Aloo gobi step-by-step recipe with video and photos.
About this recipe
Aloo gobi (potato cauliflower curry) is one of the most common and basic vegetable dishes in India. This vegan curry is made with potato (aloo), cauliflower (gobi), and spices. This potato curry is vegan, easy to make, and loaded with flavors. Both the vegetables soak up the flavors really well, resulting in a very delicious curry.
There are several ways of making this dish, the most common one being cooking them in an onion-tomato masala base. It can also be made without onion, or without using onion or tomatoes. In my recipe here, I am making it in an onion-tomato base.
I also like to pan fry the potatoes and cauliflower before adding them to the masala. This will not only enhance the taste of the final dish, but it will also make sure the vegetables do not turn mushy and retain their texture (especially the cauliflower).
Serve this hearty and comforting curry with pulao or pair it with roti and dal fry. Add a side of vegetable raita or kachumber for a delicious meal. Made with simple ingredients, this comforting dish is perfect for weekday meals and lunch boxes. Read on for ingredients, tips, and serving suggestions for this delicious curry.
Ingredients
Cauliflower and potatoes: These are the main ingredients of this dish. Choose cauliflower that has a firm and tight head. Keep the size of the florets even so that they can cook evenly. Cut the potatoes into medium-sized cubes.
Onion and tomato: They form the base of the curry. I use tomatoes in two forms - fresh and puree. Using pureed tomatoes is optional but it adds a nice color to the curry.
Spices: The whole spice I use is cumin seeds. The powdered spices I use are chili powder, ground turmeric, amchur (dry mango powder), ground coriander, and garam masala.
Ginger, garlic, and green chili: Do not cut down on ginger and garlic as they make the curry very flavourful. Adjust the green chili as per your preference.
Green peas: Adding green peas is purely optional.
Step-by-step instructions
Heat a frying pan or kadhai and add 1 tablespoon oil. Add ¼ teaspoon turmeric powder (step 1).
Add the potato cubes and lightly fry until they are light brown. Set them aside (step 2).
Now in the same pan, add 1 teaspoon oil and ¼ teaspoon turmeric powder. Add cauliflower florets and fry until they are light brown. Set them aside (step 3).
In the same pan, heat 1 teaspoon oil. Add cumin seeds and let them splutter. Next, add onion and fry until lightly golden (step 4).
Add ginger, garlic, and green chili. Fry for 1-2 minutes until the raw smell goes (steps 5,6).
Now add tomatoes and tomato puree. Add chili powder, coriander powder, amchur, ½ teaspoon turmeric powder, and salt. Let it cook until the tomatoes are soft and mushy, and the oil begins to separate (steps 7,8).
Add water and fried potatoes. Cover and simmer until the potatoes are half cooked (step 9).
Add cauliflower and peas. Simmer until the potato, cauliflower, and peas are done (steps 10,11).
Add garam masala and cilantro. Mix well and serve hot (step 12).
Useful tips
Lightly fry the potatoes and cauliflower. This step is optional but I highly recommend not skipping it. Frying them will help cook them perfectly without making them mushy. Also, adding little turmeric while frying helps give them a nice golden color.
Make sure the tomatoes and spices are cooked well before adding water and potatoes. The tomatoes should become soft and pulpy, and the oil should separate.
Do not add the potato and cauliflower at the same time as the cooking time is different for both vegetables. Add cauliflower when the potatoes are half done.
Peas are optional and can be skipped.
You may choose to make this dish either dry or with gravy. Adjust the amount of water depending on your preference.
Also, check out this easy recipe to make delicious Bombay potatoes.
FAQs
This dish tastes great with pulao, jeera rice, roti, or chapati. Our favorite combo is this curry served with roti and dal fry.
This step is optional but I highly recommend not skipping it. Frying them will help cook them perfectly without making them mushy. Also, adding little turmeric while frying helps give them a nice golden color.
Bonus
This cauliflower potato is:
- vegan and gluten-free,
- good with both rice and roti/naan,
- very comforting.
Recipe card
Aloo Gobi / Potato Cauliflower Curry
Ingredients
- 1 medium cauliflower
- 4 medium potatoes
- 3 tablespoon oil
- 1 large onion chopped
- 2 medium tomatoes chopped
- 1 teaspoon cumin seeds
- 1 inch ginger grated or ½ teaspoon ginger paste
- 2 cloves garlic grated or ¼ teaspoon garlic paste
- 2 green chili (or serrano pepper) finely chopped (or as per taste)
- 2 tablespoon tomato puree
- 2 tablespoon cilantro
Spices
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder or cayenne
- 1 teaspoon ground coriander
- 1 teaspoon amchur (dry mango powder) - optional
- 1 teaspoon garam masala
- Salt to taste
Instructions
Prep:
- Cut the cauliflower into medium florets and rinse thoroughly.
- Wash and peel the potatoes. Cut them into medium-sized cubes.
- Chop the onion and tomatoes, and grate the ginger and garlic.
Pan fry potatoes and cauliflower (optional step):
- Heat a frying pan or kadhai and add 1 tablespoon of oil. Add ¼ teaspoon turmeric powder.
- Add the potato cubes and lightly fry until they are light brown. Set them aside.
- Now in the same pan, add 1 tablespoon oil and ¼ teaspoon turmeric powder.
- Add cauliflower florets and fry until they are light brown. Set them aside.
Making the curry:
- In the same pan, heat 1 tablespoon of oil. Add cumin seeds and let them splutter.
- Add onion and fry until they begin to turn brown.
- Add ginger, garlic, and green chili. Fry for 1-2 minutes.
- Now add tomatoes and tomato puree. Mix well.
- Add chili powder, ground coriander, amchur, ½ teaspoon turmeric powder, and salt. Mix well and cover.
- Let it cook until the tomatoes are soft and mushy, and the oil begins to separate.
- Add 2 cups of water.
- Add the fried potato and mix well. Cover and simmer until the potatoes are half cooked.
- Add the fried cauliflower. Mix well and adjust consistency.
- Add peas. Bring to a boil.
- Simmer until the potato, cauliflower, and peas are done. Cauliflowers should have some bite and should not be mushy.
- Add garam masala and coriander leaves.
- Mix well. Serve hot.
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