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.

Aloo Gobi in a bowl with lemon slices

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.

If you want more sauce, check out our red lentil curry, chickpea curry, cauliflower curry, eggplant curry, tofu curry, or vegan curry.

Aloo gobi with yogurt and naan bread

Ingredients & Substitutions

ingredients for aloo gobi

Find the complete recipe with ingredients and instructions in the recipe box at the bottom of the page.

Potatoes

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.

Cauliflower

We recommend using fresh cauliflower florets (gobhi) as they keep their shape well. Substitute frozen cauliflower for fresh.

Oil

You can use any vegetable oil for this curry. We prefer olive oil or avocado oil.

Onion

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.

Spices

  • 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

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.

Aloo gobi with yogurt and lemon wedges

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.

cauliflower and potatoes after roasting in the oven

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.

onions and turmeric frying in a skillet

Add roasted potatoes, cauliflower, and garam masala to the gravy.

Toss gently until everything turns golden.

cauliflower florets and potatoes in a skillet

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.

Aloo gobi with cilantro and lemon

Variations

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.

aloo gobi in a bowl with yogurt

Serving suggestions

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.
Aloo gobi recipe with Naan bread and yogurt

As a side dish

With proteinrich and tasty main dishes:

Storage

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.

Aloo gobi recipe with lemon

More Cauliflower Recipes

If you like cooking with cauliflower, get more dinner ideas from these wholesome cauliflower recipes:

More Curry Recipes

Get more ideas for flavorful and easy curries with these Indianinspired 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 in a bowl with cilantro

Aloo Gobi (Potato & Cauliflower Curry)

By: Nico Pallotta
5 from 8 votes
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.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Course: Main Course, Side dish
Cuisine: Indian

Ingredients

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

Instructions 

  • 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.
    cauliflower and potatoes after roasting in the oven
  • 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.
    onion and spices toasted on a skillet
  • Add 2 cups water, a pinch of salt, and a twist of black pepper, and simmer on low heat for 15 minutes.
    onions and turmeric frying in a skillet
  • Add roasted potatoes, cauliflower, and 1 teaspoon garam masala to the sauce.
    Toss gently until everything turns golden.
    cauliflower florets and potatoes in a skillet
  • Serve with 1 handful cilantro, 4 wedges lemon or lime, and a dollop of plain yogurt. Side with roti, naan bread, or basmati rice.
    Aloo gobi with yogurt and lemon wedges

Video

Aloo Gobi (cauliflower & potato curry)

Notes

Nutrition information is an estimate for 1 serving of aloo gobi out of 4 servings, without rice or naan bread.
STORAGE
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.
ALSO ON THIS PAGE

Nutrition

Calories: 257kcal, Carbohydrates: 35g, Protein: 8g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 1286mg, Dietary Fiber: 8g, Sugar: 6g, Vitamin A: 115IU, Vitamin B6: 1mg, Vitamin C: 144mg, Vitamin E: 2mg, Vitamin K: 51µg, Calcium: 88mg, Folate: 162µg, Iron: 3mg, Manganese: 1mg, Magnesium: 72mg, Zinc: 1mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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Recipe Rating




4 Comments

  1. 5 stars
    My husband and I just finished enjoying this! I’ve probably tried 2 dozen of your recipes and they never disappoint. Several I now make at least monthly and this is the 1st place I look when I’m out of vegan meal ideas. I like that your recipes are simple yet wholesome and tasty. I also appreciate that your videos are brief but enough to give an idea of how much work it will take to make. Keep up the good work you two! LOVE, LOVE, LOVE your content.

    1. Hi Irma,
      I’m so delighted you enjoy the Aloo Gobi, and our content.

      Thank you so much for your heartwarming comment – it means a lot to us 🥰

      All the best,
      Louise

  2. 5 stars
    I really enjoyed this meal! I used the recommended amount of spices, and it was great. Not too overwhelming. I served it with brown rice and sour cream, which bonded everything together.

    1. Hi Sage,
      I’m so happy you enjoyed the aloo gobi, what a great idea to serve with brown rice and sour cream – we need to test that!
      Thanks for taking the time to comment. Kindest,
      Louise