Aloo gobi

Aloo Gobi Recipe

By Swasthi on March 2, 2022, Comments, Jump to Recipe

Make the best Aloo Gobi that’s simply delicious, flavor packed & healthy! There is nothing more comforting for an Indian soul than a bowl of fresh cooked sabzi (veggies) served with some hot rice, puffed rotis & Dal Tadka. Aloo gobi is pure comfort food if you love the magical Indian flavors. Made with pantry staples, this aloo gobi is surely going to win your heart for its simplicity & delicious flavors.

Aloo gobi made with potatoes, cauliflower and spices.
Aloo gobi stir fry

About Aloo Gobi

Aloo gobi is a simple vegetarian dish made with potatoes, cauliflower, spices and herbs. The dish gets its name from the Hindi words, – Aloo means potatoes and gobi means Cauliflower. It is a popular everyday dish from the Indian sub-continent and is made in numerous ways.

In fact every family & restaurant has their own recipe. So you will find dry, semi dry and curried versions (gravy) of this dish. Surprisingly aloo gobi in each standard restaurant tastes so much different & unique from the other.

My Recipe

My family is a huge fan of this dish and they love it always. In this post I share 2 versions of the dish – semi dry and gravy. The semi dry version is made by simply stir frying the ingredients.

Aloo & gobi are a match made in the heaven! Stir frying them with spices and herbs, not only brings out the natural earthy flavor of potatoes and nutty aroma of cauliflower but also help them soak up the flavors of the spices.

This potato & cauliflower dish goes well as a side with roti, rice, Plain Paratha or with flavored rice like Jeera Rice and Ghee Rice. For a restaurant kind meal, serve the gravy with Butter Naan.

What is special about cooking aloo gobi?

All the ingredients used to make Indian sabzis (curries) are used here as well but the cooking process in not the same. Aloo and gobi both have different cook times so adding them to the pan at different stages is crucial.

A perfectly made aloo gobi has soft cooked potatoes & slightly crunchy cauliflower that’s not soggy.

In a lot of standard Indian restaurants, both these veggies are mostly deep fried until golden and crisp. A spicy onion tomato masala is made and then the fried veggies are stir fried with it. Deep frying process makes a huge difference as the veggies cook down to a lighter texture and bring out the natural flavour.

My homemade aloo gobi stir fry (Recipe 1) is healthy, easy to make as it is a one pan dish and tastes delicious too. It also goes well in the school and office lunch boxes. I mostly make the restaurant style gravy version on the weekends or occasions, to go with our favorite jeera rice and butter naan.

This is how my homestyle gravy looks like but a lot more healthier than the restaurant version. For the recipe scroll down where I show the process with the step by step pictures.

Aloo gobi gravy
aloo gobi masala (gravy)

More Cauliflower Recipes
Gobi Manchurian
Gobi 65
Cauliflower Curry
Cauliflower Pakoda

How to Make Aloo Gobi (Stepwise photos)

Recipe 1

For the preparation steps please follow the recipe card.

1.Pour 2 tablespoons oil to a heavy bottom pan and heat it. Add cumin seeds. When they begin to crackle, add 1 tablespoon ginger garlic. Saute just for 30 seconds.

frying cumin ginger garlic

2.Then add 1 finely chopped onion & 1 chopped green chili. Fry them until onions turn transparent.

frying onions until golden to make aloo gobi

3. Drain the potatoes from water and add them. Fry for 2 to 3 mins.

frying potatoes to make

4. Next cover and cook until they are half done. If the potatoes dry out, then sprinkle little water and cook.

cooking potatoes to make aloo gobi masala

5. When the potatoes are half cooked, add cauliflower and stir fry for 3 mins. Then add

  • ¾ to 1¼ teaspoon red chili powder
  • 1 to 1½ teaspoon garam masala (adjust as needed)
  • ¾ to 1 teaspoon coriander powder
  • ½ to ¾ teaspoon Roasted Cumin Powder (Updated)
  • ¼ teaspoon turmeric
adding spice powders

6. Mix all of them well. Sprinkle some water (about 2 to 3 tablespoons) all over or across the sides of the pan. This prevents the dish from becoming dry. Cook covered, stirring after every few minutes, until both potatoes and cauliflower are almost tender. Sprinkle salt and mix. Cover and cook again until potatoes are soft & fully cooked. The cauliflower should remain slightly crunchy.

stir frying aloo gobi masala

7. Add 1 chopped tomato (or 1 to 2 tbsp tomato paste) (optional). Crush 1 tablespoon kasuri methi in your palms and sprinkle it here. Stir fry on a medium high heat until the tomato blends well with the aloo gobi masala. The raw flavor of the tomatoes should vanish. This just takes 2 to 3 mins. At this stage taste test and add more salt and ground spice spices if needed.

adding tomatoes kasuri methi

8. Sprinkle ½ to 1 teaspoon Amchur (optional) if using. Garnish aloo gobi with coriander leaves and serve hot with rice or roti. You can sprinkle lemon juice if you love the tang.

garnishing aloo gobi with coriander leaves

Serve Aloo gobi with roti, rice or paratha.

Aloo gobi recipe

Pro Tips

  1. Always sauté & cook potatoes until half done before adding the cauliflower. Potatoes take longer to cook than cauliflower so avoid adding them together to the pan.
  2. Do not add salt till the potatoes are almost done. Adding salt will prevent them from cooking well since there is no water used.
  3. The latter part of cooking has to be done on a low flame which helps the veggies to release some moisture and cook well without burning.
  4. If using tomatoes do not add them until the potatoes are soft cooked. The acidity in tomatoes will prevent the aloo from cooking well.

More Potato recipes
Aloo matar
Punjabi Dum aloo
Jeera aloo
Quick aloo methi


  1. This can be made without onion, tomatoes, garlic & even green chili. I do make this baby version for my young boys as they are fussy to eat it with all of those ingredients.
  2. My recipe shared here has all of the above ingredients and makes the best aloo gobi. However leaving out onion or tomatoes is just okay and the dish still turns out good. Leaving out both makes the dish very dry so use more oil.
  3. For a quicker version, just toss potatoes and cauliflower in spice powders along with little oil. Then grill them one after the other in a oven or air fryer. Make the onion tomato masala and then add the grilled potatoes and cauliflower to the masala.

Recipe 2 – Aloo gobi masala (Restaurant style)

In restaurants, aloo and gobi is first deep fried to quicken the process and make the dish more delicious. For healthy home style, I have steamed them. You can also air fry or grill them in the oven.

aloo gobi masala


¾ cup potato (¾ by ¾ inch cubed )
1 ½ cup cauliflower (150 grams)
2 tbsps oil
½ tsp cumin or jeera
1 cup onion cubed
1 green chili slit
1/8 tsp turmeric
¾ cup tomatoes cubed
1 tsp ginger garlic paste
8 cashews or 2 to 3 tbsps cream
1 ¼ tsp garam masala
1 tsp coriander powder
¾ to 1 tsp red chili powder
Salt as needed
1 tsp kasuri methi or dried fenugreek leaves

How to make Aloo gobi Masala (Stepwise photos)

1. Dice onions and add them to a small pot with water. Boil them for 3 to 4 mins. Cool completely and make a fine paste without adding water. Set aside. Puree tomatoes with cashews until smooth. Set aside.

boiling onions for paste

2.You can steam the potatoes and cauliflower or shallow fry them in oil until crisp & golden. If steaming I steam the potatoes until half done, then add cauliflower. Continue to steam till al dente. Alternately you may also air fry them & use.

3. Heat oil in a pan and crackle some cumin. You can also use 2 green cardamoms and 1 small bay leaf. Add ginger garlic paste and fry until it smells good.

preparation for masala step 1

4. Next add the onion paste. Saute until it turns lightly golden. Add the tomato cashew paste. Saute until the raw smell of tomatoes and onions has completely vanished.

5.Add chilli, garam masala, coriander powder, red chili powder & salt. Saute until the masala begins to leave the sides of the pan.

6. Pour 3/4 cup water. Stir & cook until the gravy thickens a bit.

7. Add cauliflower and potatoes. Stir and cook covered until the aloo gobi is cooked. Add crushed kasuri methi & chopped coriander leaves. Cover and set aside. Serve hot with Butter naan.

making aloo gobi masala restaurant style step 2

Related Recipes

Recipe Card

aloo gobi

Aloo Gobi Recipe

A delicious & flavor packed dish of spiced potatoes & cauliflower. Make the best aloo gobi with this recipe! Serve it with plain rice, roti or paratha.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes

Ingredients (US cup = 240ml )

  • 2 medium potatoes (1 heaped cup cubed)
  • 2 cups cauliflower florets (gobi) (180 grams)
  • 1 medium onion (¾ cup chopped finely)
  • 1 medium tomato (½ cup finely chopped) or 1 to 2 tbsp tomato paste
  • 1 tablespoon ginger garlic minced or paste
  • 1 green chili slit or chopped (optional)
  • 2 tablespoons coriander leaves chopped finely
  • ½ to ¾ teaspoon salt (adjust to taste)
  • 2 tablespoons oil
  • lemon juice to serve (optional)


  • ½ teaspoon cumin seeds (jeera)
  • ¾ to 1¼ teaspoon red chili powder (adjust to taste)
  • ¼ teaspoon turmeric
  • 1 to 1½ teaspoon garam masala (adjust to taste)
  • ¾ to 1 teaspoon coriander powder
  • ½ to ¾ teaspoon roasted cumin powder (jeera powder) (updated)
  • 1 tablespoon kasuri methi (dried fenugreek leaves) (skip if you don't have)
  • ½ to 1 teaspoon amchur (Optional, Dried mango powder)



  • Chop cauliflower florets to 1½ inch in size. Add them to slightly hot water and set aside 3 to 4 mins.
  • Drain the water and rinse them well. Drain them completely.
  • Cube potatoes to ¾ by ¾ inch. You can also slice them to ¾ inch. Keep them immersed in a bowl of water until used. Keeping them in water helps the potatoes to cook faster as they soak up some moisture.
  • Mince ginger and garlic. Keep this aside.

How to Make Aloo Gobi

  • Heat oil in a pan and add cumin seeds. When they sizzle, add ginger garlic & saute for 30 seconds.
  • Then add the onions & stir fry until transparent.
  • Add the potatoes and green chilli. Stir fry for 2 to 3 mins. Cover and cook on a low to medium heat until they are half done.
  • Keep stirring in between and cook covered. They are slightly tender at this stage but still under cooked. 
  • Then add the cauliflower & stir fry for about 3 mins.
  • Add red chilli powder, turmeric, roasted cumin powder, garam masala and coriander powder.
  • Mix well. Update: Sprinkle 2 to 3 tablespoons water all over the aloo gobi or across the sides of the pan & mix well. This step helps keep the aloo gobi moist without drying out.
  • Cook covered, stirring every few minutes, until both aloo & gobi are almost fork tender. Add salt and continue to cook covered on a low flame until the potatoes are soft & fully cooked.
  • The veggies will release moisture at this stage and cook quickly. So keep an eye not to over cook gobi at this stage. It must remain slightly crunchy yet cooked.
  • Next add the tomatoes and kasuri methi. Fry on a medium to high flame until the raw smell of tomatoes goes away.
  • If needed add little oil at this stage. It takes about 2 to 4 mins for the raw smell of tomatoes to go away.
  • Sprinkle amchur if using. Finally garnish aloo gobi with coriander leaves. Sprinkle some lemon juice if you want. Serve with rice, roti or any bread.


  • I have updated the recipe to prevent the aloo gobi drying out. Simply sprinkle some water as you cook.
  • This recipe has been updated to make it more flavorsome.
  • A heavy bottom pan with a lid works well for this dish.
  • You can also grill the potatoes and cauliflower in a oven or air fryer. Then add them to the prepared onion tomato masala.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.


NUTRITION INFO (estimation only)

Nutrition Facts
Aloo Gobi Recipe
Amount Per Serving
Calories 175 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 93mg4%
Potassium 667mg19%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 4g4%
Protein 4g8%
Vitamin A 560IU11%
Vitamin C 53mg64%
Calcium 52mg5%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Aloo Gobi Recipe first published in May 2016. Updated in March 2022.

Aloo Gobi Recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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How long does it keep in fridge or can it be frozen?

5 stars
Best recipe even quadrupled for a large group August 2022.

5 stars
This my favorite aloo gobi recipe. My husband loves this and wants to eat it every week. Thank you!

I followed this recipe carefully to the letter. It was a bit of a disappointment. There just wasn’t much flavor, compared to Aloo Gobi I’ve had in the past.
It didn’t seem like the tomato or fenugreek added anything. It also seemed too dry (I kept the Gobi in warm water, and the Aloo in cold, which I strained.
What did I miss? My spices are fairly fresh.

tomatoe adds tons of acidity what do you mean? i pick mine out though for digestive reasons

When I made it it was good, but a bit dry and less flavourful than you might find in the shop. I recommend you try the aloo gobi masala recipe also on this page, it has become one of my go-to’s.

5 stars
This recipe is absolutely fantastic. I love Gobi and I’ve tried a lot of aloo gobi recipes available on the internet, and from famous cooks too and this one is hands-down the best. It was a super hit with the adults and kids alike . My search for the perfect aloo gobi recipe ends here.

5 stars
Hi Swasthi,
The dish turned out to be super tasty. Was a bit dry in the end. Thank you.

5 stars
Swasthi, cooked this with my son this afternoon. Really lovely balance. Thank you again.

I noticed one of the comments about chickpeas and cauliflower. Might try that at some stage too. Maybe a cup of cooked chick peas?

What is “ginger garlic”? In my kitchen I have ginger and I hve garlic, but no ginger garlic.

Yum! I added lemon juice at the end to freshen up the whole dish. Next time I will cook for longer once everything is incorporated approx 20 mins as cauli and potato still had slight crunch/resistance.

5 stars
I have used quite a few recipes to attempt this recipe and now my search has finally finished! Followed it exactly the same but also added a pinch of amchur powder at the end. It was perfect. Thanks so much for sharing this!

5 stars
Hi, I’ve been using all your recipes for years now. Everyone of them have always been a success! Aloo gobi came out perfectly well today. Thank you for this beautifully detailed recipe 😊

5 stars
Although it took too too long for potato and cauliflower to get cooked, but the taste was really good. I wonder why it was tasting sweet, maybe from the onions? Not sure about these portion sizes, two adults and a toddler here ate 6 portions… I skipped the chilli and my toddler seemed to like it too. Greetings from Germany

5 stars
Thank you for this recipe. I made it for my husband and his colleague. They both loved it, as did I. I’ve made Aloo Gobi before, but this is far and away the best tasting Aloo Gobi ever. My husband wants me to put it in our favorite recipe rotation. I’m looking forward to making more of your recipes.

PS I love your heat level. !!! I used deggi mirch and it was perfect

5 stars
This came out amazing!

It took a bit of time because I am not an experienced indian cook. I had all the ingredients but I took my time because I am learning. Mis en place helped!

I added a splash of water to help the potatoes and cauliflower along on cooking otherwise they would have stuck and burned.

OMG the flavor was out of this world awesome. It had such a fresh taste to it, even better than what I’ve gotten in restaurants. I used Penzey’s Garam Masala instead of my blend, I liked it better (their garam masala does not have a bitter note… very nice)

2 stars
It turned out to be awful. Not sure if recipe had issues or something went wrong with cooking.

5 stars
Can you expand? I’d like to know if it’s something I should watch for while I’m cooking (ie veggies too mushy) or something that could suggest personal taste (ie too spice heavy)

5 stars
I made Alu Gobi (along with some other recipes of yours) a couple of times and definitely love it. Last time cooking together with a friend of mine and we both really enjoyed it.
I turns out better than in most Indian restaurants here in Germany.
Thank you do much for sharing!
Lots of love from Berlin,

5 stars
I didn’t have any cauliflower so I used two cups of potatoes and one big can of chickpeas. Threw them both in at the same time. I was worried. Turned out amazing!! I added some cooked cajun chicken i had in the freezer at the end too. Thank you so much. I’ll definitely be making more of your recipes.

5 stars
You mean potatoes and chickpeas go well… 🙂

5 stars
I cooked this recipe today 19/02/21 and turns out really good!!!
The taste is good!!! I didn’t put chilli as my employer doesn’t like really spicy!!!

5 stars
Everything we have tried from your webpage is awesome! Thanks for putting all this work in and sharing these with everyone! Amazing food!

5 stars
Thank you Swasthi, this is the best Aloo Gobi that I have cooked yet. A keeper.