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

Aloo Gobi - Potatoes and cauliflower cooked with onion, tomatoes & spices is a popular Indian recipe. [Vegan]
Course Main Course
Cuisine Indian
Keyword aloo gobi
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 304 kcal
Author: Manali
4.91 from 41 votes
Print

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

  1. 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.
  2. Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
  3. Drain on a tissue paper and set aside.
  4. In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
  5. Add the onions and cook for 2 minutes till translucent.
  6. Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
  7. Add the chopped tomatoes and cook for 2 minutes till they are little soft.
  8. Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
  9. Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
  10. Add chopped coriander leaves and give a good mix.
  11. Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
  12. 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. 

  13. Garnish with some more coriander leaves and serve hot with any Indian bread.

Recipe 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 Facts
Aloo Gobi - Potatoes & Cauliflower
Amount Per Serving
Calories 304 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 122mg5%
Potassium 2111mg60%
Carbohydrates 52g17%
Fiber 13g54%
Sugar 11g12%
Protein 12g24%
Vitamin A 1125IU23%
Vitamin C 183.8mg223%
Calcium 152mg15%
Iron 9.1mg51%
* Percent Daily Values are based on a 2000 calorie diet.

 Aloo Gobi

Aloo-Gobi-Collage

110 thoughts on “Aloo Gobi – Potatoes & Cauliflower

  1. Hi thankyou for your amazing recipes !! One thing i am trying to understand is about the spices. I notice in many recipes , not just here either , that you always add the garam masala to the cooked masala last with other ingredients. Just really would like to educate myself as to why it is not simmered with the other spices and onion, garlic etc. thankyou so much!!

    1. Hi Suzanne, garam masala is a fragrant mix of spices and I add it at the end so that the dish retains the flavors when served. You can definitely simmer the garam masala with other spices too, that’s just my way of cooking. I feel garam masala retain it’s maximum flavor this way when you add it at the end 🙂

  2. 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!

  3. 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!

  4. 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.

  5. 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 …

  6. 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!

  7. 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.

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