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Aloo gobi recipe

By swasthi , on June 15, 2020, 166 Comments, Jump to Recipe

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.

aloo gobi

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.

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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.

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 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • ¾ teaspoon coriander powder
  • ¼ teaspoon turmeric
adding spice powders
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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.

stir frying aloo gobi masala

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.

adding tomatoes kasuri methi

8. Garnish aloo gobi with coriander leaves and serve hot with rice or roti. You can sprinkle lemon juice if you have skipped tomato.

garnishing aloo gobi with coriander leaves
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aloo gobi

You can find the recipe 2 – for aloo gobi masala towards the end of this post.

Tips to make best aloo gobi

  1. 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.
  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 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

  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.
  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 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.

aloo gobi masala

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.

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.

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.

making aloo gobi masala restaurant style step 2
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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.

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aloo gobi

Aloo gobi

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
Servings3
AuthorSwasthi

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)
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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.
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Notes

A heavy bottom pan with a lid works well.
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
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

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About swasthi

Iโ€™m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis 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 Swasthiโ€™s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Marcus says

    January 17, 2021

    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!

    Reply
    • swasthi says

      January 19, 2021

      Hi Marcus
      You are welcome! Glad to know! Thanks for leaving a comment.

      Reply
  3. Piers says

    December 29, 2020

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

    Reply
    • swasthi says

      December 30, 2020

      You are welcome Piers
      Glad to know! Thank you so much!

      Reply
  4. DaisyGee says

    December 13, 2020

    5 stars
    Hi, I made this last night and it was good. I will try the masala version next time!

    Reply
    • swasthi says

      December 14, 2020

      Hi Daisy
      Glad to know! Thank you!

      Reply
  5. Caroline Downey says

    December 7, 2020

    Hi, Your recipe looks lovely. Can I ask how many people does it serve?
    Best wishes,
    Caroline

    Reply
    • swasthi says

      December 8, 2020

      Hi Caroline
      Thank you!. It serves 3. I have mentioned in the recipe card

      Reply
  6. Dani says

    November 20, 2020

    5 stars
    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!

    Reply
    • swasthi says

      November 21, 2020

      Hi Dani,
      Glad to know! Yes fresh garlic and ginger is recommended. That’s what I have used. Thank you!

      Reply
  7. Carson says

    November 20, 2020

    5 stars
    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?

    Reply
    • swasthi says

      November 21, 2020

      Hi Carson,
      Dice them and boil for 3 to 4 mins in a small pot of water. Cool and make a paste.

      Reply
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  9. Sangeetha says

    November 9, 2020

    4 stars
    That came out very well. Tks for the tasty and simple recipe.

    Reply
  10. BKmama says

    November 4, 2020

    5 stars
    In lockdown Iโ€™ve been craving Indian food but unable to go out and get itโ€” this is a close second! Iโ€™ve never been able to make Indian food at home taste authentic but this really is! Thank you so much!

    Reply
    • swasthi says

      November 6, 2020

      You are welcome! Glad to know!
      Thank you

      Reply
  11. Anita says

    October 23, 2020

    Cooking with your recipes has always been fun and a great learning experience..
    The tips at the start of each recipe are very helpful.

    Reply
    • swasthi says

      October 28, 2020

      Glad to know Anita

      Reply
  12. Shift says

    October 15, 2020

    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

    Reply
    • swasthi says

      October 16, 2020

      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.

      Reply
  13. Jeswant says

    September 10, 2020

    4 stars
    EXCELLENT..

    Reply
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  15. Nalini Rhea says

    September 3, 2020

    5 stars
    Wow! This is an excellent way to fix aloo gobi! Made it tonight, just the way the recipe states. Still smackinโ€™ my lips!

    Reply
    • swasthi says

      September 6, 2020

      Thanks Nalini
      Glad to know!
      ๐Ÿ™‚

      Reply
  16. Sundar says

    August 2, 2020

    5 stars
    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

    Reply
    • swasthi says

      August 3, 2020

      Hi Sundar
      You are welcome! Happy to know the recipes are helping.
      Thanks for leaving a comment

      Reply
  17. Andrea says

    June 30, 2020

    5 stars
    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.

    Reply
    • swasthi says

      July 1, 2020

      Hi Andrea
      Glad to know! Yes you are right.
      Thank you

      Reply
  18. Ferzin karbhari says

    June 17, 2020

    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 .

    Reply
    • swasthi says

      July 1, 2020

      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!
      ๐Ÿ™‚

      Reply
  19. Sue says

    June 2, 2020

    5 stars
    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!

    Reply
    • swasthi says

      June 4, 2020

      Hi Sue
      Glad to know! Thank you so much!
      ๐Ÿ™‚

      Reply
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  21. Mark says

    June 2, 2020

    5 stars
    Loved it went well with the Kerala chicken dish that I cooked as well.
    Thanks

    Reply
    • swasthi says

      June 4, 2020

      Welcome Mark
      Glad you loved it! Thank you

      Reply
  22. Nisha Naik says

    May 19, 2020

    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…

    Reply
    • swasthi says

      May 20, 2020

      Hi Nisha
      Glad to know you! You are welcome!
      Thank you!
      ๐Ÿ™‚

      Reply
  23. Robbie says

    May 12, 2020

    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.

    Reply
    • swasthi says

      May 13, 2020

      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

      Reply
  24. Ruchy kapoor says

    May 9, 2020

    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!

    Reply
    • swasthi says

      May 9, 2020

      Hello Ruchy
      Glad to know! Thank you! Yes sure will keep posting

      Reply
  25. Cathy says

    April 29, 2020

    5 stars
    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 Iโ€™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.

    Reply
    • swasthi says

      April 29, 2020

      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!

      Reply
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