Homestyle Aloo Gobi masala is a classic North Indian dish made with curried cauliflower and potatoes. This comforting and delicious curry is also vegan and gluten-free. You can easily make this restaurant-style curry at home in just 45 minutes. This go-to recipe of mine is a keeper that's perfect for weeknights! Serve gobi aloo with any Indian flatbread or rice.
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What is Aloo Gobi
Aloo means potato and gobhi or gobi means cauliflower in Hindi. Aloo Gobi or Cauliflower Potato curry is a popular and delicious Indian (Punjabi) and Pakistani stir-fry that's just perfect for weeknight meals. Aloo Gobi is a flavorful and comforting vegan dish that's easy to make. In this staple dish, the veggies are cooked with onion-tomato masala along with spices and herbs, making it aromatic and flavorful. In Indian cuisine, it's also called Flower ki sabzi, shaak, or poriyal.
This hearty and comforting Punjabi-style Fried Aloo Gobi masala recipe is naturally vegan and gluten-free and the consistency is dry. It truly is one of the best cauliflower bhaji recipes out there! Potatoes and cauliflower absorb all the flavors well and make a great combo. There are many variations to this Indian comfort food - Aloo Gobi because every home has its way of making it. Aloo Gobi Masala is also served in Indian restaurants. In fact, to make this Indian curry authentic restaurant-style or dhaba-style, aloo, and gobi are deep fried in oil first and then added to the masala.
If you are making gobi aloo masala at home, you can make it in many different ways. You can make it dry, in gravy style, with onions and tomatoes, or without onion and garlic. My version of this tasty Punjabi cauliflower with potato curry recipe is dry and involves shallow frying these veggies to give them a crispy charred texture and smoky flavor. I have been making aloo gobhi ki sabzi this way for years now and it is part of my weekly menu rotation. This Indian-style aloo gobi recipe is the perfect vegan/vegetarian option for curry nights in our house and it's the best!
Why make this
- This aloo gobi recipe is vegan, gluten-free and nut-free
- Simple, quick, and easy to make
- Perfect for weeknights and to pack in lunchboxes
- Calls for basic pantry ingredients
- Can be made in the Instant Pot and on the stovetop
- Is a one-pot meal
- Its budget-friendly
Ingredients needed 🧾
Potatoes - Russet, Gold, or Red potatoes works in this Indian aloo gobi curry recipe. In fact, I prefer using these potatoes in Indian recipes like Aloo Matar, Aloo Baingan, Methi Aloo, Aloo Bharta, Dum Aloo, Potato Fry, or Beans Potato Curry. Potatoes are rich in vitamins and minerals like vitamin C and potassium.
Cauliflower - You can get a cauliflower head and cut them into florets. Fresh and tender florets are easy to cook with. You can also use fresh pre-cut florets to save on chopping time. Avoid using frozen cauliflower florets as far as possible. Gobi is low in calories, high in fiber, and a great source of nutrients.
Red or white onions and Roma, Plum, or vine tomatoes are the basic veggies needed in this gobi aloo masala recipe. The tomatoes will give this Indian cauliflower potato masala a tangy flavor. Use fresh tomatoes and not the puree or paste because this is a dry cauliflower sabzi recipe.
Spices, aromatics, and herbs - This meatless aloo gobi curry relies heavily on spices like chilly powder or cayenne, Kasuri methi (dried fenugreek leaves), cilantro, cumin seeds, garlic, ginger, green chillies, amchur powder (dry mango powder), coriander powder, turmeric powder, garam masala (or use any curry powder), and lemon juice. These are the ingredients that make this Indian potato cauliflower sabzi or shaak flavorful and give this dish a beautiful hue.
I like to cook this Indian aloo gobi stir-fry recipe in vegan ghee. You can also use olive oil or any other vegetable oil.
How to make it 🔪
To fry the cauliflower and potatoes
- Cut the gobi into medium-sized florets. Cut the potatoes into medium-sized wedges. Proportion-wise, they should look similar. Chef tip - Do not cut them very small because they will break down quickly during cooking and become a mushy mess. They need to hold their shape once cooked.
- Heat 2 tablespoon of ghee in a pan. Fry half the chilly powder, Kasuri methi, and cilantro briefly.
- Then add the potatoes along with half a teaspoon of salt and fry them till they turn crisp and are almost done. This could take 7-8 minutes. Add more ghee if needed.
- Similarly, fry the cauliflower florets (in batches if needed) along with half a teaspoon of salt the same way using the remaining oil and spices. This could take 8-10 minutes. Do not cover the pan. Keep the fried potatoes and cauliflower aside for now. Frying these veggies gives the curry an interesting dimension. Frying the cauliflower prevents it from becoming mushy and getting overcooked. Chef Tip - Add more ghee when frying the veggies if you feel the need. You can also deep fry them. Air-Frying or baking is also an option here.
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To prepare the aloo gobi curry
- Heat ghee in a pan, fry cumin seeds. Then add ginger, garlic, and green chillies. Fry for a minute.
- Add onions and cook till they turn translucent.
- Now add the tomatoes along with salt. Cook for 6-8 minutes or till they turn soft and pulpy.
- Then add all the spices - turmeric powder, coriander powder, chilly powder, and garam masala. Fry for a minute. Chef Tip - Add a tablespoon of water to prevent the masalas from burning and sticking to the bottom of the pan. It's called deglazing the pan.
- Now add the fried potatoes and cauliflower along with salt (if needed). Fry for 2 minutes.
- Garnish with cilantro and Kasuri methi. Take the pan off the flame.
Serving suggestions 🍽
You can squeeze some fresh lemon or lime juice on top for a tangy twist. Serve this homemade Aloo Gobhi Masala warm with Indian flatbreads like roti, puri, chapati, naan, paratha, or Kulcha. Alternate bread like pita, almond flour tortillas, or wraps can also be used. Aloo Gobi can also be served with Dal and rice or Jeera rice along with Indian pickle, yogurt, or raita on the side.
Alternatively, you can serve aloo gobi with quinoa or cauliflower rice. Also, stuff the curry in a wrap, make tacos with it, or as a stuffing for quesadillas. Gobhi Aloo is the perfect recipe for busy weeknights, and Meatless Mondays, pack in lunchboxes with chapati, potlucks, weekend dinners, parties, or family brunches. Enjoy your delicious homemade Aloo Gobhi with your family and friends!
Top recipe tips 💭
Adding spices to the ghee before frying the veggies infuses more flavor into them. Fry the veggies in batches and do not crowd or cover the pan. You can choose to leave the potato skin on if you like. To tone down the spice levels, reduce the amount of chilly powder used in the recipe. Chaat masala or lemon zest can also be added instead of lemon juice to provide the tang. Swap the individual spices for curry powder. I have shared an Instagram Reel showing how to make Gobi Masala. You can also make vegan Aloo Gobi curry in the oven. I have shared the recipe video on Instagram Reel.
FAQs 📖
When cutting cauliflower and potatoes ensure that they are evenly cut. Once they are cooked, they need to hold their shape and be tender. If they become soggy or mushy, it will ruin the taste and texture of the curry. That is why frying them first helps. Frying the vegetables gives them a firmer texture, prevents them from becoming soggy, and also brings a whole new flavor dimension to this Aloo Gobi Fry. Also, do not cover the pan when frying the veggies. Avoid using frozen cauliflower florets.
You can also shallow fry, or deep fry aloo and gobi without the herbs mentioned. Alternatively, you can blanch, steam, air fry, or bake or roast these veggies. To make it Dhaba-style, deep fry the cauliflower and potatoes instead of shallow-frying. Roasting them will also give them that rustic charred flavor.
Yes. Feel free to add more veggies like bell peppers, and carrots, when making masaledar Aloo Gobi ki sabzi or shaak. For protein, you can add a can of chickpeas or a cup of soaked TVP granules. Top it with some fried tofu or paneer for some extra protein. Cauliflower can be swapped with broccoli for a fun variation. You can also make fried Gobi masala with just cauliflower. Skip the potatoes if you are following a keto diet or trying to cut down on carbs. Sweet potatoes can also be used as a substitute. Cauliflower leaves can also be added to the curry. They give a tangy flavor. Do not use frozen cauliflower florets as it can affect the final texture of the dish. It can turn mushy. To make Aloo Gobi Saag, add greens like spinach, or methi to the curry. Similarly, add green peas to make Aloo gobi Matar curry.
The recipe I have shared is of Aloo Gobi Dry. But if you want to make it in gravy form, add half a cup of water, vegetable stock, cashew cream, or coconut milk along with half a cup of tomato puree, after adding the spices. Bring to a boil and then add the potatoes and cauliflower. If you are not vegan, use regular cream or sour cream.
To make this plant-based dry cauliflower curry without onion, garlic, and ginger, simply skip adding them. Instead, cook the curry only with tomatoes and spices. Aloo gobi will taste slightly different but still be tasty.
Yes. Cut the cauliflower into bigger florets. This prevents them from turning mushy once cooked. You can skip frying the cauliflower and potatoes prior. Turn on the Instant Pot in saute mode. Add all the ingredients in the order mentioned in the recipe. Lastly, add 2 tablespoons of water. Mix and ensure nothing is sticking at the bottom of the pot.
Then cook in manual mode for 1 minute. Immediately release the pressure. Then garnish it with cilantro and Kasuri methi. At this point, if there’s excess moisture from the vegetables left, sauté it out until you get the desired consistency. Do not stir the cauliflower during this time as it will break. Take the insert out and place it on the counter under a trivet. This stops the cooking process. Frozen cauliflower may get mushy in the Instant Pot. Avoid if possible.
Masala Aloo Gobi can be made ahead of time, cooled down, and then stored in the fridge for 4-5 days. You can freeze it as well if you want. But the flavors and textures may get compromised. Thaw it in the fridge overnight and then reheat. Also, remember to refrigerate or freeze only once the cauliflower curry has cooled down completely. Another way of storing is to prepare the curry without prepping the cauliflower and potatoes. Store them in the fridge or freezer. Fry the aloo and gobi fresh as and when needed and then add to the curry when reheating.
More Indian dishes with cauliflower
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Recipe 📖
Aloo Gobi Recipe
Equipment
- 1 pan
Ingredients
To fry the veggies
- 1 cauliflower head
- 2 potatoes
- 1 teaspoon chilly powder
- 1 tablespoon kasoori methi
- 1 tablespoon cilantro
- 4 tablespoon vegan ghee
- salt
To prepare the aloo gobi curry
- 1 tablespoon vegan ghee
- 1 teaspoon cumin seeds
- 5 cloves garlic
- 1 inch ginger
- 2-3 green chillies
- 1 onion sliced
- 1 teaspoon chilly powder
- 1 teaspoon amchur powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 tomatoes
- 1 tablespoon kasoori methi
- ¼ cup cilantro
- 1 tablespoon lemon juice
Instructions
To fry the veggies
- Cut the gobi into medium-sized florets. Cut the potatoes into medium-sized wedges. Proportion-wise, they should look similar. Chef tip - Do not cut them very small because they will break down quickly during cooking and become a mushy mess. They need to hold their shape once cooked.
- Heat 2 tablespoon of ghee in a pan. Fry half the chilly powder, Kasuri methi, and cilantro briefly.
- Then add the potatoes along with half a teaspoon of salt and fry them till they turn crisp and are almost done. This could take 7-8 minutes. Add more ghee if needed.
- Similarly, fry the cauliflower florets (in batches if needed) along with half a teaspoon of salt the same way using the remaining oil and spices. This could take 8-10 minutes. Do not cover the pan. Keep the fried potatoes and cauliflower aside for now. Frying these veggies gives the curry an interesting dimension. Frying the cauliflower prevents it from becoming mushy and getting overcooked. Chef Tip - Add more ghee when frying the veggies if you feel the need. You can also deep fry them. Air-Frying or baking is also an option here.
To prepare the aloo gobi curry
- Heat ghee in a pan, fry cumin seeds. Then add ginger, garlic, and green chillies. Fry for a minute.
- Add onions and cook till they turn translucent.
- Now add the tomatoes along with salt. Cook for 6-8 minutes or till they turn soft and pulpy.
- Then add all the spices - turmeric powder, coriander powder, chilly powder, and garam masala. Fry for a minute. Chef Tip - Add a tablespoon of water to prevent the masalas from burning and sticking to the bottom of the pan. It's called deglazing the pan.
- Now add the fried potatoes and cauliflower along with salt (if needed). Fry for 2 minutes.
- Garnish with cilantro and Kasuri methi. Take the pan off the flame. You can squeeze some fresh lemon or lime juice on top for a tangy twist.
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Gary Hunter says
I’ve just been told I should follow a gluten free diet, so was a bit wary about trying new recipes.
So I thought let’s do it!! And I’m so glad I did. It was incredibly easy to make and nearly everything was either in my fridge or stock cupboard. Taste wise isthmus was sensational. With all the spices etc all I can say it really works well together. Absolutely amazing and filling as well. As a newby to no more gluten this was fantastic and I’m putting it on my recipe cards…. Thankyou for sharing it
Priya says
Thank you so much for the feedback. Glad you liked the recipe.