute until translucent. Add potatoes. Add zucchini, garlic, and ginger after 5 minutes.
  4. Then add the chicken stock and cover for 5 minutes.
  5. Add the rest of the spices when potatoes are semi-soft. Then add the tomatoes.
  6. Lower heat, cover and let simmer for about 15 minutes. Should be damp-dry by the end.

Printable Recipe Card

About Aloo Gobi

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mediterranean
Hashtag: #Mediterranean

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