Aloo Gobi

By Naz Deravian

Updated Jan. 2, 2024

Aloo Gobi
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
4(771)
Notes
Read community notes

Wonderfully fragrant and loaded with flavor thanks to garam masala, coriander and ground cumin as well as the mild heat of Kashmiri red chiles, this South Asian potato and cauliflower  curry can be served as a vegetarian main or side dish. Preparation of aloo gobi (its name means “potatoes cauliflower”) can vary, but the one constant is that the vegetables must be cooked until tender but not falling apart. Some recipes call for deep-frying the vegetables first, while others roast or boil them; here, they’re partially sautéed, then finished by steaming, so everything is done in one pan. Tomatoes aren’t always typical in aloo gobi, but they add extra moisture and acidity to the dish. This version skews toward the drier side, so add just enough water to help the vegetables finish steaming. For a little tang, sprinkle on some amchur (dried mango powder), or drizzle with lemon juice. Serve aloo gobi with roti, or basmati rice and naan.

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Ingredients

Yield:6 servings
  • ¼cup grapeseed or vegetable oil, plus more as needed
  • 2large Yukon gold potatoes (about 1 pound), peeled and cut into 1-inch cubes
  • 1small cauliflower (about 1½ pounds), cut into 1-inch florets
  • ½teaspoon cumin seeds
  • 1medium yellow onion, finely chopped
  • 1green chile pepper, such as serrano or Thai bird’s eye, slit in the middle
  • 1large garlic clove, grated
  • 1(1-inch) piece ginger, peeled and grated
  • ½teaspoon ground turmeric
  • 2medium tomatoes, chopped
  • 1teaspoon garam masala, plus more to taste
  • 1teaspoon ground coriander
  • ½teaspoon ground cumin
  • ½teaspoon Kashmiri red chile powder (see Tip)
  • Kosher salt (such as Diamond Crystal)
  • ½teaspoon amchur (dried mango powder), or 1 tablespoon lemon juice
  • Cilantro leaves, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

166 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 3 grams protein; 633 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large, deep skillet with a lid, heat the oil over medium-high. Add the potatoes, reduce heat to medium-low and cook, stirring frequently, until the potatoes are par-cooked and a little golden, 8 to 10 minutes. Using a slotted spoon, transfer the potatoes to a medium bowl. Add a little more oil to the skillet, if necessary, add the cauliflower and cook, stirring occasionally, until starting to soften on the outsides, about 5 minutes. Transfer the cauliflower to the bowl with the potatoes.

  2. Step 2

    Stir the cumin seeds into the pan and toast until they crackle and are fragrant, about 30 seconds. Add the onion and green chile; cook, stirring occasionally, scraping up any browned bits from the bottom of the pan, until the onion is soft and golden, about 8 minutes. Add the garlic and ginger; cook, stirring frequently, until fragrant, about 1 minute. Sprinkle on a little salt and the turmeric; stir, until fragrant, about 30 seconds.

  3. Step 3

    Return the potatoes and cauliflower to the pan, then stir in the tomatoes, garam masala, coriander, ground cumin and Kashmiri chile powder. Stir and cook until fragrant, about 2 minutes. Drizzle 3 tablespoons of water around the sides of the pan, stir, scraping up any browned bits. Cover, then reduce heat to medium-low and cook, stirring occasionally to make sure nothing sticks, until the potatoes are almost fork-tender, 20 to 25 minutes. (The vegetables will release liquid as they cook; drizzle on more water to help steam the potatoes, if necessary.)

  4. Step 4

    Season with salt. Re-cover and cook until the potatoes are fork-tender and not mushy, and the cauliflower is tender but still has a bite, about 5 minutes. Taste and season with more salt, if needed. Add more garam masala, if you like. Sprinkle with amchur and top with cilantro.

Tip
  • Look for Kashmiri red chile powder, a mild chile powder, at South Asian markets and online. To substitute, combine ½ teaspoon smoked or sweet paprika with a dash of cayenne.

Ratings

4 out of 5
771 user ratings
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Cooking Notes

Tsai

Simpler version: Start on step 2, then go add potatoes, cook for 10 mins, add cauliflower and cook for 10-15 mins until the potatoes are tender. Your curry should be done in 20-30 mins including prep time. Source: Cooking this for past decade or so (learnt recipe from my Indian mom).

Kurt

½teaspoon ground turmeric 2medium tomatoes, chopped 1teaspoon garam masala, plus more to taste

Tracy

There are no tomatoes listed in the ingredients but they are called for in step 3. Is it a can of crushed tomatoes?

Iain

Steam the potatoes and cauliflower florets in a microwave steamer for c 4 minutes on high. If florets are frozen then from beginning, if fresh add to potatoes about half way through. Much quicker and better results than boiling.

JB

I took Tsai’s advice and skipped step 1 entirely and started on step 2. Substituted fennel seeds for coriander (I had none). Added the Kashmiri chile powder (actually the smoked paprika/cayenne substitution) in step three with the turmeric. Of course, I never removed the potatoes or onion from the pan. Came out wonderful! And for those that cannot take the spiciness, a little chilled avocado goes wonderfully with the dish.

Padma

This is an Indian staple. I use much less oil, about 1 tablespoon. Saute the cumin, then add the potatoes, and tomatoes, and cook over medium low heat with lid on. Later add cauliflower, onion, garlic,ginger, chili powder, sprinkle some water if needed, andd salt and continue cooking on medium low. Garnish with cilantro

Eileen

I always add a handful or two of frozen green peas near the end.

Joe

Hmm, I just searched for Aloo Gobi recipes on the web, and ALL of them have onions. I made sure I only looked at recipes posted by Indians.

Malua

When do you add chile powder?

Mark

This dish is a staple for me. It is very versatile: it makes a fabulous dinner served with rice and fried eggs or, served with chicken or chops, it stands in wonderfully as the "three veg" component (I add frozen peas at the end to make it aloo gobi mutter). However, this recipe is shy a few key ingredients for depth and umami: 1/2 tsp hing 2 tbs dried fenugreek leaves 1/2 tsp ground coriander also 2 tbs ginger garlic paste also quick chili sauce: small onion, green chili, 1 tomato blended

Matt

Some thinly sliced red bell pepper is a good way to add color.

JB

When exactly are we to add the Kashmiri chile powder? That is not indicated in the recipie.

Chris

Kashmiri chili powder is a lovely thing to have in the pantry, gentle enough that it has many uses, not just in Indian food. Don't hesitate to get some; it's now part of my everyday repertoire of spices. Those (workable) substitutes really aren't nearly as good.

peter franks

Simpler version: Start on step 2, then go add potatoes, cook for 10 mins, add cauliflower and cook for 10-15 mins until the potatoes are tender. Your curry should be done in 20-30 mins including prep time.

quaasam

Excellent. Did it with sweet potatoes instead of Yukon potatoes. I have added a handful sweet peas. Will do it again.

Courtney

We really enjoyed this. I’m puzzled by all the comments about potatoes not cooking enough, etc. I followed the timing and directions to the letter (Yukon golds, 1” dice), as well as the timing. I cooked the potatoes until they were pretty golden brown, and the cauliflower got a nice sear too. Later the potatoes fell apart and the texture was fabulous. I’d definitely make this again as we found it flavorful and pretty easy to make.

kathy

Add a springling of frozen peas

Dave

This is a solid recipe but I do my Aloo Gobi in the oven now. My trick is to take the potatoes and cauliflower out of the oven and toss them with oil, spices and aromatics three times. Oven at 375-400, toss the veg with cumin seeds, roast until fragrant. Take out, toss with ginger-garlic, roast until fragrant, Toss with onions, tomato, coriander, roast until onions start to brown and dry out. Reduce heat 50 degrees, toss with remaining spices until dry. Sprinkle garam masala and cilantro.

Arlene

I have not found Kashmiri red chili powder to be mild! Be careful if heat is not your thing.

David Blake

As with much Indian food, a 1/4-1/2 teaspoon of hing (asafetida) will liven aloo gobi up. It’s not terribly hard to find, and $3 will buy you a lifetime supply. Add it just before the cumin seed.

David Blake

The potatoes tend to stick to the pan, especially if you’re trying to minimize the oil for health reasons. Madhur Jaffrey suggests using lots of oil and then simply draining the potatoes, reserving the extra oil. If you sieve out the potato pieces and refrigerate it, the oil can be reused almost infinitely. As with much Asian food, I prefer peanut oil. I prefer the tomato version too.

Tom

Tomatoes certainly aren't traditional. This is an unnecessarily overcomplicated preparation. I add the black mustard seeds, fenugreek, dried red chili peppers to hot oil. Cook until seeds start popping. Add the cauliflower & cook slowly over medium heat. Don'tadd your potatoes yet because they take less time than the cauliflower. After cauliflower has cooked for about 10 minutes, add potatoes. Cook for another five minutes & add gararm masala & 1-2 TB water. Cook until tender. Serve.

Mark

The technique in this recipe is a bit of a mess. It would be simpler to explain that this dish is braised potato and cauliflower. In my version, potato and cauliflower are added after sauteing cumin seed, hing, ginger garlic paste, turmeric and then deglaze with a quick and dirty chili sauce made by blending a tomato, a small onion and a green chili. Then stir in the veg and then add 1/2 cup water fortified with 1/2 tsp each of the chili powder, amchoor, ground coriander and garam masala.

wendy

I wasn’t patient enough making this and the undercooked cauliflower was not a hit. Generally less delicious than hoped.

BL

How does one cup of cauliflower and two potatoes make six servings? For tiny people?

David Blake

1.5 pounds is like 3 cups.

Peter

Directions say to turn the heat down to medium low when the potatoes first go in and again after cauliflower and potatoes have gone back despite no intervening step saying to increase the heat. Presumably the heat is supposed to go up when the cumin seeds are put in?

annaatg

Make a puree out of the onions, garlic, and ginger. That way you have a smooth sauce not bits and it punches the flavor. Also, tray cook the potatoes and cauliflower. This makes them less mushy and brings out the sweetness and flavor. If you don’t have a blender grate the aromatics.

David P

it was so dry, i feel like it should have been cooked with veg stock or coconut milk? not my favorite

Maggie

I made the recipe as written and I added unsalted cashews in step three for some texture. It's a winner.

Jade G

I followed the recipe as is, but I've added chicken stock in the end during the steaming process. I needed the juice to dip my Naan in. I thought step 1 was unnecessary. However, having a fried exterior held the veggies together during the steaming process. I've also added spinach in the end.

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