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Aloo gobi

Indian & South Asian · 40 min · EasyVegan

Potatoes and cauliflower cooked with turmeric, cumin, ginger and fresh coriander.

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Aloo gobi is a dry curry of potatoes and cauliflower cooked with turmeric, cumin and ginger until golden and tender. It's a staple of North Indian home cooking and one of the easiest curries to make well.

The trick is to let the vegetables brown a little before covering the pan. That color is where the flavor comes from. Serve it with dal and rice, or wrapped in warm flatbread.

Aloo gobi recipe

By FeastPick Kitchen · Updated October 11, 2026

Prep
10 min
Cook
30 min
Total
40 min
Serves
4

Ingredients

  • 3 tablespoons neutral oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 3 garlic cloves, finely chopped
  • 1 green chili, finely chopped (optional)
  • 2 medium potatoes (about 1 lb / 450 g), cut into 3/4-inch (2 cm) cubes
  • 1 medium cauliflower (about 1 1/2 lb / 700 g), cut into small florets
  • 1 medium tomato, chopped
  • 1 1/4 teaspoons salt
  • 3 tablespoons water
  • A handful of fresh cilantro, chopped
  • Juice of half a lemon

Spices

  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon Kashmiri chili powder or paprika
  • 1 teaspoon garam masala

Instructions

  1. Heat the oil in a large, wide pan with a lid over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
  2. Add the onion and cook for 5 to 6 minutes, until soft and lightly golden. Stir in the ginger, garlic and green chili and cook for 1 minute.
  3. Add the turmeric, coriander and chili powder and stir for 30 seconds.
  4. Add the potatoes and cook, stirring, for 5 minutes, so they start to color.
  5. Add the cauliflower, tomato and salt and toss well to coat everything in the spices. Cook uncovered for 3 to 4 minutes.
  6. Add the water, cover the pan and turn the heat to low. Cook for 12 to 15 minutes, stirring gently once or twice, until the potatoes and cauliflower are tender. Add another splash of water only if things start to stick.
  7. Uncover, sprinkle with the garam masala and cook for 2 minutes more to dry off any moisture. Finish with lemon juice and cilantro.

Tips

  • Cut the potatoes a little smaller than the cauliflower so both are done at the same time.

Storing leftovers

Keeps in the fridge for 3 days. Reheat in a pan rather than the microwave to keep the edges crisp.

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