Aloo Gobi Recipe

Serves: 4 Save

Ingredients (14)

  • 2 medium Yukon Gold potatoes (12 ounces; 350g), peeled, quartered, and cut into 1/2-inch-thick slices
  • 2 tablespoons (18g) plus 1 teaspoon (3g) Diamond Crystal kosher salt, divided, plus more to taste; for table salt, use half as much by volume or the same weight
  • 2 tablespoons (30ml) distilled white vinegar
  • 2 quarts (1.9L) vegetable oil, for frying
  • 1 medium head cauliflower (1 pound; 450g), trimmed and cut into 2-inch florets
  • 2 teaspoons cumin seeds
  • 1 small yellow onion (4 ounces; 110g), diced
  • One 2-inch knob fresh ginger (1/3 ounce; 10g), peeled and cut into matchsticks
  • 2 medium garlic cloves, minced
  • 2 hot green chiles, sliced
  • 1 1/2 teaspoons turmeric
  • 2 teaspoons kasuri methi (dried fenugreek leaves), crushed lightly (see note)
  • 2 plum tomatoes (7 ounces; 200g), cored and diced
  • 10 to 12 sprigs cilantro including stems, cut into 1-inch pieces

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