Aloo Gobi – Potatoes & Cauliflower

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.

Aloo Gobi Recipe

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.

Aloo Gobi Recipe-Step-1

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.

Aloo Gobi Recipe-Step-2

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.

Aloo Gobi Recipe-Step-3

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.

Aloo Gobi Recipe-Step-4

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.

Aloo Gobi Recipe-Step-5Serve aloo gobi with naan, paratha or roti.

Aloo Gobi

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

Manali
Aloo Gobi - Potatoes and cauliflower cooked with onion, tomatoes & spices is a popular Indian recipe. [Vegan]
4.86 from 56 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 2
Calories 304 kcal

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

  1. Add lots of chopped cilantro leaves to your aloo gobi, it adds a lot to the flavor.
  2. 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.
  3. Adjust spice levels to taste.
  4. You can also sprinkle some kasuri methi (dried fenugreek leaves) on top for added flavor.

Nutrition

Calories: 304kcalCarbohydrates: 52gProtein: 12gFat: 7gSodium: 122mgPotassium: 2111mgFiber: 13gSugar: 11gVitamin A: 1125IUVitamin C: 183.8mgCalcium: 152mgIron: 9.1mg
Keyword aloo gobi
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

 Aloo Gobi

Aloo-Gobi-Collage

150 thoughts on “Aloo Gobi – Potatoes & Cauliflower

  1. 5 stars
    So good I nearly ate it all straight out of the pan! I had to add a little water to get it Al Dente! I added some spinach as it was hanging around fabulous…really looking forward to next time a great veggie dish…. spices perfect!

    1. This was not a very authentic recipe and I think is really tailored to a western taste or those who arent used to eating aloo gobhi at home ..somewhat bland and very crunchy/not well roasted cauliflower. The tip to add salt at the end goes against the principle to always season potatoes and other absorbing vegetables early in the recipe. Sorry I will rate this as 4/10 if I was to rate it.

      1. Sorry you didn’t like it but this is a very authentic recipe. I am an Indian who grew up in India eating aloo gobi like this so it will be totally wrong to say that the recipe is tailored to western taste. Every house has their own way of making aloo gobi in India, maybe you don’t like my version but it doesn’t mean it’s not homemade Indian aloo gobi- it very much is!

  2. 5 stars
    Wonderful recipe! I made this for dinner last night and really enjoyed the flavor and texture. I’ll definitely be making this again. Thank you!

  3. 5 stars
    Great recipe. So easy to follow. Have been cooking fir years but never have followed it in such a way to maximise flavour. Thank you so much.

    1. 5 stars
      I tried this recipe with one little variation. I added Maggi Magic Masala instead of amchur. It was damn tasty! My roommates loved it and wanted me to cook everyday for them lol.

      Great recipe!

      Thank you

    2. 4 stars
      I loved how this came out, tweaked it based on what I had available, made it with purple cauliflower and purple potatoes, came out good, used honey instead of mango, used a can of light coconut milk instead of adding water, baked the cauliflower and potato in the oven 1st and dusted with curry powder, nutritional yeast, and coconut amines and sprayed lightly with cooking spray. Tried to cut down on the oil a bit. Used 5 fresh thai chili peppers for spice. Wish I had fresh spices but only had dried. Didnt have fenugreek, would love to try that next time if I grab it at the store.

  4. Looking forward to trying this recipe, thank you. Just wondering how it will freeze, assuming I keep the cauli and potatoes a little under cooked and not add the cilantro until I thaw and re-heat. Amy tips would be most welcome please …

  5. 5 stars
    I love your aloo gobi recipe. One time I accidentally “burnt” the masala and my husband said that it was the best he’s ever eaten. Since then, I deliberately accidentally burn the masala for that extra flavour. Turns out excellent, every time. Thanks!

  6. I made this aloo gobi this morning the gobi was very bitter please advise why this happened
    Kind regards
    Colleen

    1. Hi Colleen, there’s nothing in the recipe that can make it bitter. My guess is that the onion that you used was bitter and you didn’t cook it for long enough. That can be the only reason.

    2. Make sure you add enough salt, tasting mine before salting it was bitter with all those spices. Salt counteracts bitterness, it’s a good thing to know in general when cooking 😊

  7. Hi Manali,
    I would really like to try this recipe, but I couldn’t find the dry mango powder. Would you be able to recommend a substitute?
    thanks!

  8. I tried the recipe and unfortunately it seems I took a lot more cauliflower and potatoes than required. The veggies were undercooked and tasted bland too. Does 450 grams of both seem appropriate? If not, could you please include the approximate quantities of both? Thank you.

  9. Nice recipe bud, what kind of potatoes do you use? There’s a few different kinds available here in Canada. I Keep buying the wrong ones. lol!

  10. 4 stars
    Thanks for this recipe. The flavors were spot on but it was dry, I’m used to this having sauce when I order it at restaurants. Advice?

    1. This is how aloo gobi is made in most homes in India everyday. It is dry and eaten mostly as a side with roti and dal. If you want it to have a sauce, add water.

  11. 5 stars
    It was sooooo yummy!! Thank you so much!
    I added more veggies as I needed to use them and used canned tomatoes as I didn’t have natural ones and it still tasted ah-mazing!!
    Next time I hope I cam find the mango powder to add it in.
    You’ve got a new follower here 🙂

  12. 3 stars
    This recipe has great taste, but the timing is completely off. The potatoes should be half cooked prior to adding in the cauliflower, and everything needs longer to be cooked in general. After 45 minutes, I ended up having to take out the potatoes from the pan and putting them in the oven to cook for 10 minutes alone.

    1. Hi Sam, the timing is fine. Maybe you just cut the potatoes and cauliflower into large pieces? If you see, the total time I cook the veggies is actually more than 20 minutes (combining everything) and that’s enough for diced potatoes and cauliflower to cook. Aloo gobi is something I grew up eating almost every week and even now make it very often so I can say I am confident that it does cook in the specified time.

  13. 5 stars
    Making this for my husband. He is Indian and I have been trying to learn as much as I can on the internet because his mom doesn’t use recipes, of course. This is the closest recipe I’ve seen to what his mother does. I diverhed by tossing my potatoes and cauliflower in oil, salt, and pepper and put them in my air fryer while I made the rest. It’s awesome!

  14. 5 stars
    Very nice recipe!
    All steps are explained in details and it gives you the assurance you are doing well.
    I personally think the amount of oil at fry stage should be larger then 2 teaspoons.
    Did it yesterday for dinner side dish, it was wonderful! Thank you Manali!
    Looking forward for the next dish 🙂

    1. Spice levels are a personal preference. I share how it was always made in my home and how I Like it and clearly the majority likes it too 🙂 you can always adjust spice levels to preference and yeah Indian spices lose their flavor when they are old.

  15. 5 stars
    I’ve made versions of this before following recipes of celebrity chefs, but this wins hands down the best. It’s one of those meals you just can’t stop eating. The only change I made was using ghee instead of vegetable oil. I’m not a vegan; I eat everything.

  16. Oh yum! Now this is how to use turmeric. Not that woo tosh on turmeric milk. Def making this this weekend. Though caulis in shorts supply this time of year here. End of season. But I’ll find one.

  17. 5 stars
    My kitchen smells amazing! I added a teaspoon of curry powder as well and I found the squeezed lemon really added a nice flavour to all these ingredients. Yummy! Thanks for sharing 🙂

  18. 5 stars
    Wow, this recipe is really amazing. Even though I had to improvise a bit.
    Thank you so much for sharing it. The dinner made my day.

  19. Absolutely delicious. I substituted fresh tomatoes for 1/2 a tin of chopped.

    Vegetables were cooked perfectly and my husband loved it (he is not keen on cauliflower).

    I would say this serves 4 as a side dish but my husband and I do eat small portions.

    Will definitely make again. Thank you 😊

  20. 5 stars
    This was the best aloo gobi I’ve tried. Second time making, and this time I parboiled the potatoes as I found they took too long to cook, and then fried them with the cauli until browned as per the recipe. I also added about half a cup of water towards the end so that the cauli could cook just enough.

    I’ve also just made your palak paneer – really nice. Thank you for recipes!

  21. 5 stars
    I made this tonight as I love Indian food and have always wanted to make it at home but thought it would be too complicated. I have accumulated the spices for other recipes and had cauliflower I needed to use, I always have potatoes, tomatoes and cilantro around. Super easy and the house smells amazing. I had no mango powder but I don’t miss it. We have an Indian market in town and I’m sure they must have some. I have yogurt and cucumbers around so next is raita.

  22. This sounds like a straightforward recipe. Aloo Gobi is my favorite I diwn dish. But where is the spice? I like “Indian hot” And there is nothing spicy here

    1. Contrary to what you may believe, not everyone in India eats “super spicy” food. Certainly my family did not. This is the way it was made in my house. If you want to make this super spicy, add lots of thai green chilies and lots of red chili powder.

  23. My boyfriend is from the Punjab in India,so I was keen to try this version. He gave it thumbs up and so that’s a good enough endorsement for me. I did find I had to cook the potatoes and cauliflower a little longer than stated but hey that’s not a problem. I love Indian food and we always eat Desi style. 😉

  24. 5 stars
    This was amazing!! I cooked it a little longer to achieve desired tenderness of potatoes and cauliflower. My husband and son wanted to keep going back for more. This is now one of my husband’s favorite Indian dishes. Thanks for sharing this authentic recipe.

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