Air Fryer Aloo Gobi is the easiest Aloo Gobi that you will ever make! No sautéing in the pan, hand-free cooking and gets done in 30 minutes or less. Serve with rice and dal for the most comforting Indian meal. It’s also vegan and gluten-free.

I adore aloo gobi and it is also one of Sarvesh’s most favorite dishes. So, it’s no surprise that I make it very often in my kitchen. When we first got married, I learnt how to make simple homestyle aloo gobi, just like it was made in my home.

Then as I gained more experience in kitchen and became familiar with new gadgets, I tried cooking it in several ways. The Instant Pot version of aloo gobi is one that I tested several times before perfecting it for my cookbook. And my newest obsession is this Air Fryer Aloo Gobi!

This version might just win when it comes to ease of making this recipe. Cooking aloo gobi in the air fryer is a breeze, it’s as simple as tossing the potatoes, cauliflower and spices together and air frying it. Also, the texture of the potatoes and cauliflower is so good when you air fry. You have to try it to believe how easy this can really be.

Why We Love This Air Fryer Aloo Gobi

• it’s the easiest way to cook aloo gobi.
• takes 30 minutes or less.
• it’s mostly hands-free cooking.
• has an amazing texture.
• makes the perfect side dish with dal and rice.
• is wonderfully spiced!

I have recently fallen in love with my air fryer and that’s why you are seeing so more of these air fryer recipes these days. I exclusively cook veggies in my air fryer now. It just seems so easy and quick. Whether it’s just roasting the veggies for dinner or making masala fries, it’s quickly becoming my favorite gadget in the kitchen.

Ingredients

Potatoes: I like using yukon gold potatoes for this recipe but russet potatoes will also be used . I suggest to dice them into 1-inch pieces else they will cook quickly and might burn in the air fryer.

Cauliflower: for this recipe, I have used a medium size cauliflower which weighed around 600 grams after the stalks were removed. Cut it into medium size florets, again do not cut it into very small florets.

Spices: basic spices that are used here include turmeric, coriander powder along with amchur (dried mango powder) which makes the dish tangy. Kashmiri red chili powder adds vibrant red color without the heat. However if you wish to add regular chili powder you may do so (it will make the aloo gobi spicier).

Ginger-garlic: I like adding fresh ginger and garlic half way through the cooking process. That makes the flavor of the ginger and garlic more pronounced.

Tomato paste: for the extra step, I like tossing the cooked potatoes and cauliflower with tomato paste at the very end. This is an optional step but really adds a lot of flavor to the dish, so I do recommend doing it.

Step by Step Instructions

1- To a large bow, add diced potatoes and cut cauliflower florets. How small or big you cut the veggies will determine the time it takes to cook in the air fryer. I like to cut potatoes into around 3/4 inch pieces and cauliflower into medium size cauliflower florets.

2- Also add sliced onions to the bowl. I like to slice the onions a little thick for this recipe.

3- Add oil, you can add 1 to 1.5 tablespoons of oil here.

4- Then add all the spices- turmeric, Kashmiri red chili powder, amchur, coriander powder and salt.

5- Using your hands, mix everything together until all the vegetables are well coated with the spices. Pre-heat air fryer at 380 F degrees for 2 to 3 minutes.

6- Spray the air fryer basket/plate with little oil spray if you want and then add the vegetables in a single layer. Set the timer to 12 minutes at 380 F degrees. We might need to add few extra minutes or reduce them (every air fryer is different).

7- At the 6 minute mark, pull out the air fryer basket and add chopped ginger and garlic.

8- Using a spatula combine the ginger and garlic with everything else.

9- Close the basket and continue to air fry for additional 6 minutes until the potatoes and cauliflower are cooked through. I actually cooked for a total of 15 minutes (9 minutes more after adding the ginger-garlic). But every air fryer is different so adjust the timing accordingly. At this point your aloo gobi is ready to serve however if you want to take it a notch up, do this extra step.

10- Meanwhile, combine 1 tablespoon tomato paste with 2 tablespoons of water in a pan on medium heat. Just heat it up a little.

11- Add the cooked aloo gobi into the pan with the tomato paste and water.

12- Toss to combine everything together. Once everything is combined and heated through, turn off the heat. Add cilantro and sprinkle garam masala. Serve hot.

Serving Suggestions

I love eating aloo gobi with fresh rotis. That is my favorite way to enjoy this dish.

You can also serve this as a side with rice and dal tadka.

Baking In The Oven

If you want to bake this in the oven, bake at 400 F degrees for 25 to 30 minutes. Make sure to toss the vegetables once at the halfway mark.

Tips & Notes

• You can serve aloo gobi straight out of the air fryer. Garnish with cilantro, sprinkle garam masala and serve. But the additional step of tossing it in tomato paste adds to flavor and I recommend doing it.
• The time taken to air fry aloo gobi will change depending on the brand of air fryer you have. You may need to add a few minutes or decrease a few depending on the air fryer. Keep at eye after 10 minutes or so.
• Air frying time will also change depending how big or small you cut the potatoes and cauliflower. Cut the potatoes a little bit smaller than the cauliflower.
• Place the potatoes and cauliflower in a single layer in the air fryer. This way they all cook evenly.
• If you don’t have tomato paste, use 2 to 3 tablespoons of tomato puree.
• Spice levels can be adjusted to taste. You can add regular red chili powder or chopped green chilies to make the dish spicier.

You Might Also Like

• Aloo Gobi (Stove-top)
• Instant Pot Aloo Gobi
• Aloo Palak
• Aloo Methi

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