The Aloo Gobhi recipe is a classic Indian dish that feels like home on a plate. Made with humble potatoes and cauliflower, this simple yet flavorful curry is a staple in many Indian kitchens. Whether you’re looking for a quick weeknight dinner or a comforting meal to pair with homemade Paratha or Jeera Rice, Aloo Gobhi delivers every time.
Whether you're new to Indian cooking or a seasoned enthusiast, this Aloo Gobhi Masala recipe is simple, vegan, and naturally gluten-free—making it ideal for weeknight dinners or a hearty addition to your weekend spread. Plus, it’s made with everyday ingredients, so there’s no need to hunt for anything fancy.
Dive into this step-by-step guide and bring the authentic taste of India to your plate. Here at Nita's Platter, we’re all about making traditional recipes approachable, delicious, and worth sharing. Ready to give it a try? Let's cook!
Aloo Gobhi is one of the easiest yet most flavorful vegetarian dishes you can whip up in no time. It’s my go-to recipe when I want something simple but satisfying, perfect for a cozy family dinner or a casual meal with friends.
For this dish, I keep it fuss-free with basic pantry staples: potatoes, cauliflower, tomatoes, and a handful of spices like cumin, turmeric, and coriander powder.
What I love about Aloo Gobhi is its versatility. You can make it dry for a stir-fry-style dish or add a little water to create a light curry. Today we are preparing the curry version. Either way, it pairs beautifully with soft rotis, poori, warm parathas, or even steamed rice.
The best part? You don’t need any fancy ingredients or techniques—just simple, wholesome cooking that brings people together. So, whether you’re cooking for your family or hosting a dinner with friends, this Easy Aloo Gobhi recipe is guaranteed to be a hit.
First, I fry the potato and cauliflower chunks separately in oil, then prepare my onion masala. The magic happens when I add the potatoes and cauliflower, coating them in the spices and letting them cook gently to absorb all the flavors.
Give it a try, and let the flavors of India light up your table!
Heat 1 tablespoon of oil in a pan. Fry the diced potatoes until they are golden and slightly tender. Remove and set aside.
In the same pan, fry the cauliflower florets until they are golden on the edges.
Allow any excess oil from the fried potatoes and cauliflower to drain. Place them on a plate lined with paper towels, and set them aside for later use in the recipe.
In a bowl, combine coriander powder, cumin powder, turmeric powder, and ginger-garlic paste.
Add a little water to make a paste and set it aside.
Heat the oil in a pan over medium heat. Once the oil is hot, add the chopped green chili, garlic, and grated ginger. Sauté for a minute or until fragrant.
Then, add the chopped onion and cook, stirring occasionally, until the onions turn golden brown and soft. This should take about 5-7 minutes. Make sure to sauté on medium heat to avoid burning the garlic and ginger.
Add the chopped tomatoes to the pan and continue sautéing. Make sure to cover the pan with a lid occasionally to help soften the tomatoes and release their juices.
Add the prepared masala paste to the pan and cook, stirring occasionally, until the oil begins to separate from the masala, indicating it’s cooked through and flavorful.
Cook the masala on medium heat, keep stirring occasionally, until it thickens and the oil separates, indicating it’s fully cooked and flavorful.
when masala is fully cooked, add the fried potatoes and cauliflower to the pan, stirring gently to coat them evenly with the masala. Make sure the vegetables are well combined with the spices.
Cover the pan and cook on low heat for 8–10 minutes, stirring occasionally. If you like green peas, add them at this stage and mix well. Cook until the vegetables are tender and fully infused with the spices. Add little salt if needed.
Since we are making the curry version, add a little water and stir well. Let it simmer for 5 to 10 minutes, allowing the flavors to meld together and the curry to thicken slightly. Once the curry thickens, garnish it with fresh coriander.
Your Aloo Gobhi is ready, serve hot with poori, paratha, or steamed rice for a delicious meal.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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We truly appreciate you printing out our recipe! It means so much to us that you’re bringing our dish into your kitchen. We hope you enjoy cooking and savoring every bite. Happy cooking, and thanks for your support!
Best,
Nita Anand
