Aloo Gobi – Potatoes & Cauliflower

4.79 from 265 votes

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

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Aloo Gobi - Potatoes & Cauliflower

4.79 from 265 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2
Aloo Gobi - Potatoes and cauliflower cooked with onion, tomatoes & spices is a popular Indian recipe. [Vegan]

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
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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: 304kcal, Carbohydrates: 52g, Protein: 12g, Fat: 7g, Sodium: 122mg, Potassium: 2111mg, Fiber: 13g, Sugar: 11g, Vitamin A: 1125IU, Vitamin C: 183.8mg, Calcium: 152mg, Iron: 9.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Indian
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 Aloo Gobi

Aloo-Gobi-Collage


Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


4.79 from 265 votes (107 ratings without comment)

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Recipe Rating




380 Comments

  1. 5 stars
    Hi Manali , my name is Lita . Can you please tell me where we can buy this masala that you are using ? I have a gharam masala but it’s not Indian masala from Indian . Thank you please let me know. Also the amchur I never heard of it before.

  2. HI Manali. I made this for the first time tonight, but let the oven do the heavy lifting roasting the cauliflower and potatoes in the oven for 30 minutes seasoned with salt,pepper, cumin and turmeric then added them to the onion, tomato and spice mixture. It was delicious. Thank you for this recipe.

  3. Hi Manali! I’ve tried this recipe a couple times and both times it takes ages for the cauliflower to cook. I wonder if it has to do with how big the cauliflower is. How many cups does your medium cauliflower come to? I have to use a huge pot for all my ingredients to fit. When I do the first frying step, there’s no oil at all in the pan so there’s nothing to drain – this must be because I have so many ingredients it just soaks it all. Then in the final cooking stage it takes a good 30 minutes before the cauliflower and potato is soft enough to eat. So it definitely takes me more than 20min to cook as it states in the recipe. Next time I may steam the veg first and while it will get perhaps a bit more tender it won’t take as long. Thanks for any feedback! Best, Ana

    1. Try cutting the florets into small pieces, I think you are cutting them very big. Same with potatoes, if you slice them thin they will not take 30 minutes to cook.

  4. 5 stars
    This was great! I like spicy, so tossed a couple fresh cayenne peppers from garden and was totally in love with the dish. Compiling a top ten list of go to recipes and this one made it easily.

    Thanks for the recipe!

  5. I had a cauliflower that was getting old in the fridge, did a quick search for recipes and stumbled with this. It turned out absolutely delicious, even though this was completely improvised and I was missing some of the ingredients, such as the mango powder which is not usually found where I live. I will be making more of these recipes 😀 Greetings from Mexico! 🇲🇽

  6. Hi, just making sure the order of cooking cauliflower and potatoes is not mixed. Adding raw potatoes to the pan after cauliflower is add?

    1. yes please follow the recipe as it is. first we pan fry the cauliflower and potatoes for a bit and then they eventually get fully cooked with the spices

  7. I always add a few teaspoons of Takii Umami Powder to this recipe. It really makes the flavors pop! Love this recipe though – I’ve made it about 20 times.

    1. I am sure we didn’t even know what that was when we made aloo gobi in India..haha..but glad it works for you

  8. 5 stars
    Outstanding—thank you for sharing this recipe. I doubled the coriander leaves and added some sliced chili pepper and it was absolutely delicious.

  9. 4 stars
    Hi Manali, I am trying to figure out what kind of chili powder to use. Is it the same chili powder we use in canada to make Chili or do I have to find Indian chili powder? Thank you!

      1. 5 stars
        Thank you. That’s what I used and it was delicious. I’ll be making this Aloo Gobi recipe again and again!!!

  10. 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!

  11. 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.

  12. 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

  13. Totally making these tonight…even the comments are making my mouth drool. 😀

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

  15. Hi .
    Tried and it came out yummy
    But all onion and became burnt by the time aalo gobhi got tender…
    What to do . Please guide

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

  16. 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.

  17. Tried the recipe the amount of oil to ingredients l would question it all stuck to the pan!adding the potato’s only made it worse had to clean the pan the onions on wards went a bit better but so much lost on the bottom of the pan to begin with l think l should have deep fried the cauli and pots for while first!

    1. hmm you need to use a non-stick pan to half cook the potatoes and cauliflower first. We don’t deep fry cauliflower for aloo gobi- in basic Indian cooking. 4 teaspoons of oil is enough here but you can always add more if you want to. Thanks for trying and sorry you has trouble.

  18. Hi, I would like to try your recipe but want to know if you use Yukon or Russet potatoes? Also does it matter what kind of Garam brand you use?

    Thank you,
    Sharon

    1. you can use either, try with Yukon. Yes definitely every brand of garam masala has a different taste. I shall share the recipe for homemade garam masala soon.

  19. 5 stars
    Soo good! We have made this a few times now and it’s always a hit. I’ve tried making chana masala and dal makhani from other websites before but they were not quite right. I figured I was doing something wrong in regards to the order and quantity of ingredients I used. I followed your instructions and recipe precisely and it was perfect! Looking forward to trying more of your recipes

  20. I was wondering if you could use canned tomatoes or tomato paste in the recipe if you don’t have fresh tomatoes on hand.

  21. 5 stars
    This recipe turned out perfect. My family loved it and I can’t wait to make it again. Thank you Manali!

  22. 5 stars
    Thank you for the recipe. Clear and very well structure. Easy to follow. The taste is very good, beyond my expectation (it is my first homemade Aloo Gobi). I will definitely come back for more recipes. Thank you for sharing it with us!

  23. 4 stars
    This was good, though I had to extend the last cooking time a bit and add a couple tablespoons of water. I didn’t have fresh tomatoes, so I used one cup of canned diced tomatoes. Maybe it was too much, as my dish turned out much redder than this and didn’t remind me of restaurant-style aloo gobi. I also thought this was WAY more than 2 servings – more like 4 – and would have been about 6 if I had prepared more dishes along with it! Still, it was tasty and for my first time making it, I was pleased.

  24. 5 stars
    Absolutely delicious! Sprinkled on a little dry peanut chutney my friend Nalini made, part of a holiday package of her homemade Indian goodies, and served with cucumber raita and naan.

  25. 5 stars
    I’ll try it…It turns out yummy sabji.. whenever i try this recipe..my family very like it… Thank you for sharing this yummy sabji

  26. 5 stars
    Excellent recipe, tried and true. My personal tweak is to run both cauliflower and potatoes, mixed with a bit of olive oil, under the broiler to get some browning on the surface, instead of pan frying. Then I cook the recipe exactly as written.

  27. 3 stars
    The proportions are spot on. Perfect. Recipe doesn’t work for me without added water. Stuff doesn’t cook in the prescribed time & only in 4 tsps oil (maybe if I added 5-6 tsps?). I added a cup of water and the cauliflower & potatoes were still underdone after 15 minutes (7-8 minutes final cooking recommended in this recipe).

    1. It depends on how you cut the potatoes and cauliflower. I have mentioned to cut the cauliflower small. The total time is not 7 minutes- i first fry the potatoes and cauliflower for 7 to 8 minutes, then they are cooked for another 5-6 minutes and then after adding salt another 6-7 minutes. That’s 20 minutes or more, if you chop them to the correct size, they will easily get cooked. Also this recipe does work for me without adding any water, I have always made it this way. You can always add water if you want, it’s mentioned in the recipe ” 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”. Thank you for trying.

  28. 5 stars
    LOVED this recipe! It was so perfectly spiced and complex in flavor. We used roasted Romanesco in lieu of cauliflower because that’s what we had and it was just perfect. Thanks for another stellar recipe.

  29. 5 stars
    I follow many of your recipes.. And I am never disappointed. It always turns out the best. Made this today and it simply delicious. Thank you

  30. 5 stars
    Best ever Manali. thank you so much. I think the amchur lifts it over and above and I use lots of dhania. Eat it with chapattis.

  31. 5 stars
    I made this exactly as written and it is one of the best written, best tasting recipes that I have ever tried!

    Note for beginners: to make the ‘ginger garlic paste’ you don’t have to grind anything in a mortar and pestle or bother to buy it prepared, just finely grate about a thumb sized piece of fresh ginger and 2 cloves of garlic and mix them together. Also, don’t ‘rush the spices’, let them cook down as described in the recipe so seeds soften and the flavors blend.

    For those that like to savor even more complex flavors, try adding a teaspoon of savory and sweet chutneys on the plate before serving. I’d suggest coriander chutney for those that like cilantro. Usually it’s about med. hot, but vary by brand. You can find these at local Asian markets and on line. I’ve tried several brands of store bought and on-line. To me, ‘Kerala Curry’ brands from NC taste closest to homemade with no dyes or preservatives. Store bought brands like Swad have dyes and preservatives, but were ok in flavor. Also, try and apple or mango type sweet chutneys. It’s amazing how complex and satisfying the flavors are especially for those new to a vegan diet!

  32. 5 stars
    This was just absolutely delicious. A lot of little steps, but oh so worth it! Loved by my whole family. Will make it again and again.