Aloo Gobi Recipe – Delicious Potato and Cauliflower Curry

Aloo gobi recipe is a traditional and flavorful Pakistani and North Indian dish. It is one of the very popular Punjabi dishes cooked with chopped onions, and tomato paste along with other spices. It’s a vegetarian dish that has all the aromatic spices, creating a vibrant color and delicious taste for your dining. You can garnish it with fresh coriander, and serve it with warm naan, roti, or white rice.

Why Do You Like the Recipe?

• Aloo Gobi is an awesome dish. When mixed with some aromatic spices, it’s like a yummy thing to tantalize your taste buds. 
• It’s easy to make and a favorite of all ages. You don’t need much effort to make this and everyone will like it. 
• If you want a vegetable dish on your dining table then Aloo Gobi is the best choice.

Required Ingredients for Aloo Gobi Recipe

Potato

Cauliflower

Onion

Ginger

Garlic

Red Chilli Powder

Turmeric Powder

Coriander Powder

Cumin Powder

Garam Masala

Tomato Paste or chopped tomatoes

Coriander Leaves

Oil 

Salt

Equipment

Large non-stick pot with lid

Recipe Instructions

Step 1: Cut the Vegetables

Remove the leaves of the cauliflower. Cut off the stem, and chop the cauliflower florets into small pieces. Cut the potatoes into small cubes. 

Step 2: Heat the Oil

Heat 1 tbsp oil in a pan. Add the chopped onions and cook for 4-5 minutes. After the onions turn soft, add the minced ginger and garlic and saute for about 2 minutes.

Step 3: Add Vegetables

Now add the Aloo and Gobi (potatoes and cauliflower). Cover them and cook for some time. Take care the vegetable pieces don’t burn. 

Step 4: Add the Tomatoes

Remove the lid, and check if the vegetables are half done. Add the tomato paste or chopped tomato and mix them well. Cook them for 3 to 4 minutes or until the vegetables become soft.

Step 5: Add the Spices

Add all the dry spices like coriander powder, cumin powder, turmeric powder, and red chili powder and mix them well until combined. Cook all the spices for 2 minutes or until they release their aroma. Now add the salt when the potatoes and cauliflower get roasted and dry.

Step 6: Finish the Cooking

Aloo Gobi is all done! Add some garam masala powder and a handful of fresh and chopped coriander leaves and mix again to get their flavor.

Variations in Aloo Gobi

It’s a very flexible dish and you can try many variations in the spices. Here are some options for you.

• Dry mango powder (amchur powder)
• Chaat masala
• Dry Fenugreek (sukhi methi)
• Lemon Juice
• Soya Sauce
• Nigella Seeds (kalonji) 

Servings with Aloo Gobi

Aloo Gobi is a delicious dish, served hot with naan, or white rice. You can also pair it with some raita, pickles, or simple chapati. If you want to expand your taste with Aloo Gobi, serve it with cucumber-tomato salad, mint chutney, or mango lassi to get a refreshing experience.

Recipe Notes

• You can adjust the spice level as per your taste.
• You can use tomato puree also instead of tomato paste or chopped tomatoes.
• If you are going to add tomato puree, make sure to add it after the onions are cooked and let it thicken with all spices.
• You can use some water if you feel you need it at the time of adding spices. 

How to store Aloo Gobi

You can keep Aloo Gobi in an airtight container in the fridge for 3 to 4 days easily. It’s not recommended to freeze it because the cubed potatoes lose taste and flavor after being frozen.

Nutritional Facts

• Calories: 285 kcal
• Carbohydrates: 36g
• Protein: 7g
• Fat: 15g
• Saturated Fat: 2g
• Sodium: 722 mg
• Potassium: 1183 mg
• Fiber: 8g
• Sugar: 8g
• Vitamin A: 8321 IU
• Vitamin C: 108 mg
• Calcium: 83 mg
• Iron: 3 mg

Recipe FAQs