Aloo gobi is a popular Indian dish of potatoes and cauliflower cooked with onion, tomato and everyday spices. This homestyle version keeps the vegetables tender while letting them hold their shape. It works as a weeknight side with roti, chapati or rice.
Recipe at a glance
- Prep: 15 minutes
- Cook: 25 minutes
- Serves: 3–4
Ingredients
- 2 medium potatoes, peeled and cubed
- 1 small cauliflower, cut into florets
- 2 tablespoons oil
- 1 small onion, finely chopped
- 1 medium tomato, chopped
- 1 teaspoon grated ginger
- 1 teaspoon cumin seeds
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ¼–½ teaspoon chilli powder, to taste
- Salt to taste
- 2–4 tablespoons water, as needed
- Fresh coriander and lemon juice, optional
How to make aloo gobi
- Wash and cut the potatoes into even cubes and the cauliflower into similar-sized florets. Pat dry.
- Heat oil in a wide pan. Add cumin seeds and let them sizzle.
- Add the onion and cook for 4–5 minutes until softened. Stir in ginger and cook for 30 seconds.
- Add tomato, turmeric, ground coriander, ground cumin, chilli powder and salt. Cook until the tomato softens and the mixture thickens.
- Add potatoes and cauliflower. Toss gently so the vegetables are coated with the masala.
- Add 2 tablespoons water, cover and cook on low-medium heat for 15–20 minutes. Stir carefully every few minutes and add a little more water only if the pan becomes dry.
- Check that the potatoes are tender and the cauliflower is cooked but not falling apart. Cook uncovered briefly if excess moisture remains.
- Sprinkle garam masala and chopped coriander. Add a squeeze of lemon if desired, then serve.
Tips for tasty aloo gobi
- Cut vegetables evenly so they cook at the same pace.
- Use a wide pan and avoid stirring too aggressively to keep the florets intact.
- For a less oily version, add a splash of water and cook covered rather than frying the vegetables first.
- Adjust chilli powder to suit your preference.
What to serve with aloo gobi
Serve with chapati, roti, paratha or steamed rice and dal. Plain yoghurt or cucumber raita makes a cooling side.
Storage and reheating
Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a pan or microwave until steaming hot, adding a teaspoon of water if needed.
Frequently asked questions
Can I use frozen cauliflower?
Yes. Add it while still frozen and check the texture as it cooks; it may soften faster than fresh cauliflower.
How do I stop aloo gobi becoming soggy?
Use only a little water, cook in a wide pan and stir gently. Uncover at the end to let extra moisture evaporate.
Is aloo gobi vegan?
This version is vegan when made with oil. Check that any added sides or ghee are suitable for your needs.
Final thoughts
With tender potatoes, cauliflower and a fragrant tomato-spice base, aloo gobi is an easy vegetarian dish for everyday meals. Serve it hot with roti or rice.