Aloo Gobi Recipe is a popular Indian recipe that brings together the flavors of cauliflower(Gobi) and potatoes(Aloo). It is cooked in sautéd onions, tomatoes and spices till tender.
This classic dish is all about a wonderful mix of a variety of Indian spices. Spices give this recipe a wonderful smell and excellent taste.
It is simple yet incredibly tasty food mostly famous in North India. It has gained a worldwide fan following because it is super easy to cook! You can enjoy it as a side dish or main dish.
About this Recipe
This comforting dish is prepared by sauteing onions till fragrant, then sauteing onions till golden. Next you add chopped tomatoes along with fragrant spices like turmeric, cumin, garam masala, coriander, amchur and red chili powder.
Then, the star ingredients Potatoes(Aloo) and Cauliflower(Gobi) take the stage, absorbing all those rich flavors.
Covered and slow cooked, vegetables soften and absorb the tempting spices. A final sprinkling of fresh coriander adds color and freshness.
This dish matches perfectly with warm rotis alongside fresh salad, making it a satisfying meal.
TEXTURE: A perfectly made Potato-Cauliflower will have just cooked potato slices with cauliflower chunks that hold their shape and are not too mushy!
Before starting the process of cooking aloo gobi, these few simple steps taken ahead can make your cooking experience easier and more efficient.
- Wash vegetables. Wash potatoes, cauliflower, tomatoes, green chili and fresh coriander.
- Assemble the ingredients. Peel and cut the potatoes into small slices, cut the cauliflower into medium sized florets, Finely chop garlic and ginger. Chop onions and tomatoes too.
- Measure spices. Pre-measure all spices like turmeric, cumin powder, coriander powder, amchur (dried mango powder), garam masala and red chili powder to maintain a good pace while cooking.
- Chop coriander leaves and cut a few lemon wedges.
- STEP 1. Cook cauliflower first for 1-2 minutes on medium flame, followed by potatoes. Cook for 6-7 minutes in total uncovered, stirring often. Veggies will get a few brown spots on them.
- STEP 2. Take them out of the pan. Then start making the masala/gravy in that same pan.
Expert Tips to avoid Soggy Cauliflower
Today we are making this recipe, taking care of the fact that cauliflower doesn’t turn soggy. This is a huge problem while cooking cauliflower.
Both potatoes and cauliflower have different cooking times. Adding them in the pan together can make potatoes over cooked and leave cauliflower undercooked.
Keeping a few things in check will make sure you cook tender, not mushy cauliflower every single time!
Partially cook the veggies (both cauliflower and potatoes) before adding them in onion-tomato gravy/masala. This step not only saves you some time but also ensures a perfect texture.
Now you can half cook the veggies in so many ways. You can deep fry them, shallow fry them, Air fry or even bake the veggies using very little oil.
I used very little oil (about 2 teaspoons) and sautéd the veggies to cook them partially for about 5-7 minutes.
How to make this recipe
- Step 3. Heat a pan on medium heat, add oil and allow it to heat up. Now add cumin seeds to oil and let them crackle.
- Step 4. Then add finely chopped ginger and garlic. Sauté for about a minute till their aroma gets absorbed in the oil.
- Step 5. Next add onions to the pan and sauté onions till they turn golden brown.
- Step 6. You can also add a whole green chili at this point of time. It is optional, but adds to the flavor!
- Step 7. Now it's time to add chopped tomatoes in the pan. Stir and let cook for a minute.
- Step 8. Add all the spices with a little salt.
- Step 9. Cover and cook till the masala gets soft and blend with the spices, creating a flavorful base.
- Step 10. At this stage the masala will be nicely cooked and water will be evaporated.
- Step 11. Now add semi-cooked potatoes and cauliflower florets.
- Step 12. Mix them well in the tomato-spice mixture.
- Step 13. Cover the pan with a lid to prevent steam and moisture. Let them cook on low to medium flame. Stir from time to time and splash water (if needed) to prevent sticking to the bottom of the pan.
- Step 14. Check for tenderness. They should be easily pierced with a fork. Then sprinkle remaining salt on top of vegetables as per need.
- Step 15. When the vegetables become soft, turn off the flame. Sprinkle freshly chopped coriander and a squeeze of lemon.
Ingredients you will need
- Potatoes: You may use sliced or cubed potatoes. Russet potatoes can be used here, since they have a low moisture content. This way your potatoes won’t get overcooked in the dish.
- Cauliflower: Cut into medium size florets. Not too large and not very small either! About 1.5 inches is what I opt for.
- Onions: Use Finely chopped onions. Any variety of onions work here, I went for red this time.
- Tomatoes: Tomatoes provide tanginess and overall flavor to the masala. You will need two good sized ones.
- Garlic and Ginger: Both Garlic and Ginger add flavor packed punch to this recipe. Do not skip either of those.
- Cumin Seeds: These seeds release a savory aroma and a deep earthy flavor to the masala/gravy.
- Ground Spices Powder: Must use Turmeric Powder, Coriander Powder, Red Chili Powder, Amchur (mango powder) and Garam Masala.
- Oil: You can use any oil of choice, even butter or ghee can be substituted.
Sauté cauliflower and potatoes to just partially cook them. Vegetables will finish their cooking in the masala/gravy.
Stir occasionally to prevent sticking and to ensure even cooking and browning.
Do not overcook the vegetables, they should retain some of their texture. Avoid stuffing too many vegetables in the pan. This can lead to uneven cooking and steaming rather than roasting.
Each spice contributes to the overall taste profile. Avoid leaving out any major spices for best flavor.
This dish can be cooked in numerous ways. Using tomatoes, but not onion. Using only onion, ginger and garlic. Simply using just ginger garlic and spices. Or using only onions. I love to cook it using them all together. You will also love following variations:
- Turn the dish into a curry by adding a tomato-based gravy. After onions are sauteed, add blended tomatoes to make the sauce, then add spices and cook until the vegetables get cooked. Finish with cream or yogurt for richness.
- You can also add crumbled paneer to the dish for extra richness and protein. The cheese absorbs the flavor beautifully.
- For a little sweetness and color you can add green peas. They add freshness and delightful contrast to the texture of this dish.
- Try sprinkling a teaspoon of crushed kasuri methi leaves in the end.
What to serve with this dish
Enjoy it with roti or parathas. Serve with fresh Cucumber-Tomato Salad and Curd Raita. You can also consider crunchy papads/papadams or enjoy with lentil soup. This recipe also pairs beautifully with pickles and chutneys to add a tangy flavor to your meal.
Make ahead and storing info
Let it cool down to room temperature which is critical for preventing moisture. Once cooled, choose an airtight container to store the dish.
You must consider freezing the vegetable if you want to store it for a long time. Ensure that there is no air in the container, which prevents freeze burn.
This recipe is a mix of two delicious veggies, Potatoes and Cauliflower along with a variety of Indian spices cooked in an onion-tomato based thick gravy/masala.
This is an Indian classic dish, if we talk about its English name Aloo means (Potatoes) and Gobi means (Cauliflower).
Yes, Gobi is indeed healthy, being a rich source of dietary fiber and Vitamin C, it provides numerous health benefits. It also contains several minerals and carbohydrates which are good for health too.
Aloo Gobi Recipe
- 1 Pan/Wok
- 2 Tablespoons Oil
- 1 medium Potato Sliced or Cubed
- 1 medium Cauliflower head Cut into 1.5 inch florets
- 1 medium Onion chopped
- 1 Green Chili, slit Optional
- 2 medium Tomatoes chopped
- ¾ teaspoon Cumin Seeds
- 1 Tablespoon Ginger and Garlic chopped or paste
- ¼ teaspoon Turmeric powder
- ½ teaspoon dry Mango powder (amchur)
- ¼ teaspoon red Chili powder (or to taste)
- ¼ teaspoon Garam Masala powder (or to taste)
- 1 teaspoon Coriander Powder
- 2-3 Tablespoons fresh Cilantro/Coriander Leaves chopped
- Salt to taste
- Lemon Juice to taste
- Heat ½ tablespoon of oil in a pan and add cauliflower florets to it. Sauté them on medium heat for 2 minutes and add potato slices. Continue to sauté them over medium heat for 5-6 minutes. Veggies will get a few brown spots on them by this time. Take them out in a bowl and set aside.
- Heat 1.5 tablespoon of oil in the same pan over medium heat. Add cumin seeds to oil and allow them to crackle.
- Now add finely chopped ginger and garlic. Sauté for about a minute till their aroma gets absorbed in the oil.
- Next add chopped onions in the pan and sauté till they turn golden. It should take about 5 minutes You can also add a whole green chili at this point of time. It is optional, but adds to the flavor!
- Add chopped tomatoes, cook for a minute. then add all the spices (turmeric, coriander, dry mango powder, garam masala and red chili powder) and a little salt. Cover and cook till the masala gets soft and comes together.
- When tomatoes and spices get cooked, add semi-cooked potatoes and cauliflower florets in the pan. Mix them well in the tomato-spice mixture. Now cover the pan with a lid to prevent steam and moisture. Let them cook on low to medium flame.
- Stir from time to time and splash little water to prevent sticking to the bottom of the pan (if needed). After 5 minutes, add the remaining salt, give it all a stir and cover again. Cooking the veggies should take about 10-12 minutes.
- Top with cilantro, squeeze some lemon on it, stir and server hot!