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 List
- 1 medium-sized fresh cauliflower (cut into florets)
- 2 cups fresh water
- ½ tsp salt
- ½ tsp turmeric powder
- ½ cup oil (for preparing the aloo gobi masala)
- 1 tsp cumin seeds
- 2 medium onions (chopped)
- 1 tbsp ginger-garlic paste (or grated chopped ginger and garlic)
- 2 medium tomatoes
- 3-4 medium potatoes (chopped into cubes)
- ½ tsp salt
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp coriander powder
- 3-4 green chilies
- Fresh coriander leaves (for garnishing)
Aloo Gobi (Cauliflower Potato Curry) Step-by-step Instructions
Prepare the Vegetables for Aloo Gobi
1. Start by preparing the vegetables for cooking. Use fresh potatoes, peel and chop them into cubes. Take a fresh cauliflower, cut it into bite-sized florets, and wash them thoroughly in clean water 2–3 times to remove any dirt or impurities. Then transfer the cleaned florets to a bowl for further use.
Boil Cauliflower for Aloo Gobi
2. In a deep saucepan or cooking pot, add the cauliflower florets along with 2 cups of fresh water, ½ teaspoon salt, and ½ teaspoon turmeric powder. Mix well and boil on medium heat for about 10 minutes or until the cauliflower becomes soft and tender.
3. After the cauliflower softens and the florets are coated with a light yellow hue from the turmeric, remove them from the pot and set aside.
Prepare the Spicy Aloo Gobi Gravy
4. To prepare the spicy masala for the Aloo Gobi recipe, heat ½ cup of oil in a pan on medium flame.
5. Add cumin seeds and let them splutter for a few seconds to release the aromatic oils from the seeds, giving the curry a deep flavor.
6. Add 2 chopped onions to the oil and sauté them until they turn golden brown on high flame.
7. Once the onions become soft and golden brown, add ginger-garlic paste (or grated chopped ginger and garlic). Sauté for 1 minute.
8. Add 2 chopped tomatoes to the pan and sauté for 1 minute. Cover with a lid, lower the flame, and let the tomatoes and onions cook together until soft and blended.
Combining Cauliflower with the Aloo Gobi Gravy
9. After the tomato-onion gravy becomes soft and red, add 3-4 chopped potato cubes to the gravy and sauté for 3-5 minutes. For extra flavor, you can add a dash of lemon juice at this point to enhance the taste of the gravy.
10. Add ½ tsp salt, ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala powder, and 1 tsp coriander powder. Add 3-4 finely chopped green chilies and mix well to combine all the flavors of Indian spices to make the Aloo Gobi spicy.
11. Now add the boiled cauliflower florets to the prepared spicy gravy and mix gently to coat the vegetables in the aromatic spices. Check the taste and add more salt or spices if needed.
12. Coat the cauliflower evenly in the spicy gravy, add about ½ cup of water, or just enough to cover the vegetables. Stir the mixture well, ensuring the spices are evenly distributed.
13. Cover the lid of the pan and cook on low heat for 15–20 minutes. Stir occasionally until the potatoes are tender and the cauliflower is fully cooked. If you want a drier Aloo Gobi recipe, cook without the lid for a few more minutes and let any extra water cook off until the curry is thicker.
14. Add some chopped coriander leaves to the curry, stir well, and let it cook for 5 minutes on low flame. When the water reduces and the vegetables become soft and well-cooked.
15. When the water reduces and the vegetables become soft, turn off the stove. Garnish with chopped coriander leaves on top and serve hot.
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.
- 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.
FAQs
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.
