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Home / Vegetarian

Aloo gobi – Potatoes and cauliflower

Published February 9, 2022 | Updated November 19, 2022 | By Mandy & Jane

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Deliciously spiced potatoes and cauliflower florets in the most amazing onion and tomato masala. We first tried aloo gobi curry in India as part of a magnificent thali, since then, it’s always our ‘go-to’ side dish when we are cooking an Indian meal, and we think you’ll love it as much as we do!

A delicious bowl of homemade gobi aloo, with coriander leaves sprinkled on top.

Why you’ll love this tasty aloo gobi recipe

  • It’s a perfect side dish to serve alongside an Indian meal.
  • It’s very cost-effective and very filling.
  • You can adjust the spices to suit your own tastes.
  • This popular Indian dish is a 100% vegetarian and vegan recipe, so everyone can enjoy it.

What does aloo mean?

Aloo simply means potato, and aloo gobi means potatoes and cauliflower.

It’s known for being a side dish, a curry, and a cauliflower stir fry.

Ingredients needed for cauliflower curry, coriander powder, salt, cumin seeds, turmeric, garam masala, red chilli powder, onion, cauliflower, green chili, potatoes, lime, cilantro, tomatoes, and ginger garlic paste.

Which part of India is aloo gobi from?

While aloo gobi is thought to have its origins in Punjabi, it’s one of the most popular Indian dishes and can be found throughout India and Pakistan.

Aloo gobi is the queen of cauliflower dishes, there’s something so warming when tucking into a perfectly spiced bowl of aloo gobi, we can make this cauliflower curry in our sleep now, we’ve made it that often, it really is a firm favorite.

What do I serve aloo gobi with?

Aloo gobi goes with so many different Indian vegetarian recipes, serving as a side dish with bhuna, Tarka dal, Peshwari naan, bhindi raita, raita, onion salad, and basmati rice.

What are the best potatoes to use?

We’ve used Maris Piper, but you could use Russet potatoes, Yukon Gold, King Edward, or Rooster.

You can easily use whatever potato you happen to have at home, they’ll all work.

Should you peel the potatoes before cooking them?

You’ll find that most aloo gobi recipes call for the potatoes to be peeled, and that’s exactly what we’ve done for this recipe.

Not everyone peels them though, one lady who was kind enough to invite us into her family home, said that she never peeled them, why release half of the flavor she said?

So, you choose what you prefer to do.

Cauliflowers and potatoes cooked in spice powders, with a bowl of homemade raita with mint sprigs on top.

How big should the cauliflower florets be?

Most people cook the potatoes and cauliflower at the same time, so you want to make sure that the florets are a little bit bigger than the potato cubes, and then they should cook at approximately the same time.

Play with the flavors

We’ve spoken to so many cooks and chefs in India, and they’ve all told us the story of their specific recipe, how they make it their own, and the one thing that is always said is to play with flavors.

We recommend that you make our recipe, the way we’ve suggested it the very first time that you make it.

After that, add a little of what you like, a little more red chili powder, perhaps some lemon juice, or your favorite spice powders, trust your instinct and make the perfect aloo gobi masala for you.

How do you store it?

Our aloo gobi recipe stores well, just place it in an airtight container, store it in the fridge and it’ll keep for up to 4 days.

It also freezes well and will last up to 3 months.

If you’re freezing your aloo gobi then we recommend that you undercook the potato and cauliflower, as when you reheat them, they could go a little mushy.

Recipe notes and expert tips

  • Parboil
    If you prefer, you can parboil your cubed potatoes and cauliflower florets.
  • Roast
    You can also roast your potato cubes and cauliflower and then add them into the prepared onion tomato masala.
  • Fry
    Not the healthiest of options, but you could deep fry both your potatoes and cauliflower.
  • Out of garam masala?
    It’s an easy spice mix to make using spices from your store cupboard – take a look at our easy garam masala recipe.
  • Make your own ginger garlic paste
    Make ahead and freeze ginger garlic paste with this simple recipe.
  • Add extra flavor
    Sprinkle crushed Kasuri methi (fenugreek leaves) on top of your aloo gobi at the end to add aromatic flavor.
  • Too dry?
    We like a dry aloo gobi but if it’s too dry for you, then just add a tablespoon of water, one at a time until you have the consistency that’s right for you.
  • Make ahead
    You can easily make this cauliflower dish ahead, store it in the fridge in an airtight container and it’ll keep for up to 3 days, it will also freeze well for up to 3 months, just make sure you undercook the potatoes and cauliflower or they’ll go slightly mushy when reheating.
Close up shot of freshly made cauliflower and potato Indian curry.

More vegetarian aloo recipes for you to enjoy

If you love our aloo gobi recipe, then you should give these delicious aloo recipes a try; saag aloo, dum aloo, aloo palak, aloo tikki, and jeera aloo.

How to make aloo gobi with step-by-step instructions

Making our aloo gobi masala recipe is easy if you follow our easy instructions.

Heat your oil in a pan on medium-low heat and add your cubed potatoes and cauliflower florets and cook until you see them browning, approximately 8 – 10 minutes.

Remove them from the pan and set them aside.

Add oil to the same pan, and then on medium heat, add cumin seeds until you hear them crackle, then add your chopped onions and cook until the onions are translucent.

Next, add ginger garlic paste, and green chili and cook for a further 2 minutes.

Process shots, photo one, heat oil and fry potatoes and cauliflower and set aside; photo two, add cumin seeds, then onions, then ginger garlic paste, green chilies, and then finely chopped tomatoes.

Now, add chopped tomatoes and cook until they have started to soften.

Now, add red chili powder, turmeric powder, coriander powder, and lime juice, and stir to combine.

Place the lid on your pan and let the masala cook for approximately 3 minutes before adding the potatoes and cauliflower, stir to combine.

Process shots; photo one, add turmeric powder, red chili powder, coriander powder and lime juice; photo two, add potato, cauliflower, coriander leaves, and garam masala.

Then, add your chopped coriander leaves, stir and add garam masala powder, stir to combine, and let the potatoes and cauliflower cook for approximately 6 minutes on low heat.

Add salt to taste, replace the lid and cook for another 10 minutes, until the cauliflower and potatoes are fork tender.

Garnish with coriander leaves and serve immediately.

Enjoy your aloo gobi!

A delicious homemade bowl of aloo gobi, with a lime wedge, cucumber and mint raita, and a plate of chopped tomatoes and cucumber slices.

We hope you like making and eating our aloo gobi recipe and would love to hear how you got on with making it.

Please leave a comment below or feel free to ask any questions you may have.

Follow us on Pinterest, Facebook, and Instagram, for more tasty inspiration!

Homemade potato and cauliflower curry in a balti dish with a small bowl of mango chutney.
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Aloo gobi – Potatoes and cauliflower

Learn how to make this popular Indian aloo gobi, spiced potatoes, and cauliflower florets. Delicious, filling & budget-friendly, this is a great dish at any Indian meal! This amazing dish will be ready in just 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Calories353
Course: Side Dish
Cuisine: Indian
Author: Mandy Applegate | Splash of Taste
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Utensils

1 Large pan with a lid

Ingredients

  • 6 tsp Oil split
  • 4 Medium Potatoes peeled and cubed
  • 2 Medium Cauliflowers leaves removed and broken into florets, slightly larger than the potato chunks
  • 1 tsp Cumin seeds
  • 2 Onions finely chopped
  • 3 tsp Ginger garlic paste
  • 1 Green chili remove seeds and finely chopped
  • 4 Tomatoes quartered
  • ½ tsp Red chili powder
  • 1 tsp Turmeric powder
  • 2 tsp Coriander powder
  • 1 Lime juiced
  • 4 tbsp Cilantro/coriander leaves chopped
  • ½ tsp Garam masala
  • Salt to taste
US Customary – Metric

Instructions

  • Heat your oil in a pan on medium-low heat and add your cubed potatoes and cauliflower florets and cook until you see them browning, approximately 8 – 10 minutes. Remove them from the pan and set them aside
    6 tsp Oil, 4 Medium Potatoes, 2 Medium Cauliflowers
  • Add oil to the same pan, and then on medium heat, add cumin seeds until you hear them crackle, then add your chopped onions and cook until the onions are translucent. Next, add ginger garlic paste, and green chili and cook for a further 2 minutes. Now, add chopped tomatoes and cook until they have started to soften
    6 tsp Oil, 1 tsp Cumin seeds, 2 Onions, 3 tsp Ginger garlic paste, 1 Green chili, 4 Tomatoes
    Process shots, photo one, heat oil and fry potatoes and cauliflower and set aside; photo two, add cumin seeds, then onions, then ginger garlic paste, green chilies, and then finely chopped tomatoes.
  • Now, add red chili powder, turmeric powder, coriander powder, and lime juice, and stir to combine. Place the lid on your pan and let the masala cook for approximately 3 minutes before adding the potatoes and cauliflower, stir to combine. Then, add your chopped coriander cilantro leaves, stir and add garam masala powder, stir to combine, and let the potatoes and cauliflower cook for approximately 6 minutes on low heat. Add salt to taste, replace the lid and cook for another 10 minutes, until the cauliflower and potatoes are fork tender. Garnish with coriander leaves and serve immediately. Enjoy your aloo gobi!
    ½ tsp Red chili powder, 1 tsp Turmeric powder, 2 tsp Coriander powder, 1 Lime, 4 tbsp Cilantro/coriander leaves, ½ tsp Garam masala, Salt
    Process shots; photo one, add turmeric powder, red chili powder, coriander powder and lime juice; photo two, add potato, cauliflower, coriander leaves, and garam masala.

Notes

  • Parboil
    If you prefer, you can parboil your cubed potatoes and cauliflower florets
  • Roast
    You can also roast your potato cubes and cauliflower and then add them to the prepared onion tomato masala
  • Fry
    Not the healthiest of options, but you could deep fry both your potatoes and cauliflower.
  • Out of garam masala?
    It’s an easy spice mix to make using spices from your store cupboard – take a look at our easy garam masala recipe
  • Make your own ginger garlic paste
    Make ahead and freeze ginger garlic paste with this simple recipe.
  • Add extra flavor
    Sprinkle crushed Kasuri methi (fenugreek leaves) on top of your aloo gobi at the end to add aromatic flavor
  • Too dry?
    We like a dry aloo gobi but if it’s too dry for you, then just add a tablespoon of water, one at a time until you have the consistency that’s right for you
  • Make ahead
    You can easily make this cauliflower dish ahead, store it in the fridge in an airtight container and it’ll keep for up to 3 days, it will also freeze well for up to 3 months, just make sure you undercook the potatoes and cauliflower or they’ll go slightly mushy when reheating

Nutrition

Calories: 353kcal | Carbohydrates: 65g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 152mg | Potassium: 2187mg | Fiber: 15g | Sugar: 13g | Vitamin A: 1147IU | Vitamin C: 208mg | Calcium: 133mg | Iron: 4mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

Learn how to make aloo gobi with step-by-step photos.

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About Mandy

A vegetarian for over 35 years, Mandy has taught herself to be creative in the kitchen. Traveling extensively, Mandy loves learning and adapting vegetarian recipes from across the world. Read more...

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Recipe Rating




Comments

  1. Farwin says

    February 11, 2022 at 5:04 pm

    5 stars
    This aloo gobi is so delicious! This will be a staple on Indian meal nights now.

    Reply
    • Mandy from Splash of Taste says

      February 11, 2022 at 5:07 pm

      So pleased you like it! It’s definitely a favorite in my house!

  2. Shelby says

    February 11, 2022 at 5:07 pm

    5 stars
    The chili powder/turmeric combo in this dish was so fragrant!

    Reply
    • Mandy from Splash of Taste says

      February 11, 2022 at 5:19 pm

      Glad you like the flavors, aloo gobi is such a simple dish, but is packed full of flavor!

  3. Donna says

    February 14, 2022 at 12:07 am

    5 stars
    So much flavour in one dish, and a lot easier than I thought it was going to be!

    Reply
    • Mandy from Splash of Taste says

      February 14, 2022 at 5:20 pm

      That’s great to hear – aloo gobi is a really easy dish to make!

  4. Jenn says

    February 14, 2022 at 2:19 pm

    5 stars
    I love the tomato in this! It adds such a lovely pop of flavor, juiciness, and color!

    Reply
    • Mandy from Splash of Taste says

      February 14, 2022 at 5:20 pm

      The tomato really helps and gives juiciness to the dish, you’re right!

  5. Sachi says

    February 14, 2022 at 3:20 pm

    5 stars
    This is just delicious, thank you for the recipe! We have a fantastic local Indian restaurant, but since the buffets have been closed during the pandemic, it’s just not the same and we’ve been trying to make our own Indian dishes.

    Reply
    • Mandy from Splash of Taste says

      February 14, 2022 at 5:19 pm

      You are more than welcome! Once you start making your own, you’ll want to make more and more!

  6. Rupali says

    March 24, 2022 at 9:25 pm

    5 stars
    Love it! Served with a side of phulka roti and it was a perfect lunch.

    Reply

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