What the heck is this?
Aloo Gobi is the ultimate Indian comfort food—an earthy, fragrant stir-fry of potatoes and cauliflower that’s spiced just right. No gravy, no fuss. Just golden cubes of potato and caramelized florets of cauliflower coated in turmeric, cumin, ginger, garlic, and a hit of heat if you like it that way. It’s dry-style, which means it’s perfect for scooping up with warm naan, piling over fluffy basmati rice, or stuffing into a wrap. Whether you’re vegetarian, vegan, or just spice-curious, this dish is a weeknight savior.
Why You’ll Love This Recipe
It’s simple but flavorful—every bite is loaded with warm Indian spices, crispy edges, and that signature golden glow from turmeric. No fancy ingredients, no blender, no deep frying. Just your everyday produce, pantry spices, and one pan. It also happens to be vegan, gluten-free, super budget-friendly, and totally satisfying without being heavy. You can even make it ahead and it just gets better with time.
The Good Stuff You’ll Need
- 3 tablespoons oil (vegetable, canola, or ghee for extra flavor)
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon chili powder or cayenne (optional, for heat)
- 3 medium Yukon gold potatoes, peeled and diced
- 1 small head cauliflower, cut into small florets
- 1 medium tomato, chopped (or ¼ cup canned)
- ½ teaspoon salt (adjust to taste)
- ¼ cup water
- Fresh cilantro, for garnish
- Lemon wedges, for serving
Let’s Do This
- Heat the oil in a large skillet or sauté pan over medium heat. Once hot, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
- Add the onion and sauté until soft and golden, about 5–6 minutes. Stir in the garlic and ginger, cook for another minute.
- Add the spices—coriander, cumin, turmeric, garam masala, and chili powder—and toast them for 30 seconds to bloom their flavor.
- Stir in the tomatoes and cook for 2–3 minutes until they start to break down. This becomes your flavor base.
- Add the potatoes and toss to coat in the spice mixture. Cook for 5 minutes, stirring often.
- Add the cauliflower, salt, and a splash of water (about ¼ cup). Stir everything together.
- Cover the pan, lower the heat, and let it simmer/steam for 15–20 minutes, stirring occasionally, until the potatoes and cauliflower are tender and coated in a golden glaze. If anything sticks, just add a tiny bit more water.
- Uncover and cook for a few extra minutes if you want a bit of browning. Adjust salt and spice levels if needed.
Serving Suggestions
Serve with warm naan or chapati, spoon over rice, or pair with dal for a full Indian-style meal. A dollop of plain yogurt or raita on the side balances the spice beautifully. Squeeze lemon juice over the top for brightness, and don’t skip the fresh cilantro.
Switch It Up
- Add green peas or chickpeas for extra protein and texture.
- Swap regular potatoes for sweet potatoes for a twist.
- Use mustard seeds instead of cumin seeds for a different flavor profile.
- Toss in a handful of spinach at the end for some greens.
- Want it saucier? Add ½ cup of coconut milk or a splash of broth and simmer uncovered until thickened.
Make-Ahead Tips
This dish keeps wonderfully. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave. It also freezes well for up to 2 months—just cool completely before freezing. Perfect for meal prep or meatless Mondays.
Questions People Actually Ask
Can I use frozen cauliflower? Yes! Just thaw and pat it dry first to avoid extra water in the pan.
Is this spicy? Not by default, but you can crank up the heat with more chili powder or a chopped green chili.
Can I make this oil-free? You can sauté with water or broth, but the flavor and texture won’t be quite the same.
Can I roast the veggies instead? Totally. Toss the potatoes and cauliflower with the spice blend and a little oil, roast until tender and browned, then mix with sautéed onion, garlic, and ginger.
Aloo Gobi (Indian Spiced Potatoes and Cauliflower)
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Aloo Gobi is the ultimate Indian comfort food—an earthy, fragrant stir-fry of potatoes and cauliflower that’s spiced just right. No gravy, no fuss. Just golden cubes of potato and caramelized florets of cauliflower coated in turmeric, cumin, ginger, garlic, and a hit of heat if you like it that way. It’s dry-style, which means it’s perfect for scooping up with warm naan, piling over fluffy basmati rice, or stuffing into a wrap. Whether you’re vegetarian, vegan, or just spice-curious, this dish is a weeknight savior.
Ingredients
3 tablespoons oil (vegetable, canola, or ghee for extra flavor)
1 teaspoon cumin seeds
1 medium onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
½ teaspoon garam masala
½ teaspoon chili powder or cayenne (optional, for heat)
3 medium Yukon gold potatoes, peeled and diced
1 small head cauliflower, cut into small florets
1 medium tomato, chopped (or ¼ cup canned)
½ teaspoon salt (adjust to taste)
¼ cup water
Fresh cilantro, for garnish
Lemon wedges, for serving
Instructions
Heat the oil in a large skillet or sauté pan over medium heat. Once hot, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the onion and sauté until soft and golden, about 5–6 minutes. Stir in the garlic and ginger, cook for another minute.
Add the spices—coriander, cumin, turmeric, garam masala, and chili powder—and toast them for 30 seconds to bloom their flavor.
Stir in the tomatoes and cook for 2–3 minutes until they start to break down. This becomes your flavor base.
Add the potatoes and toss to coat in the spice mixture. Cook for 5 minutes, stirring often.
Add the cauliflower, salt, and a splash of water (about ¼ cup). Stir everything together.
Cover the pan, lower the heat, and let it simmer/steam for 15–20 minutes, stirring occasionally, until the potatoes and cauliflower are tender and coated in a golden glaze. If anything sticks, just add a tiny bit more water.
Uncover and cook for a few extra minutes if you want a bit of browning. Adjust salt and spice levels if needed.
Notes
Serve with warm naan or chapati, spoon over rice, or pair with dal for a full Indian-style meal. A dollop of plain yogurt or raita on the side balances the spice beautifully. Squeeze lemon juice over the top for brightness, and don’t skip the fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~250 kcal per serving
- Fat: ~10g
- Carbohydrates: ~35g
- Protein: ~5g