Aloo Gobi with potatoes, cauliflower, turmeric, tomatoes and coriander
Indian Recipe

Aloo Gobi

For Aloo Gobi, potatoes and cauliflower are cut in a similar size and fried with spices or gently braised, the pieces should be cooked but retain shape and a little bite.

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Total time 45 min
Calories 390 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Aloo Gobi with potatoes, cauliflower and spices

Aloo Gobi looks simple but needs good heat and the right order. Potatoes take longer than cauliflower. If both are cooked together too early, the dish loses its typical dry, spicy texture.

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Recipe

Aloo Gobi

Aloo Gobi is a dry Indian potato and cauliflower dish with turmeric, cumin, ginger, tomatoes and garam masala. It should not become mushy.

Ingredients

4 servings

Method

  1. 1

    Cutting vegetables

    Cut the potatoes and cauliflower into similar sized pieces. Pat the cauliflower dry to make it roast better.

  2. 2

    Roast spices

    Heat oil, fry cumin seeds briefly. Add onion, garlic and ginger and fry until translucent.

  3. 3

    Start potatoes

    Add potatoes, turmeric, coriander and salt. Brown for 8 minutes and turn occasionally.

  4. 4

    Cook cauliflower

    Add the cauliflower and tomatoes, cover and cook for 12 to 15 minutes until soft but not mushy.

  5. 5

    Season to taste

    Fold in garam masala, lemon juice and coriander. Steam briefly.

Kitchen know-how

Tips for Aloo Gobi

Dry instead of soupy

Aloo Gobi is not a liquid curry. Let it evaporate when too much moisture is produced.

Observe cooking times

Potatoes take longer than cauliflower. Therefore, start with potatoes first.

Lemon at the end

A little lemon juice lifts spices and vegetables without making the dish heavier.

Variations

How to adapt this recipe

Fold in a handful of peas at the end, taking just a few minutes.

Aloo Gobi also goes well with dal, raita, rice or naan.

Nutrition per serving

390kcal
54.0 gCarbohydrates
11.0 gProtein
14.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Aloo Gobi

Too much liquid or cooking too long makes cauliflower soft. Let it evaporate and observe cooking times.

No, Aloo Gobi is rather dry and spicy. It is not a liquid curry.

Yes, it can be heated up well. When heating, turn it carefully so that the cauliflower does not break up.

Dal, Raita, Rice, Naan or Chapati go very well.

Keep cooking

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