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Aloo gobi recipe | How to make aloo gobi masala restaurant style recipe

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Aloo gobi recipe – Potato cauliflower in delicious spicy onion tomato gravy. Aloo gobi is one of the most commonly made North Indian side to pair with Indian flat breads or Plain rice or even with simple rice varieties. One can find the aloo gobi combo even on the restaurant menus and parties.
aloo gobi
There are 2 ways a aloo gobi recipe is made. A dry version and the other a gravy one. I am sharing a simple recipe that yields a tasty delicious gravy similar to the one served in restaurants.

In restaurants, aloo gobi recipe 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 and used here. But the taste of the deep fried aloo gobi is very good and lends a unique texture to both the veggies.

I have also shared a dry aloo gobi sabji in the video which I usually make for the lunch box.

If you are trying to replicate the restaurant gravy then you can shallow fry and use them in this recipe. You may like to try this with plain paratha, naan, roti, plain rice or with simple jeera rice.

Most times aloo doesn’t get cooked well or takes very long if used directly in the gravy, so i have steamed them here.

For more Cauliflower recipes you may like to check
Gobi 65
Simple cauliflower curry
Cauliflower pakoda

For more potato recipes you may like to check
Aloo matar
Punjabi Dum aloo
Aloo baingan
Quick aloo methi

Aloo gobi recipe – restaurant style

Aloo gobi recipe | How to make aloo gobi masala restaurant style recipe

Easy aloo gobi masala is a north Indian side dish made by cooking potatoes and cauliflower in a spicy delicious onion tomato gravy. This is accompanied roti, rice or naan.

Print
Course Side
Cuisine North Indian
Keyword easy, healthy, restaurant
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 123 kcal
Author Swasthi

Ingredients (240 ml cup used)

Ingredients for aloo gobi

  • ¾ cup potato or aloo (¾ by ¾ inch cubed )
  • 1 ½ cup cauliflower or gobi (150 grams)
  • 2 tbsps oil
  • ½ tsp cumin or jeera
  • 1 cup onion cubed
  • 1 green chili slit or chopped
  • 1/8 tsp turmeric or haldi
  • ¾ cup tomatoes cubed
  • 1 tsp ginger garlic paste
  • 6 to 8 cashews or 2 to 3 tbsps cream / malai
  • ¾ tsp garam masala
  • ¾ tsp coriander powder or daniya powder
  • ¾ tsp red chili powder (Kashmiri or byadgi)
  • Salt as needed
  • ½ tsp crushed kasuri methi or fenugreek leaves (skip if you don't have)
  • handful Coriander leaves chopped

How to make the recipe

Preparation for aloo gobi

  1. Cut and rinse cauliflower florets well in water. Add them to slightly hot water and set aside 3 to 4 mins. Drain the water and rinse them.

  2. Steam or cook potatoes and cauliflower until half cooked. I usually steam them in a pressure cooker. Bring 2 cups water to a boil in a cooker or steamer. Add the cubed aloo to a steam basket and steam them until half done. Then add cauliflower to the same basket and steam until al dente. Set these aside. For a restaurant style, you can skip steaming and shallow fry these until half cooked and aromatic. Set these aside.
  3. Make a paste of onions. Set aside.

  4. In the same jar blend tomatoes and cashews to a fine puree. You can also blend onions, tomatoes and cashews together if you are short of time. But sauteing them separately yields a better tasting gravy in this recipe.

How to make aloo gobi

  1. Heat a pan with oil, add cumin and allow to splutter. 
  2. Add ginger garlic paste and saute until the raw smell goes off. 

  3. Next add the onion paste. Cook until the paste turns light golden and the raw smell goes away. 

  4. Pour the tomato puree. Then cook until the masala turns thick and evaporates all the moisture.

  5. Add red chili powder, garam masala, turmeric and salt.
  6. Cook until the masala begins to leave the sides of the pan.

  7. Then pour 1 ¼ cup water and stir well. Cook until the gravy thickens slightly. You should be seeing traces of oil on the gravy.

  8. Add the steamed or fried aloo gobi to the gravy. 
  9. Cover and simmer until the veggies are cooked completely.

  10. Add kasuri methii and chopped coriander leaves. Mix and turn off.

  11. Serve aloo gobi masala with rice or roti.

Recipe Video

Video of aloo gobi

Nutrition Facts
Aloo gobi recipe | How to make aloo gobi masala restaurant style recipe
Amount Per Serving
Calories 123 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 65mg 3%
Potassium 417mg 12%
Total Carbohydrates 13g 4%
Dietary Fiber 3g 12%
Sugars 3g
Protein 2g 4%
Vitamin A 7.7%
Vitamin C 39.5%
Calcium 3.3%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.

aloo gobi

Preparation for aloo gobi

1. Chop onions to cubes. Deseed the tomatoes and cube them as well. Add them to a blender jar. You can either make a paste of onions, tomatoes and cashews together or onions separately and tomato and cashews together. I prefer them separate.
onion tomatoes for aloo gobi
2. Make a fine paste of these.
tomato puree onion paste for aloo gobi masala
3. You can steam the potatoes and cauliflower or shallow fry them in oil until almost cooked. If steaming i steam the potatoes until half done, then add cauliflower. Continue to steam till al dente. While the veggies get steamed you can begin to make the gravy.
steaming potatoes and cauliflower

How to make aloo gobi masala

4. Heat oil in a pan and crackle some cumin/jeera. You can also use 2 green cardamoms and 1 small bay leaf.
crackling cumin in oil
5. Add ginger garlic paste and fry until it smells good.
ginger garlic paste for aloo gobi
6. Next add the onion paste.
sauteing onion paste
7. Saute until it turns lightly golden.
golden sauteed onion paste for aloo gobi
8. Add the tomato cashew paste.
addition of tomato puree
9. Saute until the raw smell of tomatoes and onions has completely vanished.
onion tomato masala
10. Add chilli, garam masala, coriander powder, red chili powder and salt.
addition of spice powder for aloo gobi recipe
11. Saute until the masala begins to leave the sides of the pan. There is not much oil used here otherwise you cook until the oil separates.
sauteing masala

Making aloo gobi gravy

12. Pour 3/4 cup water. You can also use the steamed stock. Let the gravy begin to bubble and thicken a bit.
addition of water for aloo gobi recipe
13. Add aloo gobi.
addition of steamed veggies
14. Stir and cook covered until the aloo gobi is cooked completely.
cooking covered
15. Add crushed kasuri methi/ fenugreek leaves.
kasuri methi
16. Add chopped coriander leaves.
addition of chopped coriander for aloo gobi masala
Serve hot with rice or paratha.
aloo gobi masala

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Comments

  1. Hi first time aaloo gobi itni tasty bani hai. All credit goes to you. Thanks. Thanks for this delicious recipes.

    Reply

  2. 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 !

    Reply

  4. Dear Swasthi,
    I always wonder how you make such good dishes. Super delicious we loved it along with your parathas. Thanks a lot.

    Reply

    • You are welcome Naina
      Very happy to know aloo gobi turned out good. Thank you very much for your consistent support. Appreciate your comments!
      🙂

      Reply

  5. So good! I made this the other day and roughly doubled the recipe so that I can eat for lunch at work this week. I put fewer potatoes and more cauliflower for health and added lots of peas. I didn’t have methi, or cashews but I used almond milk and the flavor was still good (don’t increase the chili powder like I did) without the methi. Ate with brown rice.
    10/10 would make again, and so excited to have found this site! If I could leave any suggestion it would only be to make a “most popular” recipe article so that its easier to decide :).

    Reply

    • Hello Danielle,
      Thanks a lot for the comment. Glad to know the recipe turned out good. Yes I will surely include this in the popular recipes section.
      Appreciate your time. Thanks again!!

      Reply

  6. Omgosh! I’ve made this so many times but this recipe is srsly simple and good. I made a few changes b/c we don’t fry in oil. I added frozen peas at the end and voila! Will look at more of your recipes! Tysm!

    Reply

    • You are welcome Leslie,
      So happy to know you like the aloo gobi. Thanks a lot for the comment.
      🙂

      Reply

  8. Hi:
    Great recipe; great pictures. But …

    This recipe does not have turmeric in the ingredients,
    but it is added in with the garam masala.

    Thanks

    Reply

  9. Hi swasthi!! This is Greeshma I’m 17 year old I’ll cook when I’m free n I have been trying your receipts n every time they come perfect… Thank u …..really happy with it receipts .. with love Greeshma ??

    Reply

    • Hi Greeshma,
      Glad to know you ! Thanks a lot for the comment. It really makes me happy to know the recipes are useful.
      🙂

      Reply

  14. Really much help full – found very good recipes with the combination of Aloo and Gobi
    Thank you

    Reply

  20. My dearest Swasthi,
    I made the Aloo gobi masala and it was very good. I put in some peas too.. 🙂 I had with bake chicken drumsticks marinade with lemongrass. Good combination.
    Thanks again for sharing!!
    Have a good Sunday!

    Reply

    • Hi Wai Ling Suan
      You are welcome. Your comments make me happy.
      🙂
      Really appreciate your interest in trying out Indian foods. Wow with chicken drumsticks would have tasted great. Thanks for the feedback.
      You too have a wonderful sunday
      🙂

      Reply