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.

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]
4.73 from 188 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
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

 Aloo Gobi

Aloo-Gobi-Collage

259 thoughts on “Aloo Gobi – Potatoes & Cauliflower

  1. 5 stars
    This was TOO good. I mean, I’ve never had better in a restaurant. It was so lightly spiced without a bunch of “goo” running all over the veggies. I LOVE this recipe and will definitely be making it again. You’re a great chef!

  2. Manali, I’ve got every ingredient required for this recipe but after starting to cook it, I’ve realised I haven’t any ginger 😱 will it be a disaster?

    1. it’s an estimate calculated automatically by a plugin. it divides the total calories by number of serving entered in the recipe card. If you make this recipe and divide it in 2 parts, the serving is for 1 part. again it’s only an estimate.

  3. 5 stars
    I love this recipe, and I’ve taken to cooking it pretty frequently (probably about once every 10-12 days) due to how simple it is to make, how cheap the ingredients are, and how filling it is. My favorite part of the whole process is the moment after the masala gets added to the tomato and onion—the smell is wonderful.

    I’ve recommended it to a bunch of friends, and it’s gone over quite well with all of them so far. I’ve also gotten hooked on amchur, and I keep looking for excuses to use it in other recipes.

    Thank you so much!

    1. Thanks for the lovely feedback Aranai! Glad to hear that! Yeah amchur is great for the tang, just search the blog for “amchur”, you will find lots of recipes which use it

  4. I made this twice. Your method for cooking the potato and cauliflower leaves them softly crunchy, never mushy.

    1. cook on medium heat please. looks like onions burnt too fast. Onions should just be translucent before you add the other veggies.

  5. I am putting together my shopping list and have a question. Step 10 in the instructions says to add the chopped coriander leaves, but those are not in the ingredient list. Should I buy and use coriander leaves in place of the 1 tsp coriander powder? Thank you! I can’t wait to try it.

    1. coriander=cilantro. I wrote this recipe long back, when I had just moved to US from India. In India, we call cilantro as coriander. You need coriander powder and you need fresh cilantro/coriander leaves.

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