Aloo Gobi with Asafoetida and Cumin
A classic North Indian vegetable dish where potatoes and cauliflower are gently cooked with cumin, turmeric and a restrained touch of asafoetida. Hing adds savoury depth and aroma, transforming simple vegetables into a deeply satisfying, well-balanced dish.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print PinServings: 4 Servings
Calories: 188kcal
Cost: £5.00
Equipment
- 1 Large Pan, for boiling potatoes
- 1 Colander
- 1 Large Saute Pan with a lid
Ingredients
- 500 g Cauliflower Florets
- 400 g Potatoes, peeled and cut into 3cm cubes
- 30 ml Vegetable Oil 2 tbsp
- 5 g Cumin seeds 1 tsp
- 0.25 g Asafoetida Hing (¼ tsp)
- 5 g Fresh Ginger, finely grated 1 tsp
- 5 g Garlic finely chopped 1 tsp
- 5 g Ground Turmeric 1 tsp
- 5 g Ground Coriander 1 tsp
- 2 g Kashmiri Chilli Powder or mild chilli ½ tsp
- 5 g Fine Salt or to taste
- 30 ml Water 2 tbsp
- 15 g Fresh Coriander Leaves chopped small handful
- Optional: Lemon wedges for serving
Instructions
- Bring a large pan of salted water to the boil. Add the potatoes and cook for 5 minutes until just tender but holding their shape. Drain well and set aside.
- Heat the oil in a wide, heavy-based sauté pan over medium heat. Add the cumin seeds and allow them to sizzle until aromatic.
- Lower the heat slightly and add the asafoetida, followed immediately by the ginger and garlic. Stir briefly to release aroma without colouring.
- Add the cauliflower florets and stir to coat in the spiced oil. Cook for 3–4 minutes, allowing light colour to develop.
- Add the parboiled potatoes, turmeric, ground coriander, chilli powder and salt. Toss gently to coat evenly.
- Add the water, cover with a lid and cook over low heat for 8–10 minutes, stirring once or twice, until the vegetables are tender and infused with spice.
- Remove the lid and cook for a further 2–3 minutes to evaporate excess moisture and lightly glaze the vegetables.
- Finish with chopped fresh coriander. Adjust seasoning and serve hot.
Presentation
- Serve as part of a thali with chapatis, naan or steamed basmati rice. A squeeze of lemon at the table brightens the spices without overpowering the hing.
Notes
Asafoetida should always be added sparingly and early, directly into hot fat, to soften its pungency and reveal its savoury depth.
Avoid over-stirring to preserve the integrity of the vegetables.
For a drier, lightly caramelised finish, extend the final uncovered cooking stage slightly.
Avoid over-stirring to preserve the integrity of the vegetables.
For a drier, lightly caramelised finish, extend the final uncovered cooking stage slightly.
Nutrition
Calories: 188kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 542mg | Potassium: 905mg | Fiber: 6g | Sugar: 3g | Vitamin A: 419IU | Vitamin C: 82mg | Calcium: 70mg | Iron: 3mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.