Dry-Fried Aloo Gobi with Kasoori Methi

Why You’ll Love This Recipe

• Golden, tender cauliflower and potatoes with toasty edges and a fragrant, dry-style finish.
• One-pan, weeknight-friendly, and ready in about 45 minutes.
• Uses everyday spices but tastes restaurant-worthy thanks to kasoori methi and a squeeze of lime.
• Flexible heat level and naturally vegetarian; pair with warm roti for a complete meal.

Grocery List

• Produce: Cauliflower, Yukon Gold potatoes, tomatoes, ginger, garlic, cilantro, green chiles, lime
• Dairy: Ghee (optional)
• Pantry: Neutral oil, cumin seeds, ground turmeric, ground coriander, Kashmiri chili powder, garam masala, kasoori methi, kosher salt, rotis

Full Ingredients

Vegetables and Aromatics

• 1 medium cauliflower (about 680 g), cut into small florets; tender stems diced
• 1 lb (450 g) Yukon Gold potatoes, cut into 3/4-inch cubes
• 2 medium ripe tomatoes (about 240 g), small dice
• 1–2 green chiles (Serrano or Indian), slit lengthwise
• 1 tbsp fresh ginger, finely minced
• 3 garlic cloves, finely minced (about 1 tbsp)
• 1/2 cup cilantro leaves, chopped, plus extra for garnish
• 1 lime, cut into wedges (for serving)

Spices and Seasoning

• 2 tbsp neutral oil (sunflower/vegetable) + 1 tbsp ghee (or use 3 tbsp oil total)
• 1.5 tsp cumin seeds
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1/2 tsp Kashmiri chili powder (optional, for color and mild heat)
• 3/4 tsp garam masala
• 1.25 tsp kosher salt (Diamond Crystal; use 3/4–1 tsp if Morton)
• 1.5 tsp kasoori methi (dried fenugreek leaves), crushed between fingers
• 2–4 tbsp water, as needed for steaming

To Serve

• 8 small rotis, warmed

Step-by-Step Instructions

Step 1: Prep the vegetables and aromatics

Cut the cauliflower into small florets (about 1.5 inches) and dice any tender stems. Cube the potatoes into 3/4-inch pieces. Mince the ginger and garlic, slit the green chiles, dice the tomatoes, and chop the cilantro. Pat the vegetables very dry so they pan-fry instead of steam.

Step 2: Heat the pan and bloom the cumin

Place a large heavy skillet or kadai (12-inch/30 cm) over medium-high heat. Add 2 tbsp oil; when shimmering (about 2 minutes, surface around 375°F/190°C if using an infrared thermometer), add the cumin seeds. Stir until fragrant and just darkening, 30–45 seconds.

Step 3: Brown the potatoes

Add the potatoes and 1/4 tsp of the salt. Pan-fry, stirring every 60–90 seconds, until the edges turn golden and lightly crisp, 6–8 minutes. Regulate heat so spices do not scorch; medium to medium-high is ideal.

Step 4: Season and add the cauliflower

Add the cauliflower florets and the remaining salt along with the turmeric, ground coriander, and Kashmiri chili powder (if using). Toss to coat evenly and cook 4–5 minutes, letting the vegetables pick up a little color. If the pan looks dry, add the remaining 1 tbsp oil or ghee.

Step 5: Stir in aromatics

Make a small space in the center of the pan. Add the minced ginger, garlic, and slit green chiles. Cook until aromatic, 60–90 seconds, stirring to prevent sticking.

Step 6: Add tomatoes and reduce

Stir in the diced tomatoes and cook until they just soften and begin to coat the vegetables, 3–4 minutes. You want a light glaze, not a sauce.

Step 7: Steam to tender, then dry-fry

Sprinkle 2 tbsp water over the pan, cover, and reduce heat to medium. Steam until potatoes and cauliflower are tender but still hold their shape, 8–10 minutes, stirring once halfway. Uncover and increase heat to medium-high. If any moisture remains, dry-fry, stirring, 2–3 minutes until the pan is mostly dry and the edges are toasty.

Step 8: Finish and serve

Turn off the heat. Crush the kasoori methi between your fingers straight into the pan and add the garam masala; toss for 30–60 seconds. Fold in most of the cilantro. Warm the rotis in a dry skillet for 30–45 seconds per side. Serve the aloo gobi hot, garnished with the remaining cilantro, with lime wedges for squeezing at the table.

Pro Tips

• Cut evenly: small florets and 3/4-inch potato cubes cook through at the same rate.
• Keep vegetables dry to encourage browning; moisture will steam and soften the edges.
• Do not over-stir. Let vegetables sit between tosses for better caramelization.
• Crush kasoori methi in your palm and add at the very end so its aroma stays bright.
• For extra color, finish with a high-heat toss for 60–90 seconds to lightly char a few edges.

Variations

• Sheet-Pan Aloo Gobi: Toss potatoes and cauliflower with oil, salt, turmeric, coriander, and chili powder. Roast on a parchment-lined sheet at 425°F/220°C for 25–30 minutes, flipping once. Toss with tomatoes for the last 10 minutes. Finish with kasoori methi, garam masala, cilantro, and lime.
• Aloo Gobi Matar: Stir in 1/2 cup green peas (thawed if frozen) during the last 3 minutes of steaming.
• No-Tomato Punjabi Style: Omit tomatoes and add 1/2 tsp amchur (dry mango powder) or 2 tsp lemon juice at the end. Optional: sauté 1 small sliced onion after blooming cumin for a slightly sweeter base.

Storage & Make-Ahead

Refrigerate cooled aloo gobi in an airtight container for up to 4 days. Reheat in a skillet over medium heat with 1–2 tsp oil; splash in 1 tbsp water only if needed to loosen, then dry-fry briefly to restore toasty edges. Freezing is not recommended (the cauliflower softens). Prep ahead: cut cauliflower and potatoes up to 24 hours in advance; store potatoes covered in cold water and drain/pat dry before cooking. Measure spices into a small bowl so they are ready to go.

Nutrition (per serving)

Approximate without roti: 235 kcal; 11 g fat; 31 g carbohydrates; 7 g protein; 7 g fiber; 780 mg sodium. One 6-inch roti adds about 100–120 kcal and 3 g protein.