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Punjabi Aloo Gobi Recipe is a widely popular potato and cauliflower curry cooked in an Indian masala consisting of ginger, garlic, green chilies, onions, and tomatoes. This one-pot meal is vegan, authentic, prepared homestyle (no frying), and makes a quick & easy weeknight meal.

Spoon of potato and cauliflower garnished with cilantro.
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★★★★★
“I got to say, every time I think of making a vegetarian dish- I automatically come over to your blog- these are the only dishes my husband enjoys. Thanks a lot for the step-by-step instructions, they are really helpful and all your dishes are OFF THE HOOK!!!!…keep blogging away and keep sharing your sinfully delicious dishes…..!!!”
– Anonymous


Growing up in a Punjabi household, I ate Aloo Gobi very often. It was a staple in our home alongside other Punjabi dishes such as Bhindi Masala, Aloo Matar, Bhindi Fry, and Palak Paneer.

This sabji is one of those easy weeknight dishes that’s made with simple ingredients. My mom served this sabzi with roti, Toor Dal, and yogurt. A complete Punjabi meal, if you ask me.



What is Aloo Gobi?

Aloo is potato in Hindi and gobi is cauliflower. Hence, this dish is a potato and cauliflower curry cooked in a masala paste.

Punjabi Aloo Gobi Recipe is a widely popular Northern Indian dish served in most Indian households and restaurants. This simple, yet delicious dish goes best with roti (Indian bread) and yogurt.

To make this dish, first prepare the masala paste with ginger, garlic, green chilies, onions, and tomatoes, along with Indian spices. Cook down this masala until you have a paste-like consistency.

Then add the potatoes and cauliflower florets, cover, and cook on low flame until fork tender. Garnish with cilantro. There is no deep frying in this recipe which is typical at most Indian restaurants.

A serving dish containing aloo gobi garnished with cilantro.

Why You Will Love This Recipe

  • Homestyle Punjabi Aloo Gobi (no frying involved)
  • Classic Vegetarian Indian Dish
  • Comforting Dish with Warm Spices
  • Quick & Simple Meal
  • Makes an Easy Weeknight Dinner
  • Vegan & Gluten-free

Ingredients

Ingredients of Aloo Gobi.
  • Cauliflower – Cut the cauliflower into medium to larger-sized florets. Don’t cut the florets too small else you’ll end up with mushy Aloo Gobi.
  • Potatoes – I recommend using Russet potatoes for this dish. Cut the potatoes into 1-inch cubes to prevent them from getting mushy as well.
  • Ginger & Garlic – Simply chop fresh ginger and garlic cloves. You’ll need lots of it.
  • Green Chilies – No need to chop the chilies, just slit them in half. Use less for less heat, or more.
  • Onions – Finely chop the red onions. Feel free to use a yellow onion if you prefer.
  • Tomatoes – Chop fresh tomatoes. I love using Roma tomatoes – I find them to be extra juicy.
  • Spices – You’ll need basic Indian spices for this recipe such as turmeric powder, coriander powder, and Kashmiri red chili powder (this adds color, but no heat – you can use paprika instead). Additionally, you’ll need garam masala and whole cumin seeds.
  • Cilantro – Chop fresh cilantro or coriander leaves which adds so much brightness and flavor to this dish.
  • Oil – For Indian food, use a high-heat oil such as avocado oil.

*See the recipe card below for full information on ingredients and quantities.*


How to Make The Best Aloo Gobi Recipe

1. Heat up a large pan on medium heat and once hot, add 2 tablespoons oil. (Image 1)

2. Once the oil heats, up, add cumin seeds. Saute for 30 seconds. (Image 2)

3. Now add chopped ginger and garlic, followed by slit green chilies. Saute for about 45 seconds. (Image 3)

4. Add the red onions and season with a little salt. Cook the onions until translucent – this will take about 2-3 minutes. (Image 4)

Cook Aloo Gobi by sauteeing cumin, ginger, garlic, green chilies, and onion in oil.

5. Once the onions are translucent, this is what you should have. (Image 5)

6. Add tomatoes and season with a little salt. (Image 6)

7. Stir the onions and tomato mixture. (Image 7)

8. Add your ground spices – turmeric powder, coriander powder, and Kashmiri chili powder (or paprika). Cook for 30 seconds. (Image 8)

Make the masala by adding onions, tomatoes, and Indian spices.

9. Now add 2 tablespoons of water – this will prevent the spices from burning. (Image 9)

10. Stir well. (Image 10)

11. Cover and cook the masala on low heat for 3-5 minutes until you have a paste-like consistency. (Image 11)

12. Your masala paste is ready. (Image 12)

Cover and cook the onion-tomato masala mixture until water is absorbed.

13. Add the cubed potatoes. (Image 13)

14. Followed by cauliflower florets. Season with salt. (Image 14)

15. Stir well and make sure every potato and floret is coated with the masala mixture. (Image 15)

16. Cover and cook on low heat for 12-14 minutes until the potatoes and cauliflower are fork tender. (Image 16)

Add potatoes and cauliflower florets, then stir, cover and cook.

17. If you need to deglaze the pan, add 2 tablespoons of water. (Image 17)

18. Add garam masala. (Image 18)

19. Add lots of fresh cilantro and turn off the stove. (Image 19)

20. Gently stir preventing the potato and cauliflower from breaking. Wait 15 minutes before serving – this allows the flavors to marry together. (Image 20)

Aloo gobi is fork tender and ready to eat so garnish with garam masala and cilantro.

Expert Tips

Potato & Cauliflower – Cut the potatoes into 1-inch cubes. Cut the cauliflower florets into larger pieces to avoid mushy Aloo Gobi.

Prevent Mushy Cauliflower – Cover and cook the potatoes and cauliflower on low heat for just 12-14 minutes max. The steam will cook down the sabzi. Do not overcook Aloo Gobi else it will fall apart and become mushy.

Wait to Serve – Wait 15 minutes before serving Aloo Gobi. Allow the flavors to marry together.

Prevent Sticking – If there is sticking on the pan, deglaze the pan with 2-3 tablespoons of water as needed.

Serving Suggestions

→ You can serve Aloo Gobi as a main dish or side dish.

→ The best way to serve cauliflower potato curry is with roti, naan, or paratha.

→ A side of yellow dal such as a simple Toor Dal is wonderful. Feel free to serve with Jeera Rice.

→ To help cool off the spice, enjoy with plain yogurt or raita. This completes the meal.


Recipe FAQs

Is Aloo Gobi vegan?

Yes! Aloo Gobi is vegan!

Is Aloo Gobi gluten-free?

Yes. Aloo Gobi is gluten-free.

How do I store leftover aloo gobi?

Store Aloo Gobi in an airtight container and microwave it when you’re ready to eat. Aloo Gobi stays fresh in the fridge for up to 3 days.

What does Aloo Gobi mean in English?

Aloo means potato and gobi means cauliflower. This is a potato and cauliflower curry cooked in an Indian masala.

What part of India does Aloo Gobi originate from?

Aloo Gobi is a North Indian dish, specifically from the region of Punjab. This recipe is made Punjabi style.

A horizontal photo of aloo gobi in a serving dish with cilantro on top.


Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!


5 from 9 votes

Punjabi Aloo Gobi Recipe (Potato & Cauliflower Curry)

By: Nisha
Punjabi Aloo Gobi Recipe is a widely popular potato and cauliflower curry cooked in an Indian masala. This dish is vegan, authentic, prepared homestyle (no frying), and makes a quick & easy weeknight meal. A simple one-pot meal.
Prep Time: 20 minutes
30 minutes
Total Time: 50 minutes
Servings: 4 servings

Ingredients 

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 4 cloves garlic, chopped
  • 1 1/2 inch piece ginger, chopped
  • 2 green chilies, slit
  • 1 cup red onions, chopped
  • 1 cup tomatoes, chopped
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp coriander powder
  • 3/4 tsp Kashmiri red chili powder
  • salt to taste
  • 2 tbsp water – to avoid spices burn
  • 330 grams potatoes, 1-inch cubes
  • 400 grams cauliflower, cut into large florets
  • 2 tbsp water to deglaze, if needed
  • 1/4 tsp garam masala
  • 1/3 cup cilantro, chopped
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Instructions 

  • Heat up a large pan on medium heat and once hot, add 2 tablespoons oil.
  • Once the oil heats, up, add cumin seeds. Saute for 30 seconds.
  • Now add chopped ginger and garlic, followed by slit green chilies. Saute for about 45 seconds.
  • Add the red onions and season with a little salt. Cook the onions until translucent – this will take about 2-3 minutes.
  • Once the onions are translucent, this is what you should have.
  • Add tomatoes and season with a little salt.
  • Stir the onions and tomato mixture.
  • Add your ground spices – turmeric powder, coriander powder, and Kashmiri chili powder (or paprika). Cook for 30 seconds.
  • Now add 2 tablespoons of water – this will prevent the spices from burning.
  • Stir well.
  • Cover and cook the masala on low heat for 3-5 minutes until you have a paste-like consistency.
  • Your masala paste is ready.
  • Add the cubed potatoes.
  • Followed by cauliflower florets. Season with salt.
  • Stir well and make sure every potato and floret is coated with the masala mixture.
  • Cover and cook on low heat for 12-14 minutes until the potatoes and cauliflower are fork tender.
  • If you need to deglaze the pan, add 2 tablespoons of water.
  • Add garam masala.
  • Add lots of fresh cilantro and turn off the stove.
  • Gently stir preventing the potato and cauliflower from breaking. Wait 15 minutes before serving – this allows the flavors to marry together.

Notes

This recipe was first posted on November 3, 2009, and has been updated since.
  • Potato & Cauliflower – Cut the potatoes into 1-inch cubes. Cut the cauliflower florets into larger pieces to avoid mushy Aloo Gobi.
  • Prevent Mushy Cauliflower – Cover and cook the potatoes and cauliflower on low heat for just 12-14 minutes max. The steam will cook down the sabzi. Do not overcook Aloo Gobi else it will fall apart and become mushy.
  • Wait to Serve – Wait 15 minutes before serving Aloo Gobi. Allow the flavors to marry together.
  • Prevent Sticking – If there is sticking on the pan, deglaze the pan with 2-3 tablespoons of water as needed.

Nutrition

Calories: 193kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 855mg | Fiber: 6g | Sugar: 6g | Vitamin A: 521IU | Vitamin C: 77mg | Calcium: 63mg | Iron: 2mg

Additional Info

Course: Main Course
Cuisine: Indian, Punjabi
Diet: Gluten Free, Vegan, Vegetarian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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Recipe Rating




14 Comments

  1. 5 stars
    My non-Indian family loves Indian take-out, but for some reason when I make it at home, I get the seasoning ratios wrong and it comes out tasting yummy, but not Indian. This Aloo-Gobi recipe was perfect and tasted just like we hoped! And it was even pretty fool-proof – I was in a hurry, didn’t read and completely missed that I was supposed to make it into a paste before adding my big items, but it still was wonderful, made the house smell just like what we were anticipating. Will definitely add this to the recipe rotation.

  2. 5 stars
    Nisha!!! Tried your Aloo gobi tonight and wow it was perfect. No more overcooked Aloo gobi. Your instructions were perfect and the images are so helpful. Thank you! Thank you!

  3. 5 stars
    Hi !I just tried this recipe today and by accident i read two tomatoes peeled and cut so i had the cauliflower,tomatoes and potatoes, the result was still very good!!!!!thank you so much for your recipes!

  4. 5 stars
    I got to say, every time I think of making a vegetarian dish- i automatically come over to your blog- these are the only dishes my husband enjoys. Thanks a tol for the step by step instructions, they are really helpful and all your dishes are OFF THE HOOK!!!!…keep bloging way and keep sharing your sinfully delicious dishes…..!!!