Aloo Gobi Recipe (Cauliflower Potato Curry)
Aloo Gobi Recipe (Cauliflower Potato Curry) is a classic Indian dish combining spiced potatoes and cauliflower into a warm, comforting curry.
This vibrant vegetarian recipe is full of bold flavors and aromatic spices, perfect with rice, roti, or paratha.
Star Ingredients in This Aloo Gobi Recipe
Potatoes – Provide a hearty base, soaking up the spices and lending a creamy texture once tender.
Cauliflower – Adds a nutty flavor and contrast with its slightly crunchy texture.
Onions – Build the savory base of the curry, enhancing depth as they caramelize.
Tomatoes – Add tang and body to the dish, helping bind the masala to the vegetables.
Ginger & Garlic – Infuse the curry with warmth and aromatic depth.
Green Chili – Optional, but introduces a subtle heat and fresh chili aroma.
Cumin Seeds – The tempering spice that adds a toasty, earthy flavor.
Kashmiri Red Chili Powder – Delivers a beautiful red hue and mild heat.
Garam Masala – The finishing spice blend that enhances the overall complexity.
Kasuri Methi (Dried Fenugreek Leaves) – Brings a signature earthy aroma.
Amchur (Dried Mango Powder) – Adds a subtle tangy finish that lifts the dish.
Cooking Up Flavor: How to Make Aloo Gobi
This aloo gobi recipe begins with sautéing cumin, ginger, and garlic for a fragrant base. Onions follow, cooking until soft.
Potatoes are then stir-fried and partially cooked before cauliflower joins the pan. Spices are layered in, and a bit of water ensures moisture retention.
Once tender, tomatoes and kasuri methi are added for richness and aroma. A final touch of amchur and coriander leaves completes this cozy curry.
Pro Tips for the Best Aloo Gobi Recipe
For best flavor and texture, ensure the potatoes and cauliflower are cooked just right—tender but not mushy. Soaking potatoes helps them cook evenly, while briefly blanching cauliflower removes any bitterness. Adjust the spices to your taste, and always finish with kasuri methi and lemon juice to elevate the dish.
How to Store Aloo Gobi Leftovers
Aloo gobi stores well for up to 3 days in the refrigerator in an airtight container. To reheat, gently warm it in a pan with a splash of water to prevent sticking. It’s not ideal for freezing, as cauliflower can become soggy upon thawing.
Frequently Asked Questions
Can I skip kasuri methi and amchur?
Yes, the dish will still be flavorful, but these ingredients add an authentic aroma and slight tang that enhance the taste.
Why add tomatoes later instead of earlier?
Adding them later ensures the vegetables cook properly first. Tomatoes can make the dish too moist if added early.
Can I use frozen cauliflower?
Yes, but thaw and drain it thoroughly to avoid excess water in the dish.
Is this recipe vegan and gluten-free?
Yes, this aloo gobi recipe is naturally vegan and gluten-free as long as all packaged spices are certified gluten-free.
Aloo Gobi Recipe (Cauliflower Potato Curry)
Ingredients
- ¾ to 1 cup finely chopped onions 1 medium
- ½ to 1 teaspoon amchur dried mango powder, optional
- 2 tablespoons finely chopped coriander leaves
- ¾ to 1¼ teaspoon Kashmiri red chili powder to taste
- ½ to ¾ teaspoon roasted cumin powder
- 1 green chili slit or chopped (optional)
- ¼ teaspoon turmeric
- 2 to 3 tablespoons oil
- 1 to 1½ teaspoon garam masala
- 1 tablespoon kasuri methi dried fenugreek leaves
- ¾ to 1 cup finely chopped tomatoes 2 medium or alternatives: ¼ cup tomato puree or 2 tablespoons tomato paste mixed with 3 tablespoons water
- ½ tablespoon minced garlic 3 to 4 cloves
- ½ to ¾ teaspoon salt or to taste
- 2 cups cauliflower florets chopped to 1½ inch pieces
- 1½ cup cubed potatoes ¾ x ¾ inch
- ½ teaspoon cumin seeds
- lemon juice for garnish optional
- ½ tablespoon minced ginger ½ inch piece
- ¾ to 1 teaspoon coriander powder
Instructions
- Chop the cauliflower into 1½-inch florets and immerse in slightly warm water for 3 to 4 minutes. Drain and rinse thoroughly, then set aside. Cube the potatoes and keep them submerged in water to hasten cooking. Prepare ginger and garlic by mincing finely.
- Warm oil in a pan and add cumin seeds; once they begin to sizzle, incorporate ginger and garlic and sauté for 30 seconds. Add onions and cook until translucent. Introduce potatoes and green chili, stir-frying for 2 to 3 minutes. Cover and cook over low to medium heat until the potatoes are partially cooked, stirring occasionally and splashing water if needed.
- When the potatoes are halfway tender, add cauliflower florets and stir-fry for 3 minutes. Mix in turmeric, Kashmiri chili powder, roasted cumin powder, coriander powder, and garam masala. Sprinkle 2 to 3 tablespoons of water over the vegetables and blend thoroughly.
- Continue to cook covered, stirring intermittently until both vegetables are nearly fork-tender. Season with salt and simmer on a low flame until potatoes are fully cooked and cauliflower retains slight firmness.
- Add chopped tomatoes and crushed kasuri methi. Cook on medium to high heat until the tomatoes lose their raw aroma. Optionally, drizzle in a bit of oil for enhanced flavor. Cook for another 2 to 4 minutes until the masala is well integrated. Sprinkle amchur, if using, and finish with chopped coriander leaves and lemon juice as preferred.