Aloo Gobi is a wildly popular Indian curry with potatoes (aloo in Hindi) and cauliflower (gobi in Hindi). It sounds basic (and it IS so easy to throw together) but the magic is in the masala – the cauliflower and potato curry is simmered with a beautiful blend of aromatic spices like cumin, turmeric powder, garam masala, and chili powder. The sauce sops right into every cauliflower nook and cranny, and the potatoes are buttery and bathed in deliciousness.
(P.s.) If you enjoy my other Indian potato recipes, you’ll love this! (And don’t miss the rest of my fan-favorite vegetarian Indian mains, like saag paneer, madras lentils, butter paneer and masoor dal.)
Read on to learn how to make the tastiest restaurant-style Aloo Gobi from this easy, authentic recipe.
What is Aloo Gobi?
Aloo gobi is a classic vegetarian dish that highlights the rich taste and fragrant spices of Indian cuisine. This versatile dish can be served as a side or main course and pairs perfectly with rice or Indian breads such as naan or chapathi. To prepare, potatoes and cauliflower florets are sautéed with onions and fragrant spices, resulting in warm, earthy notes and a hint of heat that infuse the dish with depth and complexity.
What makes aloo gobi so well-loved is its rich, comforting texture. The tender potatoes and cauliflower are cooked until they are perfectly soft, and the dish is often garnished with fresh cilantro and a squeeze of lemon juice, which adds brightness and tanginess to the flavors.
For variety, some variations of aloo gobi include other vegetables such as peas, carrots, or bell peppers, which add additional texture and color to the dish.
Despite originating as a home-cooked meal in North India, aloo gobi has become a popular dish in Indian restaurants worldwide. It is a favorite among both vegetarians and non-vegetarians and is often recommended as an entry point for those new to Indian cuisine.
With its rich flavors, warming spices, and comforting texture, aloo gobi is a favorite among Indian food enthusiasts and is sure to delight anyone who tries it.
Why You’re Going to Love This Cauliflower and Potato Curry
I know you already love aloo gobi But here’s why you’ll love this particular recipe:
- Easy & One Pot: This one-pot dish is simple to make and dirties only one pot, making it the perfect dinner for any night.
- Gorgeous Flavor: Packed with nutty, spicy flavors like cumin and ginger, prepare to swoon over one of the world’s favorite Indian cauliflower recipes.
- Vegetarian Comfort Food: You can even make it vegan by swapping in plant butter or oil. Aloo Gobi is a hearty option for vegetarians and vegans who are looking for a cozy, stick-to-the-ribs meal.
- GF Friendly: It’s a naturally gluten-free recipe.
Gather Your Ingredients
Before you can begin cooking the delicious Indian cauliflower and potato dish, you’ll need to round up all the necessary ingredients:
- Butter or ghee: Used to sauté the vegetables and add buttery flavor that goes so well with potato dishes (like potato samosas, aloo masala, or aloo naan).
- Onion: Adds flavor and sweetness to the dish.
- Salt: Enhances all of the flavors in the dish.
- Fresh grated ginger and garlic cloves: yummy aromatic background for the dish.
- Chillies: Optional for those who prefer their dishes spicier.
- Cumin, Turmeric and Garam Masala: Gives this dish its classic Indian flavor.
- Cayenne pepper or Kashmiri Red Chilli Powder: Add a bit of heat and color to the dish.
- Tomato: Provides acidity and sweetness to balance out all of the spices in the dish.
- Cauliflower and Potato: The stars of the show! Cauliflower in small florets combine with diced potato to give this recipe its hearty texture and filling flavor that we love. I prefer yellow or red potato because they hold their shape. Russet potato will break down more for a mashed potato texture.
- Cilantro (coriander): Fresh cilantro adds a bright freshness to finish off this delicious meal (but it’s an optional garnish).
The Tools You’ll Need for Making this Potato and Cauliflower Curry Recipe
- Large Dutch Oven: Perfect for making this one-pot meal.
- Wooden spoon: Needed to mix ingredients together; use wood or silicone to avoid scratching your pots.
- Cutting Board: Here is a sturdy cutting board I love.
- Knife: A sharp chef’s knife to do all the chopping.
- A veggie peeler: this vegetable peeler on Amazon is my fav. A sharp veggie peeler makes peeling potatoes so much quicker.
How to Make the Best Aloo Gobi Curry: Step-by-Step Photos and Directions
Ready to dive into this restaurant style Aloo Gobi masala? Making this cauliflower curry requires just a few steps. Follow the step-by-step photos and directions below to make the most delicious and authentic Indian cauliflower and potatoes in your very own kitchen.
- Melt butter in a large dutch oven over medium heat, then add onion with some salt and let cook until soft and golden – about 10 minutes.
- Add ginger, garlic & chillies to the pan and stir until softened – about 1–2 minutes more. Now add your spices and let them cook until fragrant – about 1 minute more.
- Stir in tomato, cauliflower & potato then season with additional salt as desired before adding 2 cups water.
- Bring to a boil, cover then reduce heat slightly and simmer for 10 minutes while stirring occasionally. Uncover after 10 minutes and continue cooking until vegetables are soft & sauce has reduced– 5–7 minutes more.
Make it a Meal: What to Serve with Aloo Gobi
Aloo Gobi can be enjoyed on its own, or with other vegetarian curries such as saag paneer, malai kofta, butter paneer, or madras lentils. For extra flavor and color, top this potato and cauliflower Indian dish off with cilantro leaves, some toasted cashews, and a few lime wedges.
Choose The Perfect Side Dishes
- My Father-in-Law’s Yogurt Cucumber Salad: A creamy combination of yogurt, cucumber and tomatoes.
- Spicy Mango Pickles (Achar) or Chutney
- Crisp pappadums: for extra texture
- Naan Bread: This Indian bread pairs perfectly with the dish.
- Simple Basmati Rice: Try my Instagram-viral rice cooking method taught to me by my Indian mother-in-law.
Make Ahead And Storage Tips
- Like many Indian recipes, the flavors only develop improve with time. You can confidently prepare the entire recipe beforehand and reheat gently over low heat when your guests arrive.
- Storage Tips: Store leftovers separately once cooled after making, in an airtight container refrigerated up to three days, or frozen for up to one month. Note that potatoes can change a bit in texture after thawing from frozen, but the dish will still be delicious.
- Reheating Tips: Heat on stove top gently or microwave. Add the smallest splash of water if needed when reheating to prevent it scorching.
Aloo Gobi is a popular dish from India that is sometimes called “potato cauliflower curry” or “cauliflower potato curry” in English.
Aloo Gobi is a nutritious, fiber-loaded healthy dish. Potatoes and cauliflower are both nutrient-rich vegetables. Some recipes are heavier if more oil or ghee is used, but it is still a vegetable-packed dish.
Aloo Gobi has been served in Indian homes for generations and continues to remain popular today because it is hearty, filling, delicious and flavorful vegetarian curry.
Aloo gobi is not high in calories when prepared at home with moderate amount of fat, but it can be higher in calories when prepared by a restaurant.
The word “Gobi” stems from Hindi language which translates to “cauliflower.”
Other Indian Vegetarian Curry Recipes You Won’t Want To Miss
Who needs takeout when you can make delicious Indian curries at home?
Try my favorite chicken curry, this delicious Chicken Korma, or my almost-famous Butter Chicken recipe next. For other cozy vegetarian favs, my Saag Paneer Curry is a 30-minute recipe that is both easy and packed with flavor. The Indian Chickpea Curry, also known as Channa Masala, is a nourishing and comforting vegetarian dish that will warm you up. And for a rich and creamy north Indian curry, try my Paneer Butter Masala, which is loaded with tender paneer cubes and traditional spices.
Aloo Gobi Variations and Substitutions
Here are some delicious variations to try out:
- Add chickpeas: Want to boost the protein content of your dish? Add a can of drained and rinsed chickpeas to the recipe for an extra dose of flavor and texture.
- Use sweet potatoes: Swap out the regular potatoes for sweet potatoes for a nutrient-rich twist on the classic dish.
- Add paneer: Another higher-protein variation is to add cubed paneer cheese during the last few minutes of cooking. The cheese will soak up all the delicious flavors and add a creamy texture to the dish.
- Try different spices: Experiment with different spice combinations to create a unique and personalized version of Aloo Gobi. For example, try using coriander, cardamom, or cinnamon for a warm and cozy flavor.
- Add greens: To add some extra nutrients to your dish, throw in some spinach or kale during the last few minutes of cooking. The greens will wilt and blend in seamlessly with the rest of the dish, adding color and texture.
- Make it vegan Aloo Gobi: To make this dish vegan, simply replace the butter with a vegan alternative, such as coconut oil, vegan butter, or simply use oil.
Aloo Gobi Recipe
- 4 tbsp salted butter
- 2 ½ cups diced yellow onion 1 large
- 2 ½ tsp kosher salt divided use
- 1 tbsp finely grated ginger packed
- 1 tbsp minced garlic
- 2 red or green chillies finely chopped
- 1 ½ tsp ground cumin or 2 tsp cumin seeds
- 2 tsp garam masala
- 1 tsp turmeric
- ¼ tsp cayenne or kashmiri chili powder
- ½ cup diced tomato
- 1 lb cauliflower florets about 4 cups
- 1 lb potato cut in ½”-1” chunks about 3 cups
- 1 tbsp finely chopped fresh cilantro
- Melt butter in a large dutch oven over medium heat. Add onion and 1 tsp of the salt. Cook until onions are soft and golden, about 10 minutes. Add ginger, garlic and chillies. Saute until they soften, 1-2 minutes. Add the spices and cook until fragrant, a minute more.
- Stir in the tomato, cauliflower and potato. Season with 1 ½ tsp more salt and add 2 cups of water. Stir again, cover and bring to a boil on high heat, then reduce heat slightly and simmer for 10 minutes, stirring occasionally. Uncover and continue cooking until vegetables are soft and sauce has reduced, 5-7 minutes more.
- Coarsely mash some of the potatoes in the pot with a to thicken the sauce more, if you like.
- As written, this is a medium-hot spice level. Use one fresh chilli and omit the cayenne if you like a mild-medium dish (you can always add more cayenne at the end).
- I like this ratio of a bit more cauliflower than potato to keep the dish on the lighter side (because I like to double down on carbs with a pile of soft, homemade butter naan). Flip the ratio to 4 cups cubed potato and 3 cups cauliflower if you prefer it heartier (you don’t have to change anything else).
- For a little tang, add some amchur (dry mango powder) along with the spices or a splash of lime juice/ lemon juice at the end.
- I prefer yellow or red potatoes because they hold their shape.
- Add a handful of frozen green peas at the end to boost the veggie content with a pop of green.
Last Updated on May 23, 2023 by Jennifer Pallian BSc, RD