Make the best Aloo Gobi that’s simply delicious, flavor packed & healthy! There is nothing more comforting for an Indian soul than a bowl of fresh cooked sabzi (veggies) served with some hot rice, puffed rotis & Dal Tadka. Aloo gobi is pure comfort food if you love the magical Indian flavors. Made with pantry staples, this aloo gobi is surely going to win your heart for its simplicity & delicious flavors.
About Aloo Gobi
Aloo gobi is a simple vegetarian dish made with potatoes, cauliflower, spices and herbs. The dish gets its name from the Hindi words, – Aloo means potatoes and gobi means Cauliflower. It is a popular everyday dish from the Indian sub-continent and is made in numerous ways.
In fact every family & restaurant has their own recipe. So you will find dry, semi dry and curried versions (gravy) of this dish. Surprisingly aloo gobi in each standard restaurant tastes so much different & unique from the other.
My family is a huge fan of this dish and they love it always. In this post I share 2 versions of the dish – semi dry and gravy. The semi dry version is made by simply stir frying the ingredients.
Aloo & gobi are a match made in the heaven! Stir frying them with spices and herbs, not only brings out the natural earthy flavor of potatoes and nutty aroma of cauliflower but also help them soak up the flavors of the spices.
What is special about cooking aloo gobi?
All the ingredients used to make Indian sabzis (curries) are used here as well but the cooking process in not the same. Aloo and gobi both have different cook times so adding them to the pan at different stages is crucial.
A perfectly made aloo gobi has soft cooked potatoes & slightly crunchy cauliflower that’s not soggy.
In a lot of standard Indian restaurants, both these veggies are mostly deep fried until golden and crisp. A spicy onion tomato masala is made and then the fried veggies are stir fried with it. Deep frying process makes a huge difference as the veggies cook down to a lighter texture and bring out the natural flavour.
My homemade aloo gobi stir fry (Recipe 1) is healthy, easy to make as it is a one pan dish and tastes delicious too. It also goes well in the school and office lunch boxes. I mostly make the restaurant style gravy version on the weekends or occasions, to go with our favorite jeera rice and butter naan.
This is how my homestyle gravy looks like but a lot more healthier than the restaurant version. For the recipe scroll down where I show the process with the step by step pictures.
How to Make Aloo Gobi (Stepwise photos)
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 teaspoon 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.
Serve Aloo gobi with roti, rice or paratha.
- Always sauté & 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 acidity in tomatoes will prevent the aloo from cooking well.
- 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 so use more oil.
- 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 and gobi is first deep fried to quicken the process and make the dish more delicious. For healthy home style, I have steamed them. You can also air fry or grill them in the oven.
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
How to make Aloo gobi Masala (Stepwise photos)
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.
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.
Ingredients (US 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
- 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.
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
Aloo Gobi Recipe first published in May 2016. Updated in March 2022.