There’s nothing more comforting for an Indian soul than a bowl of freshly cooked sabzi served with hot, fluffy Basmati rice, puffed rotis, or soft chapatis paired with Dal Tadka. This humble Aloo Gobi curry is a true comfort food, celebrating magical Indian flavors in the simplest way!
Made with pantry staples, this dish is sure to win your heart with its simplicity and irresistible taste.
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What is Aloo Gobi?
Aloo Gobi is a traditional Indian vegetarian dish made with potatoes (aloo), cauliflower (gobi), spices, and herbs. It’s an everyday favorite across Indian households and is cooked in numerous ways — dry, semi-dry, or even with a gravy.
While traditionally Aloo Gobi is a dry sabzi (without much sauce), many restaurants and homes prepare semi-dry and gravy versions too. Every version has its unique flavor, and no two restaurants serve it exactly the same!
About My Aloo Gobi Recipes
In this post, I’m sharing two versions:
- Semi-dry stir-fried Aloo Gobi (Recipe 1) — healthy, simple, and perfect for everyday meals.
- Restaurant-style gravy Aloo Gobi — for special weekends and occasions.
Stir-frying the potatoes and cauliflower with aromatic spices enhances their natural flavors beautifully. Plus, this dish pairs well with roti, rice, plain paratha, or even with flavored rice like Jeera Rice and Ghee Rice.
If you’re planning a restaurant-style Indian meal, serve the gravy version with Butter Naan or Tandoori Roti!
How to Make Aloo Gobi (Semi-Dry Version)
Ingredients
- 2 medium potatoes (cubed, about 1½ cups)
- 1 small cauliflower head (cut into florets, about 2 cups)
- 1 medium onion (finely chopped)
- 2 medium tomatoes (finely chopped or ¼ cup tomato puree)
- ½ tablespoon ginger (minced)
- ½ tablespoon garlic (minced)
- 1 green chili (slit or chopped, optional)
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- ¾ to 1¼ teaspoon red chili powder (adjust to taste)
- 1 to 1½ teaspoon garam masala
- ¾ to 1 teaspoon coriander powder
- ½ to ¾ teaspoon roasted cumin powder
- ¼ teaspoon turmeric powder
- Salt to taste
- 1 tablespoon kasuri methi (dried fenugreek leaves, crushed)
- ½ to 1 teaspoon amchur powder (dry mango powder) or lemon juice
- Fresh coriander leaves for garnish
Preparation
- Prep the veggies:
- Peel and cube the potatoes into ¾-inch pieces. Keep them immersed in water to avoid discoloration.
- Chop the cauliflower into medium-sized florets.
- Optionally, soak cauliflower florets in slightly hot water for 3–4 minutes to clean, then drain.
- Chop the onion, tomatoes, ginger, garlic, and green chili.
Cooking Steps
Stir-Fry Potatoes
- Heat 2 tablespoons of oil in a heavy-bottom pan.
Add ½ teaspoon cumin seeds and let them sizzle.
Add the minced ginger and garlic. Sauté for 30 seconds. - Add the chopped onions and green chili. Sauté until onions turn translucent.
- Drain the potatoes and add them to the pan. Sauté for 2–3 minutes.
- Cover and cook the potatoes on low-medium heat for about 8–9 minutes until half-cooked.
(Sprinkle 2–3 tablespoons of water if they start to dry out.)
Add Cauliflower & Spices
- Add the cauliflower florets and stir fry for 3 minutes.
- Add all the spice powders:
- Red chili powder
- Garam masala
- Coriander powder
- Roasted cumin powder
- Turmeric
- Mix everything gently.
Sprinkle a little water around the sides of the pan to prevent dryness.
Cover and cook, stirring occasionally, until potatoes are tender and cauliflower is cooked yet slightly crunchy. - Add salt and mix well. Cover again if needed.
Add Tomatoes and Finish
- Once potatoes are cooked, add the chopped tomatoes (or puree).
Sprinkle crushed kasuri methi. Stir fry for 2–3 minutes on medium-high flame until the tomatoes blend in well. - Taste and adjust the salt and spices.
Optionally, sprinkle amchur powder or drizzle some lemon juice for tanginess. - Garnish with fresh coriander leaves and serve hot!
Try More Recipes:
Serving Suggestions
- Serve hot with roti, chapati, plain rice, jeera rice, or ghee rice.
- Add a squeeze of lemon before eating for extra zing!
Expert Tips
- Always half-cook potatoes first before adding cauliflower.
- Avoid adding salt too early, as it can make potatoes tough.
- Cook on a low flame towards the end to allow veggies to release moisture and prevent burning.
- Add tomatoes only after potatoes are almost done for quicker cooking.
- Sprinkle a little water if the pan gets too dry while stir-frying.
Variations
- No onion/no garlic: You can skip them for a simpler version, great for kids.
- No tomato version: You can leave out tomatoes and use more kasuri methi and lemon juice for flavor.
- Air fryer method: Toss cauliflower and potatoes with spices and a little oil, air fry until crisp, and mix into prepared masala.