Aloo Gobi is a beloved North Indian vegetarian sabzi made with potatoes (aloo), cauliflower (gobi), and peas (mutter). It’s one of those homestyle comfort foods you’ll find at weeknight family dinners and also on restaurant menus. The vegetables are tender and coated in aromatic spices, making it a wholesome, satisfying sabji in less than 30 minutes. Serve it with roti and dal for a simple and nourishing meal.
I grew up eating Aloo Gobi regularly — my mom made it at least twice a month because it’s such a simple, wholesome sabzi that comes together with everyday pantry spices. Potatoes and cauliflower are staples in most Indian homes, and when cooked together they create this cozy, satisfying dish that feels like comfort food at its best.
For us, it was always an easy weeknight dinner with roti and a dal on the side. This recipe is exactly my mom’s lazy version - a traditional dry aloo gobi that is stir-fried so the lightly coated vegetables shine in flavorful spices. It’s quick, nutritious, and perfect for getting in front of kids. I always have to add mixed pickle achaar or raita.
But Aloo Gobi is made differently in every household and restaurant — many families prepare it with an onion-tomato masala to create a potato and cauliflower curry version that’s saucy and great with rice. However you make it, Aloo Gobi is one of those classic dishes that never goes out of style.
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Why You'll love this Recipe
- Everyday comfort food – Aloo Gobi is one of the most classic vegetarian dishes in Indian cooking.
- Easy, one-pot meal – Just a few vegetables and spices, all cooked in one pan.
- Naturally vegan and gluten-free – Wholesome, plant-based, and satisfying for everyone at the table.
- Versatile serving – Delicious as a dry sabzi with roti or paratha , or with an onion-tomato masala based gravy to enjoy as a curry with rice or naan.
And if you love cauliflower, you might love these Roasted Cauliflower 65 or Mango Tamarind Cauliflower Wings!
Ingredients - Notes and Substitutions
A perfect aloo gobi mutter has soft potatoes with caramelized edges and soft yet crunchy cauliflower.
- Potatoes – Use potatoes like russet, Yukon, or red. Peel if you prefer. If they keep breaking apart, use waxy potatoes and avoid over-stirring once they’re cooked through.
- Cauliflower – Fresh florets cut into bite-sized pieces. Use frozen florets, but avoid thawing to prevent the texture from becoming mushy.
- Garlic & Ginger – Freshly minced or a ginger-garlic paste.
- Green Chili – Optional for heat; serrano or Indian green chili. This sabzi is usually mild, but you can adjust the spice level with more or less chili.
- Spices – Turmeric, asafoetida, cumin seeds, coriander, Kashmiri chili powder, garam masala, and salt. Add aamchur in last right as it's almost done cooking, it really is the game changing ingredient.
- Peas - For a pop of color and freshness
To make aloo gobi curry, you'll need a few more ingredients to make an onion-tomato masala:
- Onion – A small yellow or red onion, finely chopped.
- Tomatoes – Use 2 fresh ripe roma tomatoes or 8 ounces canned crushed tomatoes.
How to make Aloo Gobi
Potatoes have a longer cook time than cauliflower, so the potatoes are cooked first until they've browned. Then, the potatoes finish cooking with the sauteed cauliflower until they're both tender.
- Step 1: Slice the cauliflower into even bite-sized pieces.
- Step 2: Add cumin seeds and let them sizzle until aromatic. Add the potatoes and cook until browned, then add the ginger garlic paste, green chilis, and cauliflower.
To make aloo gobi curry, after adding the cumin seeds:
- Sauté 1 small diced onion until golden brown, then add ginger garlic paste and green chili. Cook for 1–2 minutes.
- Add the potatoes and cook until they've browned. Then, add the cauliflower and saute for another 3 minutes. They'll release moisture and cook in their own steam.
- Stir in 2 finely diced roma tomatoes, spices (except for aamchur), and salt. Cover and cook on low heat for 15–20 minutes, stirring occasionally, until the vegetables are tender, the masala thickens, and the oil starts to separate.
- Then continue with step 4 below.
- Step 3: Stir in the spices (except aamchur) and salt, using up to 2 tablespoons of water to coat the vegetables evenly with spiced. Saute for 3 minutes, then cover and cook for 10 minutes until the potatoes are tender.
- Step 4: Stir in the peas and aamchur (my mom's trick for max flavor). Cover and cook for another 2-3 minutes, until cauliflower is tender. Pull from heat and garnish with cilantro.
What to Serve with Aloo Gobi
Serve Aloo Gobi Matar hot with roti or paratha. Pair it with a hearty dal or curry like Chole or Rajma and basmati rice for a complete thali-style dinner. Make it spicy with achaar or keep it cool and fresh with a light side of kachumber salad or cucumber raita.
Variations
- Dry Aloo Gobi – This version is a dry recipe where we skip the water (adding just enough to coat the cauliflower in spices) for a sabzi-style dish perfect with roti.
- Aloo Gobi Masala (Curry) – Add tomatoes and onions and a splash of water for a saucier version.
- Spicy Aloo Gobi – Add extra green chili or red chili powder.
- Without Tomatoes – Use yogurt or a squeeze of lemon juice instead for tang.
| Feature | Dry Aloo Gobi (Sabzi) | Aloo Gobi Curry |
|---|---|---|
| Texture | Dry, stir-fried; masala coats the veggies | Saucy, with onion-tomato gravy |
| Best Served With | Roti, paratha, or puri | Rice, naan, or roti |
| Cooking Method | Minimal water, cooked in own steam | Includes sautéed onions + tomatoes with water |
| Flavor Profile | Spices highlight the vegetables | Richer, tangier gravy with masala base |
| Everyday vs Special | Common homestyle weeknight dish | Restaurant-style or festive variation |
Expert Tips and Tricks
- Cut vegetables evenly – This ensures potatoes and cauliflower cook at the same rate.
- Prevent sogginess – Don’t add too much water; the vegetables release moisture as they cook.
- Roast the cauliflower first – For a restaurant-style flavor, lightly roast cauliflower florets before adding spices.
- Make it a curry – Cook the onions until caramelized and then add the tomatoes, cook the masala until the oil separates for the richest taste.
- Customize texture – Cook it dry for roti/paratha, or add ½ cup water with a tomato onion masala for a curry to serve with rice.
Storage Instructions
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not ideal; potatoes change texture after thawing.
Reheating: Warm on the stovetop with a splash of water to loosen if needed.
More Sabzis to try
Recipe
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Aloo Gobi (Potato and Cauliflower Sabzi)
Equipment
Ingredients
- 2 russet potatoes, peeled and diced into small cubes
- 1 head cauliflower
- 1 tablespoon green chili, diced
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 tablespoon ginger garlic paste
- 1.5 teaspoons sea salt
- pinch asafoetida
- ½ teaspoon Kashmiri chili powder
- ¾ teaspoon ground turmeric
- 1.5 teaspoon ground coriander
- ½ teaspoon garam masala
- ¼ cup green peas
- 1 teaspoon aamchur
To make Aloo Gobi Curry
- 1 small red or yellow onion, diced
- 2 roma tomatoes, finely diced
Instructions
- Heat oil in a wide skillet or kadhai over medium heat. Add cumin seeds and let them sizzle for a minute until fragrant.
- Add the potatoes and sauté until golden brown, about 7 minutes. Stir in ginger garlic paste and green chili; cook for 1–2 minutes.
- Stir in the cauliflower florets along with the salt, asafoetida, Kashmiri chili powder, turmeric, coriander, and garam masala. Add 2 tablespoons of water to coat the vegetables with the masala. Saute for 3 minutes, then cover and cook for 10 minutes, stirring occasionally, until the potatoes are tender.
- Stir in the peas and aamchur. Cover and cook for another 2-3 minutes, or until the cauliflower is cooked through.
- Remove from heat. Finish with cilantro. Adjust salt and spice to taste.
- Serve hot with roti and dal.
(Optional Currying Instructions)
- After Step 2 above, add the cauliflower and saute for another 3 minutes. They'll release moisture and cook in their own steam.
- Stir in 2 finely diced roma tomatoes, spices (except for aamchur), and salt. Cover and cook on low heat for 15–20 minutes, stirring occasionally, until the vegetables are tender, the masala thickens, and the oil starts to separate.
- Continue with Step 4 above.
Notes
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheating: Warm on the stovetop with a splash of water to loosen if needed.
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