Aloo Gobi is a classic Indian recipe that can be enjoyed as a tasty side dish or main meal. This one-pot recipe consists of traditional Indian aromatics and spices, tender potatoes and cauliflower, sauteed onions, diced tomatoes, and chilies – perfect with roti, naan bread, or basmati rice.
Aloo Gobi Recipe
If you’re in the mood for some hearty and flavorful Indian cuisine, look no further than this incredible Aloo Gobi recipe! It’s a budget-friendly dish, loaded with rich spices, aromatics, tomatoes, chilies, fork-tender potatoes, and cauliflower.
While there are many versions of Aloo Gobi, particularly on how to cook the potatoes and cauliflower, this one-pot version is my favorite.
The slow simmering of the layered ingredients creates a rich and comforting meal. Serve it as a satisfying vegetarian main dish alongside roti, naan bread, paratha, or basmati rice; or as a side dish to Biryani and other Indian-inspired main meals.
What is Aloo Gobi?
Aloo Gobi is a traditional Indian dish consisting of two key ingredients: potatoes (aloo) and cauliflower (gobi). Flavored with a combination of Indian spices and aromatics, it is traditionally cooked in one pot over simmering heat, cooking the ingredients slowly for maximum flavor!
While originating in the Punjab region of India, Aloo Gobi is also enjoyed across India with some variations to the ingredients depending on the region. The Aloo Gobi that I’ve made for this recipe would be considered the dry version while a second version of this dish would contain more of a sauce or gravy upon serving. Again, this difference depends on the region of India as well as how different households prefer it.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Vegetable oil: Another neutral oil, such as Canola oil, can be used instead.
- Bay leaves: Broken into pieces.
- Cumin and coriander seeds
- Cinnamon stick: Broken into pieces.
- Red onion: Finely diced.
- Indian aromatics: This recipe calls for the use of classic Indian aromatics, such as minced garlic, minced ginger, turmeric powder, salt, Garam masala, and Indian red chili powder (Lal Mirch) to create a base or aromatic flavor and warmth.
- Tomatoes: Canned diced tomatoes can be used instead of freshly diced tomatoes.
- Serrano: Deseeded and diced. It may be omitted or substituted with jalapeńo pepper.
- Head of cauliflower: Cut into large pieces.
- Potatoes: Peeled and cut into large pieces. Yukon Gold potatoes are great for this dish as they are waxy and starchy. If you don’t have Yukon Gold potatoes, use baby potatoes, fingerling, or red potatoes will also work.
What is Indian Red Chili Powder
Indian red chili powder, also known as “lal mirch powder” in Hindi, is a spicy ground spice made from dried red chilies. It is a staple ingredient in Indian cuisine, known for its vibrant red color and its ability to add heat and depth of flavor to dishes, although its heat level can vary significantly depending on the type of red chilies used to make it.
The best substitute for Indian red chili powder is paprika (mild) or cayenne pepper (spicy).
How to Make Aloo Gobi
1. Heat the Pot: Heat the oil in a large pot over medium heat. Once the oil is heated, add the bay leaves, cumin seeds, coriander seeds, and broken cinnamon stick and cook until fragrant (about 1-2 minutes).
2. Saute the Onion: Add the finely diced red onion to the pot and saute until tender and slightly translucent, stirring regularly to ensure that it doesn’t stick to the bottom of the pot and burn.
3. Add Aromatics: Stir in the aromatics (garlic, ginger, turmeric, salt, garam masala, and chili powder) and continue to cook for 30 seconds.
4. Add the Tomato and Serrano: Once the aromatics have been fully incorporated, stir in the diced tomato and the sliced serrano, cooking for 10 minutes or until the tomatoes have softened to the point of breaking down. Feel free to add as many serrano slices to suit your desired level of spiciness.
5. Simmer: Mix 2 cups of water into the pot and bring it to a simmer. Add the potatoes and cauliflower, cover the pot with a lid, and simmer for a further 15 minutes. Remove the lid and continue to cook until the potatoes are fork-tender.
6. Lightly Mash and Serve: Stir the cooked Aloo Gobi and lightly mash a few of the potato pieces for a softer consistency. Serve your Aloo Gobi with a sprinkle of fresh cilantro and some buttered naans.
Recipe Tips
- When preparing the serrano chilies, wear latex gloves to prevent any skin irritation on your hands, and make sure to avoid touching your face with your hands during food preparation.
- Feel free to experiment with other traditional Aloo Gobi spices, including amchur powder (from dried, unripe mangoes) and asafoetida (a pungent Indian spice). You are likely to find these lesser-known spices in a local Indian grocer or online.
- Discard any large and noticeable pieces of cinnamon stick and bay leaves before serving this Aloo Gobi to your family and guests.
- Add some butter to the pot when heating the aromatics for added richness.
Can I Roast the Cauliflower and Potatoes Instead?
Yes, the potatoes and cauliflower can be roasted before being added to the spices and tomatoes (as a preparatory step). This will, however, require a reduction in the amount of water.
I recommend adding the roasted potatoes and cauliflower to the cooked tomato and serrano mixture, lightly mashing some of the potatoes, and adding water as needed.
Learn How to Roast Cauliflower here and follow my Garlic Roasted Potatoes recipe for best results.
How to Serve Aloo Gobi
Aloo Gobi is traditionally served as is or alongside roti (a round flatbread) which is great for scooping up any extra sauce or pieces of aloo gobi.
You can also serve this aloo gobi with basmati rice and a drizzle of plain yogurt.
Aloo Gobi is also a fantastic side dish option for main meals, such as Chicken Tikka Masala, Chicken and Lamb Biryani, Butter Chicken, or this Red Lentil Dal Recipe.
Storage
Store leftover Aloo Gobi in an airtight container in the fridge for up to 4 days. I recommend reheating any leftover Aloo Gobi in a skillet until heated through.
Can I Freeze Aloo Gobi?
Yes. Aloo Gobi can be stored in the freezer for up to 3 months, thawed overnight in the fridge, and reheated on the stovetop.
More Potato Recipes
- Roasted Potatoes and Carrots Recipe
- Salt Potatoes
- Perfect Baked Potato Recipe
- Best Ever Fried Potatoes and Onions
- Ground Beef and Potatoes
- Super Crispy Air Fryer Breakfast Potatoes
If you try making this Aloo Gobi Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Aloo Gobi Recipe
Ingredients
- 2 tablespoon vegetable oil
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ cinnamon stick
- 1 red onion - or yellow onion, finely diced
- 3 cloves garlic - minced
- 1 inch piece fresh ginger - peeled and minced
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- ½ teaspoon garam masala
- ¼-1 teaspoon Indian red chili powder - see notes
- 3 tomatoes - diced
- 1 serrano chile pepper - deseeded and diced
- 1 (1 1/2-lb) head of cauliflower - cut into large florets
- 1.5 pounds potatoes - peeled and cut into large pieces
Instructions
- Heat the oil in a large pot set over medium heat. Add the bay leaves, cumin seeds, coriander seeds, and cinnamon, and cook for 1-2 minutes or until they become fragrant.
- Stir in the onion and cook for 5-6 minutes or until softened and golden. Stir often.
- Add the garlic, ginger, turmeric, salt, garam masala, and chili powder and cook for 30 seconds, stirring continuously. (If using Indian chili powder be careful with how much you add as it is very spicy.)
- Stir in the tomatoes and as many serrano slices as you like and cook for 10 minutes or until the tomatoes have softened and broken down significantly.
- Stir in 2 cups of water and let it come to a simmer then add the potatoes and cauliflower and stir.
- Stir in 2 cups of water and let it come to a simmer then add the potatoes and cauliflower and stir.
- Stir and lightly mash a few potatoes to get a softer consistency, otherwise serve with buttered naans and fresh cilantro leaves if desired.
Jessica’s Notes
- Indian red chili powder can be quite spicy. If you’re sensitive to spicy foods, start with just a little or substitute with paprika. If you can’t find Indian red chili powder, cayenne pepper is a great substitute.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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