Aloo Gobi Recipe – Cauliflower & Potato Curry

Aloo gobi is a vegetarian curry dish which originates from Punjab. It is made from potatoes and cauliflower with a mix of spices and herbs. Aloo gobi is also known as a common and basic vegetable curry which you will find anywhere in India and in Indian restaurants around the world. The dish is typically cooked with just a little amount of liquid so it is dry but very flavorful. Aloo gobi is cholesterol-free and low in calories. It is also a good source of vitamins A and C, protein, potassium, iron, and calcium. This dish is best with rice or roti.


• 500 grams of cauliflower, florets cut into serving pieces
• 500 grams of potatoes, peeled and cubed
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 100 grams of peas
• 2 green chilies, finely sliced
• 1 tsp garlic-ginger paste
• 1 tsp chili powder
• 1 tsp garam masala
• 1 tsp cumin powder
• ½ tsp coriander powder
• ¼ tsp turmeric powder
• 3 tsp ghee or vegetable oil
• 100 milliliters of water


This recipe takes about 30 minutes to make. Serves 3 to 4.

Heat a saucepan over medium heat and add ghee.
Add green chilies and garlic-ginger paste and sauté for a minute.
Add onions and sauté for about 2 to 3 minutes.
Add tomatoes and peas and sauté for 5 minutes,
Add all the spices: chili powder, garam masala, cumin powder, coriander powder, and turmeric powder.
Sauté for 1 minute.
Add cauliflower florets and potatoes.
Sauté for 5 minutes.
Pour in water and cover the pot with a lid.
Simmer for 15 minutes.
Remove from heat and transfer to a serving dish.

Ideas And Tips:

• You may also add other vegetables such as bell peppers, carrots, and zucchini.

• You may reduce the amount of chopped green chilies or totally skip them if you do not want the dish too spicy.

Aloo Gobi Recipe - Cauliflower & Potato Curry
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