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. Aloo gobi 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 aloo gobi masala 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 aloo gobi 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 aloo gobi 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 of aloo gobi
- Aloo gobi 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.
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
Aloo gobi – Recipe 1
Aloo gobi recipe | How to make aloo gobi
Ingredients (1 cup = 240ml )
Ingredients for aloo gobi
- 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 for aloo gobi
- 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 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 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 from the aloo gobi.
- 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 or roti.
Video
NUTRITION
Notes
More Cauliflower recipes
Gobi 65
Simple cauliflower curry
Cauliflower pakoda
Aloo gobi – 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 aloo gobi 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 aloo gobi. 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.
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!
Vishaka harish says
Love all your recipes. especially the kaju katli that I tried for Diwali turned out delicious and easy to prepare. Keep adding more!
swasthi says
Thank you so much Vishaka!
Glad you like the recipes.
Yes sure will keep adding more recipes.
🙂
Ruchi says
Loving your recipes. I am really excited to try a bunch of recipes from this site. Thank you very much.
swasthi says
Hi Ruchi,
You are welcome. Glad you like the recipes. Hope you enjoy them
🙂
Sha says
I love your recipes, end result is always yummy!
swasthi says
Thank you so much Sha!
Sherrie says
I love your recipe s easy to make. And I love Indian food
swasthi says
Thank you Sherrie!
Jane says
Hi there, When your recipes call for red chili powder are you using Kashmiri chili powder? I notice in the video yours is bright red. I have been using a dark chili spice blend. Appreciate any information/tips regarding this. Thank you!!! (PS: Do you have a video where you review various ingredients/products that you use?)
swasthi says
Hi Jane,
I normally use byadgi chilli powder which is almost similar to the kashmiri chilli powder. The heat level is almost the same as kashmiri. I understand the change in the color can be due to the packing. The chilli powder I use is made from scratch. By carefully choosing the red chilies, sun drying them and then milling in a machine. The vibrant red color is retained due to proper storage in air tight jars. This is done on the same day it is milled to avoid discoloration. We refrigerate this and scoop out about a cup to another jar when needed. This is the only reason my chili powder retains the color for an year. Next time look for a different brand that sells brighter one. If you buy chilli powder in large packs then transfer to smaller jars and store them in the fridge. I do not review any products but I reply to readers when asked. Thank you!
🙂
Sini says
Potatoes are raw when you add it to pan? As I could not find mention that it is boiled fully or halfly.
swasthi says
Hi Sini,
The potatoes are added raw.
Yuvi says
I have been cooking from food sites for more than 8 years. Wish I could find this blog much earlier. I have learnt cooking the harder way… thrashing the prepared foods every now and then. Your blog deserves many more praises and appreciations for the concise yet meaningful and simple instructions. This aloo gobi turned out fantastic. The last few weeks we have been trying recipes from here. The results were amazing! Thank you & stay blessed!!
swasthi says
Hi Yuvi,
You are welcome. So glad to know you liked the recipes. Thanks much for the wishes! Hope you enjoy cooking more dishes from here.
🙂
Anna says
Hello Swasthi,
Can Aloo Gobi be made ahead of time? Could I make it in the morning, the day of my dinner party?
Please let me know.
Thank you.
swasthi says
Hi Anna
Yes you can make it ahead. Just heat up well before serving.
Kavita says
Hi Swasthi,
Elavunaru? Can I add green peas and bell pepper in this recipe? At what stage can I add them. Do you think peas and peppers go well in this recipe?
swasthi says
Hi Kavita,
Yes doing good! Thanks for asking. Hope the same from you. Yes you can add in 1 medium sized capsicum and half cup peas.They do go well. I usually add them after the gobi is done. Saute for a few minutes until the bell peppers turn slightly tender. Hope this helps.
David says
Your aloo gobi turned out amazing. Fantastic tips and fab outcome. I used the curry powder from the Indian stores next time will replace with your garam masala. Good work!
Swetha says
Should I use mastering methi dried leaves or fresh ones with the tomatoes? I never have fresh methi hence was wondering
swasthi says
Hi Swetha,
Yes please use dried methi leaves if you have. You can also skip it if you don’t have.I will update the recipe clearly.
emma says
Thank you so much for your Indian recipes. This aloo gobi was my first Indian dish ever. My MIL is of the Indian origin so we do get to taste a lot of Indian dishes. I thought your aloo gobi was simple enough and had all the ingredients in my MIL’s pantry. We loved it so much that my husband bought the spices in bulk suggesting that we should make more often Indian food from your blog. Thank you for all the recipes.
swasthi says
Hi Emma,
You are welcome. So glad you liked the aloo gobi. Thank you so much for the comment. Indeed very happy reading it.
🙂
Sush says
Awesome aloo gobi recipe. I came to know about your blog from a friend. I am so much in love with your recipes and have been trying a lot from here. Today I made this aloo gobi and ghee rice. It came out so well. I also made your palak paneer, aloo tikki and paneer makhani last week. If i want to add green peas to this aloo gobi when should I add and how much. Thank you.
swasthi says
Hi Sush,
You are welcome. Glad you liked the recipes. You didn’t mention which recipe you tried (first or second). For the first recipe you can add frozen or boiled peas along with the spice powders. If using fresh peas then boil them until tender and use. You can use about 3/4 to 1 cup peas. For the second one you can steam the peas along with aloo and gobi. Then add all of them together to the pan.Hope this helps. Thanks for trying the recipes.
🙂
Kathryn Lloyd says
Hi Swasthi 🙂
Wow – my husband and I followed your wonderfully detailed and easy Aloo Gobi recipe last night and you know what? It was better than any Aloo Gobi we’ve ever eaten at Any Indian restaurant!!
A simple recipe, with straightforward directions. The results were delicious and it was so exciting to have made it ourselves! Thank you so Very much. We’ll be trying more of your recipes for sure.
I’d love to be on your “mailing list” if you have one, so I can be aware of when you post new recipes. 🙂
swasthi says
Hi Kathryn Lloyd,
You are welcome. Thank you so much for trying. Very happy to know aloo gobi turned out good. I will add your email id to our subscribers list. Thanks again.
🙂
Geneva Ormsby says
Thanks so much for this detailed posting. Making it tonight. Will definitely further explore your blog.
swasthi says
Welcome Geneva Ormsby
Hope you will love it.
🙂
James says
Your recipes are fantastic. Tried this one and turned out stunning. Wow delicious
TK says
I wish your recipe had a PRINT option. I keep losing your website but love your recipes. I wish I could print up my favorites to add to my binder.
swasthi says
Hi Tk
Thank you so much. Pls use the browser option and select the page you want to print.
Zia says
Hi first time aaloo gobi itni tasty bani hai. All credit goes to you. Thanks. Thanks for this delicious recipes.
swasthi says
Hi Zia
So glad to know you liked it. Thanks a lot for the comment.
Akhil Chandna says
Beautiful ! Not only in the way of cooking , but also in the way of presenting it !
I am a first time visitor and will definitely keep coming back …much love !
swasthi says
Hi Akhil Chandna,
Welcome to the blog. Thank you so much. Hope you will enjoy the recipes.