Aloo gobi / potato cauliflower curry step-by-step recipe with video and photos.
About this recipe
Aloo gobi (potato cauliflower curry) is a popular Punjabi curry made with potato, cauliflower, and spices. This one-pot curry is vegan, easy to make, and is loaded with flavours. Made with simple ingredients, this comforting dish is perfect for weekday meals and lunchboxes.
There are several ways of making this dish, the most common one being cooking them in an onion-tomato masala base. It can also be made without onion, or without using onion or tomatoes. In my recipe here, I am making it in an onion-tomato base. I also like to lightly fry the potatoes and cauliflower before adding them to the masala. This will not only enhance the taste of the final dish, but it will also make sure the vegetables do not turn mushy and retain the texture (especially the cauliflower).
Read on for ingredients, tips, and serving suggestions for this delicious curry.
Cauliflower and potatoes: These are the main ingredients of this dish. Choose cauliflower that has a firm and tight head. Keep the size of the florets even so that they can cook evenly. Cut the potatoes into medium-sized cubes.
Onion and tomato: They form the base of the curry. I use tomatoes in two forms - fresh and puree. Using pureed tomatoes is optional but it adds a nice colour to the curry.
Spices: The whole spice I use is cumin seeds. The powdered spices I use are chilli powder, turmeric powder, amchur, coriander powder, and garam masala.
Ginger, garlic, and green chilli: Do not cut down on ginger and garlic as they make the curry very flavourful. Adjust the green chilli as per your preference.
Green peas: Adding green peas is purely optional.
Simple, delicious, aloo gobi tastes great with pulao, jeera rice, roti, or chapati. Our favourite combo is aloo gobi served with roti and dal fry. Try aloo gobi with these dishes for a delicious meal.
Tips and Tricks
Lightly fry the potatoes and cauliflower. This step is optional but I highly recommend not to skip it. Frying them will help cook them perfectly without making it mushy. Also, adding little turmeric while frying helps give them a nice golden colour.
Make sure the tomatoes and spices are cooked well before adding water and potatoes. The tomatoes should become soft and pulpy, and the oil should separate from it.
Do not add the potato and cauliflower at the same time as the cooking time is different for both vegetables. Add cauliflower when the potatoes are half done.
Peas are optional and can be skipped.
You may choose to make this dish either dry or with gravy. Adjust the amount of water depending on your preference.
This dish is:
- good with both rice and roti/naan
- very comforting
Step by step instructions
1. Heat a frying pan or kadhai and add 1 tablespoon oil. Add ¼ teaspoon turmeric powder
2. Add the potato cubes and lightly fry until they are light brown. Set aside
3. Now in the same pan, add 1 teaspoon oil and ¼ teaspoon turmeric powder
4. Add cauliflower florets and fry until they are light brown. Set them aside
5. In the same pan, heat 1 teaspoon oil. Add cumin seeds and let them splutter
6. Add onion and fry until lightly golden
7. Add ginger, garlic, and green chilli. Fry for 1-2 minutes until the raw smell goes
8. Now add tomatoes and tomato puree. Mix well
9. Add chilli powder, coriander powder, amchur, ½ teaspoon turmeric powder, and salt. Mix well and cover
10. Let it cook until the tomatoes are soft and mushy, and the oil begins to separate
11. Add water and fried potatoes. Cover and simmer until the potatoes are half cooked
12. Add cauliflower and peas
13. Simmer until the potato, cauliflower, and peas are done
14. Add garam masala and coriander leaves
15. Mix well and serve hot
Aloo Gobi | Potato Cauliflower Curry
- 1 medium cauliflower
- 4-5 medium potatoes
- 3 tablespoon oil
- 1 large onion chopped
- 2 medium tomato chopped
- 1 teaspoon cumin seeds
- 1 inch ginger grated or ½ teaspoon ginger paste
- 2 cloves garlic grated or ¼ teaspoon garlic paste
- 2 green chilli finely chopped (or as per taste)
- 2 tablespoon tomato puree
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon amchur powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoon coriander leaves for garnish
- Cut the cauliflower into medium florets and rinse thoroughly
- Wash and peel the potatoes and cut them into medium-sized cubes
- Heat a frying pan or kadhai and add 1 tablespoon oil. Add ¼ teaspoon turmeric powder
- Add the potato cubes and lightly fry until they are light brown. Set aside
- Now in the same pan, add 1 tablespoon oil and ¼ teaspoon turmeric powder
- Add cauliflower florets and fry until they are light brown. Set aside
- In the same pan, heat 1 teaspoon oil. Add cumin seeds and let them splutter
- Add onion and fry until light golden
- Add ginger, garlic, and green chilli. Fry for 1-2 minutes until the raw smell goes
- Now add tomatoes and tomato puree. Mix well
- Add chilli powder, coriander powder, amchur, ½ teaspoon turmeric powder, and salt. Mix well and cover
- Let it cook until the tomatoes are soft and mushy, and the oil begins to separate
- Add 2 cup water
- Add the fried potato and mix well. Cover and simmer until the potatoes are half cooked
- Add the fried cauliflower. Mix well and adjust consistency
- Add peas. Bring to a boil
- Simmer until the potato, cauliflower, and peas are done. Cauliflowers should have some bite and should not be mushy
- Add garam masala and coriander leaves
- Mix well. Serve hot
Click here to watch aloo gobi web story.