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.
★★★★★
"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.
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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.
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
- 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)
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)
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)
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)
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)
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
Yes! Aloo Gobi is vegan!
Yes. Aloo Gobi is gluten-free.
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.
Aloo means potato and gobi means cauliflower. This is a potato and cauliflower curry cooked in an Indian masala.
Aloo Gobi is a North Indian dish, specifically from the region of Punjab. This recipe is made Punjabi style.
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!
Recipe Card
Punjabi Aloo Gobi Recipe (Potato & Cauliflower Curry)
Ingredients
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 4 cloves garlic chopped
- 1 ½ inch piece ginger chopped
- 2 green chilies slit
- 1 cup red onions chopped
- 1 cup tomatoes chopped
- ½ teaspoon turmeric powder
- 1 ½ teaspoon coriander powder
- ¾ teaspoon Kashmiri red chili powder
- salt to taste
- 2 tablespoon water - to avoid spices burn
- 330 grams potatoes 1-inch cubes
- 400 grams cauliflower cut into large florets
- 2 tablespoon water to deglaze if needed
- ¼ teaspoon garam masala
- ⅓ cup cilantro chopped
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
- 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.
Anjali says
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!
Ana says
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!
Anonymous says
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.....!!!
Nandini says
Made your Aloo Gobi recipe today - turned out awesome!
Anonymous says
Wow, delicious. i don't know if this is acceptable, but we added a diced tomato and some peas. So good!
Jessica says
This looks delicious. I love Indian food and have recently been experimenting more and more with it on my own. I can't wait to try this recipe!
Lalit says
On behalf of starving Indian guys everywhere, THANK YOU. I just ate some Aloo Gobhi and Raita and I can't tell you how good it feels not to have to microwave and swallow the same crap that I have been eating for the last year.
honeywhatscooking says
Hi Lalit..
You made my day! This makes all my effort and hard work worth it. I'm so glad you enjoyed this Aloo Gobi. I hope you try more recipes and return back to share your experience.
Thanks..
-Honey!!
Joanne says
You make aloo gobi look SO GOOD! Beautifully presented dish.
honeywhatscooking says
sure, Nandini. Thanks for the suggestion. The "Print Recipe" option has now been added. Very useful!
Nandini says
ok - am trying tonight! One suggestion - can you make it so that we can easily print just the recipe we're using? I couldn't find a way to do that....thanks! WIll let you know how it goes!
ngs says
oooh... so excited for you to try! let me know. just follow the instructions exactly... be patient and always cook on low heat when covering...else it'll start to burn and then u need more oil.
Nandini says
Very excited to try this one! I make a similar, Gujarati variation of this but am going to try this version this week! Will let you know how it goes!