Aloo gobi

Aloo Gobi Recipe

By Swasthi on May 27, 2023, 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 fluffy Basmati Rice, puffed rotis or Chapati and Dal Tadka. Aloo Gobi is a 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 Indian vegetarian dish made with potatoes, cauliflower, spices and herbs. The dish gets its name from the Hindi words, – ‘Aloo’ translates to ‘potatoes’ and ‘Gobi’ to ‘Cauliflower’. It is a popular everyday dish from the Indian sub-continent and is made in numerous ways.

Actually Aloo Gobi is a dry dish (with no sauce/gravy) but you will also find semi dry and curried versions (gravy) often. In fact every family & restaurant has their own recipe.

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 anytime. 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 curry goes well 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 or simmered with it.

Deep frying the veggies makes a huge difference as they 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 in one pan 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.

More Cauliflower Recipes
Cauliflower Stir Fry
Gobi Manchurian
Gobi 65
Cauliflower Curry
Cauliflower Pakoda
Coconut Cauliflower Kurma

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)

How to Make Aloo Gobi (Recipe 1- Stepwise photos)


1. Prepare the following ingredients:

  • Peel & cube 2 medium potatoes to make 1½ cup pieces of ¾ by ¾ inch each. Keep them immersed in water until required.
  • Chop a cauliflower head, to make 2 cups (180 grams) florets, chopped to 1½ inch. Optionally add the florets to slightly hot water and rest for 3 to 4 mins. Later rinse them well and drain.
  • Fine chop 1 medium onion, to make ¾ to 1 cup chopped onions
  • Deseed & fine chop 2 medium tomatoes to make ¾ to 1 cup (or use 1 to 2 tbsp tomato paste
  • 1 tablespoon ginger garlic minced or paste
  • 1 green chili slit or chopped (optional)

Stir Fry Potatoes

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

frying cumin ginger garlic

3. Add fine chopped onion & chopped green chili. Fry them until onions turn transparent.

frying onions until golden to make aloo gobi

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

frying potatoes to make

5. 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

Stir Fry Potato & Cauliflower

6. 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
  • ¼ teaspoon turmeric
adding spice powders

7. 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

8. Add chopped tomatoes (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

9. 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 baked them in the oven. You can also air fry or stir fry or steam them.

aloo gobi masala


  • 2 tablespoons oil
  • ½ teaspoon cumin seeds (optional)
  • 3 green cardamoms (optional, may use bay leaf, cinnamon stick or cloves if you prefer)
  • 1 cup (135 grams) fine chopped onions (1 large onion)
  • 1¼ cup (265 grams) tomato puree (3 medium tomatoes/ 2 cups chopped and pureed or 1 cup canned)
  • 1½ teaspoon ginger grated
  • 1½ teaspoon garlic minced
  • ½ cup cashew cream (20 cashews pureed with 1/3 cup water) or coconut milk or 1½ tbsps. Cashew butter (you may leave out this to make a semi-dry version)
  • 1¼ cup water (adjust as required, cut down to make a semi-dry version)
  • ¾ to 1¼ teaspoons Kashmiri red chili powder (reduce for low heat or use ½ tsp paprika & ¼ tsp cayenne)
  • 1½ teaspoons Garam masala (more if required)
  • 1½ teaspoons Coriander powder
  • ½ teaspoon cumin powder (optional)
  • ¼ teaspoon turmeric
  • ¼ teaspoon salt (adjust to taste)
  • 1/3 teaspoon amchur (dried mango powder or lemon juice to serve)
  • ¾ tablespoon kasuri methi (dried fenugreek leaves)
ingredients to make aloo gobi

To roast /stir fry or air fry or steam

  • 350 grams (¾ pound) cauliflower florets (1½ to 2 inch florets, 1 medium head cauliflower)
  • 350 grams (¾ pound) potatoes, diced to 1 inch cubes
  • ¼ to ½ teaspoon Kashmiri chili powder (leave out for low heat)
  • 2 teaspoons oil (or 2 tbsps to stir fry)
  • ¾ teaspoon garam masala
  • 1/3 teaspoon salt (adjust to taste)


Prepare aloo and gobi

1. You have 3 options to prepare your potatoes and cauliflower. They need to cook fully or at least al dente, before adding to the sauce else they may take forever to cook in the sauce.
a. You can steam them in a steamer. First steam the potatoes until half done, then add the cauliflower. Steam till al dente and not mushy.
b. Or Pan fry or shallow fry them separately (one after the other) in 2 tablespoons oil until crisp & golden.
c. Or Air Fry them or bake. Here I am using the oven to bake them

2. Preheat the oven to 450 F – 220 C for 15 mins. (You can also steam or air fry or stir fry the potatoes and cauliflower separately in batches using 2 tablespoons oil). Meanwhile peel and dice potatoes to 1 inch pieces. Add them to a prepared baking tray (lined with parchment paper). To another tray, lined with parchment paper, add cauliflower florets.

spiced potatoes in a baking tray

3. Mix together ¼ to ½ Kashmiri chili powder, 1/3 teaspoon salt and ¾ teaspoon garam masala in a small bowl and sprinkle half of it over the potatoes and the other half over the cauliflower. Add one teaspoon oil each to potatoes and cauliflower, mix them well and spread on the tray.

spiced cauliflower in a tray

4. Place the potatoes in the lower rack and the cauliflower in the middle rack of your oven. Bake for 20 to 22 mins, until fully cooked, golden and slightly crisp, but not overcooked. You don’t need to stir them at all.

spiced baked aloo in a tray

Make the Gravy

5. While the aloo and gobi bake, heat a pan with oil and add the whole spices – cumin and cardamoms.

temper the whole spices in oil

6. When they begin to sizzle, stir in the onions and saute on a medium heat until golden, for 7 minutes. Stir in ginger garlic and saute for 40 to 50 seconds.

saute onions to make aloo gobi

7. Add the tomatoes and saute until they break down and turn mushy.

tomatoes in a pan

8. Add the ground spices – chili powder, turmeric, cumin powder, garam masala and coriander powder.

spices to make onion tomato masala

9. Saute for 2 to 3 minutes until the masala turns fragrant.

onion tomato masala in a pan

10. Stir in ½ to ¾ cup water and cashew cream. Bring to a rolling boil on a high heat and reduce to low. (Variation: If you want to make a semi-dry curry with no gravy, simply cut down the water to ¼ cup and leave out the cashew cream. Bring to a rolling boil and leave out the next step. Leaving out this step will save you 10 mins time).

pour cashew cream

11. Cook covered until the sauce turns thick and creamy. This step can take about 8 to 10 minutes.

simmering gravy

12. Add the cauliflower and potatoes. Mix well. (Optionally, add a splash of hot water if required, if the sauce is too thick.) Cover and simmer just for 2 to 3 mins.

oven baked aloo gobi in gravy

13. Add salt, amchur (optional) and crush kasuri methi in your palms and sprinkle it. Taste test and add more salt or garam masala to taste if you want. Garnish aloo gobi with chopped coriander leaves. Squeeze some lemon juice before serving. Serve it over Basmati rice or with Chapati or butter naan.

finish with kasuri methi and amchur.

Related Recipes

Recipe Card

aloo gobi

Aloo Gobi Recipe (Cauliflower Potato Curry)

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.
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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 )

  • 1½ cup (2 medium) potatoes (cubed to ¾ x ¾ inch)
  • 2 cups (180 grams) cauliflower florets (gobi, chopped to 1½ inch)
  • ¾ to 1 cup (1 medium) onion (chopped finely)
  • ¾ to 1 cup (2 medium) tomatoes (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 to 3 tablespoons oil
  • lemon juice to serve (optional)


  • ½ teaspoon cumin seeds (jeera)
  • ¾ to 1¼ teaspoon Kashmiri 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 for 3 to 4 mins.
  • Drain the water and rinse them well. Drain them completely.
  • Cube potatoes to ¾ by ¾ inch. or 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. If required you can splash some water so they cook faster.
  • Keep stirring in between and cook covered.
  • When they are slightly tender but still under cooked, add the cauliflower & stir fry for about 3 mins.
  • Add red chilli powder, turmeric, roasted cumin powder, garam masala and coriander powder.
  • Mix well. 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.


Watch Aloo Gobi Video

NUTRITION INFO (estimation only)

Nutrition Facts
Aloo Gobi Recipe (Cauliflower Potato Curry)
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 & Republished in May 2023.

Aloo Gobi Recipe

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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. More about me

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5 stars
Thank you for your wonderful recipes. I have not made one that weren’t delicious.

This Aloo Gobi looks delicious Swasthi. I cook often from your website and I have a query. I am growing fenugreek in my home garden. I am curious to know if I can make my own kasuri methi using the fresh homegrown leaves. Please share if there is any specific process to dry and store them. I have researched and found out it is best dried in shade. Can I dry the leaves and toast them in a pan for better shelf life. Please suggest.

5 stars
I’ve made the aloo gobi masala twice and it is delicious. It has enough sauce for a can of chickpeas and 8 oz spinach. Delicious and it’s my favorite!

5 stars
So delicious!

5 stars
I think this recipe makes the best aloo gobi, cooking it with the onions and spices made it so flavorful and delicious. I have tried many aloo gobi recipes but this one produced the best results. I am looking forward to make the second recipe, the masala looks absolutely delish!

5 stars
This is the best recipe for aloo gobi I’ve made. Absolutely restaurant quality. Thank you!

5 stars
So I have a question, when I added the tomato paste it kind of just stuck to some potatoes. Should I be adding it at a different time?

5 stars
Another successful attempt having just made this new-to-me recipe! 🙂👍. A really nice dish! A friend suggested that l buy roti or naan to serve with it, so l did. But l am excited to see you have recipes for both these breads on your website. I look forward to trying these recipes as well. Thank you for this great aloo gobi recipe, and for your terrific work in sharing your recipes!

5 stars
Thank you for this lovely aloo gobi recipe. I made recipe 1 and it was not difficult to cook. I shared it with a friend who said it tastes delicious! I used half can of tomatoes because I had to use it up, kept everything else the same. I look forward to try the second recipe and I love everything saucy. Keep up the great work.

5 stars
I’m a new cook in my late 40s and absolutely love Indian food. This is the first recipe I have tried from your website & I am hooked.

5 stars
I am slowly transitioning my meat eating husband to more vegetarian diet. Your recipes have helped me tremendously. So far, so great & he has been loving them!!! This aloo gobi is his favorite but he eats with white rice. I am learning to make ragi roti from your website and it needs practice. Thank you for sharing amazing plant-based recipes.

5 stars
This was awesome! I used coconut oil and added coconut sugar and paneer and some baby spinach and it was out of this world!

5 stars
This recipe was delicious, flavorful, and vegan!! I made if for dinner with friends and everyone loved it. The cashew cream made it rich without using any dairy.

5 stars
Really tasty. Mine ended up not quite dry but delicious. I used water to stop it burning

I am going to make this today and will rate it afterwards but I wish I knew what fenugreek tastes like because I don’t have any but the recipe calls for a tablespoon so it’s not an insignificant ingredient.
I won’t wait to order some to make it though.
How important is fenugreek to Indian cuisine? I need to know before I invest in a new spice!
Thank you!

How many servings does this make?

5 stars
I can’t tell you how delicious this aloo gobi is! Made this for the 4th time following exactly except to wilt a bag of fresh spinach. The flavors are stunning. Thanks so much for sharing this delicious recipe!!

5 stars
Tried this aloo gobi with tikka masala and both are wonderful. I did use half a can of plum tomatoes as they are better than fresh at this time of year where I live. I’m not a vegetarian but I had tried a chicken tikka masala and aloo gobi at an Indian restaurant and loved it. This hit the mark and will make it again.

5 stars
I made this aloo gobi a few days ago as part of an Indian cultural fest and it was a huge hit! My husband & his 2 other friends helped me to make the meal. The sauce (recipe 2) was very delicious and the veggies perfectly flavored. We cut down the chili for low heat but will use as recommended when I make it for my family next time. We also made dal tadka and yellow rice from your website. Thank you for putting these recipes online.

I have tried many recipes for aloo gobi including from the most popular chefs and cookbooks but nothing even came close to this. Slow steaming aloo and gobi with spices is fantastic in this recipe. I am in love with your website and have been spending several hours a week to up my skills. Thank you for everything you do.

5 stars
One of my favorite along with rogan josh curry. These are going to be two items on my Christmas feast this year. No turkey or ham! Love the indian flavors.