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Home » Sides and salad recipes » Aloo gobi – cauliflower and potato curry

Aloo gobi – cauliflower and potato curry

Author: VJ Published : January 2023 Modified : January 2023 / Be the first to comment!

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Aloo gobi is a delicious Indian dish served either as a vegetarian main, or a side dish with your favourite curry. It’s made with potatoes and cauliflower which are sauted in spices with tomato and onions and takes only half an hour from pan to plate.

Aloo gobi in a serving dish with a wooden spoon.

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Table Of Contents
  1. Potato and cauliflower curry
  2. What you will need
  3. What to do
  4. Aloo gobi FAQ
  5. Save for later
  6. Other recipes
  7. The recipe
  8. Aloo Gobi – cauliflower and potato curry

Potato and cauliflower curry

Aloo gobi is a spicy Indian vegetable side dish that you can serve to complement your favourite curry. It goes particularly well with this chicken tikka masala or this beef madras curry.

It’s a popular side dish in most Indian restaurants, and I always order either aloo gobi (this recipe) or saag aloo (potato spinach curry) whenever I’m out for a curry.

I love serving it at home too, because it’s so quick to make. Once you’ve prepped the vegetables, you can have this aloo gobi cooked and ready to eat in half an hour.

The main thing to remember when making aloo gobi is that potatoes and cauliflower cook at different times. So to prevent the cauliflower from over-cooking and turning mushy, you should cook the potatoes for about 10 minutes before adding the cauliflower. That way, everything gets cooked at the same time.

Disclaimer – I’m not of Indian descent, so I can’t lay claim to this being an authentic aloo gobi recipe. This is my version that I’ve made many times over the years, and it always turns out well. I hope you enjoy it too.

Closeup of a dish of aloo gobil.

What you will need

Equipment

To make aloo gobi you will need a saute pan with a lid, which should be large enough to hold all the ingredients.

You will also need a sharp knife and a chopping board for cutting up the vegetables.

Ingredients

Depending on the size of your cauliflower, this recipe will make enough aloo gobi for 4 people as a main meal or 6 to 8 people as a side dish.

**You can get the complete list of ingredients and full instructions for making aloo gobi on the printable recipe card at the end of this post**

Ingredients for aloo gobi.
These are the ingredients for aloo gobi:

Cauliflower – you will need a small head of cauliflower with the outer leaves and core removed, and separated into florets. You should find this will yield around 4 cups of florets.

Potatoes – peeled and cut into one to one-and-a-half-inch cubes. I used 4 potatoes – each about the size of a tomato. You could use 2 larger potatoes instead.

Onion – this should be peeled and cut into half-inch pieces. I used a small onion.

Spices – the spices for aloo gobi are turmeric (for the distinctive yellow colour), ground cumin, ground coriander, chilli flakes (or chilli paste), crushed garlic and ginger paste. You can use fresh garlic and ginger, but they should be very finely minced.

Salt – this is to your own taste. I like to taste and season once the aloo gobi has cooked.

Fresh coriander (not pictured) – you will need a small bunch of fresh coriander which has been finely chopped (roughly 3 tablespoonfuls). Some of the coriander will be stirred through the finished dish, and the remainder sprinkled on top for a garnish.

You will also need one to two tablespoons of sunflower oil for frying, and 1 cup of water. If you prefer, you can substitute the water with a cup of vegetable stock.

What to do

This is how you make my version of aloo gobi.

Onions and spices frying in a frying pan.

Heat the oil in a large frying pan (not too hot) then add the onions and spices and stir over a low heat until the onions start to turn translucent (about 5 minutes).

Tomatoes added to the onions and spices.

Add the chopped tomatoes and continue to stir until the tomatoes start to soften and break down.

Potatoes and water added to the onions and tomatoes in the frying pan.

Add the water (or stock) and the potatoes and cover the pan with a lid, turn up the heat to a strong simmer and cook for 10 minutes until the potatoes are starting to soften, but are not fully cooked. The actual cooking time will depend on how large you cut your potatoes.

Cauliflower florets added to the aloo gobi in a frying pan.

Stir in the cauliflower, replace the lid and continue to cook until the cauliflower is cooked. This will take between up to 10 minutes, once again depending on the size of your florets.

Stir occasionally to ensure the cauliflower is well coated in the tomato spice mixture.

If the potatoes and cauliflower start to dry out before they are cooked, top up with another splash of water or stock.

Taste for seasoning and add salt if necessary.

Stir in most of the chopped coriander, then sprinkle the remainder on top for garnish.

A frying pan holding the completed aloo gobi.

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Aloo gobi FAQ

Can I freeze aloo gobi?

Yes, you can freeze leftovers, but they may become a little watery on defrosting, depending on how soft the cauliflower was cooked.
If you are making this dish specifically for the freezer, I would be inclined to undercook the cauliflower slightly.
In any event, this dish can be frozen in an airtight container for up to 4 months. Defrost in the refrigerator and then tip the contents of the freezer container into a saucepan and reheat until piping hot. Remove from the heat the moment it is hot enough so that you don’t overcook the vegetables.

Why do you cook the potatoes first?

Potatoes take longer to cook than cauliflower. Cooking them first ensures the potatoes will be cooked through by the time the cauliflower is ready.

Where does the term aloo gobi come from?

Aloo gobi translates from Hindi into English as potato (aloo) and cauliflower (gobi).

Save for later

If you would like to make aloo gobi yourself, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.

Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

Other recipes

If you liked this recipe you may like to try some of my other Indian-inspired side dishes:

  • Buttery garlic naan bread – the perfect accompaniment to a curry, made in only 15 minutes with 2-ingredient dough.
  • Beef samosas with peas and potatoes – a spicy mix of peas and potatoes deep-fried in a crispy samosa pastry.
  • Potato and onion bhajis – grated potatoes and onions mixed with spices and fried until crispy.
  • Saag aloo – spinach and potato curry.
  • Samosas with cheese and sweetcorn filling – grated cheese and sweetcorn mixed with spices and shallow-fried in a crispy samosa pastry.

The recipe

Aloo gobi in a serving dish with a wooden spoon.

Aloo Gobi – cauliflower and potato curry

Aloo gobi is a delicious Indian dish served either as a vegetarian main, or a side dish with your favourite curry. It's made with potatoes and cauliflower which are sauted in spices with tomato and onions and takes only half an hour from pan to plate.
Recipe by: Veronica
Side Dish
Indian inspired
Calories 88
Prep 10 minutes
Cook 30 minutes
Total Time 40 minutes
Servings: 6 to 8 people as a side
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Equipment

  • Large saucepan OR
  • Frying Pan
  • Sharp Knife
  • Chopping Board

Ingredients

  • 1 small cauliflower cut into florets
  • 2 medium potatoes (or 4 small potatoes) peeled and cut into chunks
  • 1 small onion peeled and diced (approx 1cm or ½-inch)
  • 2 medium tomatoes diced (approx 1cm or ½-inch)
  • 1 teaspoon turmeric
  • 1 teaspoon dried ground coriander
  • 1 teaspoon dried ground cumin
  • ½ teaspoon dried chilli flakes or chilli paste
  • 1 teaspoon minced garlic (from a jar) or 2 large cloves of garlic (minced)
  • ½ teaspoon ginger paste (from a jar)
  • ½ teaspoon salt or to your own taste
  • 1 to 2 tablespoons sunflower oil for frying
  • 1 cup water or vegetable stock
  • 1 small bunch fresh coriander finely chopped

Instructions

  • Heat the oil in a large frying pan (not too hot) then add the onions and spices and stir over a low heat until the onions start to turn translucent (about 5 minutes).
    1 small onion, 1 teaspoon turmeric, 1 teaspoon dried ground coriander, 1 teaspoon dried ground cumin, ½ teaspoon dried chilli flakes, 1 teaspoon minced garlic (from a jar), 1 to 2 tablespoons sunflower oil, ½ teaspoon ginger paste (from a jar)
  • Add the chopped tomatoes and continue to stir until the tomatoes start to soften and break down. This will take 2 to 3 minutes.
    2 medium tomatoes
  • Add the water (or stock) and the potatoes and cover the pan with a lid, turn up the heat to a strong simmer and cook for 10 minutes until the potatoes are starting to soften, but are not fully cooked.
    2 medium potatoes (or 4 small potatoes), 1 cup water or vegetable stock
  • Stir in the cauliflower, replace the lid and continue to cook until the cauliflower is cooked. If the potatoes and cauliflower start to dry out before they are cooked, top up with another splash of water or stock.
    1 small cauliflower
  • Taste for seasoning and add salt if necessary.
    ½ teaspoon salt
  • Stir in most of the chopped coriander, then sprinkle the remainder on top for garnish.
    1 small bunch fresh coriander

Notes

You can freeze leftovers, but they may become a little watery on defrosting, depending on how soft the cauliflower was cooked.
If you are making this dish specifically for the freezer, I would be inclined to undercook the cauliflower slightly.
In any event, this dish can be frozen in an airtight container for up to 4 months. Defrost in the refrigerator and then tip the contents of the freezer container into a saucepan and reheat until piping hot. Remove from the heat the moment it is hot enough so that you don’t overcook the vegetables.
Nutrition is based on the assumption that this dish will feed 8 people as a side.

Nutrition

Calories – 88kcal | Carbohydrates – 12.7g | Protein – 2g | Fat – 3.8g | Saturated Fat – 0.4g | Sodium – 164mg | Potassium – 418mg | Fiber – 2.8g | Sugar – 2.6g | Calcium – 22mg | Iron – 1mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
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Filed Under: All Recipes, Sides and salad recipes

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

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