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 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. Here are my tips to make it right.
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.
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 below 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.
You can find the recipe 2 – for aloo gobi masala at the second half of the post.
More Potato recipes
Aloo matar
Punjabi Dum aloo
Jeera aloo
Quick aloo methi
Recipe 1
Aloo gobi recipe | How to make aloo gobi
Ingredients (1 cup = 240ml )
- 1 cup potato (or 2 medium)
- 2 cups cauliflower or gobi (180 grams)
- 1 medium onion chopped finely (optional)
- 1 medium tomato or 1 tbsp tomato paste
- 1 tablespoons ginger garlic minced or paste
- 1 green chili slit or chopped (optional)
- 2 tablespoons Coriander leaves chopped finely
- Salt as needed
- 2 tablespoons oil
Spices
- ½ teaspoon cumin seeds or jeera
- 1/8 teaspoon turmeric
- 1 teaspoon garam masala
- ¾ teaspoon coriander powder
- ¾ to 1 teaspoon red chili powder
- 1 teaspoon kasuri methi (dried fenugreek leaves) (skip if you don't have)
How to make the recipe
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.
- Mince ginger and garlic.
How to make aloo gobi
- Heat oil in a pan and add cumin.
- 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.
Video
NUTRITION (estimation only)
Notes
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
More Cauliflower recipes
Gobi 65
Simple cauliflower curry
Cauliflower pakoda
Recipe 1 – step by step
For the preparation steps please follow the recipe card.
1.Pour oil to a heavy bottom pan and heat it. Add cumin seeds. When they crackle add ginger garlic and saute just for 30 seconds.
2.Then add onions & green chilies. Fry them until 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.
5. Add in cauliflower and stir fry for 3 mins. Then add in chili powder, coriander powder, turmeric and garam masala.
6. Cook covered until both potatoes and cauliflower are almost tender. Then sprinkle salt and mix. Cover and cook again until potatoes are soft cooked. The cauliflower should remain slightly crunchy.
7.Add tomatoes (optional) and sprinkle kasuri methi.Stir fry on a medium high heat until the tomato blends well with the aloo gobi masala. This just takes 2 mins. At this stage check the salt and spice. Add more if needed.
8. Garnish with coriander leaves and serve hot with rice or roti. You can sprinkle lemon juice if you have skipped tomato.
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. Make a paste of onions and 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.
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 rice or paratha.
Shubham Gupta says
Hi! I burnt by potatoes and onion while trying this recipe. I have an electric stove in my house with heat settings 1 – 8. Which heat setting should be used for stir-fry?
swasthi says
Hi Shubham,
It depends on the kind of electric stove & the watts etc. You can try the setting with 3.
Petri says
I’m going to try this very soon. I would like to add chickpeas. When is the best time to add them into the mix?
Thank you.
swasthi says
Hi Petri,
You can add the cooked or canned chickpeas along with the potatoes. Chickpeas may not absorb much flavors with the first recipe. You may want to try the second one.
Bulbul khan says
Your recipes are amazing and easily understandable for beginners as like me
swasthi says
Thank you!
Marlene says
Thank you for this excellent recipe, I tried version no.1 and it was absolutely delicious. The recipe is super clear with step-by-step instructions, very hard not to succeed . Thanks a lot !!
swasthi says
Hi Marlene,
You are welcome! Glad you liked it. Thank you so much!
Pradeep Nangia says
Dear Ms Swastiji,
Greetings !
You are the best !
I am always delighted to go thru the recipes of your’s.
God has blessed you with the very pure mind of cooking .
God bless you.
In gratitude
With Kind Regards
Pradeep Nangia
swasthi says
Hello Pradeepji
Thank you very much for the wishes. Glad you like the recipes.
Sarah says
At what temperature would you grill the aloo and Gobi. Can I toss them in some spices and oil before I grill them? How much heavy cream would you use?
swasthi says
Hi Sarah,
You can grill them at 400 F for 12 to 14 mins on each side. Please grill the potatoes and cauliflower separately. Keep checking after 12 mins. Yes you can toss them in oil and ground spices. You can use about 1/2 cup cream. You may need to use more spices to up the flavor & heat. Hope this helps
Kavitha says
Hi, a small doubt. I tried this aloo gobi recipe. The potato absorbs all the spices and gobi is completely bland. Why does this happen, where am I going wrong
swasthi says
Hi Kavitha,
Thank you!. This usually happens with very large cauliflower. The large ones do not absorb the flavors quickly. Choose a smaller one. Hope this helps.
Esteban Pallavicini says
Wowowowowow!!!!
I do appreciate your recipes. Both of them are great, the restaurant typical one and the home one, healthier. But both so tasty. I’m live in Catalonia but I’m visiting my parents who live in Argentina, so I wanna share with them the magnificent Indian tastes who I’ve enjoyed in my travels there.
Thanx a lot for your kindly contribution. Loved your recipes and tips.
Thank you, muchas gracias, danyabat, zukrane!!!!
swasthi says
Hello Esteban Pallavicini,
You are welcome! Glad to know you! Hope your parents too enjoy the Indian food. Thank you so much! Have a great time!
🙂
Janet Siebal says
This is a delicious recipe and very fun to make! I especially enjoyed adding the cumin seed to the cooking oil and waiting for the seeds to sizzle. At first, I wondered if I’d added enough seed but soon noticed they because very fragrant when they reach the sizzling point.
I added one can of regular organic coconut milk to the pot because I prefer aloo gobi to be less dry and with more of a sauce.
Janet Siebal says
Oops–BECAME more fragrant–not because!
Janet ~ :o)
swasthi says
Hi Janet,
Glad you enjoyed it! Wow! coconut milk is a lovely addition. Yes the spices begin to release the flavors when they sizzle. Thank you!
Subhashini says
Nice
swasthi says
Thanks Subhashini
Jane says
Hi there, The recipe calls for cumin seeds but I don’t see them in the video. They’re with the spices in the recipes but since they’re whole would they be fried with the onion? Thank you!
Jane says
Please disregard. Just reread recipe. Sorry. I will carry on. 😉
swasthi says
No problem!
Harsh Manhas says
Thanku for sharing these delicious recipes
swasthi says
You are welcome
Sanath Rai says
I like this recipe very much try some other recipes like how to make Ice- cream, Candies, Marshmallow, Tutti-frutti, noodles and noodles masala, waffle cone and wafers, Mawa(Khoya), Homemade condensed Milk , Lollipops, Chocolates ,etc
swasthi says
Thank you!
Laura switzer says
Hi,
I’m really enjoying trying all your recipes. My favourites so far are Butter Chicken and Aloo GOBI. I love the photos that accompany the recipes. They help so much.
I’m on a mission to find some paneer. I think it’s available at a local farmers market so I must check it out. We are trying to add a few extra meatless nights a week and your recipes are perfect. Thanks so much for sharing all your knowledge and healthy recipes.
Laura
swasthi says
Hi Laura,
You are welcome. Glad you are enjoying them! You can also make your own paneer at home following this post – how to make paneer. Thanks much for the comment!
🙂
Tina says
I added one can of drained chickpeas and doubled the spices. Turned out fantastic.
swasthi says
Hi Tina,
Glad it turned out good. Chickpeas is a good addition.Thanks for the comment!