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Easy aloo gobi masala recipe

Easy aloo gobi masala recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

Traditional Indian cauliflower and potato curry recipe from my mum. My sister likes it with peas too.

71 people made this

IngredientsServes: 4

  • 1 cauliflower, cut into 1-inch florets
  • 3 potatoes, peeled and cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 2 tomatoes, diced
  • 1 onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon curry powder

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Combine with the cauliflower.
  2. Heat the olive oil and cumin seeds in a large frying pan over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

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Reviews & ratingsAverage global rating:(68)

Reviews in English (45)

Altered ingredient amounts.How can it be a 'recipe' when you just add 'curry powder'!!-13 Sep 2010

Really easy and I have converted my friends to extend their curry menuThis is delicious we have it for lunch.-30 Aug 2016

easy to make and so tasty-11 Feb 2016


Recipe Summary

  • 1 head cauliflower, cut into 1-inch florets
  • 3 potatoes, peeled and cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 2 tomatoes, diced
  • 1 onion, chopped
  • 1 teaspoon salt
  • 1 teaspoon curry powder

Place the cauliflower in a large, microwave-safe dish cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.

Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.


Ingredients of Aloo Gobi

  • 2 chopped,peeled,washed & dried potato
  • 1 chopped onion
  • 4 finely chopped green chilli
  • 1 teaspoon coriander powder
  • 1/5 cup sunflower oil
  • 1/2 tablespoon cumin seeds
  • 1 teaspoon powdered turmeric
  • 1/4 tablespoon garlic paste
  • 1/2 large chopped,washed & dried cauliflower
  • 1/8 cup peas
  • 1/2 tablespoon garam masala powder
  • 1 teaspoon powdered red chilli
  • 1/2 teaspoon asafoetida
  • 1 pinches salt
  • 1/4 tablespoon ginger paste
  • 1/4 cup water
  • 1/2 bunch chopped coriander leaves

How to make Aloo Gobi

Step 1

For preparing this easy North Indian recipe, heat oil in a pan over medium flame. Once the oil is sufficiently hot, add cumin seeds, asafoetida and turmeric powder in the pan. Allow these ingredients to fry for around 30-40 seconds on medium flame.

Step 2

Once done, add chopped onions and a pinch of salt to the mixture. Saute the onion for about 2 to 3 minutes or until the onions start to turn slightly pinkish brown in colour. Then add ginger and garlic paste along with green chillies and stir the ingredients properly.

Step 3

Then add potatoes to this sauteed mixture and cook the dish for 2 minutes or until tender. Then, add washed and chopped cauliflower in the same pan. After mixing these ingredients properly, add garam masala powder, red chilli powder, coriander powder and salt. Mix all the ingredients well so that the potato and cauliflower gets properly coated.

Step 4

Cook the dish for 5 to 6 minutes. Make sure that you keep stirring the dish from time to time, else it might stick to the bottom of the pan. If the mixture gets too thick, pour enough water, accordingly. Do not add too much water as we want the dish to be dry. Reduce the flame to low after 3-4 minutes and then cover the pan with a lid.

Step 5

Cook the dish for about 15 minutes on low flame, stirring from time to time. Once done, transfer the dish in a serving bowl and garnish it with fresh coriander leaves. Serve this Aloo Gobi recipe with roti or naan.


  • 3 medium–large floury potatoes (about 500g/1lb 2oz in weight), peeled and chopped into bite-sized pieces
  • 1 tbsp vegetable oil
  • 1 large brown onion, finely chopped
  • 2 tsp cumin seeds
  • 1 star anise
  • 2 tsp sea salt, plus extra if desired
  • 2 large garlic cloves, crushed
  • 4cm/1½in piece fresh root ginger, peeled and finely grated
  • ½ chilli, finely chopped, plus extra if desired
  • 1½ tsp garam masala
  • 1 tsp turmeric
  • few sprigs fresh coriander, leaves and stalks separated and both finely chopped (about 1 pinch stalks, 2 pinches leaves, or to taste)
  • 50g/1¾oz unsalted butter
  • 1 small head of cauliflower, cut into small florets

Wash the potatoes under cold water. Place in a large bowl, cover with cold water and set aside.

Heat the oil in a medium–large lidded saucepan. Fry the onion, cumin seeds, star anise and salt for around 8–10 minutes over a low heat, stirring frequently until the onions are translucent and soft.

Add the garlic, ginger and chilli and fry for a few minutes. Stir in the garam masala and turmeric. If the pan is too dry, add a splash of water so the spices do not stick to the pan and burn. Allow the spices to fry for 1–2 minutes, then add the chopped coriander stalks and butter. Check the seasoning and add salt as required (it should be quite salty as there are a lot of vegetables to season). Add more chilli if desired.

Drain the potatoes thoroughly and add to the pan, along with a splash of water to help the potatoes steam. Increase the heat, bring to a simmer and cover with a lid. Allow the potatoes to steam for about 10–12 minutes.

Add another splash of water and the cauliflower florets. Stir well to ensure the cauliflower is coated in the sauce. The potatoes should be half cooked at this point.

Increase the temperature and bring the mixture to the boil. Reduce the heat to a simmer, cover with a lid and allow to steam for 8–10 minutes, or until the potatoes are tender and the cauliflower is a little al dente.

Remove the star anise and garnish with the coriander leaves just before serving.


Slow Cooker Potato Cauliflower Curry (Aloo Gobi) Recipe

This is another Tasteful Selections™ sponsored post. I’ve really enjoyed having a stash of their Honey Gold and Ruby Sensation potatoes for the past few months. I’ve made stews, soups, roasted potatoes – but it was about time I made one of my favorite curries, Slow Cooker Potato Cauliflower Curry, also known as Aloo Gobi.

This is a great dish to introduce people to Indian food. It’s mildly flavored and you can even leave out the small amount of chili powder so kids can enjoy it.

Usually my recipe makes enough for 4, but I thought I’d increase this one to 8 servings so you will have enough for any holiday guests that may be at your house

Trust me when I tell you that curries turned me and my picker eater into cauliflower lovers. The cumin and ginger take away the slight cabbage flavor that some people find unpleasant.

I have to admit that one of my food pet peeves is when someone tells me that they don’t like curry. It’s not that I think everyone should like what I like, but the stews we call ‘curries’ are made up of various combinations of many different spices. They all taste different.

I think it’s important to try new things. Sometimes the things you hated years ago can be one of your favorite things now. This dish will make your house smell delicious if it’s cooked on the stove or in the slow cooker. That will help you lure Indian food newbies to the table for dinner.


Preparation for gobi masala or cauliflower gravy

1. This step is optional. If you do not prefer to use raw onions in the gravy as sometimes they make the gravy bitter then you can follow this. Bring 2 cups of water to a boil and add 1 cup cubed onions. Allow to boil for 3 minutes. Drain them and cool.

Heat 3 cups of water to slightly hot temperature. Switch off the stove. Add 1 tsp crystal salt and cleaned cut florets of gobi. For this recipe i used 250 grams of cauliflower. Leave it for a while. Then drain them and rinse well. Drain in a colander.

2. While the gobi is resting in water, add onions, ¾ cup cubed deseeded ripe tomatoes, 6 to 8 almonds (optional), 1 inch ginger piece and 2 to 3 cloves of garlic.

3. Blend them without adding water until smooth.


Chana Aloo Gobi Masala: Chickpea, Potato, and Cauliflower Curry

Consciousness starts just before I’m fully awake. It hovers beneath the eyelids. Before any alarms blare, I’m throwing off the warmth of the covers to contort my body and glare at the clock. Twenty minutes before intended.

I’ve been feeling unbalanced, waking up a bit early, still tired from the previous day. The fabric of me is stretched thin, so thin it’s transparent. I don’t recognize the texture of myself anymore. Am I soft and silky? Brittle and bitter? Do I crack and crumble easily, or do you need scissors and saws to get through the layers?

I stand in the market. Place produce in a basket. A handful of peppers. I hold a bag of whole spices up to my nose and inhale. Where are you?

I force myself to stand in the kitchen. To chop. To turn on the burner and go through the motions.

On the stove, sap simmers. A window is open to let out the steam. The lingering scent of overturned earth drifts through the door. I toast spices in oil, close my eyes, and inhale. The sharp edge of the cumin becomes rounded. The fenugreek leaves brighten the ginger and cardamom. Somewhere in my gut, like spring, I start to remember what comes next.

We started making aloo gobi out of necessity, a dish to fill the stomach when there wasn’t much else to eat, to utilize what we had, to clean the fridge. Now we seek it out, plan for bowls of sauce to be sopped up with rice or oven-baked naan. It’s transformed a bit: the addition of chana (chickpeas) to add extra protein, the method of making the sauce and toasting the spices varying until we landed on the favorite: a mix of different aloo gobi styles borrowing a bit from here and more from there.

The last time we ate this meal we sat outside, the six of us around the patio, the grass green. Today the blades are brown, matted from the weight of winter, but there’s a promise in the air of a spring to come.


Aloo Gobi Matar Masala Dry Recipe Ingredients

  • 400 grams of Cauliflower
  • 2 medium-size Potatoes
  • 1/2 (half) cup of Peas
  • 1 Onion
  • 1 tablespoon of garlic paste
  • 1 tablespoon of ginger paste or finely chopped 1-inch ginger
  • 1/2 (half) teaspoon of turmeric powder
  • 1 chopped Chilli
  • 1/2 (half) tablespoon sugar
  • 1 1/2 (one and a half) tablespoon of coriander seeds powder
  • 1 teaspoon of cumin seeds powder
  • 4 to 5 Curry Leaves
  • 2 tablespoon Coriander Leaves
  • 1 teaspoon of cumin seeds for Tadka (tempering)
  • Salt as per taste
  • 1 medium-size tomato chopped into fine pieces
  • 1/4 (one fourth) cup of vegetable oil or Dalda or Ghee
  • 1/2 (half) tablespoon of Cinnamon powder

Is Aloo Gobi Masala healthy?

Our vegan Aloo Gobi Masala curry recipe is loaded with delicious spices and is perfect for a healthy and filling dinner. All the spices provide a range of health benefits, and they all help to assist your immunity.

Indian food is soo easy to make the recipes a little healthier and vegan with just a few simple swaps. Instead of using dairy, we'll use coconut milk. And instead of deep frying our potatoes and cauliflower like the restaurant do, we will be cooking it right in the masala. It'll taste just as great, I promise!


Before we jump off to the recipe, let’s talk about the ingredients first. Though the dish Aloo gobi is Indian, almost all the ingredients that go into this recipe have origins outside of India.

Cauliflower is believed to have originated in the Mediterranean region and was introduced in India by the British . Both potatoes and tomatoes were introduced in India by the Portuguese traders. Potatoes were first cultivated in South India from where they made their way with the British to Bengal and then slowly spread all over India.

It is a mystery who combined potatoes and cauliflower together in a marriage of cooking perfection but, it would not be too far off the mark to mention that it has its origins in the Northern part of India. Now, of course, it is found all over the subcontinent in its many avatars and features globally too.

What makes a good aloo gobi masala recipe?

This is a contentious question that could well get the argumentative Indians into a long debate. Some may like it slightly cooked others may prefer it to be well cooked such that the cauliflowers are mushy. Each to his own as they say.

Now the way most people prefer it is with a light crunch to the cauliflower and the potatoes done really soft. Getting that right can be a bit tricky and there are two ways you can do it –

  • Stovetop version – Cook the potatoes in onion-tomato based gravy . Pan-fry the cauliflower separately and set it aside. Combine them together once the potatoes are soft enough for you.
  • Instant Pot Aloo gobi – This method is perfect for those in a rush. Here are the step by step instructions along with the pictures

Instructions to make Aloo gobi in an Instant Pot

Tips for great tasting aloo gobhi

  • The larger size of the chopped cauliflower florets, the lesser chance that it will turn into mush.
  • Fresh vs frozen cauliflower – when you use fresh cauliflower, you can choose to chop them in large chunks compared to the pre-cut frozen one. Also, the frozen ones tend to lose water more than the fresh ones.

Some of the most popular variations are:

  • Aloo gobi masalarestaurant style where both the potatoes and cauliflower are deep-fried before adding them to an onion-tomato-cashew gravy just like this Paneer Makhani curry.
  • Aloo gobi dry recipe in which potatoes and cauliflower cooked with very little to no water. The potatoes are stir-fried in a tempering of jeera until it is cooked halfway through. Spice powders are then added to the potatoes and mixed well. Cauliflower is then finally added to the wok and cooked covered until it is al dente.
  • Aloo gobi matar – Throw in some peas along with the potatoes and then add cauliflower to make this dish.

What to serve Aloo gobi with?

Aloo gobi goes well with chapati/roti, paratha, naan, poori, or jeera rice …. Well to cut it short – aloo gobi sabji goes well with all types of Indian bread and also with rice. It is best served dry or with a thick gravy when serving with the Indian bread and more runny curry when serving with rice or pulao.

How long does Aloo gobi last in the refrigerator?

This is a dish that doesn’t freeze very well unless you are freezing it half cooked. But it can last in a refrigerator for 3 – 4 days. So, you can cook a large batch and use the leftovers for a few more meals over the next few days.

If you like Indian Potato dishes, here are some recipes that you must try –