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Spoon of potato and cauliflower garnished with cilantro.
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5 from 11 votes

Punjabi Aloo Gobi Recipe (Potato & Cauliflower Curry)

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 Time20 minutes
30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Indian, Punjabi
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Author: Nisha Kapur

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

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