Aloo Gobi is a simple vegetarian Indian dish with potatoes (aloo), cauliflower (gobi), and a mix of spices such as turmeric and cumin.
Serve this cauliflower potato curry as a starter, side dish, or healthy main with naan bread or rice and your favorite yogurt.
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There's something comforting about a warm, spicy, and flavor-packed bowl of Indian curry.
This aloo gobi recipe is the essence of Indian home cooking (in this case, Northern India, Punjab, and up to Pakistan), where simple ingredients come together to create a nourishing and satisfying dish.
There are countless variations of Aloo Gobi, from dry to gravy, from homecooked to restaurant-style aloo gobi masala.
Our interpretation of aloo gobi is one where the potatoes and the cauliflower are roasted in the oven before being mixed with the sauce.
Also, this isn't a curry drowning in gravy; it's more of a dry one.
Ingredients & Substitutions
Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page.
Use yellow Yukon gold potatoes (aloo).
We tried this recipe with other types of potatoes, like Russet potatoes and new potatoes, and they all worked well.
We recommend using fresh cauliflower florets (gobhi) as they keep their shape well. Substitute frozen cauliflower for fresh.
You can use any vegetable oil for this curry. We prefer olive oil or avocado oil.
You can use white or yellow onion.
Ginger and Garlic
We recommend fresh ginger. You can use it with or without the peel. Grate the ginger into a paste that gets well distributed in the curry, or slice it thinly.
Try to use fresh garlic, not garlic powder. Like the ginger, we grate the garlic and turn it into a paste.
Substitute ginger garlic paste for fresh garlic and ginger.
- Cumin seeds.
- Turmeric powder.
- Ground coriander.
- Red pepper flakes, a small hot chili, or chilli powder.
We also like to add a teaspoon of garam masala once the dish is cooked to infuse it with fragrant, sweet, tangy, and warm aromas.
Other whole spices you can add to your aloo gobi are fenugreek leaves (Kasuri methi), red chili powder, fresh chillies, mustard seeds, black cumin, and curry leaves.
Other ground spices you can add are mango powder (amchur), cayenne pepper, asafoetida, and curry leaves.
Important: Use our recipe as a guideline and add more or fewer spices based on your taste and spice strength. Our recipe is mild and a good start for most people.
Salt and pepper
We use fine sea salt and freshly ground black pepper.
Garnish aloo gobi with cilantro (fresh coriander). If you don't like cilantro, try fresh flat-leaf parsley.
You can top the curry with plain yogurt or sour cream, lemon juice, or lime juice.
How to make aloo gobi
Preheat the oven to 400°F or 200°C. Arrange cauliflower florets and potatoes cut into bite-size pieces on a baking tray.
Toss with olive oil, salt, and black pepper and bake for 30 minutes or until slightly charred and tender. While the veggies cook, prep the gravy.
Heat the oil in a large skillet, then add the cumin seeds and toast them for 30 seconds or until they dance in the pan.
Add the chopped onion and fry it for 5 minutes.
Add turmeric powder, coriander powder, red pepper flakes, grated garlic and ginger, and keep frying for about a minute or until you smell the spices' fragrant aroma.
Add 2 cups of water, a pinch of salt, and a twist of black pepper, and simmer on low heat for 15 minutes.
Add roasted potatoes, cauliflower, and garam masala to the gravy.
Toss gently until everything turns golden.
Let cool down for a few minutes to allow the flavors to meld. Garnish with fresh cilantro, lemon, or lime wedges, and eat it with naan bread, rice, or roti.
One Pot Aloo Gobi
Toast the cumin seeds in olive oil for 30 seconds. Add chopped onions, turmeric, coriander, red pepper flakes, grated garlic, ginger, and fry for a few more minutes.
Add chopped cauliflower and potatoes, 2 cups of water, salt, pepper, and simmer until veggies are soft. Stir in garam masala and serve.
This way of cooking aloo gobi is more traditional; however, we prefer roasting the vegetables because they preserve their texture, and the roasting improves their flavor.
As a main dish
- With roti, chapati, paratha, tortilla, or piadina.
- On top of basmati rice, jeera rice, or whole grain rice (gluten-free option)
- With naan bread brushed with garlic and olive oil, mango chutney, mint chutney, and cucumber yogurt sauce.
As a side dish
With protein-rich and tasty main dishes:
- Red lentil soup (celery, carrot, onion, garlic, rosemary, bay leaves, vegetable broth, etc.)
- Lentil curry (red lentils, coconut milk, turmeric, curry, garam masala, garlic, etc.)
- Easy lentil vegetable soup (brown lentils, spinach, carrot, celery, canned tomatoes, etc.)
- Rice and lentil mujaddara (rice, caramelized onions, spring onions, cinnamon, turmeric, etc.)
Make Ahead: Aloo gobi is an excellent recipe to make ahead because its flavor gets even better the day after. We recommend it for meal prep.
Refrigerator: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Let cool down completely, transfer to a freezer-friendly bag, and freeze for up to 3 months. Thaw in the fridge overnight or in the microwave. After thawing, the veggies will lose some texture.
Reheat: Warm it in the microwave for a couple of minutes with a splash of water.
More Cauliflower Recipes
If you like cooking with cauliflower, get more dinner ideas from these wholesome cauliflower recipes:
- Whole roasted cauliflower (harissa sauce, tahini dressing, chimichurri, toasted almonds, etc.)
- Cauliflower lentil salad (canned lentils, roasted cauliflower, cumin, hazelnuts, olive oil, etc.)
- Easy cauliflower soup (potato, garlic, onion, thyme, nutmeg, vegetable broth, etc.)
- Cauliflower mashed potatoes (potato, milk, nutmeg, parmesan, or dairy-free cheese, etc.)
- Pasta with cauliflower (spaghetti, parsley, lemon, pine nuts, red pepper flakes, parmesan, etc.)
More Curry Recipes
Get more ideas for flavorful and easy curries with these Indian-inspired dinners:
- Cauliflower curry (coconut milk, ginger, garlic, onion, curry, turmeric, coriander, etc.)
- Tofu curry (tofu cubes, canned tomatoes, ginger, garlic, coconut milk, vegetable broth, etc.)
- Sweet potato curry (sweet potato, ginger, turmeric, garlic, garam masala, parsley, etc.)
- Tofu butter chicken (tofu, tomato paste, vegan cream, parsley, curry, cumin, coriander, etc.)
- Chana masala (chickpeas, garlic, ginger, diced tomatoes, turmeric, cumin, coriander, etc.)
For many more side dish ideas, check out our sides category page.
Aloo Gobi (Potato & Cauliflower Curry)
For the veggies
- 1 large cauliflower
- 1 pound potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 twists black pepper
For the curry sauce
- 2 tablespoons olive oil
- ¾ teaspoon cumin seeds
- 1 yellow onion chopped
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- 3 cloves garlic grated
- 1 inch ginger grated
- 2 cups water
- 1 teaspoon garam masala
- 1 handful cilantro
- 4 wedges lemon or lime
- Preheat oven to 400°F or 200°C. Arrange cauliflower florets and potatoes cut into bite-size pieces on a baking tray.Toss with 1 tablespoon olive oil, 1 teaspoon salt, and 2 twists black pepper and bake for 30 minutes or until slightly charred.
- In the meantime, Heat 2 tablespoons olive oil in a large skillet, then add ¾ teaspoon cumin seeds and toast them for 30 seconds or until they dance in the pan.Add 1 yellow onion (chopped) and fry it for 5 minutes.Add 1 teaspoon turmeric powder, 1 teaspoon ground coriander, ¼ teaspoon red pepper flakes, 3 cloves garlic (grated), 1 inch ginger (grated), and keep frying for about a minute.
- Add 2 cups water, a pinch of salt, and a twist of black pepper, and simmer on low heat for 15 minutes.
- Add roasted potatoes, cauliflower, and 1 teaspoon garam masala to the sauce.Toss gently until everything turns golden.
- Serve with 1 handful cilantro, 4 wedges lemon or lime, and a dollop of plain yogurt. Side with roti, naan bread, or basmati rice.