Aloo Gobi (Potato & Cauliflower Curry)

Aloo Gobi is a popular Indian curry made using potatoes and cauliflower. Now, that combination is quite hard to resist, isn’t it? This mildly spicy curry is perfect for weeknight dinners and lazy weekend meals. We also love ordering this when we are eating out. Our favorite combination is Dal, Jeera rice and this flavor packed curry. In this post, I will share how to make this curry and some variations too.

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My favorite vegetable, as a kid, was cauliflower. Adulthood kind of changes so many things. Today, I eat all vegetables and do not have a preferences. I digress. Coming back to the recipe, no one likes soggy cauliflower.

When I made this curry a few times in my initial days, I often ended up with soggy cauliflower that had lost its bite. Ew.. such a put off, I tell ya. Over the years, as my repertoire expanded and my experience handling this veggie increased, I have figured out how to get it right. 

So, let’s get started making this classic curry that is everyone’s favorite. Be sure to read my recipe notes and tips to make the best Aloo Gobi ever.

To get this dish right, it is crucial to cook the veggies till they are tender and cooked but not soggy. 

Why this recipe works-

1. This is such a versatile curry that everyone loves.
2. It is a naturally vegan and gluten-free recipe. It is amazing that most Indian food can be made vegan-friendly in a moment’s notice without any fancy ingredients. This recipe is a great example for that.
3. You can serve it with anything and everything! Think Naan, Pita, Jeera rice, everyday Phulkas or even just plain steamed rice.
4. Easily serves a crowd and you can double or triple the recipe in a pinch.
5. You can tweak the cooking method according to your convenience. I will come to that in just a moment.

Ingredients

1. Potatoes- I personally prefer russet potatoes. If anything, choose starchy potatoes because they complement the cauliflower beautifully.
2. Cauliflower- Use fresh cauliflower. Trim the stalks and separate out the florets to bite sized pieces to ensure even cooking.
3. Oil- While my preference is peanut oil, any neutral flavored vegetable oil works well. No EVOO or coconut oil, please!
4. Whole spices- Cumin seeds and crushed dried Kasuri Methi are what we need today. No curry is complete without cumin. Kasuri Methi is dried fenugreek leaves. This lends a unique flavor and aroma to the curry. While I highly recommend it, skip this if you cannot source it.
5. Onions and tomatoes- Give body, volume and flavor to this recipe.
6. Ginger garlic paste- Prevents gas and flatulence that is usually the case when someone eats potatoes and cauliflowers.
7. Spice powders– Red chili powder, garam masala, coriander powder, Aamchur powder and turmeric powder are what we will use for this recipe.
8. Tomato ketchup– My secret ingredient that takes this recipe up a notch and makes it very similar to the ones you eat at a restaurant.
9. Cilantro- Yes…lots of fresh cilantro to make this a stellar curry.

Dietary specifications

This cauliflower and potato curry is naturally vegan and free from gluten. It is also free from nuts, soy and sesame. When using tomato ketchup, make sure it is gluten-free and check for other allergens.

Make-ahead, shelf life and storage

You can make this dish 3 days ahead of time. Keep refrigerated in a clean and covered air-tight container. Allow it to come to room temperature for 20 minutes.

Microwave on medium power for 3 to 4 minutes or reheat gently in a frying pan. Serve hot.

Frequently asked questions

Recipe Notes

1. Chop potatoes into thin slices or into even sized cubes. This helps in quick and even cooking.
2. The most time consuming part about this recipe is pan frying the cauliflower and potatoes. This step alone takes 15 to 20 minutes. 
3. Authentic recipes call for deep frying the cauliflower and potatoes. In fact, some restaurants deep fry the veggies. But I prefer pan frying to cut down on the calories.
4. Rinse your cauliflower and pat dry thoroughly. Any moisture in the cauliflower will make it limp and soggy. This is definitely not the texture we want.
5. Do not add salt to the cauliflower and potatoes while pan-frying them. Adding salt releases moisture which in turn will lead to over cooking the veggies.
6. You just need to fry the cauliflower and potatoes till they have some golden brown spots on them. We are not going to fry them fully since they will continue to cook in the gravy base.
7. Frying the potatoes and cauliflower before tossing them in the gravy base is very crucial in preventing soggy cauliflower and mushy potatoes. This step is super important to making the best version of this recipe.
8. If you find that pan frying the veggies are time consuming, you can roast the veggies in the air fryer or oven and then toss them into the curry. Refer to the air fryer and oven methods for more information.
9. If you do not have Aamchur powder, then add 1 tbsp freshly squeezed lemon juice after the dish is done. 
10. Tomato paste is a good substitute for the tomatoes. Use 2 tbsp tomato paste for this recipe. But you will have a slightly drier version of this curry.
11. Adding tomato ketchup enhances the flavor and brings a restaurant like or Dhaba style flavor to the dish. This is optional but highly recommended.
12. I am in the process of testing this recipe in the Instant Pot. I will definitely share the method once I have perfected the recipe.

Variations

1. No onion and garlic version– Skip the ginger garlic paste and onions. Instead, use 2 tsp finely minced ginger and 1.25 cups finely chopped tomatoes for the gravy base for a onion and garlic free version of this dish.
2. No tomato version– Usually, the restaurant version of this recipe has tomatoes. If you want a dry curry or simply do not have tomatoes, skip the tomatoes and the ketchup completely. This version is great as a quesadilla filling or a taco filling.
3. Steamed version- If you want to make a curry that is low in oil and not greasy, then you can parboil the cauliflowers and potatoes till tender. Drain them fully and use them in this recipe. Or you can steam the veggies for 10 minutes and use them in the curry.
4. Add some cubed bell peppers (capsicum) while sauteeing the onions for a different flavor. Or stir in some green peas just five minutes before finishing the curry.
5. If you want a runny curry, much like this Chana Masala, I recommend adding 1 cup of coconut milk to the curry towards the end and simmering it on low heat for 1 to 2 minutes. Finish with a generous garnish of cilantro and a squeeze of lemon juice. 
6. When making this dish in the air fryer or in the oven, make sure to mix the cauliflower and potatoes well. The spices and the oil must coat the veggies evenly.

Air fryer Aloo Gobi

To make this in the air fryer, preheat the air fryer to 204C (400F). Add the cauliflower florets, onions, cumin seeds, ginger garlic paste, spice powders, tomatoes and potatoes to mixing bowl. Skip the ketchup in this version.

Drizzle oil over this and toss well to combine. Spray oil on the inside of the air fryer basket. Arrange the cauliflower mixture in a single layer without overcrowding the pan.

Air fry for 12 to 15 minutes, shaking the basket at the half way mark (6 to 7 mins). Once done, garnish with cilantro and finish with a squeeze of lemon juice.

Aloo Gobi Tray Bake (Oven roasted)

If you do not have an air fryer, you can make this in the oven too. Preheat your oven to 400f (204C). Line a baking dish with parchment. The clean up is easier this way. 

Arrange the cauliflower potato mixture in a single layer on the baking tray without any overlaps.

Bake for 20 minutes, tossing the veggies at the half way mark (10 minutes) or until the potatoes and cauliflowers are golden and roasted.

Serving Suggestions

You will love this dish with 

1. Jeera rice
2. Soft and fluffy naans
3. Dal Tadka and steamed rice
4. Lachcha Paratha
5. Roti

Method

Prep work

Separate the florets of the cauliflower. You will need florets that are 2 to 3 inches along with the stem. Do not use stems that are hard and mature since they take a while to cook.

Dice the potatoes into 1 inch cubes or thin slices. Chop the other ingredients, assemble the other ingredients and set aside.

Fry the cauliflower and potatoes

Heat a heavy bottomed pan like a cast iron skillet or a 5 quart Dutch oven with oil. I have used a 4.5 quart Dutch oven here.

Add the cauliflower and toss well, making the oil coats the cauliflower. Cook on medium flame for 7 to 8 minutes. Now, add the potatoes and mix well. Continue to cook this mixture for another 12 to 13 minutes on medium heat, stirring every now and then.

When the potatoes and cauliflower have golden brown spots on them, they are done. Drain and set aside.

Making the curry

Add oil to the pan. Crackle the cumin seeds.

When done, add finely chopped onions and stir to combine.

Add ginger garlic paste, mix well and continue to cook till onions are pink and soft. We are not going to brown or caramelize the onions here.

Tip in the red chili powder, turmeric powder, salt, coriander powder and garam masala. Mix well and cook on low heat for 20 to 30 seconds.

Add the tomatoes and mix well. Now, add the tomato ketchup, stir well to combine and continue to cook till the mixture is mushy. The tomatoes should have broken down completely and become pulpy at this stage.

Add the cauliflower and potatoes with the Aamchur powder. Stir well to combine.

Cover and cook for 5 to 7 minutes on low heat, stirring every now and then. This will prevent the curry from sticking to the bottom of the pan.

Once done, finish with cilantro leaves. Stir once and serve hot.

More Cauliflower Recipes

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5 from 1 vote

Aloo Gobi

Aloo Gobi, Indian style potato and cauliflower curry, is a fantastic dish to serve with Naan or rice. This naturally vegan curry can easily be doubled and is freezer-friendly.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Main Course, Mains

Cuisine: Indian, North Indian, Punjabi

Servings: 5

Calories: 167kcal

Equipment

• 1 heavy bottomed frying pan such as a cast iron skillet or dutch oven
• 1 Slotted ladle
• 1 chopping board
• 1 sharp chef's knife

Ingredients

For frying the potatoes and cauliflowers

• 2 tbsp oil
• 10.5 oz Cauliflower florets
• 10 oz diced potatoes

For the curry

• 1 tbsp oil
• 1.5 tsp cumin seeds
• 1 cup finely chopped onions
• 1.5 tsp ginger garlic paste
• 1 tsp red chilli powder
• 1.25 tsp coriander powder
• 1 tsp turmeric powder
• 3/4 tsp Garam masala
• Kosher salt to taste
• 3/4 tsp Aamchur powder
• 3/4 cup finely chopped fresh tomatoes
• 1.5 tbsp Tomato ketchup
• 1.5 tsp Kasuri Methi
• 3 tbsp finely chopped cilantro

Instructions

Prep work

• Separate the florets of the cauliflower. You will need florets that are 2 to 3 inches along with the stem. Do not use stems that are hard and mature since they take a while to cook.
• Dice the potatoes into 1 inch cubes or thin slices. Chop the other ingredients, assemble the other ingredients and set aside.

Fry the cauliflower and potatoes

• Heat a heavy bottomed pan like a cast iron skillet or a 5 quart Dutch oven with oil.
• Add the cauliflower and toss well, making the oil coats the cauliflower. Cook on medium flame for 7 to 8 minutes. Now, add the potatoes and mix well. Continue to cook this mixture for another 12 to 13 minutes on medium heat, stirring every now and then.
• When the potatoes and cauliflower have golden brown spots on them, they are done. Drain and set aside.

Making the curry

• Add oil to the pan. Crackle the cumin seeds.
• When done, add finely chopped onions and stir to combine. Add ginger garlic paste, mix well and continue to cook till onions are pink and soft..
• Tip in the red chili powder, turmeric powder, salt, coriander powder and garam masala. Mix well and cook on low heat for 20 to 30 seconds.
• Add the tomatoes and mix well. Now, add the tomato ketchup, stir well to combine and continue to cook till the mixture is mushy. The tomatoes should have broken down completely and become pulpy at this stage.
• Add the cauliflower and potatoes with the Aamchur powder. Stir well to combine.
• Cover and cook for 5 to 7 minutes on low heat, stirring every now and then. This will prevent the curry from sticking to the bottom of the pan.
• Once done, finish with cilantro leaves. Stir once and serve hot.

Notes

1. Chop potatoes into thin slices or into even sized cubes. This helps in quick and even cooking.
2. The most time consuming part about this recipe is pan frying the cauliflower and potatoes. This step alone takes 15 to 20 minutes. 
3. Authentic recipes call for deep frying the cauliflower and potatoes. In fact, some restaurants do this too. But I prefer pan frying to cut down on the calories.
4. Rinse your cauliflower and pat dry thoroughly. Any moisture in the cauliflower will make it limp and soggy. This is definitely not the texture we want.
5. Do not add salt to the cauliflower and potatoes while pan-frying them. 
6. You just need to fry the cauliflower and potatoes till they have some golden brown spots on them. We are not going to fry them fully since they will continue to cook in the gravy base.
7. Frying the potatoes and cauliflower before tossing them in the gravy base is very crucial in preventing soggy cauliflower and mushy potatoes. This step is super important to making the best version of this recipe.
8. If you find that pan frying the veggies are time consuming, you can roast the veggies in the air fryer or oven and then toss them into the curry. Refer to the air fryer and oven methods for more information.
9. If you do not have Aamchur powder, then add 1 tbsp freshly squeezed lemon juice after the dish is done. 
10. Tomato paste is a good substitute for the tomatoes. But you will have a slightly drier version of this curry.
11. Adding tomato ketchup enhances the flavor and brings a restaurant like or Dhaba style flavor to the dish. This is optional but highly recommended.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 167kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 72mg | Potassium: 563mg | Fiber: 3g | Sugar: 5g | Vitamin A: 353IU | Vitamin C: 38mg | Calcium: 42mg | Iron: 2mg

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