Aloo Gobi Masala is a flavorful Indian vegetarian dish made with potatoes, cauliflower and many spices which makes it fragrant and mouth-watering! Try this recipe and enjoy your creation with chappati, paratha or rice and daal. It’s delicious!
Ingredients:
Cauliflower – 1 medium, cut to bite size florets
Potatoes – 2 large, cut to bite size pieces
Frozen Green Peas – 1 cup
Oil – 2 Tbsp
Cumin Seeds – 1/2 tsp
Asofoetida – pinch
Turmeric Powder – 1/2 tsp
Onion – 1 medium, finely chopped
Ginger – 1 inch piece, minced
Garlic – 5 cloves, minced
Tomatoes – 2 large, chopped
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Garam Masala – 1 tsp
Red Chili Powder – to taste
Dry Mango Powder (Amchur) – 1/2 tsp
Salt – to taste
Cilantro – 5 sprigs, chopped for garnishing
Method:
1. Heat Oil in a medium non-stick pan.
2. Add Cumin Seeds and allow them to sizzle.
3. Add Asofoetida, Turmeric Powder and Onions — mix well and saute for 3-4 minutes.
4. Add Ginger and Garlic — mix and saute until Oil starts to separate from the onions (stir frequently).
5. Add Tomatoes — mix and cook until Oil again separates from the mixture (stir frequently).
6. While tomatoes are cooking, place Potatoes in a microwave safe bowl w/ cover, sprinkle a little salt, add 1/4 cup water and microwave for approx 3-5 minutes (they should be 1/2 cooked).
7. Place washed Cauliflower florets in a microwave safe bowl w/ cover and cook for approx 3-5 minutes (it should be 1/2 cooked). Lightly Salt the Cauliflower while it is still warm.
8. Once Oil has separated from the tomato mixture, add Coriander Powder, Garam Masala, Red Chili Powder, Cumin Powder, Dry Mango Powder and Salt — mix well.
9. Add half-cooked Potatoes, mix well to coat all potatoes, cover and cook for 5 minutes (or until the potatoes are tender but not breaking apart).
10. Add Green Peas and half-cooked Cauliflower and mix well to evenly coat the cauliflower — cover and cook until all veggies are tender but not mushy and falling apart.
11. Garnish with chopped Cilantro Leaves and serve with Chapatti, Paratha or Rice and Daal.
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How to make Indian style cauliflower, punjabi aloo gobi recipe, flavorful spicy potato, Indian vegetarian vegan recipes.
I have been a hater of gobi ever since I attended a boarding school. Add peas and potatoes and they become your ever lasting enemies. But I tried the version you cooked and my husband and I ate upto 5 paranthas!!! It was easy, exotic ingredients free and very tasty! Thanks for this and looking forward to many more 🙂
Finally, found the recipe that I was looking for. This is how I learnt it as a kid dry sabji but with Onion-Tomato but all other sites had other simple versions.
Now you would wonder why I was searching for this recipe if I already know it, well, I was searching because last time my potatoes and Gobi took long to cook, so was looking for a faster way to cook Aloo and Gobi and now with this half microwave cook tip, I can do it faster. Thanks a ton. Thanks a lot
Hi Bobby,
You’re welcome! Yes, the microwaving part is a big time saver for us, too! 🙂
Hi Hetal and Anuja, would like to prepare this dish and was wondering if leftovers are ok to freeze to eat later since I cook for one. Thank you!!!
Btw, I’ve tried several of your recipes and have not yet been disappointed. Thanks so much!
Tanya
Hi Tanya,
Cooked cauliflower and potatoes do not freeze well because once you defrost it, they tend to break apart and become mushy.
Hi Hetal and Anuja,
how can you tell if potatoes/cauliflower are half-way cooked?
Thanks,
Dena
Hi Dena,
If you poke a fork or knife into the potato, you should feel a little resistance. If it is cooked all the way, the knife will slide in easily. With cauliflower, you can taste it. If it has a bit of a crunch but doesn’t taste like raw cauliflower, it is half cooked.
Dear Hetal and Anuja,
I enjoyed wacthcing this recipe but this maybe a silly question, how can you tell if potatoes/cauliflower are 1/2-way cooked?
thanks,
dena
Hi Hetal,
I tried your Aloo Gobi Masala – Spiced Cauliflower and Potatoes yesterday. It was awesome. My children loved it so much. They have asked me to prepare the same recipe again. It sure is going to be a keeper. YOur site is really wonderful. I will be trying some of your veg recipes and definitely give you a feedback.
regards
Vanessa
Thanks so much Vanessa!
Very tasty… After realizing that I can’t go to indian restaurants everyday mainly because of financial issues, I decided to try and cook some myself. This is my first recipe and it came out just as if I was dining out. Thank you so much for your help, great website. I’ll keep coming back for more ideas. Thanks again, Carmen
Ladies
Sahib jee / Vanakum
It is me again
Can we Spruce up the end product (Meat or veg dishes) the way it is done in Italian / French cooking i.e. A sprig of that, a sprig of this, AND presented on a PLATE it is going to be served in, rather than in a PAN
I am sure it could be done…
Maybe the dishes can be given some exotic names
(Now we can be on to something)
The french do it…..
.Pomme de grattin. (Potatoes with cheese)
.Les Toast de burre (Buttered toast)
La poule with whatever
Just a thought
Best wishes
Thanks for sharing,it was quick to make,yummy to eat..and we all loved it.
love your site, made this yesterday and it was big hit with family, microwaving saved me time which is plus since i have a 9m old.
Finally after many attempts i was successful in making alu-gobi- thanks to u ladies. I once tried making this dish from vahchef sanjay and it was a disaster..really..(psssst, don’t tell him 🙂
You ladies make cooking so simple and easy. This recipe will be bookmarked.
Thanks Sandhya! 🙂
I’ve not seen you mention what kind of oil you use to roast your spices. Is it peanut, seseme or a vegetable blend?
Hi Kaki,
We always use Canola Oil for Indian cooking.
Hey Hetal and Anuja!!!
You guys are amazing…I have learnt a loooot from you guys and I have recommended your site to many of my friends in dorms. Thanks a looooot!!!!
Regarding this recipe, is there a substitute for amchur? Is it ok if I leave it out?
Hi Haseena,
The amchur (mango powder) provides a sour taste. You can substitute it with lemon or lime juice. Thanks for spreading the word about SMTC!
I made this last night and it was soooo good. I will definitely be making it again.
Thanks Anuja and Hetal for yet another awesome recipe!!!
I cooked Aloo Gobi yesterday and it was soooo delicious – felt like in India. I love India and have been there twice so far. And I am trying to cook indian food since years and always tastes sooo boring – until I found your website. The dhal fry and the Aloo Gobi turned out damn delicious!!! I think a bit mistake I made so far is using too less spices. Half a tea spoon is much less than I see on your videos. Maybe in Austria our tea spoons are so small?! But the videos help me a lot! Thank you!!!!
Made this today and thanks to yor step by step instructions,my veggies were cooked to perfection.
Thanks..can’t wait to try your other dishes.Rasmalai is next on my list
Sonia
Hi Anuja & Hetal,
I just love whatever you are doing..This recipe is fabulous!
I just have a doubt, What should be done to boil the vegetables if there is no microwave?
Hi Ranjani,
Thank you and we are so glad you find SMTC helpful 🙂
Regarding the vegetables – you can either steam the vegetables or just cook them in the masala a little longer.
Hope that helps 🙂
Hello Hetal & Anuja,
I recently & unexpectedly came across your recipes on youtube while i was searching for some recipe on the net & ever since i have become an ardent follower and admirer of your cooking. I love the way u guys narrate & demonstrate the recipe. It looks so simple & easy to make and the final outcome looks brilliant. They all look so delicious & i’m sure it would taste great too. Besides I like the fact that your cooking is not overpowered with the masalas & oil so it is healthy too. It looks absolutely delightful. Thanks a ton for sharing all these wonderful recipes. I really appreciate it & i’m going to try them all.
As they say “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients”.
Good Luck to you guys & keep the recipes coming…
Thanks again
Deepthi
Hi Deepti,
Thank you for the sweet email and welcome to the SMTC family 🙂
thanks for this recipe. it turned out great! the tip about cooking the potatoes and cauliflower halfway was very helpful!
Thanks a lot for this wonderful recipe.
I want some recipies out of raw tomatoes.Your website is too good.Hope you will help me immediately. Thanking you.
Hi Ramamani,
We can put it on our list but unfortunately, it will be awhile before we can get to it (we have a looooong list) :). Hope you understand.
Hi,
How many people does this recipe serve? I want to make it for a party of 15 people.
Thanks
Jaya
Hi Jaya,
This recipe will serve approx 6-8 (especially if you are going to be serving other items with it). You can double the batch for your guests.
looks good
please change ur orange spatula
tired of seeing it in all videos
also u guys eat alot of salt but not spicy in all ur recipes
oh nooooo! You don’t like our orange spatula? We LOVE our orange spatula and couldn’t live without it.
Regarding salt and chilies, we always say “to taste”. We are cooking for our children so we tone the spice down :).
hi hetal n anuja
can u show me how to make undhiyu??? i really miss that… 🙁
Hi ladies. I happened to stumble onto your website and am enjoying it immensely. I love aloo gobhi and would love to make your recipe w gravy asap. Could you give me exact details on going about that. I’d really like not to mess it up;)
I bought three cauliflower heads and now am wondering if I can freeze them either after blanching or by making some subzis. I would really appreciate your advice on this.
Thanks in advance!
Cauliflower subzis do not freeze well. After defrosting, they tend to mush up. You best bet would be to cut the cauliflower into big florets and then freeze them.
Thanks Hetal! I made subzi with two of those (for some reason gobhi subzi always vanishes in my home:) ) and will use the last one for pav bhaji.
Thank you!
I had washed and dried the seperated florets and stored them in vac-seal containers…and they stayed perfect…
Awesome Recipe,
I loved it, so did my roomies.
Thanks a ton for sharing.
Your recipe for Aloo Gobi Masala is fantasic!!!. It’s very simple to make as well. Thank you. I am italian and do not know much about the indian culture so forgive me if my question is dumb. Is Aloo Gobi Masala the same as Aloo Gobi Mater or Aloo Gobi Aur Mater? If it is an entirely different recipe, would it be possible for you to make it or post the recipe. Thank you so much and God Bless You both in all you do. Much success!!! Love, Frank
Hi Frank,
Yes, all of the above are different names for the same dish. The only variation can be that it can also be made in a gravy form. But this dry version is more popular.
Enjoy!
I am just getting started learning Indian cooking, and was thrilled to find your wonderful website and demos. Can you tell me which type of potatoes are best for your recipes — starchy russet type or the waxy white or Yukon type. Thank you for sharing your knowledge and expertise with us all.
Hi Linda,
Welcome to ShowMeTheCurry.com!
We have pretty good results with either the russet potatoes or the red skinned potatoes.
Hello ladies. Thank you for this great website with all the goodies. I have been trying out your recipes for the last few days, but most of them have not come out properly.
My aloo-gobi was a sad, tasteless affair with the gobi all shrunk and burnt. And I am just never able to cook the potato properly 🙁
Does the vessel its cooked in also matter? I have a medium sized non-stick kadhai that I use for – well – everything. Should I buy one of those types that you are using? I have seen you do most of your dishes in the same.Will that make any difference?
And any guidelines to tackle potatoes. I really hate them ..hahahah
Thanks again,
Srinivas – from Bahrain 😉
Hello ladies, I have been watching your videos and have tried a few of the recipes and they have been wonderful. Our favorite Indian restaurant has a dish called “Mixed Vegetable Bhaji” it is described as veggies fried together with spices as a dry curry.
I have looked for this recipe many times but with no luck, would you be familiar with this dish?
Thanks for this great recipe..
Just made it and it’s wonderful..
My husband loved it!!
Dear hetal and anuja,
recipe was great. can u show the recipe of gobi manchurian
We have an awesome Gobi manchurian recipe under the appetizer section. Check it out:)
guys can i subst chat masala or lime juice for amchur wud there b a significant diff in tatse thnx a bunch…
big smtc fan!!!
Hi Dune,
Chat masala is a combination of many different spices so you would probably miss out on some of the uniqueness of the taste. Amchur is one of the ingredients in chat masala so you would get your tangy flavor (as you would with lime juice). One of the other big and noticeable ingredients in chat masala is black salt. This is one flavor which is very hard to replicate.
Hello There!!
Iam basically non-veg,recently i want to eat more of veg,hence i was looking for some veg recipe cooking site,I am glad i found your website.
I tried your cabbage sabi,but forgot to add ginger in it but it turned out great and your recipe for aaloo gobi is turned out wonderful great taste and easy to make.
thanks to you both Anuja and Hetal.
keep Rocking!!!
I agree. Now its not only me but also my friends who like my preprations.
Thanks to anuja and hetal.
I have tried chicken methi and aloo gobi masala it was really good and it is very simple good for Bachelor cooking. Thanks a lot a very informative site. Good Luck to both of you
Hi Daisy,
If you like more gravy, you could try adding a little water to the masala before adding the vegetables. You may have to adjust the spices to compensate for the water.
Hi,
I loved ur recipe.. Could u suggest a method to make it with some gravy??
I used your recipe to bring some spice (heh, punny… okay) to an INDIAN MOVIE MARATHON that my friends and I hosted last weekend. Despite rumors spreading about the inept Chinese girl who catches things on fire, the recipe was a complete success with the reduction of the tongue burning spices. This recipe truly made me dump the tension that I had, and it prompted (invisible) Magic Hugs throughout the gathering. For this, I thank you.
Hi Sweta,
We rinsed the cauliflower just before microwaving so it didn’t need any water. Some water was already clinging to the florets. If your cauliflower is dry, then you might want to sprinkle a little water on it before you put it in the microwave.
I like all ur recipes very much.I had tried few of them and they turned out vert good.
I want to know when we are microwaving cauliflower,is there any need to add water in it.
I hated making cauliflower earlier but now watching this video–simply love it!
You have shown us to make this in such a simple and fast way that this has become a regular in my house whenever I am in a hurry and dont have time to make something elaborate.
Plus do I even have to even say anything about the ‘yum factor’?
Really nice recipe… thanks Anuja and hetal for the same. i tried it at weekend and believe me it really turned out well…really yummm…
Thanks a lot…
Nice recipe…i usually make it in the same way you have shown…what i really like abt ur cooking style is that you use minimum oil..
Looks great. I loved this recipe. Can you update your website to indicate quantity for all your recipes (number of people it serves).
I second this! I would love to know the quantity of the dishes on your website that were not posted as recently.