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Potato and Cauliflower Curry (Aloo Gobi)

Potato and Cauliflower Curry (Aloo Gobi) reads allium 5.5, salinity 3.9 and warm spice 3.5 on Palate's 0–10 flavor X-ray — a Indian main, about 34 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.2 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 2.4 / 10
• Bitter & Earthy — 3.3 / 10
• Rich & Fat — 3.0 / 10
• Aromatic & Spice — 6.3 / 10

The measured notes (of 18)

Allium 5.5 · Salinity 3.9 · Warm Spice 3.5 · Herbaceous 3.2 · Sweetness 3.2 · Earthy 3.1 · Umami 2.9 · Heat 2.8 · Richness 2.6 · Sourness 2.2 · Fruity 2.1 · Floral 1.7 · Nutty 1.3 · Bitterness 1.3 · Citrus 0.7

What's in it (15)

• vegetable oil — 41 g
• cumin seeds — 5 g
• yellow onion — 110 g
• ginger — 15 g
• garlic — 12 g
• turmeric — 5 g
• coriander — 1 g
• garam masala — 5 g
• cayenne pepper — 1 g
• russet potato — 680 g
• cauliflower — 454 g
• tomatoes — 411 g
• salt — 5 g
• water — 118 g
• cilantro — 7 g

Time & effort: about 34 min (32 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 67.5 kcal, 1.6 g protein, 2.6 g fat, 9.8 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Heat the oil in a large, wide skillet or Dutch oven over medium heat. Add the cumin seeds and let them sizzle and turn fragrant, about 30 seconds.
2. Add the onion and cook, stirring occasionally, until softened and light golden at the edges, 5-6 minutes.
3. Stir in the ginger and garlic and cook until fragrant, about 1 minute.
4. Add the turmeric, coriander, garam masala, and cayenne, and toast the spices into the onions, stirring constantly, about 30 seconds.
5. Add the potatoes and cauliflower and toss to coat every piece in the spiced oil, about 2 minutes.
6. Stir in the diced tomatoes, salt, and water.
7. Bring to a simmer, cover, and cook, stirring occasionally, until the potatoes are just tender when pierced with a knife, 12-15 minutes.
8. Uncover and continue cooking, stirring occasionally, until the potatoes are fully tender, the cauliflower is tender-crisp with lightly browned edges, and most of the liquid has evaporated, 8-10 minutes.
9. Taste and adjust the salt.
10. Stir in the cilantro and serve.

Dishes with a similar flavor shape

• Smoky Roasted Eggplant Curry (Baingan Bharta) — Indian
• Bombay Potato and Pea Curry — Indian
• Githeri (Maize and Bean Stew) — Kenyan
• Galayet Bandora (Tomatoes Fried in Olive Oil with Chilli) — Jordanian
• Rajma Chawal — Indian

Keep reading: what allium, salinity, warm spice mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.