Aloo Gobi is a classic North Indian vegetarian dish made with potatoes (aloo), cauliflower (gobi), and aromatic Indian spices. This delicious and easy-to-make curry is naturally vegan, gluten-free, and perfect for a comforting meal. Whether you prefer a dry aloo gobi sabzi or a gravy version, this recipe delivers restaurant-style flavors in just 30 minutes!
Why You’ll Love This Aloo Gobi Recipe
✅ Quick & Easy – Ready in 30 minutes!
✅ Healthy & Nutritious – Loaded with fiber, vitamins, and antioxidants.
✅ No Onion, No Garlic Option – Can be customized for a sattvic diet.
✅ Perfect with Roti or Rice – A versatile Indian dish for everyday meals.
Ingredients for Aloo Gobi
Main Ingredients:
2 cups cauliflower florets
2 medium potatoes (peeled & cubed)
2 tbsp oil or ghee
1 tsp cumin seeds (jeera)
1 tsp mustard seeds (rai) (optional)
1 tsp ginger-garlic paste
1 green chili (chopped, optional)
1 large tomato (chopped)
Spices:
½ tsp turmeric powder (haldi)
1 tsp red chili powder
1 tsp coriander powder (dhania powder)
½ tsp garam masala
½ tsp amchur (dry mango powder) (for tanginess)
Salt, to taste
Garnish:
2 tbsp fresh coriander leaves (chopped)
½ tsp kasuri methi (dried fenugreek leaves) (optional)
How to Make Aloo Gobi (Step-by-Step)
Step 1: Prepare the Cauliflower and Potatoes
Wash and chop cauliflower florets and potatoes into bite-sized pieces.
Optionally, blanch cauliflower in hot water for 5 minutes to remove impurities.
Step 2: Cook the Aloo Gobi
Heat oil in a pan, add cumin & mustard seeds. Let them splutter.
Add ginger-garlic paste & green chili, sauté for 30 seconds.
Stir in chopped tomatoes and cook until soft.
Add turmeric, red chili, coriander powder, and salt, mix well.
Toss in potatoes and cook covered for 5 minutes on medium heat.
Add cauliflower and mix well. Cover and cook for 10 minutes, stirring occasionally.
Once vegetables are tender, add garam masala, amchur, and kasuri methi. Mix well.
Step 3: Garnish & Serve
Sprinkle fresh coriander leaves and serve hot with roti, naan, or jeera rice.
Tips for the Best Aloo Gobi
✔ Don’t overcook cauliflower – Keep it slightly crunchy for the best texture.
✔ For a crispy version, shallow-fry potatoes and cauliflower before adding to the spices.
✔ To make Aloo Gobi Gravy, add ½ cup water or coconut milk after tomatoes soften.
Frequently Asked Questions (FAQs)
1. Can I make aloo gobi without tomatoes?
Yes! You can substitute tomatoes with yogurt or a little lemon juice for tanginess.
2. How to make restaurant-style aloo gobi?
For a restaurant-style touch, use kasuri methi, a little butter, and cream at the end.
3. Can I store aloo gobi?
Yes, store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan for the best taste.
Final Thoughts
Aloo Gobi is a timeless Indian comfort food that’s easy to make, packed with flavor, and pairs beautifully with roti or rice. Whether you’re making it for a weeknight dinner or a festive meal, this recipe will surely become a family favorite.
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