Skillet Aloo Gobi with Cumin, Turmeric and Cilantro

Steps

1. Step 1

   Cut the potatoes into 3/4-inch cubes and the cauliflower into bite-size florets. Chop the onion and tomatoes, and mince the ginger and garlic.

   15 min

   • 1 yellow onion
   • 1 tbsp fresh ginger
   • 3 cloves garlic
   • 2 tomatoes
   • 1 lb Yukon Gold potatoes
   • 1 small cauliflower (about 1 1/2 lb)
2. Step 2

   Heat the oil in a large skillet over medium-high heat. Add the cumin seeds and let them sizzle for about 20 seconds, until fragrant.

   2 min

   • 3 tbsp vegetable oil
   • 1 tsp cumin seeds
3. Step 3

   Add the onion and cook, stirring often, until softened and lightly golden, 5 to 6 minutes. Stir in the ginger, garlic and green chile and cook 1 minute more.

   7 min

   • 1 yellow onion
   • 1 tbsp fresh ginger
   • 3 cloves garlic
   • 1 green chile, such as serrano
4. Step 4

   Lower the heat to medium and stir in the turmeric, ground coriander and cayenne. Cook for 30 seconds, then add the tomatoes and cook, mashing them a little with your spoon, until they break down into a thick paste and the oil separates, 4 to 5 minutes.

   6 min

   • 1 tsp ground turmeric
   • 1 tsp ground coriander
   • 1/4 tsp cayenne pepper
   • 2 tomatoes
5. Step 5

   Add the potatoes, cauliflower and salt. Stir until every piece is coated in the spice paste, then cook undisturbed for 3 minutes so the vegetables start to brown.

   5 min

   • 1 lb Yukon Gold potatoes
   • 1 small cauliflower (about 1 1/2 lb)
   • 1 1/4 tsp salt
6. Step 6

   Pour in the water, cover the skillet, and cook over medium-low heat until the potatoes and cauliflower are tender when pierced with a knife, 15 to 18 minutes. Stir gently two or three times, adding a splash more water only if the pan looks dry.

   17 min, hands-off

   • 1/3 cup water
7. Step 7

   Uncover and raise the heat to medium-high. Cook for 2 to 3 minutes to drive off any remaining liquid, so the dish is dry and glossy rather than saucy.

   3 min

8. Step 8

   Turn off the heat. Sprinkle over the garam masala and most of the cilantro and fold through gently, trying not to break up the florets. Taste and add more salt if needed. Scatter the rest of the cilantro on top and serve with lemon wedges.

   2 min

   • 1 tsp garam masala
   • 1/2 cup fresh cilantro
   • 1/2 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026