Aloo Gobi

Aloo Gobi


Aloo Gobi – this dry curry made with potatoes and cauliflower is a well-known Indian dish.

The potato and cauliflower curry, known as Aloo Gobi, is a Northern Indian Punjabi specialty enjoyed throughout the Indian subcontinent.

Restaurants often adjust their cooking procedures to enable the last-minute assembly to accommodate a variety of preparation options.

Many people prefer to fry the potatoes first, but I prefer to let the meal cook on low/medium heat until the potatoes melt like butter, while the cauliflower remains a little crunchy.

When it comes to cooking okra, I prefer to use the frying technique.

Main ingredients of Aloo Gobi:

  • Cauliflower
  • Russet potatoes
  • Cumin seeds
  • Coriander seeds
  • Turmeric powder
  • Onion
  • Green pepper
  • Garlic
  • Ginger


Is Aloo Gobi good for your health?

  • Cauliflower and potatoes are high in nutrients, making this dish nutritious.

The average number of calories in one serving

  • Each serving of this recipe contains only 278 calories.

With this recipe, what are the accompanying dishes?


  • ½ teaspoon black mustard seeds or regular if cannot find black
  • 1 diced medium onion
  • 1 Jalapeno or any hot green pepper, sliced (can use seeded or ½ seeded to tone down the heat)
  • 1/3-½ teaspoon turmeric powder
  • 2 large russet potatoes, cubed
  • 4 tablespoons canola oil
  • ½ teaspoon salt or according to taste
  • ½ tsp. of coriander seeds, crushed in a mortar and pestle
  • 1 small fresh ginger, thin 1 inch, grated on small hole grater or ginger grater
  • ½ teaspoon red pepper chili powder
  • ½ teaspoon cumin seeds
  • 3-4 garlic cloves, minced
  • 4-8 tablespoons water
  • 1 medium cauliflower, cut into florets
  • 1 medium tomato, diced


  • cilantro leaves
  • wedges of lime or lemon


  1. Set the heat to low/medium and warm the oil. Mix in the spices and simmer for a few seconds before serving. Once they strike the oil, the seeds will begin to sputter.
  2. Before adding the rest of the ingredients, sauté the onion for a few minutes. The mixture should be well-cooked and nearly paste-like before adding the tomato.
  3. Stir in the turmeric, salt, and four tablespoons of water before adding the red pepper chili powder. The onion, tomato, and spice mixture should be well-coated on the cauliflower florets and diced potatoes before they are added. Let the food cook, covered tightly with a lid. Mix it up from time to time. Check as to whether or not more water is needed.
  4. For best results, cook for 30 to 45 minutes on low heat until potatoes are tender. As desired, garnish with cilantro leaves and serve with basmati rice or paratha. I only ever use a heat-resistant rubber spatula when I’m baking. Cauliflower and potato cubes retain their shape when gently folded into the mixture.

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