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Aloo gobi – Indian potatoes and cauliflowers curry

What is aloo gobi?

Aloo gobi (alu gobi) is a classic Indian vegetarian dish made with potatoes and cauliflower.  It is usually cooked with some spices and with onion and tomatoes.  It is a quick and easy comforting dish to be served as a side or paratha, naan, or jeera rice.


Aloo gobi (alu gobi) is a classic Indian vegetarian dish made with potatoes and cauliflower.  It is usually cooked with some spices and with onion and tomatoes.

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How to make aloo gobi 

Here is my easy aloo gobi recipe. I will explain how to prepare my version of aloo gobi in detail.  

1. Shallow fry the potatoes and cauliflower 

  • Cut the cauliflower to about 1.5-inch florets and potatoes to 0.75-inch cubes. They will take a longer time to cook if you cut them into larger pieces and absorb less flavor from the onion and tomato paste. Soak the potato cubes in water to prevent them from changing color if you do not use them immediately. 
  • Fry the potatoes in shallow oil until slightly brown, which takes about 3 to 4 minutes. Since I do not use plenty of oil, I have to stir continuously to avoid the potatoes from sticking to the pan. 
  • When the potatoes turn slightly brown, add the cauliflower florets and fry for another 3 minutes. 
  • Remove the potatoes and cauliflower from the pan and drain the oil with a  wire mesh strainer.

2. Cook the spice and onion paste 

  • Add some oil that we used to fry the potatoes in the last step to a pan. Saute the chopped onions over medium heat until translucent and start to caramelize. 
  • Transfer the onion to the blender. Add the chopped tomatoes and a small amount of water to blend until it becomes a paste. Set aside. 

3. Dum cook the potatoes and cauliflowers

  • Pour some oil into the frying pan. Fry some cumin seeds over low heat until it crackles, then add the chopped green chilies, ginger, and garlic. Continue stir-fry over low heat until aromatic. 
  • Now return the tomato-onion paste to the pan. 
  • Add the fried potatoes and cauliflower florets. Season them with turmeric powder, chili powder, coriander powder, and garam masala
  • Cover the pan with a tight lid and cook over low heat for about 10 minutes or until the potatoes and cauliflowers are soft and tender. 
  • Season with salt. 
  • Finally, add some coarsely chopped coriander leaves. Mix well. 
  • Dish out and served. 
Aloo gobi (alu gobi) is a classic Indian vegetarian dish made with potatoes and cauliflower.  It is usually cooked with some spices and with onion and tomatoes.

Here are some tips and suggested variations you can use to cook the aloo gobi

1. Deep-fried the potatoes and cauliflower

There are three options to cook the cauliflower and potatoes. Deep-fried potatoes and cauliflowers yield the best result, but it also means it needs plenty of oil. This method is best to use in restaurants. 

As an alternative, write the potatoes and cauliflower in a pan with shallow oil. I use this method in this aloo gobi recipe, and I think it is the most practical choice if we cook it at home. The result is quite similar to deep-fry, but the cooking may not be as even as deep-frying. 

The last method is to skip the frying, which is the healthiest alternative.  In this case, it will take a longer time to cook the potatoes and cauliflower to become tender and soft. 

2. Cook the potatoes first and add the cauliflower later 

It takes a longer time for the potatoes to cook through than the cauliflower. The cauliflower becomes soggy by the time the potatoes are soft if you start cooking them together. We want the cauliflower to be slightly crunchy, not soggy. 

If you want to deep fry or shallow fry the potatoes and cauliflowers, it is best to cook the potato for a few minutes before adding the cauliflower.  By doing so,  both vegetables will be cooked to the right doneness and at the same time. 

3. Prepare the ginger-garlic-chili paste

You may want to blend the ginger and garlic and the green chili to form a paste. Ginger-garlic paste is regularly used in different Indian cuisine. It is worth making the paste in bulk if you cook Indian food regularly since it is good to keep up to a week or two in the refrigerator. Otherwise, you can finely chop the ginger, garlic, and green chili separately.

4. Blend the onions and tomatoes

I blend the tomatoes and onions because I prefer a smooth texture. You may just coarsely chop both of them and add the potatoes and cauliflower. Whether you intend to bland the onions, saute the onions until they start to caramelize will add flavor to the aloo gobi. 

5. Add the tomatoes after the potatoes are partially cooked

If you are not deep frying the potatoes, cook some until there are partially cooked before adding the tomatoes. The potatoes need a longer time to cook until soft and tender if you add the tomatoes from the very beginning. It does not matter if you have deep-fried or shallow-fried the potatoes in advance.

This project has proved that an acidic pH of water (caused by the tomato) will produce firmer boiled potatoes, while an alkaline pH will result in softer boiled potatoes.

6. Cook the potatoes in the pan with a tight lid

Their moisture cooks the potatoes and cauliflower if you cover low heat with a tight lid. The steam trapped by the lid helps to cook them instead of depending only on the stove’s heat. 

7. The aloo gobi masala

I want to keep the flavor less complicated by using turmeric powder, chili powder, garam masala, coriander powder, and salt only. These are the basic seasonings for many Indian dishes. Other spices you can include in the aloo gobi recipe are bay leaf, cinnamon, and cloves.  You can also add some hing and kasuri methi to make it tastes more intricate. 

Other aloo gobi variations 

Aloo gobi can be made with or without tomatoes and onions. Some aloo gobi recipes even omit garlic and green chili. While there are specific reasons, I would prefer to have at least either tomato or onion in the recipe. Otherwise, the aloo gobi will turn out dry. 

Related recipes to aloo gobi

Here are some related recipes to aloo gobi that you may be interested in. Although they are all curry recipes, they all taste differently as the ingredients and the herbs and spices are different.

Dal Tadka is the most delicious dal, in my opinion. It involves some specific ingredients which may only be available in the Indian grocery or online store.  It may not be the easiest recipe, but the taste and aroma are worth the time and effort spent.
If you like aloo (potatoes), Dum Aloo may be the best vegetarian recipes that you should try. The allure of dum aloo lies in the plethora of spices that transform the potatoes into a melting pot of flavors.
Lamb curry. This lip-smacking curry is just delicious layered upon delicious. It is a hybridized curry that leans heavily on Indian origin and is perfumed with a unique blend of Malaysian curry powder.

Yield: 4 servings (side dish)

Aloo gobi - potatoes and cauliflowers curry

Aloo gobi thumbnail

Aloo gobi (alu gobi) is a classic Indian vegetarian dish made with potatoes and cauliflower.  It is usually cooked with some spices and with onion and tomatoes.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

The main ingredients

  • 200g (7 oz) cauliflower, cut into 1.5-inch florets
  • 200g (7 oz) potatoes, cut into 3/4 inch cubes
  • 1 medium-size onion, cut into thin slices
  • 2 medium-size tomatoes, cut into cubes
  • 8 cloves garlic, coarsely chopped
  • 1 inch ginger, coarsely chopped
  • 1 green chili, coarsely chopped
  • 4 tbsp cooking oil

The spices

Instructions

  1. Cut the cauliflowers to about 1.5-inch florets and the potatoes to about three-quarter inch cubes.
  2. Cut the onion into thin slices. 
  3. Cut the tomatoes into small cubes. 
  4. Chop the garlic, ginger, and green chili. 
  5. Saute the chopped onions over medium heat until translucent
  6. Transfer the onion to the blender and blend with the chopped tomatoes to become a paste.
  7. Fry the potatoes in shallow oil for four to five minutes.
  8. Add the cauliflower and fry for another 4 minutes. 
  9. Remove and drain off the excess oil. 
  10. Fry some  cumin seeds over low heat until it crackles,
  11. Add the chopped ginger, garlic, and green chili until aromatic.
  12. Return the tomato-onion paste to the pan.
  13. Add the potatoes and cauliflowers.
  14. Season with turmeric powder, chili powder garam masala, and coriander powder.
  15. Cover the pan with a tight lid and cook over low heat until the potatoes are soft, about 15 minutes. 
  16. Season with some salt.
  17. Add the chopped coriander leaves.
  18. Give it a mix and remove from heat.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 227Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 330mgCarbohydrates: 22gFiber: 5gSugar: 5gProtein: 4g

This data was provided and calculated by Nutritionix on 1/8/2021

Marie Ramasamy

Monday 8th of February 2021

Hi Kwan, I put the cut up cauliflower in a bag, sprinkle with oil & spices (cumin seeds, coriander powder, etc) & put it (single layer) in the oven for 20 minutes at 180C. The veg is cooked already. I then heat oil in pan & fry the onions, tomatoes, etc & mix the veg through. A touch of cream or milk; a few curry leaves . . . done!

KP Kwan

Monday 8th of February 2021

Thank you for sharing your recipe, Marie :)

Elsa Lock

Monday 11th of January 2021

Thanks for this delicious recipe. I love cauliflower and always tried as croquettes. It seems simple and yummy.

Lynn

Friday 8th of January 2021

I always parboil the potatoes first. It makes it much easier to fry them to the right point. Also, I microwave the cauliflower for a few minutes for the same reason.

KP Kwan

Saturday 9th of January 2021

Thanks for sharing your experience.

KP Kwan

Friday 8th of January 2021

Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am pleased to reply to any questions and comments as soon as possible.

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