Aloo Gobi is a spicy, tasty medley of cauliflower and potatoes with the flavor of spices like cumin, coriander, ginger and garlic woven through. This Indian vegan recipe is also gluten-free, soy-free and nut-free. Serve hot with rice and dal or roti or naan for a memorable meal.
Aloo Gobi is a spicy curry of cauliflower and potatoes and it’s so popular, you’re almost certain to find on the menu of any Indian restaurant anywhere in the world. For good reason. It is healthy, delicious, and the combination of these two veggies makes for an addictive alchemy.
Aloo Gobi is also a supremely versatile dish, and goes beautifully with just about any Indian staple you can serve it with, from parathas to naans to rotis to dal and rice.
Yet, for all its deliciousness and versatility, Aloo Gobi is also incredibly easy to put together. Besides its two star ingredients, all it needs are a few spices, tomatoes, and onions.
What you are rewarded with is a hearty dish with the robust flavors of cauliflower and potatoes woven through with the delicious spice of cumin, coriander, chili powder and ginger.
Whether you’re an experienced Indian cook or just getting your feet wet, you can’t go wrong with this recipe. Making it requires almost no expertise, and it goes from zero to done in 30 minutes. You do have to keep an eye on it, because this is a dry dish — meaning there’s almost no moisture in the finished dish — so as you cook it you need to ensure it doesn’t burn or stick to the pan.
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Looking for more Indian vegan recipes?
Easy, Spicy Potato Curry
Dal Tadka
Vegan Palak Paneer with Tofu
Vegetable Biryani in 30 minutes
South Indian Vegetable Curry
Chole Bhatura or Chana Bhatura
Vegan Keema Masala
Cauliflower Curry with Potatoes
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Aloo Gobi
Ingredients
- 3 medium gold potatoes (cut in a 3/4th-inch dice)
- 1 medium cauliflower (florets separated)
- 2 tsp vegetable oil
- 1 tsp cumin seeds
- 1 medium red onion (cut in a very small dice)
- 2 small tomatoes (finely diced)
- 1 small green pepper like jalapeno (minced)
- 1/4 cup cilantro or coriander leaves (divided)
- 1 tbsp ginger garlic paste
- 1/2 tsp paprika (for color) or cayenne (for more heat) (optional)
- 1/2 tsp turmeric
- 1 tsp mango powder (amchur) (This adds some tartness. You can use lemon juice instead)
- 1 tbsp coriander powder
- 1 tbsp garam masala
- Salt to taste
Instructions
- Heat the oil in a skillet or wok.
- Add the cumin seeds. As they begin to turn a little darker and fragrant, add the onions with the green chili pepper and half the cilantro. Add some salt. Stir-fry over medium heat until the onions start to caramelize, about five minutes.
- Add the tomatoes, coriander powder and the ginger garlic paste. Continue to stir-fry until the tomatoes have broken down completely in a pulp.
- Add the turmeric, cayenne or paprika, if using, mango powder or lemon juice, and stir to mix. Add the potatoes and mix well.
- Add the cauliflower, mix, and and sprinkle on a couple of tablespoons of water. Turn the heat to medium-low. Cover the wok or skillet with a tight lid, preferably one that can hold a couple of tablespoons of water poured over the lid. This helps the veggies to steam-cook without burning them. If you don't have a lid that can hold water, just monitor your wok more closely and sprinkle on more water if the veggies start to stick to the bottom before they are cooked.
- Once the veggies are done, sprinkle on the garam masala and mix. You might want to add a little at a time to suit your taste. Check for salt and add more if needed.
- Garnish with the remaining cilantro and serve hot.
Nutrition
Gita's Kitchen says
May 20, 2009 atGreat picture Vaishali…aloo gobi is my favorite…I love it with puris 🙂
Indhu says
May 20, 2009 atlovely recipe… and am drooling at the picture… and I love your chatty posts… want them back 🙂
Pavithra says
May 20, 2009 atOh wow what a gorgeous presentation and love the dish so much. Its really mouthwatering and nice click
A_and_N says
May 20, 2009 atAlu Gobi is a regular at my home here. A loves Gobi and will eat anything made with Gobi! I love that you trimmed all the fat 🙂
Strength/Courage/Wisdom says
May 20, 2009 atGreat recipe, but I miss the chatting! I live for the stories behind the food!
Superchef says
May 20, 2009 atawesome pics for such a simple everyday dish!
Sharmila says
May 20, 2009 atInspite of not deep frying you have got the perfect brown for the potatoes! Have never tried ginger paste … always used them chopped … will do the next time. Yum looking dish Vaishali. 🙂
Parita says
May 20, 2009 atThats delicious dish..looks mouth watering..I too prepare it in similar way 🙂
rekhas kitchen says
May 20, 2009 atso beautiful pic. and perfect combination aloo and gobi drooling yum.
Happy cook says
May 20, 2009 atLove love this dish and love the vabrant yellow colour.
Usha says
May 20, 2009 atAloo gobi is one of my faves, normally I avoid it because of the deep fried part, loved your healthier version of it, looks fantastic !
Shantee' says
May 20, 2009 atLooks good!
Shantee' says
May 20, 2009 atLooks good!
abhi says
May 20, 2009 atThe pics are excellent.e Aloo Gopis is really tasty
Ashwini says
May 20, 2009 atAloo gobi is my favourite. Looks delicious. Lovely pictures.
Vani says
May 20, 2009 atlooks delicious!
Curry Leaf says
May 20, 2009 atLove it Vaishali.Hope you wll back soon.aloo and gobi combo van never go wrong.
Supriya Nair says
May 20, 2009 atWell presented Vaishali..love the color and the recipe….
Ashwini says
May 20, 2009 atlovely click…colorful presentation..
TBC says
May 20, 2009 atAloo-gobi is a favorite here too. 🙂
Goodness Baker says
April 28, 2011 atHi, I included your aloo gobi in my list of 50 favourite vegan recipes 🙂 Thanks!
http://www.goodnessbakeshop.com/2011/04/goodness-bakers-50-favegan-recipes.html
gujarati recipes says
January 17, 2013 atpretty nice
i like it .
Mike says
June 6, 2019 atThis looks great, and I love Aloo Gobi, but I’m puzzled – the ingredients list “1 tbsp coriander powder”, but I don’t see anywhere that the instructions call for it to be added. Am I missing something?
Vaishali says
June 6, 2019 atHi Mike, in step 3 with the tomatoes. Thanks!