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Aloo gobi

Areebafoodie Areebafoodie
10 minutes
Prep Time
15 minutes
Cook Time
4 People
Read Instructions Save For Later


Aloo gobi recipe – Potato cauliflower in delicious spicy onion tomato gravy. Aloo gobi is one of the most commonly made North Indian side to pair with Indian flat breads or Plain rice or even with simple rice varieties. One can find the aloo gobi combo even on the restaurant menus and parties. There are 2 ways a aloo gobi recipe is made. A dry version and the other a gravy one. I am sharing a simple recipe that yields a tasty delicious gravy similar to the one serve in hot

Recipe Tags

  • Veg
  • Easy
  • Festive
  • North Indian
  • Pressure Cook
  • Main Dish
  • Vegan

Ingredients Serving: 4

  1. 1/4. Cup vegetable oil
  2. Large onion cut small pieces
  3. Fresh corinder leaves chopped
  4. Chopped green chilli
  5. Large cauliflower remove leaves
  6. Large potato
  7. 8 ounce can diced tomato
  8. Ginger garlic paste
  9. 1 cumin roasted
  10. 1/2 termeric
  11. 1/2 satl to taste
  12. 1/2 gram masala


  1. Heat vegetable oil in a large saucepan. Add the chopped onion and one teaspoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Add chopped chillis (according to taste) Stir tomatoes into onion mixture. Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan). Ensure that the potatoes and cauliflower are coated with the curry sauce. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of Garam Masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for as long as possible before serving.

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