Aloo Gobi Recipe: learn how to make Punjabi-style aloo gobi recipe, a classic dry vegetable dish with aloo (potatoes) and gobi (cauliflower). This simple dry curry goes wonderfully with roti if you have some dal tadka on the side is one of our favourite go-to comfort dishes. I even serve it with rice and moong dal tadka or vegetable sambar for a simple meal.
Over many years of trying aloo gobi recipe at home, I have refined the method to something that suits me really well. I don’t add a drop of water while cooking this and I don’t fry the spices in oil first as we do with pretty much all sabzi preparations in India, but I add them towards the end when the vegetables are cooked. Unconventional, agreed, but the resulting aloo gobi is roasted and perfect, even if I say so myself.
Gobi lovers like us? Check out my:
gobi biryani recipe
This lovely gobi manchurian recipe
One of my favourites – gobi paratha using a fail-proof technique for rolling them out.
Aloo Gobi Recipe
Ingredients
- 1 medium-sized potato peeled and cut into wedges
- 2 cups cauliflower florets
- 1 onion chopped
- 1/2 tsp minced ginger
- 1/2 tsp crushed garlic
- 1/4 tsp turmeric powder
- 3/4 tsp red chilli powder adjust to taste
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- A pinch of garam masala
- 1 tbsp canned tomato paste or 1 cup chopped ripe tomatoes
- A fistful of chopped coriander leaves
- 1 tbsp oil
- Salt to taste
Instructions
- Heat oil in a pan and add the chopped onions. When the onions turn soft, add the ginger and garlic and saute until fragrant (about 2 mins).
- Add the potatoes and cauliflower to this and cook on lowest heat, covered, mixing now and then so the vegetable pieces don't burn.
- When the vegetables are half cooked, add the tomato paste and mix again. Cook again for 3-4 mins or until the vegetables are soft (not mushy).
- Add the spice powders - coriander powder, turmeric powder, cumin powder, and chilli powder. Mix again until well combined. Cook until the spice powders don't smell raw anymore - another 2 mins or so. The potatoes and cauliflower should be roasted and dry by now. Add salt.
- Finish off with garam masala and a generous amount of chopped coriander leaves and mix again.
Step by Step Pictures to Make Aloo Gobi Recipe:
1. Heat oil in a pan and add the chopped onions. When the onions turn soft, add the ginger and garlic and saute until fragrant (about 2 mins).
2. Add the potatoes and cauliflower to this and cook on lowest heat, covered, mixing now and then so the vegetable pieces don’t burn.
3. When the vegetables are half cooked, add the tomato paste and mix again. Cook again for 3-4 mins or until the vegetables are soft (not mushy).
4. Add the spice powders – coriander powder, turmeric powder, cumin powder, and chilli powder. Mix again until well combined. Cook until the spice powders don’t smell raw anymore – another 2 mins or so. The potatoes and cauliflower should be roasted and dry by now. Add salt.
5. Finish off with garam masala and a generous amount of chopped coriander leaves and mix again.
Aloo gobi all done!
Gobi Masala is a great combination with chapatis or rotis and a simple dal recipe. You can also serve with rice, jeera pulao, or any other pulao for a bit of an added spice kick.
Notes:
– Adjust spice levels to your liking.
– You can add pureed tomato or chopped tomato instead of canned paste. Since I like to add as little water as possible, I add the paste which is thick and quite intense. If you are adding pureed tomato, make sure to add it after the onions are cooked and let it thicken a bit before following the rest of the steps.
For Gobi Masala recipe in Hindi, Urdu, Kannada, Tamil, Telugu, Marathi, etc, please use the Google Translate button in the sidebar.
Can I use frozen cauliflower?
And can I freeze the aloo gobi?
Absolutely yes to both.
Just thaw the cauliflower before cooking.
I made this tonight and it was delicious. I added half a can of tomatoes (in addition to the tomato paste), a can of chickpeas and some peas. I served it over rice. I loved the flavors in this and will make again and again. Thanks!
Thank you!
hello what is a cup in oz thanks
8oz
I have made this 3 times since last weekend. I love how very simple this dish is. So full of flavour and so very satisfying.
thank you 🙂
Delicious!!
After my recent return from India to Europe, this food made me feel there again. Thank you for perfect recipe, easy enough for a man!
Thanks Mario
Making this for my husband’s birthday. There is so little liquid in the recipe, the potatoes are taking forever to cook. How long does this recipe usually take–should I have blanched the potatoes first??? so far, it looks wonderful, by the way!
Hello there! I don’t usually pre-cook the potatoes but depending on the variety you are using, it’s possible that they would take longer to cook. You can add some water or tomato puree (or both) to cook it. Cover and cook on very low flame. Wishing your husband a wonderful birthday!
I always blanch coli and potatoes, works for me.
Should it be a teaspoon or tablespoon of the tomato paste? If you’re using chopped tomato instead how much would you recommend using? Also, how much of the turmeric? Thanks!
a tablespoon of canned tomato paste. You can replace with 1 cup chopped ripe tomatoes instead. Use 1/4 tsp turmeric powder. I have updated the recipe too!