Aloo Gobi – Potatoes & Cauliflower
Aloo Gobi - Potatoes and cauliflower cooked with onion, tomatoes & spices is a popular Indian recipe. [Vegan]
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Spiced Potatoes with Cauliflower. This Aloo Gobi is packed with flavors, super comforting, vegan and simply the best aloo gobi you will ever have!
Aloo gobi (potatoes & cauliflower) is a popular Indian dish in which potatoes and cauliflower are cooked with onions, tomatoes and spices. This dish can be made in several ways, you can make it with only onions or only tomatoes or use no onion-tomato at all. I also make it in different ways depending on what ingredients I have on hand, the aloo gobi recipe that I am sharing today is one of my favorite versions. It has onions, tomatoes, ginger, garlic and yes spices!
One common problem with aloo gobi is that when you cook it, the cauliflower becomes really soggy and you don’t want that. You want the veggies to be cooked and tender but not soggy, that kind of spoils the taste and texture of this dish. Few tips can help prevent this:
1. Half cook the cauliflower and potatoes before adding it to the onion-tomato masala. You can parboil the potatoes and cauliflower or do what I did – fry them in little oil till they are half cooked. This helps in retaining the shape and texture.
2. Don’t cover and cook the cauliflower, you can cover towards the end and cook on low flame only.
3. Add salt towards the end when the dish is almost done.
I have made mistakes in the past where my cauliflower was all soggy and I didn’t like it at all and that’s how I learnt my lessons. If you follow the above tips, the texture should be perfect.
This recipe is vegan just like so many other Indian recipes. I had never heard the term “vegan” till about 2 years ago and now when I think about it, I literally grew up eating vegan all the time. India has countless vegetarian recipes that I grew up eating. We eat simple lentils, rice and veggies everyday and almost all of it is vegan. So enjoy this spicy potatoes and cauliflower vegan recipe from India and I hope you like it.
Method
Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
Drain on a tissue paper and set aside.
In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
Add the onions and cook for 2 minutes or till onion is translucent.
Add the ginger-garlic paste.
Cook for another 2 minutes or till the raw smell of ginger and garlic goes away.
Add the chopped tomatoes.
Cook for 2 minutes till tomatoes are little soft.
Once the tomatoes are little soft, add turmeric powder, red chilli powder, coriander powder and amchur (mango powder). Cover the pan and let the masala cook for 2-3 minutes.
Now add the potatoes and cauliflower to it and mix.
Add chopped coriander leaves and give a good mix.
Add some garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
Add salt and cover the pan and cook for additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.
Garnish with some more coriander leaves.
Serve aloo gobi with naan, paratha or roti.
If you’ve tried this Aloo Gobi Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
Aloo Gobi - Potatoes & Cauliflower
Ingredients
- 2 potatoes medium, sliced or cubed
- 1 cauliflower medium, cut into small florets
- 1 onion medium, chopped
- 2 tomatoes medium, chopped
- 1/2 teaspoon cumin seeds
- 1.5 teaspoons ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon dry mango powder amchur
- 1/4 teaspoon red chili powder or to taste
- 1/4 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 3-4 teaspoons oil
- 2 tablespoons chopped cilantro
- salt to taste
Instructions
- Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
- Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
- Drain on a tissue paper and set aside.
- In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
- Add the onions and cook for 2 minutes till translucent.
- Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
- Add the chopped tomatoes and cook for 2 minutes till they are little soft.
- Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
- Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
- Add chopped coriander leaves and give a good mix.
- Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
- Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.
- Garnish with some more coriander leaves and serve hot with any Indian bread.
Notes
- Add lots of chopped cilantro leaves to your aloo gobi, it adds a lot to the flavor.
- You can even deep fry the potatoes and cauliflower till they are completely cooked and then add them to the masala. But deep frying = more calories so it's not the way I make aloo-gobhi at home regularly.
- Adjust spice levels to taste.
- You can also sprinkle some kasuri methi (dried fenugreek leaves) on top for added flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Aloo Gobi
Best Aloo Gobi recipe we’ve tried – and we’ve tried a lot! Great flavor – without the mushiness or undercooked veg! Delicious.
Thanks Frances, I am glad you enjoyed it!
I didn’t have mango powder, but the aloo gobi turned out well. Thank you!
I am glad to hear!
Just like at a restaurant! 🙂 Thanks Manali!
Welcome Alex, glad you enjoyed!
OMG this was incredibly delicious! Thank youuuuu!
Welcome Mari!
Thank you very much ! It turned out perfect !
I am trying this dish now but wondering how many people it feeds. I have had it before but never made it. Your re Iowa sound delicious and easy to make. Thank you for that
this serves 2-3
Aloo govi was delicious, followed recipe to the letter with just an extra bit of chilli powder. Thank you so much. Mary
The link from the Rajma Masala to this Aloo Gobi recipe is perfect. The bland, yellowish flavours are a great contrast to the sensational Masala. This simple dish has been evading me for years – since I had it once at a friend’s house many many years ago.
Thank you!
welcome! 🙂 glad you enjoyed it!
i have followed your recipe and cooked this dish several times. i have even bookmarked it to easily cook it next time. being from Kerala all in my family find this dish exotic and want more. we do not mind even if it is slightly soggy. as long as we have a tasty dip for our chapati’s. to make it easy i just avoid your first step of frying the vegetables. i just add them with the masala. your instruction to add salt only last was the key. thankyou Manali
Thanks Dilip!
I find this recipe rather bland, even after I basically doubled up on the dried spices. It could use some heat too IMHO. I wonder if my dried spices differ from Manali’s in some fundamental way (and no they’re not stale). The timing and techniques were good and I was happy to put my amchur to use. Not bad at all, but feels a bit aimed for the Colonial palate.
Just my 2 cents
Thanks for trying!
Very flavorful. A family favorite.
thank you for trying!
This is my favourite aloo gobi recipe. I usually double the spices as we like full flavoured, deep fry the veg (there’s nothing like it) and always add kasuri methi. OUTSTANDING.
Thanks Lynn, so glad you like it!
I made this exactly as written and my family enjoyed it. Thank you for the clear instructions!
I really appreciated the advice on how to avoid soggy vegetables as I seriously dislike when they get soggy. I followed the directions nearly exactly and the dish turned out wonderful. I didn’t have the mango spice on hand but it still tasted good – I can see how the mango spice would add an additional depth on flavor. In my case it took longer than indicated to cook the veggies once I added them to the masala. This was only my second time making Indian food and I’ll definitely use this recipe again. Thank you so much for sharing it.
thank you trying!
This is my go to recipe!!! Lately I have been disappointed with going out to eat. The consistency of the food and the price!!! This was always one of my favorite Indian dishes so I’m pleased that I did not have to try many different recipes. It’s also perfectly adaptable. If I want it more saucy I add more tomatoes. If I want it more spicy I add more spice. Great recipe.
Thanks Dana!
very good
I have used this recipe several time to great effect. I always halve the spices as my wife doesn’t like very spicy food. However there is still plenty of flavour there. I also stir in a tablespoon of tomato puree paste at the salt stage.
glad you like it David, thanks for trying!
I have made this recipe several times and it is still my favourite.
Delicious and very good tips for the veggies. Thank you🙏
Because of the challenges I have had with getting the potatoes cooked, I’ve had to flip the cauliflower and potatoes in Instruction #1 and #2 (Add potatoes and fry for 2-3 minutes and then add the cauliflower florets). Or, just parboil them as recommended by Ms. Manali. Also, pay attention to Ms. Manali’s “warning” in Instruction #12 (If you feel the masala is sticking, you may add some water). ANY sign the bright red tomato is cooking down & leaving a dark red burned-looking residue on the bottom of the pan, ADD THAT WATER. One tablespoon at a time, of course.
This was delicious. I cooked the potatoes in the microwave for few minutes. Also tripled the recipe. Didn’t have cumin seeds so I just used the powdered.
Nice recipe. Pleasantly spiced, nuanced but balanced. The final result was moist but not soggy ( I fried the onions and potatoes first, as suggested).