Aloo Gobi — Indian Potato & Cauliflower Curry
A beloved everyday Indian dry curry: potatoes and cauliflower cooked with onion, tomato, ginger, turmeric and cumin until tender and golden, the florets catching at the edges and the whole thing fragrant with toasted spices. Aloo gobi is humble, homey and vegan, with no gravy to speak of — just well-spiced vegetables you scoop up with roti. Simple to make and endlessly comforting, it's a staple of home kitchens across North India.
Temper cumin seeds in hot oil, then cook chopped onion until golden, followed by ginger, garlic and green chilli. Add tomato and the ground spices — turmeric, coriander, a little chilli and garam masala — and cook to a thick masala. Add the potato and cauliflower florets, toss to coat, season, and cook covered on low (with just a splash of water) so they steam tender in the spices, stirring occasionally and uncovering near the end so the edges catch and turn golden. Finish with garam masala and fresh coriander.
- Cook it 'dry' — steam the potato and cauliflower in their spices with minimal water, then let the edges catch and brown.
- Cut the potato and cauliflower a similar size so they cook at the same rate.
- Toast whole cumin and build a quick onion-tomato masala first for depth; finish with garam masala and coriander.
Equipment
- Large pan or kadai with lid
Ingredients
Vegetables
- 1 cauliflower, in florets
- 2 potatoes, peeled and cubed
Masala
- 1 tsp cumin seeds; 1 onion, chopped
- 1 tbsp ginger-garlic paste; 1 green chilli
- 1 tomato, chopped
- ½ tsp turmeric; 1 tsp coriander; ¼ tsp chilli powder; 1 tsp garam masala
To finish
- Salt; fresh coriander (cilantro), chopped
- Oil; (optional) squeeze of lemon
Method
- STEP01
Heat oil and crackle the cumin seeds. Add the chopped onion and cook until golden, then the ginger-garlic paste and green chilli for a minute.
- STEP02
Add the chopped tomato and the ground spices (turmeric, coriander, chilli powder) with a little salt, and cook until the tomato breaks down into a thick masala and the oil starts to separate.
- STEP03
Add the potato and cauliflower florets and toss well to coat them in the masala.
- STEP04
Add just a splash of water, cover, and cook on low heat, stirring occasionally, until the potato and cauliflower are tender, 15–20 minutes. It should be a dry curry — don't drown it.
- STEP05
Uncover for the last few minutes and let the edges of the cauliflower and potato catch and turn golden. Sprinkle over the garam masala and fresh coriander (and a squeeze of lemon), toss, and serve hot with roti or rice.
Make ahead
Can be made a few hours or a day ahead — the spices meld and it reheats well, making it good for meal prep and lunchboxes. Reheat gently with a splash of water if needed, and finish with fresh coriander and a squeeze of lemon to revive it. It's a forgiving, everyday dish.
Storage
Keeps 3 days refrigerated and the flavour deepens; reheat in a pan (a splash of water helps) or the microwave. Being a dry curry with no cream, it travels and packs well for lunchboxes. It freezes acceptably, though cauliflower softens — best within a few days fresh. Add fresh coriander after reheating.
Variations
With peas (aloo gobi matar)
Add green peas for aloo gobi matar — a popular three-vegetable version.
Roasted
Roast the spiced potato and cauliflower in the oven for extra caramelisation and ease.
Drier or saucier
Keep it dry (Punjabi style) or add more tomato/water for a saucier curry, to taste.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Frequently asked
What is aloo gobi?
Aloo gobi is a classic North Indian dry curry of potatoes ('aloo') and cauliflower ('gobi') cooked with onion, tomato, ginger and spices like turmeric, cumin and garam masala. It has little or no gravy — the vegetables are coated in a thick masala and cooked until tender with golden, slightly caramelised edges. It's a humble, everyday vegan dish eaten with roti or rice.
How do I stop the vegetables from turning mushy?
Cut the potato and cauliflower into similar, not-too-small pieces so they cook evenly, use only a splash of water (it's a dry curry — too much water makes it soggy and the cauliflower mushy), and don't over-stir, which breaks up the florets. Cook covered until just tender, then uncover to let any moisture evaporate and the edges catch and brown.
Why isn't there any gravy?
Aloo gobi is traditionally a 'dry' (sukhi) curry — the vegetables are cooked in a concentrated onion-tomato-spice masala rather than a sauce, so they end up coated and a little caramelised rather than swimming in gravy. That's its character, perfect for scooping up with roti. If you prefer it saucier, you can add more tomato and water, but the classic version is dry.
Can I make aloo gobi in advance?
Yes — it's a great make-ahead and lunchbox dish. The flavours meld and deepen over a few hours or overnight, and it reheats well in a pan or microwave with a splash of water. Being dairy-free and gravy-light, it packs and travels nicely. Finish reheated aloo gobi with fresh coriander and a squeeze of lemon to brighten it up.
Is aloo gobi vegan and gluten-free?
Yes — aloo gobi is naturally vegan (no dairy; cooked in oil) and gluten-free, made only from vegetables and spices. It's a staple of Indian vegetarian and vegan home cooking. Just serve it with rice (gluten-free) rather than wheat roti if you need the whole meal gluten-free, and check that any garam masala blend has no additives.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.