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Vegetarian, South and Southeast Asian

Aloo gobi with chapatis

Aloo gobi is an Indian dry curry of potatoes and cauliflower cooked with turmeric, cumin, and coriander, served with chapatis for 4 people. It takes 40 minutes, rates as very easy, and costs €1.30 per person. The key to getting it right is keeping the cauliflower slightly firm rather than overcooking it covered.

Tonight it's aloo gobi, potatoes and cauliflower golden with turmeric, with chapatis for scooping up the sauce.

Aloo gobi with chapatis
Total time
40 min
Difficulty
Very easy
Cost per person
€1.30
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Aloo gobi gets its character from the contrast between soft, tender potatoes and cauliflower that keeps a bit of bite. Turmeric turns everything a deep golden yellow, cumin adds warmth, and fresh tomatoes bring just enough acidity to balance the spices. A scatter of fresh cilantro at the end lifts the whole dish without weighing it down.

This is a genuinely easy weeknight dish, quick to put together and with no meat to worry about. Kids usually love it, especially for scooping up the sauce with warm chapatis. Mon Chou turns to this one on nights when you want a change from animal protein without losing any of the comfort of a good meal.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 600 g
  • Cauliflower 1
  • Onion 1
  • Tomatoes 2
  • Fresh ginger 1 tbsp
  • Fresh cilantro 4 sprigs

Pantry

  • Cumin seedsoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Ground corianderoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Chapatis 8
  • Saltoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Cut the potatoes into 2 cm cubes and break the cauliflower into small florets. 5 min

    Keep the pieces a similar size so they finish cooking at the same time.

  2. Heat the oil with the cumin seeds until they crackle, then add the sliced onion and grated ginger. 5 min

    As soon as the cumin darkens slightly, move to the next step, or it turns bitter.

  3. Add the potatoes, turmeric, ground coriander, and salt, cover, and let cook. 10 min

    Add two tablespoons of water so the potatoes steam as they cook.

  4. Stir in the cauliflower and diced tomatoes, cover again, and cook until everything is tender. 12 min

    Poke with the tip of a knife, it should slide in easily.

  5. Warm the chapatis in a dry pan, scatter fresh cilantro over the curry, and serve. 3 min

    A squeeze of lemon juice at the last moment brightens all the flavors.

Our tips to get it right

  • Cut the potatoes and cauliflower into similarly sized pieces so they cook at the same pace.
  • If the pan starts sticking while the potatoes cook, add a spoonful of water rather than more oil.
  • Taste the turmeric and cumin near the end of cooking, an extra pinch of salt often wakes the spices back up.

The variations

  • Swap the cauliflower for peas or spinach for a greener version that cooks even faster.
  • Add drained chickpeas at the same time as the tomatoes for a heartier, more filling dish.
  • For kids sensitive to spice, cut the cumin and turmeric in half and serve with plain yogurt on the side.

What to serve it with

  • Plain yogurt to cool the spices
  • Sweet mango chutney
  • Spiced black tea

Storage

Aloo gobi keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the chapatis, just reheat it in a pan or the microwave. Reheat the chapatis separately in a dry pan right before serving.

Questions about this dish

Can you make aloo gobi ahead of time?

Yes, it's actually better reheated the next day once the spices have had time to settle in. Make the curry ahead and reheat it just before serving with fresh chapatis.

Can you replace the chapatis with something else?

Yes, basmati rice or naan bread both work well if you don't have chapatis on hand. The main thing is having something to scoop up the spiced sauce.

Why does the cauliflower need to stay firm?

Overcooked cauliflower turns mushy and loses its texture, making the dish feel flat and less satisfying to eat. It should keep a slight bite to contrast with the soft potatoes.

Can you freeze aloo gobi?

Yes, the curry freezes well for up to 2 months in an airtight container. Thaw it in the fridge, then reheat in a pan with a little water to bring back its texture.

How long does it take to make an aloo gobi with chapatis?

Count 40 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in an aloo gobi with chapatis?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an aloo gobi with chapatis cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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