Aloo Gobi Recipe (Indian Cauliflower Potato Curry)
Aloo Gobi (Indian Cauliflower Potato Curry) is a classic and popular vegetarian dish in Indian cuisine. Learn how to make Aloo Gobi at home with our step-by-step guide and photos. Made with potatoes, fresh cauliflower, onions and a blend of aromatic spices, this curry is easy to prepare at home. This dish is easy to make and is best served with poori, naan making it a healthy Indian meal. Whether you’re new to cooking or have some experience, this Indian Cauliflower Potato Curry dish will quickly become a favorite. Discover how to cook Aloo Gobi curry like it’s made in Indian kitchens and bring authentic flavor to your table. If you like cauliflower dishes, don’t miss our Cauliflower Curry recipe, a creamy and flavorful North Indian-style curry, along with Jeera Aloo and Dum Aloo, both perfect for a healthy Indian lunch or dinner.
Ingredients and Substitutes
- Cauliflower florets : Fresh cauliflower works best for texture and flavor. As a substitute, you can use broccoli for a slightly different but still delicious taste.
- Water : Used to cook the vegetables. You can also use light vegetable stock to add more depth of flavor.
- Salt : Essential for seasoning. You may use rock salt or black salt for a different flavor profile.
- Turmeric powder : Adds color and earthy taste. If unavailable, a pinch of saffron or curry powder can be used.
- Oil : Traditionally sunflower or mustard oil is used. You can also use ghee for a richer taste or olive oil for a lighter option.
- Cumin seeds : Gives a nutty, earthy aroma. Substitute with caraway seeds or ajwain (carom seeds) for a slightly different flavor.
- Onions (chopped) : Base of the masala. Can substitute with shallots or leeks for a milder flavor.
- Ginger-garlic paste : Adds warmth and depth. If unavailable, use only ginger or only garlic, or even ginger powder and garlic powder in small amounts.
- Tomatoes : Used for tanginess. Substitute with tomato puree, canned tomatoes, or even yogurt if you prefer a creamier base.
- Potatoes (cubed) : Key ingredient with cauliflower. You can replace with sweet potatoes for a healthier twist.
- Red chili powder : Adds heat. You can use cayenne pepper, paprika, or green chili paste as alternatives.
- Garam masala : Brings warmth and balance of spices. If unavailable, use curry powder or a mix of cinnamon, cloves, and cardamom powder.
- Coriander powder : Gives freshness and mild spice. Substitute with freshly chopped coriander stems or ground cumin if needed.
- Green chilies : Add sharp spice. Alternatives include red chili flakes or jalapeños.
- Fresh coriander leaves : Used for garnishing. If not available, parsley or fresh mint leaves can be used.
How to Make Aloo Gobi (Cauliflower Potato Curry) Recipe Steps
1. Take 3 medium potatoes, peel them, and chop into cubes. Cut 1 medium cauliflower into bite-sized florets and wash them 2–3 times in clean water to remove dirt. This ensures your Aloo Gobi curry has fresh and clean vegetables.
2. In a deep pot, add the cauliflower florets with 2 cups of water, ½ teaspoon salt, and ½ teaspoon turmeric powder. Boil for 8–10 minutes on medium heat until the florets turn soft and lightly golden. Drain and set aside.
3. Heat 3 tablespoons of oil in a pan, add 1 teaspoon cumin seeds, and let them splutter. Add 2 medium onions (finely chopped) and sauté until golden brown. Mix in 1 tablespoon ginger-garlic paste and stir for 1 minute. Add 2 medium tomatoes (chopped), cover, and cook until soft, creating a rich Indian curry base.
4. Add the chopped potatoes to the masala and sauté for 3–5 minutes. Now mix in ½ teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, and ½ teaspoon salt. Toss in 2–3 finely chopped green chilies for extra heat.
5. Add the boiled cauliflower florets to the spiced potato-onion-tomato mixture. Stir gently to coat the vegetables with the masala. If you prefer a gravy-style Aloo Gobi curry, add ½ cup of water for a dry North Indian sabzi, skip the water.
6. Cover and cook on low heat for 15–20 minutes until the potatoes are tender and the cauliflower absorbs the spices. For a dry version, cook uncovered for a few extra minutes to let water evaporate. Garnish with 2 tablespoons of fresh coriander leaves and serve hot with roti, naan, or basmati rice for a wholesome vegetarian Indian dinner.
Serving Suggestions for Aloo Gobi
- Serve Aloo Gobi with Indian flatbreads like roti, naan, or paratha. It also complements a bowl of fluffy steamed rice or jeera rice. If you want a restaurant-style North Indian dinner at home, serve this curry with garlic naan and a side of cucumber raita.
- For a healthy Indian meal, you can serve it with a side of dal (lentils) and a refreshing yogurt raita, cucumber raita, or a simple onion-tomato salad to balance the spices.
- Use leftover Aloo Gobi as a stuffing for wraps, rolls, or even sandwiches with onion chutney for a fusion twist. For a healthier twist, pair it with brown rice or millet roti.
Frequently asked questions
Aloo Gobi is an Indian curry made with cauliflower (gobi) and potatoes (aloo). This popular North Indian vegetarian dish is spiced with turmeric powder, cumin, ginger, and other Indian spices.
Overcooking or adding too much water can make cauliflower mushy. To make dry aloo gobi cook without lid to allow moisture to evaporate
Aloo Gobi is both vegan (no dairy) and gluten-free dish made from cauliflower.
Recipe Card
Aloo Gobi Recipe (Indian Cauliflower Potato Curry)
Equipment
- 1 Saucepan (for boiling cauliflower)
- 1 Pan or frying pan (for preparing the masala)
- 1 Chopping board
- 1 Knife
- 1 Stirring spoon
- 1 Serving spoon
Ingredients
- 1 medium-sized fresh cauliflower cut into florets
- 2 cups fresh water for boiling the cauliflower
- ½ tsp salt for boiling the cauliflower
- ½ tsp turmeric powder for boiling the cauliflower
- ½ cup oil for preparing the masala
- 1 tsp cumin seeds
- 2 medium onions chopped
- 1 tbsp ginger-garlic paste or grated chopped ginger and garlic
- 2 medium tomatoes chopped
- 3-4 medium potatoes chopped into cubes
- ½ tsp salt for the gravy
- ½ tsp turmeric powder for the gravy
- 1 tsp red chili powder for the gravy
- 1 tsp garam masala powder for the gravy
- 1 tsp coriander powder for the gravy
- 3-4 green chilies finely chopped
- Fresh coriander leaves for garnishing
Instructions
- Prepare the vegetables by peeling and chopping potatoes into cubes. Cut cauliflower into florets and wash thoroughly.
- In a saucepan, add cauliflower, 2 cups of water, ½ tsp salt, and ½ tsp turmeric. Boil the cauliflower for 10 minutes until tender. Set aside.
- To prepare masala, heat ½ cup oil in a pan, add cumin seeds and let them splutter.
- Add chopped onions, sauté until golden brown.
- Add ginger-garlic paste, sauté for 1 minute.
- Add chopped tomatoes, cook until soft.
- Add chopped potatoes, sauté for 3-5 minutes. Add ½ tsp salt, ½ tsp turmeric, 1 tsp red chili powder, 1 tsp garam masala, and 1 tsp coriander powder. Stir the potatoes and spices well.
- Add finely chopped green chilies, then add the boiled cauliflower. Mix gently.
- Add ½ cup water, stir to coat the veggies in the spices. Cover and cook for 15-20 minutes until the potatoes are soft.
- Garnish it with fresh coriander leaves on top and cook for an additional 5 minutes.
- Serve Aloo Gobi hot with roti, poori, naan, or rice.
Notes
- Boiling Cauliflower: Make sure not to overcook the cauliflower when boiling.
- Oil Quantity: If you prefer a healthy version of this recipe, you can reduce the oil used for frying the masala.
- Potato Texture: For a firmer potato texture, cook the curry on low heat without covering with the lid for the last few minutes to allow any extra water to evaporate.
- Spice Levels: Reduce the number of green chilies based on your spice tolerance.
- Garnish with Lemon: Adding a squeeze of lemon juice on top just before serving can enhance the flavors of potato and add a fresh tang.
- Storing Leftovers: This curry can be stored in the refrigerator for up to 2 days. Reheat before serving.
