Aloo Gobi Recipe

Aloo Gobi is a quick and easy recipe for busy bachelors. It is a North Indian vegan marvel and a lifesaver for those days when time is of the essence. An Aloo Gobi authentic recipe has a comforting blend of potatoes (aloo) and cauliflower (gobi) cooked in simple Indian spices. But over the years, I have come up with many variations to this simple but hearty dish. It’s typically a dry, flavourful side dish that’s perfect for work lunches or school tiffins.

Now, let's get a bit nostalgic. Aloo Gobi entered my kitchen after I saw Madhur Jaffrey demonstrate it on the BBC. Since then, it has become a fan favourite in my home. Over the years, it has been fun to experiment with the flavours.  The main ingredients remain the same but I mix and match different vegetables and spices to play around with the taste. This recipe isn't just about convenience but a celebration of simple but wholesome food.

The other cauliflower recipes that we enjoy with flatbreads are Langarwali Aloo Gobhi, Restaurant Style Cauliflower Gravy Recipe, Gobi Musallam|Baked Whole Cauliflower.

Then some recipes like this Crust-less Cauliflower and Mushroom Quiche, Healthy Cauliflower Tater Tots are much loved too.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Do you know? 
• Related
• Pairing
• Aloo Gobi Recipe

Ingredients

These are your ingredients for quantities please check the recipe card.

• Fresh cauliflower: choose the tender kind as it is flavourful.
• Potato: boil it to perfection or use it raw and diced.
• Tomatoes: red, fresh and juicy tomatoes add a nice moisture.
• Spices & herbs: your stars are cumin seeds, turmeric, chilli powder and garam masala. You can also use cumin-coriander seed powder. Use some green chillies and coriander leaves for extra seasoning.
• Oil: mustard oil is popular, but we prefer vegetable oil like rice bran or sunflower seed.
• Other ingredients: salt, a dash of sugar and a pinch of asafoetida for that extra oomph (but avoid it to make it gluten-free).

Instructions

For the prep, I'm all about efficiency

• Pressure cook those potatoes to cut down on oil usage, peel, and cube them.
• Cut the cauliflower into bite-sized florets and soak them in salt water. 
• Slit the chillies and cut the coriander leaves. Set aside.
• Mix the turmeric, chilli powder, garam masala, salt, sugar, green chillies, asafoetida and coriander leaves. Set aside.

Making the vegetable

• In a hot wok, let those cumin seeds sizzle in oil before adding the cauliflower.
• Sauté until they are golden for about 6-8 minutes.
• Toss in the potatoes, tomatoes, and our spice medley—cover and let the flavours mingle.
• Add a splash of water, and a lid on the wok, and voila!
• In just 5-7 more minutes, your Aloo Gobi is fork-tender and ready to dazzle your taste buds.

Substitutions

Mix It Up a Bit

• Feeling adventurous? Substitute the potatoes with sweet potatoes for a sweet twist.
• Swap out cauliflower for broccoli for a fun twist.

Variations

Change it up

• Do not add tomatoes to the vegetables. Mash this dry vegetable for an excellent filling in sandwiches or parathas.
• If you have fresh peas, carrots, beans and corn, toss them into the vegetable medley for a burst of sweetness.
• Tomorrow I am making this vegetable and will add methi (fenugreek leaves). Next time it will be spinach.
• If you need a vegetable with a little bit of gravy stir-fry finely chopped onions, some ginger-garlic paste and tomatoes until it is mushy. Add the boiled potatoes and cauliflower and cook until done.
• Langarwale Aloo Gobi is a delicious variation. 

Equipment

• Pressure cooker to boil the potatoes.
• Bowl to soak the cauliflower
• Knife and board
• Wok for making the vegetable
• Spoons to stir

Storage

• You can make and store Aloo Gobi for 3-4 days in the refrigerator.
• Make sure to heat it well before serving. If the vegetable smells odd or is sticky, discard it. The reason for spoilage is usually the potatoes.

Pro Tips

• Worried about bugs in the cauliflower? No problem. Soak the florets in salt water, and those critters will bid adieu. You can also add a touch of turmeric as a natural insect repellent.

Do you know? 

Both cauliflower and potatoes are not native to the Indian subcontinent. But we have embraced them to make so many Indian variations.

This vegetable is fibre-rich and nutrient rich so include it in your diet.

Have you tried a salad with cauliflower? I am linking an older recipe we love. 

Related

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with Aloo Gobi:

Before I let you go, how about exploring more curry adventures? Here's a quick link to a mouth-watering restaurant-style cauliflower or a spicy Chole Masala recipe. Keep the kitchen vibes alive, and remember, cooking is an art—your taste buds are the canvas!