Aloo Gobi

A perfect North Indian vegetarian curry that can be served as a side dish to all main course.

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Aloo Gobi is a popular Indian vegetarian dish where potatoes & cauliflower are cooked in spices and served as a side dish.
The dish is said to have originated in North India but it is popular in neighboring Bangladesh and Pakistan too.

Aloo Gobi is one of the most common dish that you will find in all parts of the country. The dish can be made in multiple ways – dry version which is often served as a starter, semi-dry which is served with rotis and naans or the gravy type which is commonly served with rice items.

Aloo Gobi (Potatoes & Cauliflower Curry)

Packed with flavours and easy to make, this restaurant style dish is a versatile side dish that goes with almost all main course.

5 from 2 votes

Aloo Gobi Recipe

A perfect North Indian vegetarian curry that can be served as a side dish to all main course.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: North Indian, Punjabi

Keyword: Potatoes and Cauliflower Curry

Ingredients for Aloo Gobi

• 2 to 3 Potatoes peeled, chopped
• 1 Cauliflower chopped
• 2 Onions chopped
• 1/4 cup Green Peas optional
• 3 tsp Ginger Garlic Paste
• 6 to 8 Green Chillies finely chopped
• 3 tsp Garam Masala Powder
• 2 tsp Coriander Powder
• 2 tsp Red Chilli Powder
• 2 tsp Turmeric Powder
• handful Coriander Leaves chopped
• 1 tsp Asafoetida
• 3 tsp Cumin Seeds
• 1/3 cup Oil
• as per taste Salt as per taste

How to make Aloo Gobi

• Heat oil in a pan over medium flame.
• Add the cumin seeds, asafoetida and turmeric powder.
• Fry for 30 seconds.
• Add the onions and a pinch of salt.
• Saute for 2 to 3 minutes or until the onions start to turn light brown.
• Add ginger garlic paste, green chillies and stir well.
• Add the potatoes and cook for 2 minutes or until tender.
• Add the cauliflower, garam masala powder, red chilli powder, coriander powder and salt.
• Cook for 5 to 6 minutes, stirring from time to time to prevent sticking to the bottom.
• Gradually pour enough water and stir well. Do not add too much water, about 1/2 to 3/4 cup should be fine.
• Reduce flame to low and cover the pan with a lid.
• Cook for 12 to 15 minutes, stirring from time to time.
• Garnish with the coriander leaves and remove from flame.
• Serve with rice, roti or naan.

Recipe Video