Aloo Gobi (Indian Potatoes and Cauliflower)

Aloo Gobi is one of those dishes that instantly takes me back to cozy weeknight dinners at home. It’s the kind of simple veggie curry that’s all about big flavor without a lot of fuss. I’ve made this version more times than I can count! Soft chunks of potato, perfectly tender cauliflower, and that deeply spiced onion-tomato masala that clings to every bite. It’s humble, hearty, and just so comforting.

What is Aloo Gobi

Aloo Gobi is one of the most iconic and beloved dishes in North Indian home cooking. The name literally spells out what’s in it: “Aloo” means potato and “Gobi” means cauliflower in Hindi. It’s usually a dry curry, meaning it’s not swimming in gravy, but rather the veggies are coated in a thick, spiced masala.

This dish has deep roots in Punjabi cuisine, though it’s become a staple all across India and even beyond. It’s one of those recipes that just about every Indian household has their own twist on. Some like it with a bit of tomato, others add green chilis or peas, and the spice levels can go from mild to fiery depending on who’s making it.

Aloo Gobi gained global fame thanks to its simplicity, bold flavor, and naturally vegan profile. You’ll find it everywhere from Indian thali platters to dinner tables in the West. And honestly, I think its humble charm is what makes it so lovable, just pantry staples, a few vegetables, and boom… comfort in a bowl.

Aloo Gobi Recipe

First, I heat some oil in a big pan over medium heat. Once it’s hot, in go the whole spices like cloves, peppercorns, cinnamon sticks, and cumin seeds. I let them sizzle for a few seconds until they start to pop and release that amazing aroma.

Next, I toss in the chopped onions. I cook them down slowly, stirring now and then, until they turn a deep golden brown. This part really sets the flavor base, so I don’t rush it.

While they’re cooking, I use my pestle and mortar to crush the ginger and garlic into a paste.

Once the onions are looking just right, I add in the chopped tomatoes and let them cook for a few minutes until they start breaking down.

Then I season with salt, Kashmiri red chili powder, turmeric, and coriander powder. I stir it all together so the spices coat the onions and tomatoes. Now comes the crushed garlic and ginger, and if I’m in the mood for a little kick, I’ll throw in a slit green chili too.

I sauté this mixture for a few more minutes until everything blends into a nice, thick masala and I can see a bit of oil starting to separate. That’s my sign it’s ready for the veggies.

I add the potatoes first, stirring them into the masala to get everything coated. Then I cover the pan and let them cook for about 15 minutes, checking once or twice to make sure nothing’s sticking.

Once the potatoes have started to soften, I toss in the cauliflower florets and chopped cilantro. I add just a splash of water, enough to keep things from sticking, but not too much. I keep it mostly dry, but if you like a saucier curry, you can definitely add a little more water here.

Then I cover the pan again and let it all cook together until the cauliflower is tender but still has a bit of bite. I give it a taste, adjust the salt if it needs it, and that’s it! I sprinkle some more cilantro on top just before serving.

It’s perfect with warm rotis, naan, or even just plain basmati rice. And if I’m feeling fancy, I pair it with my Tomato Cucumber Raita to cool things down. So good!

I always say, some of the most comforting meals are the simplest ones, and Aloo Gobi is exactly that kind of dish. It’s warm, filling, and made with everyday ingredients that somehow come together like magic.

Whether I’m making it for a quick dinner or cooking up a big batch for the next day, it always hits the spot. It’s the kind of plate that just feels like home. I really hope you give this one a try. It’s humble, it’s hearty, and honestly, it’s one of those recipes that never goes out of style in my kitchen.

More popular Indian Recipes:
Pork Vindaloo
Palak Paneer
Veg Korma
Methi Chicken
Prawn Moilee
Tandoori Chicken
Aloo Palak

Aloo Gobi (Indian Potatoes and Cauliflower)

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Aloo Gobi is a classic Indian dish where cauliflower and potatoes cook in a flavorful masala. It's a great vegetarian option that goes with rotis, naan or rice.

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Ingredients

• 4 tablespoons cooking oil
• 3-4 whole cloves
• 5-6 whole peppercorns
• 1-2 small cinnamon sticks
• ½ teaspoon cumin seeds
• 3 medium onions, finely chopped
• 3 medium tomatoes, chopped
• ¼ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder or paprika
• 2 teaspoons coriander powder
• 8 garlic cloves, crushed
• 1 inch ginger, crushed
• 1 jalapeno or serrano (optional), diced or slitted
• 2 large potatoes, peeled and cut into chunks
• 1 medium sized cauliflower, cut into large florets
• salt, to taste
• 4 tablespoons cilantro, plus more to garnish

Instructions

1. Heat the oil in a pan over medium heat and add whole spices (cloves, peppercorns, cinnamon and cumin seeds) and sauté for a few seconds.
2. When the aromas starts coming out of spices, add chopped onions and sauté until golden brown. Add tomatoes and sauté for a few minutes. Add salt to taste, along with Kashmiri red chili powder (or paprika), turmeric powder and coriander powder. Mix well.
3. Stir in ginger and garlic paste along with jalapeno and sauté until you get a nice homogenous mixture. Continue stirring until you see the oil separating from this mixture. Add the potatoes and mix well with the masala. Cover and cook for 15 minutes.
4. Add cauliflower florets, chopped cilantro and a dash of water. Cook, covered, checking every few minutes. Make sure it doesn't burn on the bottom. To avoid burning, you can add some more water. I like minimum water, about ½ to ¾ cup, just enough to avoid burning. Some prefer a saucier vegetable. In that case, you can add more water.
5. When cauliflower is getting tender, taste and adjust for salt. Garnish with cilantro and serve it with rotis, naan bread or rice. Goes great with my Tomato Cucumber Raita!

Notes

• Leftovers keep really well in the fridge for 3 to 4 days. I let it cool completely before storing it in an airtight container. When reheating, I just warm it gently in a skillet with a splash of water to loosen up the masala. The flavors actually deepen over time, so the next-day version might taste even better!

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 371Total Fat 16gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 212mgCarbohydrates 55gFiber 11gSugar 11gProtein 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.