This Punjabi style aloo gobi recipe is pure comfort! The deep, savory flavor of the masala (spices) will delight your taste buds like no other! This dry curry comes together in one pan, is easy to make and is budget-friendly. If you love Indian food and flavors, bookmark this recipe.
I love this combination of cauliflower and potatoes as much as I love palak aloo (potatoes with spinach) and aloo matar (potatoes with peas). These dishes are simple, homestyle, and rustic but they have so much flavor and texture. I also love how versatile these dishes are as they can be served with various accompaniments and enjoyed for any meal of the day. See the section further below on serving suggestions.
Aloo gobi recipe can be made in different ways: as a dry curry, semi-dry, or with gravy. You can use only onions and ginger, as I have in this recipe, or add garlic as well. Feel free to experiment with different spices and make your own version of this classic vegetarian Indian dish - it is very forgiving!
This post contains helpful notes, tips, and tricks to help you make the perfect dish. However, if you are in a rush, please use the "Jump to Recipe" link above or the "Jump to" links below to get to the section you want.
What is aloo gobi?
Aloo gobi, a popular Indian dish, consists of potatoes and cauliflower that are cooked in warming spices. This classic winter dish is perfect for when cauliflower is in season.
Different households make this dish in different ways, with many variations: some skip the onions and garlic; some blend them with ginger before cooking them in the spices; some use ghee instead of oil; some add green peas.
The dish is made in two ways: a dry version - called aloo gobi sabji or aloo gobi dry - where the cauliflower and potatoes are seared and then steamed with very little water until they are done. This is the version I have made for you here.
In the other version, called aloo gobi masala, the vegetables are cooked in a gravy of onions, ginger, garlic, tomatoes, and whole spices such as cumin seeds and cloves. This is the version you usually find in Indian restaurants. This recipe takes more time to make as the cauliflower and aloo are deep fried first and then simmered in the gravy. It is delicious, but I can have it only occasionally.
One pan is all you need to make my aloo gobi, a delicious dish with a wonderful texture and rich fragrance. My girls say it’s the best aloo gobi they’ve ever tasted!
Does aloo gobi contain dairy?
No, aloo gobi recipe does not contain dairy.
It is a dish that is naturally vegan. It is also:
Why this recipe works
This is a budget-friendly dish.
You can make it easily in one pan, like this smoked eggplant curry, and store it for several days (check out the storage ideas section below).
It is a dish that everyone will enjoy: cauliflower and potatoes are popular vegetables, and the spices add a lot of taste!
This recipe is also forgiving and flexible - you can try different spices and aromatics to flavor the dish. More about that below.
Potatoes and cauliflower are the stars of this show. You may need to make a trip to your local Indian store, but trust me, the trip will be well worth it!
See the recipe card for quantities.
Potatoes: Choose firm potatoes that hold their shape after cooking.
Use the cauliflower florets along with their tender stems.
Spice powders and herbs: These basic Indian spices enhance the flavor of the dish.
- Cumin (jeera) powder: It complements the cauliflower perfectly.
- Turmeric powder gives the dish its signature deep yellow color.
- Coriander powder, also known as ground coriander, adds a touch of earthiness to the sabzi.
- Kasuri methi or dried fenugreek leaves. They impart a distinctive, slightly bitter, herby flavor to the dish.
- Red chilli powder: I opt for the milder variety such as Kashmiri chili powder or paprika, mainly for its color.
Onion: I like red onion for its rich, sweet taste, but you can also use yellow onion.
Ginger: Use fresh ginger. It provides a gentle heat and helps to reduce the gas that cauliflower and potatoes can cause.
Tomato paste (concentrate): I use tomato paste instead of fresh tomatoes because it is deeper in flavor and suitable for a dry curry.
Chili peppers: I go for green chilies. You can adjust the spiciness according to your preference.
Oil: Any neutral oil will do.
In addition to the above, to finish off the dish (this is totally optional) add any or all of these:
- some fresh cilantro (coriander leaves)
- a squeeze of lemon juice
- some slivers of fresh ginger
Have a question regarding the ingredients? Feel free to ask in the comments section below and I will try my best to answer it for you.
Follow the step-by-step instructions to make the perfect homemade aloo gobi.
Also, see the video at the end of the recipe card.
Step 1: Start with some prep work.
- Peel and dice the potatoes into bite sized pieces. Keep them immersed in water until required.
- Wash and cut the cauliflower into bite sized florets. Keep aside.
- Finely chop the onion and the chili peppers.
- Crush or mince the ginger.
- Measure the rest of the ingredients.
Step 2: Make the blend of spices (masala paste).
Add cumin powder, turmeric, coriander powder, salt, kasuri methi, and chili powder to a bowl and make a runny paste with ¼ cup of water. Keep aside.
Tip: Crush the kasuri methi between your palms to release their flavor.
Step 3: Make cauliflower aloo sabzi.
To make this dish the way they serve it in Indian restaurants, you would start by frying the gobi and aloo in oil, which of course, makes the dish very oily. I like to make it less oily and so I skip that step.
- In a skillet or Dutch oven, over medium high heat, heat oil and fry the chopped onion and chili peppers until soft and colored.
- Fry the masala paste and ginger, on medium heat, for 2-3 minutes, or until the oil separates from the sides.
- Add the potato cubes and cauliflower florets. Mix well to coat them with the spices and fry for a couple of minutes.
- Add the tomato paste and water. Mix well. Cover and cook on medium-low heat for 25 to 30 minutes, or until the veggies are tender. Cooking time will vary depending on the type of potatoes you use.
Cut a piece of potato to check. Your curry is cooked if it cuts through easily.
If not cooked, add a bit of water, cover and cook for a few more minutes.
Finish off by adding the cilantro, a squeeze of lime juice, and ginger slivers (if using), after taking the pan off the heat.
That’s it! You have a simple and easy Indian cauliflower and potato dish. Check out the section below for how to pair it with other dishes to make a sumptuous meal.
Recipe Notes and Tips
The ratio: A ratio of 1:1, or equal amounts of cauliflower and potatoes, is what I recommend. However, you can adjust the ratio to suit your taste and preference, whether you want more cauliflower or more potatoes.
Cauliflower: You want the cauliflower (and potatoes) to stay intact after cooking, so don’t chop them too small.
Top tip: Older cauliflower (2-3 days) keeps its shape better than fresh ones.
No tomato paste?: No worries, use 1 small fresh tomato instead. You can also get the tanginess from amchur powder - dry mango powder - 1 teaspoon of it will do.
To make it allium-free, skip the onion and use only ginger for flavour.
The spices: If you are a fan of Indian cooking, you should keep the basic spices: cumin, coriander, and red chili powder, in your store cupboard. Otherwise, you can substitute them with 1 teaspoon garam masala or your favorite curry powder.
Ginger: My preferred method is to crush it with a mortar and pestle. You can mince it or use store-bought ginger paste if you don’t like the bits. Alternatively, you can add ginger garlic paste, if you’re a fan of garlic.
Kasuri methi: This is an essential ingredient that gives a unique, strong, and aromatic taste to the dish. Unlike in my shahi paneer recipe, and dal tadka, where I add this herb at the final stage, I use it earlier in this recipe to infuse more flavor.
Water: You need a total of ½ cup of water: ¼ cup for the masala paste and another ¼ cup for cooking. Have 2-3 tablespoons of extra water ready, if needed.
Tip: Use hot water to avoid lowering the cooking temperature.
Texture: You want the potatoes and cauliflower to be soft but not mushy when cooked. I prefer my cauliflower to have a bit of crunch. If you like them soft then add a splash of water and cook them for a couple of minutes more.
Pro Tip: Do not be in a rush to cook this dish. For best outcomes, cook it on low flame.
Consistency: This gobi aloo is a dry dish, meaning there is no gravy. The spices coat the vegetables. This makes it a great accompaniment to your main dish or a filling for wraps.
Any doubts or questions? Feel free to ask via the comments below. I will try my best to answer them for you.
Serving and Storage Suggestions
- To make a hearty meal, serve gobi aloo sabzi as a side dish with some hot roti (flat bread) or naan bread, mung bean curry or chana masala, and a refreshing Indian yogurt sauce.
- If you like paring it with rice, as I do, have it with plain Basmati rice, jeera rice, or this veg pulao, some paneer butter masala, and this simple spinach dal.
- This sabji is also a great option as a filling for your wrap - perfect for lunch box treat!
Storage: You can keep this dish in the fridge for 3-4 days. The spices blend well over time and make it even more delicious the next day (just like this sprouted mung bean salad)!
Make sure to cool the curry completely before storing it in an airtight container that is safe for the fridge.
More Easy Indian Dishes
Just like this aloo gobi recipe, there are many easy recipes that Indian cuisine has to offer. These are some favourites from my collection:
Frequently Asked Questions
Aloo gobi masala is a classic Indian dish of potatoes and cauliflower spiced with onions, ginger, garlic, tomatoes and cooked in a rich gravy. This is how they make it in most Indian restaurants.
Yes, aloo gobi is a gluten free dish. It is also naturally vegan, free of nuts, and soy.
It usually takes 30 - 40 minutes to make dry aloo gobi sabji. You sear the potatoes and cauliflower florets in oil and spices, then steam them in their own juices with a little water until they are soft.
Aloo gobi masala recipe, on the other hand, takes more time to prepare because you have to deep fry the vegetables first and then simmer them in a gravy made of onions, ginger, garlic and tomatoes.
If you have made this aloo gobi recipe, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram xx Padma
Easy Aloo Gobi Recipe (Indian Cauliflower Potatoes)
- 1 heavy bottomed skillet with lid or a Dutch oven
- 1 big spoon
- 1 small bowl to mix the spices
- ½ lb. (~225g) aloo (potatoes)
- ½ lb. (~225g) gobi (cauliflower)
- 1 small onion, ¼ cup when chopped
- 2 tablespoons neutral oil
- 1 teaspoon tomato paste (concentrate), see notes
- 2 chili peppers, adjust to suit your taste
- 1 and ½ inches piece fresh ginger, 1 tablespoon when crushed (see notes)
- ¼ cup water, see notes
- ½ teaspoon turmeric
- ½ teaspoon red chili powder, see notes
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 1 teaspoon salt
- ¼ cup water
To finish off (optional) - add any or all
- 1 tablespoon chopped cilantro
- 1 teaspoon lemon juice
- 1 teaspoon slivers of ginger
- Peel and dice the potatoes into bite size pieces. Keep them immersed in water until required.
- Wash and cut the cauliflower into bite sized florets. Use the soft stem part as well. Keep aside.
- Finely chop the onion and the chili peppers.
- Crush or mince the ginger.
- Measure the rest of the ingredients.
- Place all the spice powders in a small bowl, add ¼ cup of water and make a runny masala paste. Crush the kasuri methi between your palms to release their flavor.½ teaspoon turmeric, ½ teaspoon red chili powder,, 1 teaspoon cumin powder, 2 teaspoons coriander powder, 1 teaspoon kasuri methi (dried fenugreek leaves), 1 teaspoon salt, ¼ cup water
Make Aloo Gobi
- Add oil to a skillet/ Dutch oven on medium high heat. Add the chopped onion and and chili peppers. Fry for a few minutes or until you them changing color.1 small onion,, 2 tablespoons neutral oil
- Add the masala paste and crushed ginger. Fry for 2-3 minutes or until you see the oil separate from the sides.1 and ½ inches piece fresh ginger,, 2 chili peppers,
- Add the potatoes and cauliflower. Mix well to coat them with the spices and fry for a couple of minutes.½ lb. (~225g) aloo (potatoes), ½ lb. (~225g) gobi (cauliflower)
- Now add the tomato paste and water. Mix again. Turn the heat to medium, cover and cook for 25 - 30 minutes or until the veggies are cooked through.1 teaspoon tomato paste (concentrate),, ¼ cup water,
Alternative quantities provided in the recipe card are for 1x only.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.