Aloo Gobi - A must-make Indian recipe! Cauliflower and potatoes are cooked in flavorful, Indian spiced onion tomato masala. Serve it with roti or paratha with a side of kachumber salad to make a complete filling meal.
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❤️About This Recipe
This is the North Indian (Punjabi) version of aloo gobi masala. Here ‘Aloo’ is the Hindi term for potatoes, ‘Gobi’ is the Hindi term for cauliflower and ‘Masala’ refers to the cooked, spiced onion-tomato mixture.
One-Pot dish: Here first onion-tomato masala is cooked, then potatoes and cauliflowers are added and cooked into the masala. This easy method requires just one pan.
This is a healthy, lighter version. The restaurant-style version has potato cubes and cauliflower florets are deep-fried into the oil. Then coated with onion tomato masala. But to make it healthy, a deep frying step is skipped and everything is cooked together in a pan.
This is a home-style aloo gobi recipe, hence you can make it frequently for your family.
Perfect to pack in the lunchbox: This dry veggie stir-fry is a good dish to pack into kids’ or adult’s lunchbox with roti/paratha in a separate container.
It is vegan and gluten-free aloo gobi masala.
🧾Ingredient Notes
Here is the pic of the ingredients required to make a delicious aloo gobi recipe. All of them are simple and Indian pantry staples.
- Potatoes: When it comes to Indian cooking, I highly recommend using Yukon gold potatoes or red potatoes because they hold the shape after cooking. Stay away from russet or Idaho potatoes as they get floury, grainy, mushy.
- Onion: I prefer to use red onion for Indian cooking.
- Tomato: I prefer to use Roma or plum tomatoes.
- Ginger-Garlic-Green chili: I have used the wet jar of my spice grinder to make a coarse paste from these three. Alternatively, you can use store-bought or homemade ginger garlic paste and chopped green chilies.
- Kasoori methi: Always crush it between your palm and then add it to the dish. When crushed it releases its flavor to the max.
- Lime juice (or lemon juice): I prefer lime juice, it perks up the flavor of the aloo gobi masala. Some people prefer to use amchur (dried mango powder) instead.
🎥Watch The Recipe Video
👩🍳Step By Step Photo Instructions
1) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. Then add hing.
2) Add onion and crushed ginger, garlic, green chili.
3) Stir and saute for 3-4 minutes or until the onion turns light pink and becomes soft. Plus, there will be no more raw smell of ginger garlic.
4) Add chopped tomatoes and cook for 3-4 minutes or until softens and becomes mushy.
5) Add turmeric powder, red chili powder and coriander powder.
6) Mix well and cook for a minute.
7) Add cauliflower florets and potato cubes along with salt.
8) Mix well so the masala is coated with the veggies evenly.
9) Cover it with the lid and cook. Do stir once or twice in between to make sure that it is not sticking to the bottom of the pan.
10) Cook until both potato and cauliflower are fork-tender (it takes around 15-20 minutes, this cooking time may vary depending on the flame intensity, shape & size of the pan and size of the veggies).
- If there is water or moisture left then cook on medium-low uncovered until moisture evaporates. This aloo gobi masala is a fairly dry veggie preparation.
11) Turn off the stove and add crushed kasoori methi.
12) Squeeze lime juice and mix gently. Garnish with chopped cilantro and serve.
💭Expert Tips
- Do not overcook cauliflower. It should have some bit and it should look firm. Overcooked ones will become mushy and aloo gobi will turn soggy.
- This aloo gobi masala is moist yet dry preparation because it is made in one pot and cooked covered (like other home-style sabzi)
- If you prefer a completely dry and crisp texture then you will need to deep fry the cauliflower florets and potatoes separately and then toss them into spiced onion tomato masala. Instead of deep-frying, you can oven roast them or air fry them.
- Keep the size of potato cubes and cauliflower florets the same size, so both get cooked at the same time.
🍽 Serving Ideas
- Serve aloo gobi with phulka roti or paratha. The side of kachumber salad will complete the home-style healthy meal.
- This sabzi can be served as a side dish with your choice of dal and basmati rice.
- Many prefer to have it with naan. But at home, we do not like dry sabzi with naan.
Check Out Other Sabzi Recipes
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📋 Recipe Card
Aloo Gobi
Ingredients
- 4 tablespoons Oil
- 1 teaspoon Cumin seeds
- ¼ teaspoon Hing (Asafoetida)
- ½ cup Red onion finely chopped
- 3 Cloves Garlic
- 1 inch Ginger
- 1 Green chili
- 1 medium or ½ cup Tomatoes finely chopped
- ½ teaspoon Turmeric powder
- 1 ½ teaspoon Red chili powder
- 1 ½ teaspoon Coriander powder
- 2 small or 2 cups Potatoes peeled and cut into cubes
- 4-5 cups Cauliflower (gobi) cut into florets
- Salt to taste
- 1 teaspoon Kasoori methi (Dried fenugreek leaves)
- 1 teaspoon Lime juice or lemon juice
- 2-3 tablespoons Cilantro or coriander leaves finely chopped
Instructions
- Crush ginger, garlic and green chilies together in the wet jar of a spice grinder. Or simply use ginger garlic paste and finely chopped green chili.
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. Then add hing.
- Add onion and crushed ginger, garlic, green chili. Stir and saute for 3-4 minutes or until onion turns light pink and becomes soft. Plus, there will be no more raw smell of ginger garlic.
- Add chopped tomatoes and cook for 3-4 minutes or until softens and becomes mushy.
- Add turmeric powder, red chili powder and coriander powder. Mix well and cook for a minute.
- Add cauliflower florets and potato cubes along with salt. Mix well so the masala is coated with the veggies evenly.
- Cover it with the lid and cook. Do stir once or twice in between to make sure that it is not sticking to the bottom of the pan.
- Cook until both potato and cauliflower are fork-tender (it takes around 15-20 minutes, this cooking time may vary depending on the flame intensity, shape & size of the pan and size of the veggies).
- If there is water or moisture left then cook on medium-low uncovered until moisture evaporates. This aloo gobi masala is a fairly dry veggie preparation.
- Turn off the stove and add crushed kasoori methi, squeeze lime juice and mix gently.
- Garnish with chopped cilantro and serve.
Notes
- I highly recommend using Yukon gold potatoes or red potatoes because they hold the shape after cooking. Stay away from russet or Idaho potatoes as they get floury, grainy, mushy.
- Do not overcook cauliflower. It should have some bit and it should look firm. Overcooked ones will become mushy and aloo gobi will turn soggy.
- This is moist yet dry preparation because it is made in one pot and cooked covered (like other home-style sabzi)
- If you prefer a completely dry and crisp texture then you will need to deep fry the cauliflower florets and potatoes separately and then toss them into spiced onion tomato masala. Instead of deep-frying, you can oven roast them or air fry them.
- Keep the size of potato cubes and cauliflower florets the same size, so both get cooked at the same time.
Nirav
I like the dry version yummy it looks. i have seen lot of ppl make it with lots of oil and overpowered with red chilli and garam masala.
Kanan Patel
Same, I also don't prefer oily food.
Mirandamom
This is very tasty, but I was much too clumsy to move a lid filled with water from the pan without spilling water everywhere, including inside the pan. Which is a shame, because I really wanted to see how water on the lid would cook the contents of the pan. Oh well. We enjoyed it anyway!
Kanan Patel
Glad that you enjoyed.
Yes, removing water filled lid is tricky for beginners. Try to use the lid which has bigger (high) rim, so you can lift it easily.