Aloo gobi is a vegetarian north Indian dish. It's sautéed cauliflower and potato, with tomatoes and Indian spices. A simple recipe that gets done in just 20 minutes and pairs well with flatbread such as roti and naan, or rice.
Table of Content
Growing up, this is one of the most common dishes my mom made often. Kids love cauliflower, potato, and peas, so we would really enjoy this dish. The best thing is, that it is very easy to make into variations. So, every time you make it, it's like eating a new dish.
Why make this recipe
- It's the most simple vegetarian or vegan dish you can make in less than 30 minutes.
- Serve it on its own with Indian flatbread or basmati rice for a meal on its own, or serve it alongside other main courses such as chicken curry or biryani.
- And most of the ingredients are simple and easy to find or pantry staples.
Ingredients and substitutes
- Potatoes - I like using red roasting potatoes that cook to tender and still hold their shape. Having said that any potatoes will work for this dish as well.
- Cauliflower - I've only ever used the white cauliflower, but these days the market is full with a few more varieties, and why not? Try any you like.
- Tomatoes - Add a nice sweetness and tanginess to the dish. Use fresh ripe red tomatoes for the best taste. Canned tomatoes make a thick gravy as a base, but can be used if that's what you prefer.
- Ginger garlic - When it comes to Indian food, you must use fresh garlic cloves and fresh ginger. The dry ginger or garlic powders are not the same.
- Spices - I am using homemade curry powder and garam masala but you can certainly use store-bought. And if you don't have curry powder, you can use individual spices such as red chili powder or cayenne pepper, coriander powder, cumin powder, and turmeric powder.
- Optional ingredients -
- Veggies - You can also add green peas and diced carrots to the veggies. In fact, you can also add fresh green spinach in the last 5 minutes of cooking.
- Spices - This dish is made differently in different parts of India. Some common variations you will find are crackling ½ teaspoon mustard and ½ teaspoon cumin seeds in oil before sautéing the onions. Or, add ½ teaspoon fenugreek leaves (Kasuri methi) with the veggies for a slightly bitter flavor and green chili for extra spice. You can also finish the dish with a sprinkle of dry mango powder called amchur.
- Creamy aloo gobi - If you are serving this as a main course over rice, you can also add 2 tablespoon of Greek yogurt or sour cream at the end of cooking.
Easy aloo gobi recipe
- Saute - In a saute pan or large skillet on medium heat, add the oil and onions. Saute the onions until almost translucent. Then, add the grated ginger and minced garlic along with curry leaves. Saute for 2 minutes more.
Pro tip - You can also add ½ teaspoon of mustard seeds and cumin powder to the oil for a smokey flavor.
- Spices - Next, add the curry powder, garam masala, and chopped tomatoes. Saute on medium-low heat for 2 minutes, mashing the tomatoes as you go.
Pro tip - The tomato juices will prevent the spices from burning and create a puree to coat the veggies. - Veggies - Next, add the chopped potatoes and cauliflower. Combine well. Season with salt and pepper then add ¼ cup of water.
Pro tip - The vegetables will release enough liquid to cook, but if necessary, add a few tablespoons of water to prevent them from burning during cooking.
- Cook - Cover the pan with a lid and cook on medium-low heat for about 8 to 10 minutes, stirring a few times in between, until the veggies are fork-tender.
Pro tip - Keep the heat to medium-low. Otherwise, all the liquid will evaporate and the veggies will start to burn on the bottom. - Garnish - Finally, add the lemon juice and chopped cilantro. Stir well. Taste and adjust seasoning. Garnish with fresh cilantro before serving.
Tips for success
- Cut the veggies into similar size pieces so they cook around the same time.
- Saute the onions until they are just translucent; we don't want them caramelized.
- Ginger and garlic are best used fresh. And make sure to grate the ginger and finely mince the garlic so they almost disappear into the sauce as they cook.
- In Indian cooking, we don't keep veggies al dante but rather soft until fork-tender. But, make sure they are not soft to a mush! The pieces should still hold their shape but when you poke with a knife they should be easy to cut.
- This is served as a side dish, so I don't make this spicy. But you can add more cayenne pepper or red chili powder.
Variations
- Aloo gobi matter - add ½ cup green peas to the veggies at the final 5 minutes of cooking.
- Aloo gobi saag - add 2 cups chopped spinach at the final 5 minutes of cooking.
- Vegan Aloo gobi curry - add ½ cup coconut milk instead of the water.
- Creamy (malai) aloo gobi - add 2 tablespoon of Greek yogurt or sour cream at the end of cooking.
- Restaurant-style aloo gobi - Saute a few cashews before the onions, garlic, and ginger. Once you add the tomato and spices, blend the mixture to a smooth paste. Pour the paste back into the pan and add veggies. Cook until tender.
More Indian vegetarian dishes
- Chickpeas Curry - Channa Masala
- Mushroom Masala, Easy Samosa Recipe
- Kidney Bean Coconut Curry, Kidney Beans Patties (Vegan)
- Black Beans Curry (Indian Recipe), Black Beans Coconut Curry (Vegan)
- Indian Spiced Potatoes, Sauteed Turmeric Cabbage with Peas
- Rice Pilaf, Mustard Dill Cauliflower Rice Pilaf
- Coconut Turmeric Rice
- See all Indian recipes
Frequently asked questions
How long does this aloo gobi keep?
This aloo gobi will last in the fridge for up to 4 to 5 days. You can also freeze it in an airtight container in the freezer for up to a month.
What can I substitute for curry powder in this recipe?
Curry powder is easily available in any supermarket, but you can also make homemade curry powder. Having said that, you can also use these spices:
1 tablespoon coriander powder,
1 teaspoon cumin powder,
¼ teaspoon turmeric
1 tablespoon chili powder or cayenne powder.
What to serve with aloo gobi?
This can be served as a vegetarian or vegan main course with flatbread such as chapati, roti, or naan. You can even serve it over basmati rice. I also love to serve this as a side dish with my meat main courses, such as chicken curry, lamb, or beef curry as well as with chicken or lamb biryani.
Printable Recipe
Aloo Gobi - Indian Potato Cauliflower Curry
Print Pin Rate Share by Email Share on FB Save GrowCalories: 174kcal
Adjust Servings Here: 4 servings
Description
Aloo gobi is a vegetarian north Indian dish. It is sautéed cauliflower and potato, with tomatoes and Indian spices. A simple recipe that gets done in just 20 minutes and pairs well with flatbread such as roti and naan, or rice.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 tablespoon Cooking oil
- ½ cup Onion (finely chopped)
- 1 tablespoon Garlic (minced )
- 1 tablespoon Ginger (grated)
- 5-6 Curry leaves (optional)
- 2 tablespoon Curry powder ((my homemade recipe here))
- ½ cup Tomato (chopped)
- ¼ tsp Garam masala ((my homemade recipe here))
- ½ lb (250 g) Potatoes (2 large chopped into 1-inch cubes )
- 1 lb (450 g) Cauliflower florets (1 medium chopped into 1-inch florets )
- 1 teaspoon Kosher salt
- ¼ teaspoon Black pepper
- 1 tablespoon Lemon juice. (or lime juice)
- ¼ cup Cilantro (chopped plus more for garnish )
Instructions
- Saute - In a saute pan or skillet on medium heat, add the oil and onions. Saute the onions until almost translucent. Then, add the grated ginger and minced garlic along with curry leaves. Saute for 2 minutes more. Pro tip - You can also add ½ teaspoon of mustard seeds and cumin powder to the oil for a smokey flavor.
- Spices - Next, add the curry powder, garam masala, and chopped tomatoes. Saute on medium-low heat for 2 minutes, mashing the tomatoes as you go. Pro tip - The tomato juices will prevent the spices from burning and create a puree to coat the veggies.
- Veggies - Next, add the chopped potatoes and cauliflower. Combine well. Season with salt and pepper then add ¼ cup of water. Pro tip - The vegetables will release enough liquid to cook, but if necessary, add a few tablespoons of water to prevent them from burning during cooking.
- Cook - Cover the pan with a lid and cook on medium-low heat for about 8 to 10 minutes, stirring a few times in between, until the veggies are fork-tender. Pro tip - Keep the heat to medium-low. Otherwise, all the liquid will evaporate and the veggies will start to burn on the bottom.
- Garnish - Finally, add the lemon juice and chopped cilantro. Stir well. Taste and adjust seasoning. Garnish with fresh cilantro before serving.
Recipe Notes & Tips
- Cut the veggies into similar size pieces so they cook around the same time.
- Saute the onions until they are just translucent we don't want them caramelized.
- Ginger and garlic are best used fresh and make sure to grate the ginger and finely mince the garlic so they almost disappear into the sauce as they cook.
- In Indian cooking we don't keep veggies al dante but rather soft until fork-tender. But, make sure they are not soft to a mush! The pieces should still hold their shape but when you poke with a knife they should be easy to cut.
- This is served as a side dish so I don't make this spicy but you can add more cayenne pepper or red chili powder.
- You can make a few variations to this recipe
- Aloo gobi matter - add ½ cup green peas to the veggies at the final 5 minutes of cooking
- Aloo gobi saag - add 2 cups chopped spinach at the final 5 minutes of cooking
- Vegan Aloo gobi curry - add ½ cup coconut milk instead of the water.
- Creamy (malai) aloo gobi - 2 tablespoons of Greek yogurt or sour cream at the end of cooking.
- Restaurant-style aloo gobi - Saute a few cashews before the onions, garlic, and ginger. Once you add the tomato and spices blend the mixture to a smooth paste. Pour the paste back into the pan and add veggies. Cook until tender.
Nutrition Information
Calories: 174- kcalCarbohydrates: 23- gProtein: 5- gFat: 7- gSaturated Fat: 0- gCholesterol: 0- mgSodium: 44- mgPotassium: 854- mgFiber: 6- gSugar: 3- gVitamin A: 255- IUVitamin C: 66.9- mgCalcium: 77- mgIron: 4.8- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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swathi
I love your aloo gobi, I cook potato separately and add it to. Some time I add green peas too. I like the spice combo you used. It is good with chapathi.
Veena Azmanov
Thanks, Swathi. Yes, sometimes it's ok to cook the potato separately too. Cauliflower and potato cooking times are quite similar so it's ok too. Yes, my kids love with chapati too.
Tammy
I've been on such a cauliflower kick lately and this sounds really delicious! I love the variety of spices. Beautiful recipe!
Veena Azmanov
Thank you, Tammy. I hope you try this one.
Jenni LeBaron
This side dish looks so good! I love that they have curry in them. Everyone in my house would love this great potato and cauliflower dish and I would be surprised if there were any leftovers!
Veena Azmanov
Thank you, Jenni. Yes, I used my homemade curry powder spice mix but you can add any commercial brand too.
Marisa Franca
This dish looks so full of flavor I don't think I'd miss the meat. Hubby, now, is a different story. I could make this as a veggie side and give him a chicken breast. I'd just feast on the vegetables and hopefully there'd be some left over for the next day. I think i'll have to start using more of the curry spice with our veggies.
Veena Azmanov
Thanks, Marisa. I never miss the meat when I have Indian vegetarian recipes. They are so packed with flavors. You will love this recipe. I think your hubby will enjoy it if he loves curry spices.
Michelle
One of my favorite indian dishes! I love how you include process shots of the recipe!
Veena Azmanov
Thank you, Muchelle.