Aloo Gobi Recipe
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!
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 tastes.
- This popular Indian dish is a 100% vegetarian and vegan recipe so everyone can enjoy it.
What does aloo mean?
Aloo means potato, and aloo gobi means potatoes and cauliflower.
It’s known for being a side dish, a curry, and a cauliflower stir fry.
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.
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, 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 2 minutes.
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.
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!
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 to the prepared onion-tomato masala. - 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. - Add extra flavor
Sprinkle crushed Kasuri methi (fenugreek leaves) on top of your aloo gobi at the end to add aromatic flavor. - 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; make sure you undercook the potatoes and cauliflower or they’ll go slightly mushy when reheating.
What to serve with aloo gobi
Aloo gobi goes with many different Indian vegetarian recipes, serving as a side dish with bhuna, Tarka dal, Peshwari naan, bhindi raita, raita, onion salad, roti, 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 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.
How big should the cauliflower florets be?
Most people cook 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 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 leftover aloo gobi?
Our easy aloo gobi recipe stores well; place it in an airtight container, store it in the fridge, and keep it for up to 4 days.
Can you freeze aloo gobi? Yes, you can, it 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.
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;
Aloo Gobi Recipe
Utensils
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
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 aside6 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 soften6 tsp Oil, 1 tsp Cumin seeds, 2 Onions, 3 tsp Ginger garlic paste, 1 Green chili, 4 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
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
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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This aloo gobi is so delicious! This will be a staple on Indian meal nights now.
So pleased you like it! It’s definitely a favorite in my house!
The chili powder/turmeric combo in this dish was so fragrant!
Glad you like the flavors, aloo gobi is such a simple dish, but is packed full of flavor!
So much flavour in one dish, and a lot easier than I thought it was going to be!
That’s great to hear – aloo gobi is a really easy dish to make!
I love the tomato in this! It adds such a lovely pop of flavor, juiciness, and color!
The tomato really helps and gives juiciness to the dish, you’re right!
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.
You are more than welcome! Once you start making your own, you’ll want to make more and more!
Love it! Served with a side of phulka roti and it was a perfect lunch.