Aloo gobi, a classic Indian dish, made with potato, cauliflower and other easy to get ingredients. It's so flavorful and ready in 30 minutes.
Most of the times I eat at an Indian restaurant I order aloo gobi because I'm obsessed with this super tasty dish. Aloo means potato and gobi means cauliflower in Hindi, and they're the main ingredients.
I haven't added tomatoes, or cooked the potatoes previously either, so the dish is so simple, but still extremely delicious.
To make my new and improved version, I like to add the same amount of potatoes and cauliflower, but it's up to you. Same with the spices, add as much as your heart desires.
If you're not into spicy food, just omit the red pepper flakes, or if you can't find them in your area, use any spice of sauce you have on hand to make your aloo gobi spicy.
This dish is usually served with basmati rice or naan bread, but I prefer to eat it with some plant-based protein, like some tofu or tempeh. However, any other protein is okay (vegan, of course), or even try to add more veggies!
aloo gobi ingredients
These are the ingredients you’ll need to make this aloo gobi recipe:
- Extra virgin olive oil - This ingredient is optional (you can replace it with some water or vegetable stock). I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- Cauliflower.
- Potato.
- Onion - Fresh onion works best, but onion powder will do.
- Garlic - I prefer to use fresh garlic, but garlic powder is a good choice.
- Ginger root - Ginger powder is an alternative you can use instead.
- Turmeric powder - I've never made this recipe using fresh turmeric root myself, but it should work.
- Ground cumin.
- Ground coriander - This spice is optional. If you can’t find it, just omit it.
- Salt - I always use Himalayan pink salt. Any type of salt is okay, though.
- Red pepper flakes - Feel free to use cayenne powder, jalapeños, fresh chilies, or anything you want to make your aloo gobi spicy. This ingredient is optional, so you can omit it if you’re not into spicy food.
how to make aloo gobi
- Add the oil to a skillet or large pot and when it's hot, add the onion, garlic and ginger. Cook over medium heat for 2-3 minutes, stirring occasionally. If you're oil-free, just add some water or vegetable stock instead.
- Add the potato, stir and cook for 2 to 3 minutes, stirring occasionally.
- Add the cauliflower, stir and cook for 3 to 4 minutes, stirring occasionally.
- Add all the remaining ingredients, stir, cover and cook over medium heat for 15 minutes or until the potato and cauliflower are soft.
- Serve immediately or keep leftovers in an airtight container in the fridge for about 4 to 7 days.
looking for more indian recipes?
did you make this aloo gobi recipe?
Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Aloo Gobi
Ingredients
- 1-2 tablespoon extra virgin olive oil, optional
- 8 oz cauliflower, chopped
- 8 oz potato, peeled and cubed
- ½ onion, chopped
- 2 cloves of garlic, chopped
- 1 ½-inch piece of ginger root, chopped
- ½ teaspoon turmeric powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander, optional
- ½ teaspoon salt
- Dash of red pepper flakes, optional
Instructions
- Heat the oil in a skillet or large pot and add the onion, garlic and ginger. Cook over medium heat for 2 to 3 minutes, stirring occasionally. If you don't want to use oil, just add some water or vegetable stock instead.
- Add the potato, stir and cook for 2 to 3 minutes, stirring occasionally.
- Add the cauliflower, stir and cook for 3 to 4 minutes, stirring occasionally.
- Add all the remaining ingredients, stir, cover and cook over medium heat for about 15 minutes or until the potato and cauliflower are tender.
- Serve immediately (I added some chopped fresh cilantro on top) or keep leftovers in an airtight container in the fridge for 4-7 days.
Notes
- Nutritional info has been calculated by using 1 tablespoon of oil.
Hungry Vegan says
The Aloo Gobi Matar recipe page has disappeared, its my absolute favorite. Can you put it back up please?
Iosune says
Hi! We've deleted some old recipes, sorry for the inconvenience. However, you can find the recipe here: https://web.archive.org/web/20220928153917/https://simpleveganblog.com/aloo-gobi-matar/ Have a nice day!
Virginia Combs says
Thank you so much for the link to your Aloo Gobi Matar!! It is so delicious!!
Iosune Robles says
Thank you so much, Virginia! I’m so happy you enjoyed it. Aloo Gobi Matar is such a comforting dish. Glad you liked it!
Lisa Loban says
Super easy and super tasty. I left the Chili out for my kids.
Iosune Robles says
Hi Lisa! So glad you liked it 🙂
Bethany says
Made this today! I was totally sceptical about having no water added but reluctantly trusted The recipe and it came out great! Will definitely try more dry curries.
Iosune says
Hi Bethany! So glad you liked it 🙂
Kari Naylor says
Spot on!!!! I added shredded chicken to convince my kids to eat it and made it the entree. They went back for seconds. Next time I'm adding in the peas!!! Thanks for a great simple recipe.
Iosune says
Hi Kari! You're so welcome 🙂 SO glad you liked it!
Mirjana says
Hello, I'm so happy I found this site. It's amazing. Simple recepes with ingredients we already have in our homes. I'm a begginer cook so that is very important to me.
Nevertheless, keep up with the excellent work. From now on, this is my cooking Bible.
Iosune says
Hi Mirjana! Thanks a lot for your comment, you made my day 🙂 So glad you like my recipes!
michelfrost says
Tasty !! As Aloo gobi with chapati is my favorite food to eat.
Iosune says
Hi Michel! Yes, chapati is also super delicious 🙂
Melissa Geib says
Yummy!
Iosune says
Hi Melissa! Thanks a lot for your comment 🙂