Indian Aloo Gobi

Aloo Gobi is the PERFECT vegetarian dinner made with fresh cauliflower and potatoes steamed and sautéed with seven different spices, ready in under 30 minutes!

We make an Indian dish at least once a week, and right now our favorites are Easy Tandoori ChickenChicken BiryaniSlow Cooker Indian Butter Chicken and Indian Chicken Korma.

Indian Aloo GobiINDIAN ALOO GOBI

Aloo Gobi is one of my favorite go-to dinner recipes. It’s made with cauliflower and potatoes, along with onion, lemon juice, and seven different spices including ginger and turmeric. It’s quick and easy to make, and absolutely packed with flavor.

It only takes a few minutes to throw this dish together, which is why it’s one of my favorite weeknight choices. Because this is made with mostly potatoes and cauliflower, you can serve this as a vegetarian option over rice, or as a side dish if you need a vegetable.

HOW LONG DOES ALOO GOBI LAST IN THE FRIDGE?

Aloo Gobi will last in the refrigerator for 3-4 days, sealed in an airtight container. If you plan on freezing your aloo, I recommend undercooking the potatoes and cauliflower slightly, so they don’t get mushy when you reheat them.

WHAT GOES WITH ALOO GOBI

Aloo Gobi can be served over basmati rice, or with naan bread and some chopped cilantro as garnish. You can also make aloo as a side dish for a larger meal.

HOW TO MAKE ALOO GOBI IN THE SLOW COOKER

Add all ingredients to the slow cooker, stir together and cook on low for 3-4 hours (until the cauliflower is tender and you can pierce the potatoes with a fork easily). Stir before serving.

Aloo Gobi with Cauliflower and Potatoes

HOW TO MAKE ALOO GOBI IN THE INSTANT POT (Pressure Cooker)

  • Use the sauté function and add onions, oil, and spices. Cook until onions are translucent, about 2-3 minutes.
  • Add all other ingredients to the pot, close the lid and seal the pressure valve. Cook on manual setting on low pressure for 3 minutes, then when time is up use a towel to open the pressure valve to quick release.
  • Stir before serving.

MORE INDIAN RECIPES

TIPS FOR MAKING ALOO GOBI

  • Make sure you don’t over-steam the cauliflower and potatoes, or the florets will soften too much when you sauté them with the spices.
  • This recipe is suitable for vegetarians and vegans, and is also dairy-free.
  • If you’re making this in the instant pot and there’s too much water in the pot, you can turn on the sauté function to cook off some of the water.
  • Add more or less cayenne pepper to make this dish spicy or less spicy. You can also add some heat with some diced green chilies.
  • You can substitute cumin seeds in place of ground cumin, but I recommend putting them in a food processor and pulsing to break up the cumin seeds first.
  • You might also hear this dish referred to as aloo gobi masala, or with additional ingredients like tomato because there are many different versions of this recipe.
  • I like to use fresh cauliflower florets for this recipe. Technically you can use frozen cauliflower, but it might not hold its shape as well, and the aloo might turn out a lot softer.
  • You can prep this ahead of time by steaming the florets and potatoes, then all you need to do is sauté them with the spices.

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Aloo Gobi

Aloo Gobi is the PERFECT vegetarian dinner made with fresh cauliflower and potatoes steamed and sautéed with seven different spices, ready in under 30 minutes!
Yield 4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Indian
Author Sabrina Snyder

Ingredients
 

  • 2 russet potatoes peeled and cut in 1" chunks
  • 4 cups cauliflower florets
  • 4 tablespoons vegetable oil
  • 1 yellow onion sliced
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons lemon juice

Instructions

  • In a large pot bring 4 inches of water to a boil and add the potatoes to a steaming basket for 5-7 minutes then add in the cauliflower and steam for an additional 5 minutes.
  • Heat the vegetable oil in a large skillet on medium heat and add in the onion slices, cooking for 3-4 minutes, stirring occasionally then add in the water, salt, coriander, cumin, ginger, turmeric, cayenne and garam masala stirring it together well.
  • Add in the potatoes, cauliflower and fry them for 1 minute before adding in the lemon juice, stirring it in gently.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 247kcal | Carbohydrates: 27g | Protein: 4g | Fat: 14g | Saturated Fat: 11g | Sodium: 620mg | Potassium: 792mg | Fiber: 4g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 57.6mg | Calcium: 47mg | Iron: 1.9mg
Keyword: aloo gobi

Easy Aloo Gobi

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This is my favorite Indian dish, but depending on which part of the country or world you are, it’s prepared different. This is the version I’ve been searching for! I don’t like tomatoes in it, so this was perfect and soooo easy. Next time I will switch out the russet for yukon gold just because I don’t like the texture or taste of russets, but I thought I should give it a try with the recipe as is the first go round. Thank you so much for this recipe! I plan on making your chana masala next! 🙂

  2. I love Indian food but I’ve been disappointed in my local restaurants food quality decline over the past few years. I decided to give this a try and I was ecstatic. It tasted just like the restaurant ( back when it was still good) only better and less greasy. Thank you!!!

  3. An absolutely delish recipe. Followed your recipe exactly, then stirred in chunks of paneer 20 minutes before serving. It’s on our regular rotation now. Thanks!

  4. This recipe is fantastic!!! I added a can of diced tomatoes after I cooked the onions and subbed out the water for coconut milk.

    1. This is mediocre at best. I gave it two stars because of how easy this recipe is. However, the taste was disappointing. I am a true lover of Indian spices and cook Indian dishes all.the.time. but usually don’t follow a recipe. I landed on this recipe on Pinterest and thought I’d give it a try since it was highly rated. The vegetables came out with good texture by the taste was off.

      I would make aloo gobi using vegetable broth next, and add in fresh chopped tomatoes as well as sliced green chili and about 2-3 tablespoons cream next time.

  5. Made this for the first time this evening, and it came out great. The veg was perfectly done, and the spices were perfect. I can hardly believe how easy it was. Thank you so very much. I’m adding this recipe to my regular veg meal rotations!

  6. This was my first time making aloo gobi, and I was really pleased with the results. I doubled the recipe and made it in the slow cooker. I wanted the liquid to be more sauce-like, so after cooking on High for approx 2.5 hours, I turned it to Low and added 2 Tbsp of sour cream, 1 Tbsp plan yogurt, 1 Tbsp butter, and some corn starch dissolved in water.

    I’m loving your recipes, Sabrina! Your butter chicken rivals any restaurant’s, and I’ll be trying your copycat mushroom chicken tomorrow.

  7. I made this dish and followed the recipe exactly. I loved it. Great flavor and kept me full a long time. I will keep this recipe and make it again and again.. Thanks for sharing.

  8. I loved this so much! I made it once last week following your recipe exactly. This week I added more tomatoes because I love the sauce so much. I under cooked the cauliflower just like you said- by the 3rd day, the veggies were still great.

    Thank you for sharing. I look forward to trying more of your veggie recipes.

  9. I have never had or tried this particular recipe, but it sounds amazing! Thank you so much for all the tips to make it at home!

  10. I’ve never heard of this, but it sounds wonderful and something I could make for my vegetarian son! I’ll be giving this a try! Thanks for sharing.

  11. I had all gobi at a restaurant a couple months ago and loved it but I was too intimidated to try and make it on my own. Thanks for such an easy recipe, it’s delicious!