Aloo Gobi or Cauliflower & Potato Curry is a dry North Indian dish made with potatoes, cauliflower and a dash of spices. It is one of the most common and basic stir-fried vegetable dish which scores really well on taste and aroma.

Though it has its origin in North India, it now has a universal appeal and is a popular vegetable in Indian restaurants and dhabas. Its is a filling dish that is very easy to make using simple ingredients.

Main ingredients

The fried potatoes and cauliflower with a blend of spices make up this traditional Indian dish and it tastes great with its tangy, spicy and salty flavor.

Its main flavor and aroma are due to ginger, red chilli powder, turmeric and garam masala. In winters it’s common to use an extra dose of ginger to make it more digestive. Other common ingredients may include coriander leaves, tomato, peas, and cumin.

Serving suggestions

This simple dry curry goes wonderfully with any Indian Bread like Roti or Paratha. It tastes even better when accompanied with a serving of Raita like Boondi Raita or Lauki Raita. It can also be relished with plain steamed rice usually along with Dal.

To make Aloo Gobi at home follow the detailed step by step recipe with photos posted below.

See more related recipes like:

• Aloo Patta Gobi – cabbage potato curry
• Aloo Gobhi Methi Tuk – fenugreek, cauliflower & potato curry
• Aloo Methi – potato & fenugreek leaves curry
• Aloo Capsicum – potato & capsicum curry
• Aloo Beans – potato & green beans curry
• Aloo Bhindi – okra & potato curry
• Aloo Tamatar – potatoes cooked in a fresh tomato gravy

Suggested recipe collections

• Potato Recipes | 37 Veg Indian Potato Dishes | Aloo Recipes
• Indian Curry Recipes | List of 40 Indian Vegetarian Gravies
• Indian Sabzi Recipes | 21 Dry Vegetables | Sookhi Sabji

Aloo Gobi Recipe | Cauliflower & Potato Curry

Aloo Gobi is a very popular North Indian dish made up mainly of potatoes and cauliflowers and flavored with traditional Indian spices.

4.73 from 74 votes

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Recipe Info

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Category Main Course

Cuisine Indian

Nutrition

Calories: 132kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g

Ingredients For Aloo Gobi Recipe | Cauliflower & Potato Curry

 

1x2x3x

• ▢ 1 Medium Sized Cauliflower (Gobi)
• ▢ 2 Medium Sized Potatoes
• ▢ 1 Inch Ginger
• ▢ 1-2 Green Chilies
• ▢ 1 Teaspoon Cumin Seeds (Jeera)
• ▢ 1/2 Teaspoon Turmeric Powder (Haldi)
• ▢ 1 Teaspoon Red Chilli Powder
• ▢ 1 Teaspoon Salt or to taste
• ▢ 1/2 Teaspoon Garam Masala
• ▢ 1/4 Teaspoon Heeng (Asafoetida)
• ▢ 1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
• ▢ 1 Tablespoon Cooking Oil

Step By Step Instructions for Aloo Gobi Recipe | Cauliflower & Potato Curry

 

1. Take a cauliflower and cut it into medium sized florets. Wash and rinse them thoroughly and drain all the water in a colander.
   1 Medium Sized Cauliflower (Gobi)
   
2. Peel and dice potatoes into cubes.
   2 Medium Sized Potatoes
   
3. Heat some oil in a pan. Add cumin seeds and fry them till they start to splutter. Add heeng (asafoetida).
   1 Teaspoon Cumin Seeds (Jeera), 1 Tablespoon Cooking Oil, 1/4 Teaspoon Heeng (Asafoetida)
   
4. Add finely chopped ginger and green chilies. Cook them for a few seconds.
   1 Inch Ginger, 1-2 Green Chilies
   
5. Then add turmeric powder, red chilli powder and salt.
   1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder, 1 Teaspoon Salt
   
6. Add the diced potato & cauliflower florets to the pan.
   
7. Mix to coat the vegetables with the spices. Then cover the pan with a lid and cook the vegetables on low heat.
   
8. Stir occasionally till the potatoes turn soft, for about 15 minutes.
   
9. After the vegetables are cooked add garam masala powder.
   1/2 Teaspoon Garam Masala
   
10. Mix well and cook for another 2 minutes. Turn off the heat and and freshly chopped coriander leaves.
    1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
    
11. Aloo Gobi Curry is ready. Serve it hot with roti or paratha and boondi raita or with rice and dal.
    

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