Aloo Gobi – Classic Spiced Potato & Cauliflower Curry
Aloo Gobi is a beloved vegetarian Indian dish where tender cauliflower and potatoes simmer in a fragrant blend of spices and tomato-onion gravy. This hearty, homestyle curry is perfect for everyday meals and pairs beautifully with roti, naan, or steamed rice. Easy to prepare and full of flavor, this recipe brings warmth, comfort, and wholesome goodness to your table.
Aloo Gobi is a classic, comforting Indian curry that combines the mild sweetness of cauliflower with the earthiness of potatoes. The vegetables are cooked in a spiced tomato-onion base, enriched with warming spices — delivering a dish that's flavourful yet light.
This versatile curry can be prepared dry (as a stir-fry style sabzi) or with a little gravy depending on preference. It’s an ideal weekday meal, family lunch, or dinner option — quick to put together but satisfying enough for a hearty meal.
Ingredients
- 3 cups cauliflower florets (medium-sized)
- 2 medium potatoes — peeled and cut into cubes
- 1 medium onion — finely chopped
- 2 medium tomatoes — finely chopped or pureed
- 1–2 green chilies, chopped or slit (optional)
- 2 tablespoons oil (vegetable oil / mustard oil / your choice)
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste (or minced ginger + garlic)
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala (optional, for aroma)
- Salt — to taste
- Fresh coriander (cilantro) leaves — chopped, for garnish
- Water — as needed for cooking
Nutritional Information
- Calories: ~220–260 kcal
- Carbohydrates: ~30–35 g
- Proteins: ~5–6 g
- Fats: ~8–10 g
- Fiber: ~5 g
Directions
How to Cook Aloo Gobi — Simple & Tasty
-
Prep Vegetables
Wash the cauliflower and cut into medium florets. Peel and cube the potatoes. Chop the onions, tomatoes, and green chilies (if using). -
Heat Oil & Temper Spices
In a heavy-bottom pan or wok, heat oil over medium flame. Add cumin seeds and let them crackle for a few seconds. -
Sauté Onions & Aromatics
Add chopped onions and sauté until they become translucent and lightly golden. Then add ginger-garlic paste and chopped green chilies (if using), sauté for another minute until raw smell disappears. -
Add Tomatoes & Spice Mix
Add chopped (or pureed) tomatoes and cook until oil starts separating from the masala. Then stir in turmeric, coriander powder, red chili powder, and salt. Mix well so spices coat the tomato-onion base uniformly. -
Add Potatoes & Cauliflower
Add the potato cubes first, stir to coat with the masala. After 2–3 minutes, add cauliflower florets. Mix gently to avoid crushing. -
Cook Vegetables
Add a splash of water (about ¼–½ cup), cover the pan, and let cook on medium-low heat for about 15–18 minutes — until potatoes and cauliflower are tender. Stir occasionally to avoid sticking. -
Finish & Add Aroma
Once vegetables are cooked and most of the water has evaporated (if you want a dry sabzi), sprinkle garam masala, stir gently. -
Garnish & Serve
Turn off heat. Garnish with freshly chopped coriander leaves. Serve hot with chapati / roti / paratha or steamed rice.
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