Aloo Gobi is a popular vegetarian dish from the Indian subcontinent. It is a simple yet flavorful curry made with potatoes (aloo) and cauliflower (gobi) as the main ingredients.
This delightful dish offers a lovely combination of textures and flavors. The potatoes add creaminess and the tender cauliflower provides a contrasting texture.
There are many different ways and variations of this recipe in Indian homes. This is a dry version of the curry. Aloo gobi masala has a bit of gravy.
Why you will love this recipe
Quick weeknight meal | This is a quick simple recipe, like a stir fry, with a short cooking time so it can be added to your weeknight rotation.
Versatile| Aloo Gobi can be enjoyed as a standalone main dish or served as a side dish alongside other dishes.
Vegetarian, Vegan, and Gluten-free| Make sure your asafoetida is gluten-free or skip it for a gluten-free meal
Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.
Cauliflower florets: I’ve used fresh cauliflower. You can substitute with frozen.
Potatoes: I used Russet potatoes.
Onions: I used red onions because I like the flavor they give. Feel free to use yellow onion, which is traditionally used!
Crushed tomatoes: I loved using canned crushed tomatoes for the concentration of flavor. It provides a nice tangy balance.
You can also use fresh tomatoes. Just give them a few minutes to cook down and become a bit mushy.
Aromatics: Ginger root, garlic cloves, and green chilies add depth of flavor.
Spice powders: Common Indian spices are used such as turmeric powder, red chili powder, asafoetida, cumin powder, and cumin seeds.
You can optionally finish the dish with a sprinkle of kasuri methi leaves (dry fenugreek leaves) which are easy to make at home.
➜Cut cauliflower florets and wash them.
➜Peel potatoes, cut them into medium size pieces, and place potato cubes in water so it doesn’t brown.
I like to cut the potato in half and then chop each piece into thirds. They are a bit on the chunkier side. Try to keep the pieces medium-sized.
➜Chop green chili
➜Shred ginger root
➜Finely chop garlic
Making Aloo Gobi
The preparation of this Indian potato cauliflower dish involves sautéing onions, tomatoes, and a mix of spices to create a fragrant base. Then, diced potatoes and cauliflower florets are added to the pan and cooked until tender.
Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them splutter for a few seconds. Then add hing and mix.
Add chopped onions and sauté until they turn translucent.
➜Add minced garlic, green chilies, and grated ginger.
➜Add crushed tomatoes (canned). If using fresh, cook until they become soft and mushy.
➜Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute to allow the spices to blend. Add 1/4 cup water.
➜Cook for 2-3 minutes. You will begin to see the oil separate around the edges.
➜Drain the soaked potatoes and add them to the pan with cauliflower florets. Mix well to coat the potatoes with the spice mixture.
➜Cover and cook on medium-low for 10-12 or until the potatoes are fork tender. Check once or twice to mix so it doesn’t stick to the bottom of the pan.
➜Turn off the heat and garnish with freshly chopped coriander leaves. Serve hot with roti, naan, or rice.
Instant Pot Aloo Gobi
This can be made in an electric pressure cooker, traditional or Instant Pot.
➜Start the instant pot in SAUTE mode and heat oil in it. Similar to above heat oil and then add cumin seeds then asafoetida. Next saute the onions.
➜Add garlic, ginger, and green chilies. Followed by the crushed tomatoes, spices and water. Mix well. and let cook 1-2 minutes. You will see oil come out at the sides.
➜Add potato cubes and cauliflower florets and stir well. Scrape off anything stuck to the bottom of the pot. Add 1/4 cup water to the pot. Press Cancel and close the instant pot lid.
➜Set the instant pot to MANUAL or pressure cook mode at low pressure for 2 minutes. The instant pot will take 8-10 minutes to come under pressure.
➜When the instant pot beeps, quickly release the pressure manually.
If you have onion tomato masala, Bhuna Masala stored frozen you can also use that!
Aloo Gobi can be enjoyed as a main course accompanied by rice or Indian bread like roti or naan.
Any basmati rice substitute works like Sona Masoori.
Although it’s not a classic pairing, Saffron Rice and Lemon Rice are fun ways to mix up a side dish.
It can also be served as a side dish to complement other curries or leftover aloo gobi can be served as a filling for wraps or sandwiches. I like to use it in grilled cheese.
Stored leftovers in an airtight container and refrigerate. It should stay good for 3-4 days. Optionally sprinkle a little lime or lemon juice for added preservation.
This is a great dish to freeze. I like to make double and store it for later!
This classic vegetarian Indian dish can be made in a variety of ways. You can opt to skip the onion-tomato base if you’d like.
Some versions finish the dish with a sprinkle of garam masala.
You can add green peas to make gobi matar aloo, another dry sabzi.
25 Minute Aloo Gobi (Stovetop + Instant Pot)
- 1 Pot
- 1 cutting board
- 2 cups cauliflower florets 310 g, approximately 2 – 2 ¼ cups florets
- 2 medium potatoes 350g , chopped into medium sized pieces, approximately 1 inch
- ¼ cup onions 28g, chopped
- 3 tbsp crushed tomatoes canned
- 2 inch ginger root 20g
- 4-5 cloves garlic 15g
- 2 tbsp oil
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ¼ tsp asafoetida
- ½ tsp cumin powder ¾ tsp cumin powder
- 1 tsp cumin seeds
- ¾ tsp salt 1 tsp salt
- ½ cup water added in parts ¼ each time
- ¾ tsp sugar ¾ tsp sugar
- 2-3 tbsp cilantro chopped
- ¼ tsp kasuri methi optional
- Cut cauliflower florets and wash. Peel potatoes, cut into medium size pieces and place in water so it doesn't brown.
Making Aloo Gobi
- Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them splutter for a few seconds.
- Add chopped onions and sauté until they turn translucent.
- Add minced garlic, green chilies, and grated ginger.
- Add crushed tomatoes (canned). If using fresh, cooking until they become soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute to allow the spices to blend. Add 1/4 cup water.
- Cook for 2-3 minutes. You will begin to see oil separate around the edges.
- Drain the soaked potatoes and add them to the pan along with cauliflower florets. Mix well to coat the potatoes with the spice mixture.
- Cover and cook on medium-low for 10-12 or until the potatoes are fork tender. Check once or twice in between to mix so it doesn't stick to the bottom of the pan.
- Turn off the heat and garnish with freshly chopped coriander leaves.Serve hot with roti, naan, or rice.