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Aloo Gobi, or cauliflower and potatoes sauteed with Indian spices, is a tasty side that goes perfectly with roti, paratha, or dal and rice. #Indian #vegan #dinner #side #vegetarian #recipe HolyCowVegan.net
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5 from 6 votes

Aloo Gobi

Aloo Gobi is a spicy, tasty restaurant-style curry 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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Aloo Gobi
Servings: 6 servings
Calories: 133kcal


  • 3 medium gold potatoes (cut in a ¾th-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)
  • ¼ cup cilantro or coriander leaves (divided)
  • 1 tbsp ginger garlic paste
  • ½ tsp paprika (for color) or cayenne (for more heat) (optional)
  • ½ 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


  • 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.


Calories: 133kcal | Carbohydrates: 23.2g | Protein: 4.2g | Fat: 2.8g | Potassium: 773mg | Fiber: 4.7g | Vitamin A: 150IU | Vitamin C: 99.8mg | Calcium: 50mg | Iron: 1.6mg