Aloo gobi – Here is the recipe to make the best aloo gobi that’s simply delicious, flavor packed & healthy. Aloo translates to potato and Gobi to cauliflower. This spiced potato & cauliflower stir fry is one of the popular Indian dishes & is prepared in most Indian homes. It goes well with plain rice, roti, paratha, naan or any flavored rice like Jeera rice or ghee rice.
I make aloo gobi in a few different ways. It can be made to a semi dry curry or to a gravy. I often make the semi dry version for the lunch boxes to school & office as it is easy to prepare.
Another version is the restaurant style curry that I do prepare on the weekends or occasions. You can find both the recipes on this post.
Aloo gobi that’s served in restaurants is made by first deep frying potatoes & cauliflower to golden & crisp. Then just tossed in the prepared masala. For home cooking, to make it healthy I prepare it as shown here.
Though making this is simple & easy, the cooking process is a bit different. A perfectly made home style aloo gobi has soft cooked potatoes & slightly crunchy cauliflower that are not soggy.
Potato & cauliflower have 2 different cook times. So cooking a dish with these 2 veggies can be a bit tricky.
More Cauliflower recipes
Gobi 65
Simple cauliflower curry
Cauliflower pakoda
Aloo gobi – 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.
2.Then add 1 finely chopped onion & 1 chopped green chili. Fry them until onions turn transparent.
3. Drain the potatoes from water and add them. Fry for 2 to 3 mins.
4. Next cover and cook until they are half done. If the potatoes dry out, then sprinkle little water and cook.
5. When the potatoes are half cooked, add cauliflower and stir fry for 3 mins. Then add
- ¾ to 1 teaspoon red chili powder
- 1 teaspoon garam masala
- ¾ teaspoon coriander powder
- ¼ teaspoon turmeric
6. Mix all of them well. Cook covered until both potatoes and cauliflower are almost tender. Then sprinkle salt and mix. Cover and cook again until potatoes are soft & fully cooked. The cauliflower should remain slightly crunchy.
7. Add 1 chopped tomato (or 1 tbsp tomato paste) (optional). Crush 1 teaspoong 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 check the salt and spice. Add more if needed.
8. Garnish aloo gobi with coriander leaves and serve hot with rice or roti. You can sprinkle lemon juice if you have skipped tomato.
You can find the recipe 2 – for aloo gobi masala towards the end of this post.
Tips to make best aloo gobi
- Always saute & cook potatoes until half done before adding the cauliflower. Potatoes take longer to cook than cauliflower so avoid adding them together to the pan.
- Do not add salt till the potatoes are almost done. Adding salt will prevent them from cooking well since there is no water used.
- 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.
- If using tomatoes do not add them until the potatoes are soft cooked. The acid in the tomatoes will prevent the aloo from cooking well.
More Potato recipes
Aloo matar
Punjabi Dum aloo
Jeera aloo
Quick aloo methi
Variations
- 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.
- 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.
- 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 gobi is made by frying the potatoes and cauliflower first and then added to the gravy or masala. For a home version to keep it simple and healthy, i have steamed the aloo and gobi. But the taste of the deep fried dish is very good and lends a unique texture to both the veggies.
Ingredients
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
Preparation
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.
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.
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.
How to make aloo gobi masala
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.
Related Recipes
Aloo gobi
For best results follow the step-by-step photos above the recipe card
Ingredients (1 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 tbsp tomato paste
- 1 tablespoon ginger garlic minced or paste
- 1 green chili slit or chopped (optional)
- 2 tablespoons coriander leaves chopped finely
- ½ teaspoon salt (adjust to taste)
- 2 tablespoons oil
Spices
- ½ teaspoon cumin seeds (jeera)
- ¼ teaspoon turmeric
- 1 teaspoon garam masala (adjust to taste)
- ¾ teaspoon coriander powder
- ¾ to 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon kasuri methi (dried fenugreek leaves) (skip if you don't have)
Instructions
Preparation
- 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 all the spice powders and mix well. Cook covered until both of them 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.
- Finally garnish aloo gobi with coriander leaves. Serve with rice, roti or any bread.
Notes
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)
© Swasthi’s Recipes
Marcus says
Everything we have tried from your webpage is awesome! Thanks for putting all this work in and sharing these with everyone! Amazing food!
swasthi says
Hi Marcus
You are welcome! Glad to know! Thanks for leaving a comment.
Piers says
Thank you Swasthi, this is the best Aloo Gobi that I have cooked yet. A keeper.
swasthi says
You are welcome Piers
Glad to know! Thank you so much!
DaisyGee says
Hi, I made this last night and it was good. I will try the masala version next time!
swasthi says
Hi Daisy
Glad to know! Thank you!
Caroline Downey says
Hi, Your recipe looks lovely. Can I ask how many people does it serve?
Best wishes,
Caroline
swasthi says
Hi Caroline
Thank you!. It serves 3. I have mentioned in the recipe card
Dani says
One of the most delicious vegetarian recipes I have ever made or eaten. I did a couple small changes – used fresh garlic and ginger, added a bit of water in the middle of cooking because the pot was very dry and used ground fenugreek seeds rather than leaves. It turned out amazing!
swasthi says
Hi Dani,
Glad to know! Yes fresh garlic and ginger is recommended. That’s what I have used. Thank you!
Carson says
excited to make this tonight – one question: should the onion paste for recipe 2 (masala version) be made with raw onions, or should they be cooked first and then turned into a paste?
swasthi says
Hi Carson,
Dice them and boil for 3 to 4 mins in a small pot of water. Cool and make a paste.
Sangeetha says
That came out very well. Tks for the tasty and simple recipe.
BKmama says
In lockdown I’ve been craving Indian food but unable to go out and get it— this is a close second! I’ve never been able to make Indian food at home taste authentic but this really is! Thank you so much!
swasthi says
You are welcome! Glad to know!
Thank you
Anita says
Cooking with your recipes has always been fun and a great learning experience..
The tips at the start of each recipe are very helpful.
swasthi says
Glad to know Anita
Shift says
Hi
I tried this recipe. Mine didn’t come out as dark and reddish as your pictures.
Is it the tomato that gives the colouring?
Thanks
swasthi says
Hi,
It’s the chilli powder and garam masala that gives the color. Not tomatoes. Try with kashmiri red chilli powder & good garam masala. You can also slide the veggies to a side and add the chilli powder to the oil in the pan. This also gives a bright color.
Jeswant says
EXCELLENT..
Nalini Rhea says
Wow! This is an excellent way to fix aloo gobi! Made it tonight, just the way the recipe states. Still smackin’ my lips!
swasthi says
Thanks Nalini
Glad to know!
🙂
Sundar says
Hi
I recently started cooking. I learnt a ot from your recipes. I have tried a few. This is the best recipe for aloo gobi.. it was very easy and tasty too. Best recipe so far. I am become your fan on your recipes.
Thanks so much. For a guy to learn cooking that too with good taste. This place is best.
Updated..
Regards
Sundar
swasthi says
Hi Sundar
You are welcome! Happy to know the recipes are helping.
Thanks for leaving a comment
Andrea says
This is the best aloo gobi recipe I’ve had. It tastes just like a restaurant, maybe even better! Super easy and quick too. Make sure you scrape up the brown bits from the bottom of the pan! That’s where all the flavor it.
swasthi says
Hi Andrea
Glad to know! Yes you are right.
Thank you
Ferzin karbhari says
Dear Swasthi , I have tried so many recipes that I have lost count of.latest I tried was Paneer makhani ,my hubby lived it .he wants to make butter chicken in the same manner too.
I keep referring to your website for new taste every now and then.today I shall make cauliflower according to the recipe you have posted .Let’s hope it turns out delicious as others .
swasthi says
Hello Ferzin
Sorry for the late reply. Glad to know the recipes turned out good. You can check out this butter chicken recipe. Thank you!
🙂
Sue says
Totally fantastic and flavourful recipe! I have had many Aloo gobi dishes in Indian restaurants and home cooke but this beats them all hands down! Gorgeous complex flavours. A total winner I shall be sharing with my friends and using time again! Fab!
swasthi says
Hi Sue
Glad to know! Thank you so much!
🙂
Mark says
Loved it went well with the Kerala chicken dish that I cooked as well.
Thanks
swasthi says
Welcome Mark
Glad you loved it! Thank you
Nisha Naik says
hi mam,
This is Nisha Naik from Goa.. Mam thank you so much for your lovely receipes… I always prefer your receipes and my family members always likes it…
swasthi says
Hi Nisha
Glad to know you! You are welcome!
Thank you!
🙂
Robbie says
Dear Swashti,
Love your recipes – especially with the photos….. They are an amazing help.
Tried the Aloo Gobi yesterday & it was excellent.
The only problem here in the UK is I miss my Indian Bajaj spice grinder/blender….and Garam Masala in powdered version is not as good as coarse, homemade.
Thank you.
swasthi says
Hello Robbie
Thank you so much! Glad to know your aloo gobi turned out good. Yes the homemade one has a better texture.
Thanks again
Ruchy kapoor says
Hello Swasthi ! I am trying your receipe for the first time! It turned out to be really good ! My husband loved it ! Pls post more receipe!
swasthi says
Hello Ruchy
Glad to know! Thank you! Yes sure will keep posting
Cathy says
Hi, I want to try many of your recipes, but tonight I would like to make this Aloo Gobi. In many of your recipes you say red chili powder. What kind of chili would that be? I saw someone that used cayenne pepper, would that be what you are referring to? I have everything else except the kasuri methi, so will leave it out. I will look for it next day I’m allowed to shop for future use though.
I also am looking forward to making palak paneer. My husband loves that, but our Indian restaurant is not consistent with the flavors. Sometimes it is great, and other times, it has very little flavor, so I look forward to trying this also.
swasthi says
Hello Cathy,
Thank you!
Indian red chilli powder is 100% pure ground red chilies. Yes you can use cayenne. Adjust the quantity to suit your taste. You can also look for kashmiri red chilli powder. It is milder in heat and imparts a nice color to the dishes. Hope you enjoy the recipes!