Aloo Gobi with Shrimp (Paleo, Gluten-Free)

Aloo gobi is a traditional north Indian potato and cauliflower curry dish. Healthy, flavourful, and loaded with healing spices. My favourite version is made with shrimp. 

My in-laws are Indians originally from Kolkata. Therefore, my preference for Indian flavours naturally takes influence from Bengali cuisine. In my 17 years of eating and cooking Indian dishes, I have learned that every Indian cook makes their curries differently. They are all authentic, and largely determined by personal tastes and the methods passed down in the family. Aloo Gobi is my favourite Indian vegetable dish and here is the version I cook at home. Although I love to add shrimp to the dish, they are completely optional. Watch the video below for how to make a delicious Aloo Gobi.

Aloo Gobi Ingredients

• Cauliflower
• Potato
• Yellow Onion
• Garlic
• Ginger
• Green Chili
• Tomato
• Ghee or Coconut Oil
• Kalonji Seeds (a.k.a. nigella or black cumin, optional): Commonly used in Bengali cuisine, they have a sweet and nutty flavour, and long history of medicinal use. Their health benefits include alleviating inflammation, lowering cholesterol, and fighting cancer. 
• Cumin Seeds
• Coriander Powder
• Turmeric Powder
• Salt
• Black Pepper
• Water
• Cilantro
• Shrimp (optional)

Aloo Gobi Cooking Tips

• I like to use my homemade ghee when making curries. You can also use coconut oil, or another healthy oil, such as avocado oil.
• Fry the spices and aromatics first to extract the fragrance. If you can’t find kalongi seeds, you can skip this spice. 
• Potato takes longer time to cook. Boil them first until they are mostly cooked, then add cauliflower and continue cooking. 
• Add the shrimp in the end. I like to use fairly large shrimps, and steam the shrimps on top of the simmering curry until they are just a little under cooked. At this point, turn off the heat, and let the residual heat cook the shrimps through. It makes perfectly tender shrimps. 

Related: More Tasty Curry Dishes You Will Love

• Nourishing Lamb and Spinach Curry: Food for Winter
• Loaded Vegan Curry Lentil Soup /w Winter Vegetables

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Aloo Gobi with Shrimp (Paleo, Gluten-Free)

Aloo gobi is a traditional north Indian potato and cauliflower curry dish. Healthy, flavourful, and loaded with healing spices. My favourite version is made with shrimp. 

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Course: Dinner, Lunch, Main Course, Side Dish

Cuisine: Indian

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 4 people

Author: Yang

Cost: $15

Equipment

• Dutch Oven

Ingredients

• 1/4 cup ghee or coconut oil
• 1/2 teaspoon kalongi seeds a.k.a. nigella or black cumin, optional
• 1 teaspoon cumin seeds
• 2 green chili
• 1 inch ginger root minced
• 3 cloves garlic minced
• 1 medium yellow onion diced
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 2 1/2 teaspoons salt or to taste
• pinch of ground black pepper
• 2 medium tomato diced
• 2 medium potato cut into 1-inch cubes
• 1/2 cup water
• 1 head medium cauliflower cut into bite-size florets
• 300 grams peeled shrimp optional
• 1/4 cup fresh cilantro finely chopped

Instructions

• Heat ghee or coconut oil in a deep pan or pot (I use a dutch oven) over medium high heat. Add kalongi seeds, cumin seeds, and green chili, stir for 1 minute until fragrant.
• Add ginger, garlic, and onion, then stir for 3 to 4 minutes.
• Add coriander powder, turmeric powder, salt, pepper, and tomato. Stir everything for 3 minutes until it turns into a paste.
• Add potato and water, cover with a lid, then simmer for 7 minutes over medium heat.
• Add cauliflower, stir to mix with the potato and curry sauce. Cover the pot, then simmer for another 7 minutes.
• Add shrimp, cover the pot again, simmer for 2 minutes.
• Turn off the heat. Mix the shrimp and vegetables together. At this point, the shrimps (I use fairly large ones) may still be a little under cooked, let the residual heat cook them through. Taste and add more salt if needed. Garnish with cilantro.

Video

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