55m$6.81Aloo Gobi
A dry-style potato and cauliflower sabzi with softened onion, fresh ginger, and warming ground spices. Fresh cilantro brightens the tender vegetables, which are coated in spices rather than gravy.
Shopping options
Garam masala
0.75 Teaspoon
Private Selection® Garam Masala Blend Shaker
3%
Cauliflower florets
1 Pound
Kroger® Cauliflower Florets Bag BIG DEAL!
67%
Vegetable oil
3 Tablespoon
Kroger® 100% Pure Vegetable Oil
3%
Ground coriander
2 Teaspoon
Private Selection® Ground Coriander Seed Shaker
10%
Fresh ginger, peeled and finely minced
1 Tablespoon
Organic Ginger Root
3%
Ground cumin
1 Teaspoon
Kroger® Ground Cumin Shaker
5%
Ground turmeric
0.5 Teaspoon
Kroger® Ground Turmeric Shaker
4%
Yellow onion
1 Each
Kroger® Yellow Onion 3 lb Bag
13%
Fine salt
1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Russet potatoes
1 Pound
Russet Potato
67%
Fresh cilantro, chopped
0.25 Cup
Cilantro
25%
Water
0.25 Cup
Tap water
0%
Cost Summary
· only what you use
per serving · 4 servings
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Russet potatoes-1 pound
- Cauliflower florets-1 pound
- Yellow onion-1 each
- Water-0.25 cups
- Fresh cilantro-0.25 cups
- Vegetable oil-3 tablespoons
- Fresh ginger-1 tablespoon
- Ground coriander-2 teaspoons
- Ground cumin-1 teaspoon
- Fine salt-1 teaspoon
- Garam masala-0.75 teaspoons
- Ground turmeric-0.5 teaspoons
Wash your hands and clean the preparation surface. Rinse the potatoes, cauliflower, ginger, and cilantro under running water, scrub the potatoes, and remove damaged areas. Dry the produce well. Peel the potatoes and cut them into ½-inch cubes. Cut the cauliflower into florets about 1½ inches across, slicing thick stems into smaller pieces. Peel and finely dice the onion, mince the ginger, and chop the cilantro.
Heat the vegetable oil in the skillet over medium heat. Add the onion and cook for 7–9 minutes, stirring frequently, until softened and lightly golden at the edges.
Add the ginger and cook for 1 minute, stirring. Reduce the heat to low, add the ground cumin, turmeric, and coriander, and stir for 15–20 seconds, just until fragrant. Do not let the spices darken.
Immediately add the potatoes and salt, stirring thoroughly to coat them in the spiced oil. Return the heat to medium-low and cook for 4 minutes, turning frequently and scraping the bottom gently to prevent sticking.
Add the cauliflower and fold it through the potatoes for 1 minute. Pour in the ¼ cup water, scrape up any spices sticking to the pan, and cover tightly. Cook over low heat for 12–16 minutes, gently turning the vegetables once halfway through. The potatoes should be easily pierced with a knife, and the cauliflower should be tender but still hold its shape. If needed, cover and cook for another 2–3 minutes over low heat.
Open the skillet lid away from your face to avoid the escaping steam.
Uncover and increase the heat to medium. Cook for 5–7 minutes, gently turning occasionally, until all visible liquid has evaporated and the spices cling to the vegetables. Let the vegetables sit briefly between turns to develop a few golden edges, lowering the heat if the spices begin to catch.
Sprinkle in the garam masala and gently toss for 1 minute. Remove from the heat and fold the entire ¼ cup cilantro through the whole dish. Serve hot, with no liquid pooled in the skillet.
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