Growing up in a Punjabi household, I ate Aloo Gobi very often. It was a staple in our home alongside other Punjabi dishes such as Bhindi Masala, Aloo Matar, Bhindi Fry, and Palak Paneer.
This sabji is one of those easy weeknight dishes that’s made with simple ingredients. My mom served this sabzi with roti, Toor Dal, and yogurt. A complete Punjabi meal, if you ask me.

What is Aloo Gobi?

Aloo is potato in Hindi and gobi is cauliflower. Hence, this dish is a potato and cauliflower curry cooked in a masala paste. Punjabi Aloo Gobi Recipe is a widely popular Northern Indian dish served in most Indian households and restaurants. This simple, yet delicious dish goes best with roti (Indian bread) and yogurt. To make this dish, first prepare the masala paste with ginger, garlic, green chilies, onions, and tomatoes, along with Indian spices. Cook down this masala until you have a paste-like consistency. Then add the potatoes and cauliflower florets, cover, and cook on low flame until fork tender. Garnish with cilantro. There is no deep frying in this recipe which is typical at most Indian restaurants.

Ingredients

Cauliflower – Cut the cauliflower into medium to larger-sized florets. Don’t cut the florets too small else you’ll end up with mushy Aloo Gobi. Potatoes – I recommend using Russet potatoes for this dish. Cut the potatoes into 1-inch cubes to prevent them from getting mushy as well. Ginger & Garlic – Simply chop fresh ginger and garlic cloves. You’ll need lots of it. Green Chilies – No need to chop the chilies, just slit them in half. Use less for less heat, or more. Onions – Finely chop the red onions. Feel free to use a yellow onion if you prefer. Tomatoes – Chop fresh tomatoes. I love using Roma tomatoes – I find them to be extra juicy. Spices – You’ll need basic Indian spices for this recipe such as turmeric powder, coriander powder, and Kashmiri red chili powder (this adds color, but no heat – you can use paprika instead). Additionally, you’ll need garam masala and whole cumin seeds. Cilantro – Chop fresh cilantro or coriander leaves which adds so much brightness and flavor to this dish. Oil – For Indian food, use a high-heat oil such as avocado oil.

See the recipe card below for full information on ingredients and quantities.

How to Make The Best Aloo Gobi Recipe

  1. Heat up a large pan on medium heat and once hot, add 2 tablespoons oil. (Image 1)
  2. Once the oil heats, up, add cumin seeds. Saute for 30 seconds. (Image 2)
  3. Now add chopped ginger and garlic, followed by slit green chilies. Saute for about 45 seconds. (Image 3)
  4. Add the red onions and season with a little salt. Cook the onions until translucent – this will take about 2-3 minutes. (Image 4)
  5. Once the onions are translucent, this is what you should have. (Image 5)
  6. Add tomatoes and season with a little salt. (Image 6)
  7. Stir the onions and tomato mixture. (Image 7)
  8. Add your ground spices – turmeric powder, coriander powder, and Kashmiri chili powder (or paprika). Cook for 30 seconds. (Image 8)
  9. Now add 2 tablespoons of water – this will prevent the spices from burning. (Image 9)
  10. Stir well. (Image 10)
  11. Cover and cook the masala on low heat for 3-5 minutes until you have a paste-like consistency. (Image 11)
  12. Your masala paste is ready. (Image 12)
  13. Add the cubed potatoes. (Image 13)
  14. Followed by cauliflower florets. Season with salt. (Image 14)
  15. Stir well and make sure every potato and floret is coated with the masala mixture. (Image 15)
  16. Cover and cook on low heat for 12-14 minutes until the potatoes and cauliflower are fork tender. (Image 16)
  17. If you need to deglaze the pan, add 2 tablespoons of water. (Image 17)
  18. Add garam masala. (Image 18)
  19. Add lots of fresh cilantro and turn off the stove. (Image 19)
  20. Gently stir preventing the potato and cauliflower from breaking. Wait 15 minutes before serving – this allows the flavors to marry together. (Image 20)

Expert Tips

Serving Suggestions

→ You can serve Aloo Gobi as a main dish or side dish. ✓ Prevent Mushy Cauliflower – Cover and cook the potatoes and cauliflower on low heat for just 12-14 minutes max. The steam will cook down the sabzi. Do not overcook Aloo Gobi else it will fall apart and become mushy. ✓ Wait to Serve – Wait 15 minutes before serving Aloo Gobi. Allow the flavors to marry together. ✓ Prevent Sticking – If there is sticking on the pan, deglaze the pan with 2-3 tablespoons of water as needed. → The best way to serve cauliflower potato curry is with roti, naan, or paratha. → A side of yellow dal such as a simple Toor Dal is wonderful. Feel free to serve with Jeera Rice. → To help cool off the spice, enjoy with plain yogurt or raita. This completes the meal. Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!

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