Aloo Gobi (Indian Cauliflower and Potato Curry)
May 12, 2023, Updated Jan 08, 2024
Aloo Gobi is a wildly popular Indian curry with potatoes (aloo in Hindi) and cauliflower (gobi in Hindi). My Indian mother-in-law LOVES my version, and you will too!
Table of Contents
- What is Aloo Gobi?
- Why You’re Going to Love This Cauliflower and Potato Curry
- Gather Your Ingredients
- Aloo Gobi Variations and Substitutions
- The Tools You’ll Need for Making this Potato and Cauliflower Curry Recipe
- How to Make the Best Aloo Gobi Curry: Step-by-Step Photos and Directions
- Make it a Meal: What to Serve with Aloo Gobi
- Make Ahead And Storage Tips
- FAQs
- Other Indian Curry Recipes You Won’t Want To Miss
- Aloo Gobi Recipe Recipe
What is Aloo Gobi?
Aloo gobi is a popular vegetarian dish that is a comforting classic in Indian restaurants.
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.
Typically served with rice, chapathi, roti or naan, this gem of North India home-cooked cuisine has become a totally beloved comfort food around the world.
Read on to learn how to make the tastiest restaurant-style Aloo Gobi from this easy, authentic recipe that my Indian husband loves.
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.
- Versatile: Serve with warm, homemade naan or the easiest basmati rice for extra comfort food vibes!
P.s. If you enjoy my other Indian potato recipes, you’ll love this!
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).
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.
For variety, some versions of aloo gobi include other vegetables such as peas, carrots, or bell peppers, which add additional texture and color to the dish.
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.
FAQs
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 Curry Recipes You Won’t Want To Miss
Who needs takeout when you can make delicious Indian curries at home? You’ll love my fan-favorite vegetarian Indian mains, like saag paneer, madras lentils, butter paneer and masoor dal. The Indian Chickpea Curry, also known as Channa Masala, is a nourishing and comforting vegetarian dish that will warm you up. Try my Indian Potato Curry, potato samosas and Aloo Naan if you love potatoes as much as I do.
Not vegetarian?
Try my favorite chicken curry, this delicious Chicken Korma, or my almost-famous Butter Chicken recipe next.
Aloo Gobi Recipe
Ingredients
- 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
Instructions
- 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.
Video
Notes
- Coarsely mash some of the potatoes in the pot with a wooden spoon 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve been using a combination of two recipes, plus roasting the cauliflower in the oven before adding it.. creating a random version of this dish and never quite finding a recipe I loved as much as my favourite Indian Restaurant.
I’d already roasted my cauliflower when I started this recipe, so I just added it after the potatoes were cooked, and I made it a day ahead so I could I add even more dishes to a vegan Indian feast tonight. Thanks so much for this, I was yesterday years old when I learned how to do this magic with the onions.
I didn’t have the chiles so I used cayenne powder and I added a teaspoon of mixed yellow and black mustard seeds (from one of the recipes I’d used previously), and now I have a perfect dish that I love. Can’t wait to try one of your dahls, and the other two dishes I made for the feast. Thanks Jenn!
Oh my gosh, amazing! I’m so happy to hear it, Chantal. Thank you for coming back to leave this lovely comment.
Totally loved this! Exactly tastes like the Aloo Gobi I had in a Indian restaurant a while ago.
I love this recipe, have it often, all the nutrients from cauliflower is amazing too
My family loves Cauliflower and Potato Curry! Looks so bright and delicious!
We love aloo gobi anyday, such a comforting and easy curry recipe. Thanks !
We loved all the rich flavors! Served it as a side with our favorite dal.
It is ages since I have made aloo gobi and after seeing your post made some for dinner. Loving every bite of it.
Its one of my regulars and I absolutely love it!
This looks so yummy and something I never tired it before. Always wanted to try Indian food before.