Each of my Punjabi friends has a favorite aloo gobi recipe - the one their mom made. My take on this classic Indian side dish or sabzi draws on the delicious nostalgia of enjoying aloo gobi at their homes and in Indian restaurants. It is easy, healthy, pantry-friendly, and perfect for spicing up a simple weeknight meal of dal and rice (dal-chawal). A zesty, mouthwatering tomato onion sauce coats perfectly cooked potatoes and cauliflower florets.
What is aloo gobi?
Aloo gobi is a popular north Indian style sabzi or vegetable side dish of cauliflower and potatoes cooked with onions, sometimes tomatoes, and warming, aromatic spices. This is a stalwart offering on Indian restaurant menus but it is also a popular weeknight recipe in Indian homes.
The restaurant - or dhaba - version of aloo gobi is saucier and the potatoes and cauliflower are deep-fried before they are added to the sauce. The homestyle version is often simpler, with fewer spices, and dryer.
The reason for aloo gobi's popularity - not only in India but anywhere there are Indians or Indian food lovers around the world - could well be that aloo (potato) and gobi (cauliflower) are easily found, wallet-friendly, and almost universally loved. Both are also great for you, and add a complimentary palette of nutrients to the meal. But most importantly, they are an unbeatable flavor combination, much like peas and carrots or peas and potatoes.
I designed my aloo gobi recipe to be easy but mouthwateringly delicious - a hybrid of the home and restaurant versions - with creamy potato and tender cauliflower florets in a tangy, spicy tomato sauce that sings ragas to your tastebuds.
The potatoes and cauliflower cook together in the pan to perfect tenderness, no need to cook them separately or deep-fry them as some recipes ask you to. The simple sauce of tomato paste and spices comes together in a bowl. You pour it over the cooked veggies and give it a quick turn in the hot pan, et voila!
You need just a tiny bit of tomato paste to add tang and sweetness to the aloo gobi, and your first mix it into a sauce with a combination of simple spices, including cumin, coriander and garam masala. It's really important to add the sauce to the pan after the veggies have cooked because tomatoes - in any form - can keep potatoes from cooking (they will cook eventually, but it will likely take you 45 minutes instead of 10.)
Aloo gobi is often dry but I like this dish slightly saucy - better to scoop up with an Indian bread - and you can make it even saucier if you want to simply by adding more water to the pan.
I've shared with you so many other recipes before where cauliflower and potatoes create flavor magic together, including sheet pan roasted curry cauliflower and potatoes, baked chickpea curry with cauliflower and potatoes, and vegetable korma. Try my recipe for aloo gobi the next time you have a yen for a simple, delicious meal that combines these two fabulous veggies and the best of Indian homestyle and restaurant cooking. The recipe is beginner-friendly and you can get it on the table in about 30 minutes. It is also soy-free, nut-free, gluten-free and vegan.
Wow! I was specifically look for this recipe, something easy, but flavorful after I ate at an Indian restaurant and had to pay a fortune. What a great recipe, simple ingredients, easy to make/follow and absolutely delish! As good or better than the stuff at the restaurant.
-Linda
Recipe card
Aloo Gobi
Ingredients
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 medium red onion (finely chopped)
- 1 small jalapeno pepper (minced)
- 1 tablespoon ginger garlic paste
- 2 medium potatoes (preferably waxy potatoes like yellow or red potatoes, cut in a ¾th-inch dice)
- 1 medium cauliflower (about 1.5 pounds. Separate the cauliflower into large florets)*
- 2 tablespoons cilantro
- Salt to taste
For the sauce
- 1 heaping tbsp tomato paste
- ¾ cup water
- ½ teaspoon cayenne (or paprika for less heat)
- ½ teaspoon turmeric
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon garam masala
- ½ teaspoon amchur (dried mango powder, optional)
- 1 tablespoon lemon juice (can skip if you use the amchur)
Instructions
Make the sauce
- Mix the tomato paste, water, cayenne, turmeric, ground coriander, ground cumin, garam masala and amchur or lemon juice in a bowl. Set aside.
Make aloo gobi
- Heat the oil in a skillet or wok. Add the cumin seeds. As they begin to turn a little darker and fragrant, add the onions with the green chili pepper. Add some salt. Sauté over medium heat until the onions soften and become translucent, which should take 3-4 minutes.
- Add the potatoes and cauliflower to the pan and toss to mix with the onions. Cover the pan with a tight lid and turn heat to low. Stir the potatoes and cauliflower occasionally to ensure they don't stick to the bottom of the pan. If they do, add a couple of tablespoons of water and continue to cook until the vegetables are tender.
- Pour the reserved sauce over the cauliflower and potatoes and gently mix, taking care not to break the cauliflower florets. Cover the pan and cook on low heat for a couple of minutes so the spices in the sauce cook through.
- Check and add more salt if needed to the aloo gobi. Garnish with cilantro and serve hot.
Notes
- Separate the cauliflower in large florets because the cauliflower will break into smaller florets on its own after cooking.
- Tomato paste: Using tomato paste instead of tomatoes ensures the dish has more umami and flavor. It also cuts down on cooking time significantly than if you were using tomatoes or tomato puree.
- Potatoes: Creamy, waxy potatoes like Yukon gold and red bliss potatoes are best for this recipe because they hold their shape well. If russet potatoes are all you have you can use them but they will break up more easily after cooking.
- Amchur: Amchur or dried mango powder is optional in this recipe and you can skip it if you use the lemon juice. It has a more complex tartness, with an undertone of sweetness, than lemon does, so if you have it on hand do use it.
Nutrition Information
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Aloo Gobi FAQs
Monitor the pan as the potatoes and cauliflower cook, and stir them a few times to keep them from sticking to the pan. You can add water if they start to stick, but only a couple of tablespoons at a time. When you stir the sauce in, make sure you are very gentle and don't mush the veggies - just toss them lightly with the help of a spatula or ladle.
Yes, this is a technique I use to prep my okra for bhindi masala, and it would work very nicely here. Air-fry the potatoes and cauliflower first for 15 minutes at 400 degrees Fahrenheit/205 degrees Celsius, then add them to the onions in the pan along with the sauce.
Absolutely! Green peas are delightful with potatoes and cauliflower and their sweetness complements the spicy sauce rather nicely. Add a cup of frozen green peas to the pan along with the sauce. If using fresh green peas, add them after the potatoes and cauliflower are 50 percent cooked.
You can increase the amount of water you add to the sauce to 1 ½ cups instead of ¾ths of a cup. Make sure the sauce comes to a boil before turning off the heat.
I serve aloo gobi either with roti or with basmati rice and a simple dal, like dal tadka or tomato dal. You can also serve it with vegan naan, paratha or pudina paratha.
Store aloo gobi in the fridge for up to four days, and freeze it for up to four months in a freezer-safe container. Because this is not a very saucy dish it's best to reheat it in the microwave. Otherwise thaw it, place it in a saucepan, sprinkle on a little water, cover and reheat over low heat until warmed through.
First published Feb. 1, 2019. Updated and re-published on Jan. 23, 2026.
Linda says
Wow! I was specifically look for this recipe, something easy, but flavorful after I ate a an Indian restaurant and had to pay a fortune. What a great recipe, simple ingredients, easy to make/follow and absolutely delish! As good or better than the stuff at the restaurant.. I never seem to get enough veggies and this was perfect…. Downloaded the free recipe book and bookmarked your site. I can’t wait to try more!
Vaishali Honawar says
So happy you enjoyed the aloo gobi, Linda! Thanks for the kind words.
Joan says
I just discovered Aloo Gobi and am looking forward to making your recipe as it looks delicious. However, what pan type of pan would have a lid that I can pour water over ? Not sure what you mean.
Vaishali says
Hi Joan, some pans have a rimmed lid that can hold a bit of water in them. It's not necessary, however--if you don't have a pot with such a lid just add a couple of tablespoons of water to the veggies and let them cook in the steam.
J. B. says
Awesome recipe! The roasted cumin seeds really make this dish pop. And the soft cauliflower is incredible. Thanks for an awesome vegan recipe!
Vaishali says
Hi J.B., so happy you enjoyed the aloo gobi! Thanks for letting me know.
Kevin says
Very tasty. Glad I had the amchur powder, it definitely added a unique tartness which we really enjoyed. I probably doubled the cumin seed as we love the taste and texture. Added to my GoTo recipes!
Vaishali says
So happy to hear, Kevin!
Honey Bee says
I have just "discovered" Aloo Gobi. I can't believe how tasty it is. These days I enjoy it every morning for brunch. It is so quick to prepare. Thank you for sharing this lovely recipe.
Vaishali says
Honey Bee, so happy to hear! :)❤️
Heather Sullivan says
Made this last night and it was so yummy! Thanks, as always, for saving me when I just can't figure out what to make for dinner.
Lora says
Thank you! I just for your website. I love your recipes and your nutrition information. Its very inspiring to me. I have tried one recipe and am now sprouting 2 types of beans for more cooking. Thank you! So inspiring!
Vaishali says
Hi Lora, that's so wonderful to hear. I am happy my love of sprouting beans has rubbed off! 🙂
Vaishali says
Hi Heather, so happy you loved it! ❤️
Mike says
This looks great, and I love Aloo Gobi, but I'm puzzled - the ingredients list "1 tbsp coriander powder", but I don't see anywhere that the instructions call for it to be added. Am I missing something?
Vaishali says
Hi Mike, in step 3 with the tomatoes. Thanks!
gujarati recipes says
pretty nicei like it .
Goodness Baker says
Hi, I included your aloo gobi in my list of 50 favourite vegan recipes 🙂 Thanks!
Vaishali says
Thanks 💕
TBC says
Aloo-gobi is a favorite here too. 🙂
Ashwini says
lovely click...colorful presentation..
Supriya Nair says
Well presented Vaishali..love the color and the recipe....
Curry Leaf says
Love it Vaishali.Hope you wll back soon.aloo and gobi combo van never go wrong.