Aloo Gobi Recipe (Cauliflower and Potato Curry)

Aloo Gobi is a vegan and gluten-free dish that is an eternal favorite at Indian restaurants across the globe. Learn how to make this Punjabi-style cauliflower and potato curry in less than 30 minutes using an Instant Pot or over the stovetop.

What is Aloo Gobi?

Aloo Gobi is the quintessential Indian way of cooking potatoes (aloo) and cauliflower (gobi). This Indian potato and cauliflower curry suddenly found itself catapulted to fame after the movie Bend it Like Beckham was released. It is such a common dish in Indian homes that it inspired the famous dialogue from the movie “Anyone can cook aloo gobi but who can bend a ball like Beckham?”

How to make Alu gobi curry?

Before we jump off to the recipe, let’s talk about the ingredients first. Though the dish Aloo gobi is Indian, almost all the ingredients that go into this recipe have origins outside of India.

Cauliflower is believed to have originated in the Mediterranean region and was introduced in India by the British. Both potatoes and tomatoes were introduced in India by the Portuguese traders. Potatoes were first cultivated in South India from where they made their way with the British to Bengal and then slowly spread all over India.

It is a mystery who combined potatoes and cauliflower together in a marriage of cooking perfection but, it would not be too far off the mark to mention that it has its origins in the Northern part of India. Now, of course, it is found all over the subcontinent in its many avatars and features globally too.  

What makes a good aloo gobi masala recipe? 

This is a contentious question that could well get the argumentative Indians into a long debate. Some may like it slightly cooked others may prefer it to be well cooked such that the cauliflowers are mushy. Each to his own as they say.

Now the way most people prefer it is with a light crunch to the cauliflower and the potatoes done really soft. Getting that right can be a bit tricky and there are two ways you can do it –  

• Stovetop version – Cook the potatoes in onion-tomato based gravy . Pan-fry the cauliflower separately and set it aside. Combine them together once the potatoes are soft enough for you. 
• Instant Pot Aloo gobi – This method is perfect for those in a rush. Here are the step by step instructions along with the pictures

  

Instructions to make Aloo gobi in an Instant Pot

1. Set the Instant Pot to ‘Sauté’ mode and adjust the setting to ’Normal’. When the display reads ‘Hot’, add oil.
2. When the oil turns hot, add cumin seeds along with asafoetida. 
3. When the cumin seeds start to splutter, add chopped onions along with minced ginger and garlic. Sauté till the onions are soft and translucent (about 5 minutes).
4. Add the potatoes and mix them well with the onions. Let them cook for about it 2-3 minutes. 
5. Add the spice powders – chili, turmeric, coriander and cumin powder, garam masala along with tomatoes and mix them well. 
6. Cook for about 2-3 minutes till the potatoes are almost halfway cooked.
7. Pour about 1/2 cup water and stir it in. Deglaze the pot – i.e make sure nothing is stuck to the base of the pot.
8. Place the cauliflower florets on top of the gravy – don’t mix it in. This keeps the cauliflower from softening. If you prefer it soft, mix it in. 
9. Cover the Instant Pot lid. Set the valve to sealing. Pressure cook on high for 2 minutes.
10. When the cooking cycle is complete, release pressure immediately by moving the valve to the venting position. 
11. Open the lid. Stir in the lemon juice and cilantro. 
12. Serve hot with rotis or naan. 

Tips for great tasting aloo gobhi –  

• The larger size of the chopped cauliflower florets, the lesser chance that it will turn into mush.
• Fresh vs frozen cauliflower – when you use fresh cauliflower, you can choose to chop them in large chunks compared to the pre-cut frozen one. Also, the frozen ones tend to lose water more than the fresh ones.

Variations

 Some of the most popular variations are:  

• Aloo gobi masala restaurant style where both the potatoes and cauliflower are deep-fried before adding them to an onion-tomato-cashew gravy just like this Paneer Makhani curry.
• Aloo gobi dry recipe in which potatoes and cauliflower cooked with very little to no water. The potatoes are stir-fried in a tempering of jeera until it is cooked halfway through. Spice powders are then added to the potatoes and mixed well. Cauliflower is then finally added to the wok and cooked covered until it is al dente.  
• Aloo gobi matar – Throw in some peas along with the potatoes and then add cauliflower to make this dish. 

What to serve Aloo gobi with? 

Aloo gobi goes well with chapati/roti, paratha, naan, poori, or jeera rice …. Well to cut it short – aloo gobi sabji goes well with all types of Indian bread and also with rice. It is best served dry or with a thick gravy when serving with the Indian bread and more runny curry when serving with rice or pulao.  

How long does Aloo gobi last in the refrigerator? 

This is a dish that doesn’t freeze very well unless you are freezing it half cooked. But it can last in a refrigerator for 3 – 4 days. So, you can cook a large batch and use the leftovers for a few more meals over the next few days.  

If you like Indian Potato dishes, here are some recipes that you must try –

1. Aloo Matar – delectable peas and potato curry.
2. Aloo Methi – This dish combines stir-fried potatoes (aloo) with freshly chopped fenugreek leaves (methi) to create an aromatic and flavorful side dish that is best savored with ghee laden rotis.
3. Pav bhaji – Fingerlicking mish-mash of potatoes along with a myriad of vegetables such as peas, carrots, and capsicum.
4. Dum Aloo – This easy and delicious Punjabi style Dum Aloo gravy is perfect for families who want to savor this lovely dish without spending hours in the kitchen. Leverage your Instant Pot and make it in about 40-minutes.

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5 from 2 votes

Aloo Gobhi Recipe

Aloo Gobi is a vegan and gluten-free dish that is an eternal favorite at all Indian restaurants across the globe. Learn how to make this Punjabi-style cauliflower and potato curry in less than 30 minutes using an Instant Pot or over the stovetop.

Prep Time 5 mins

Cook Time 12 mins

Pressure building time 10 mins

Total Time 27 mins

Course Accompaniment

Cuisine Indian

Keyword Best, easy, perfect

Method Instant Pot, Stovetop

Diet Gluten-free, Vegan

Servings 4

Calories 130kcal

Author Anushree Shetty

Ingredients

• tablespoons oil
• a pinch of asafoetida
• 1 teaspoon cumin seeds
• 1 cup chopped onions
• 4 garlic cloves crushed into a paste
• 1 inch piece ginger, grated
• 3 cups chopped potatoes (Yukon gold or Russet), * see notes
• 1 cup chopped tomatoes
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 2 cups chopped cauliflower
• 1 tablespoon lime juice, or 1/2 teaspoon dry mango powder
• cilantro leaves to garnish

Equipment

• Pressure cooker (Instant Pot / Mealthy)

Instructions

• Set the Instant Pot to 'Sauté' mode and adjust the setting to ’Normal'. When the display reads 'Hot', add oil.
• When the oil turns hot, add cumin seeds along with asafoetida. 
• When the cumin seeds start to splutter, add chopped onions along with minced ginger and garlic. Sauté till the onions are soft and translucent (about 5 minutes).
• Add the potatoes and mix them well with the onions. Let them cook for about it 2-3 minutes.
• Add the spice powders - chili, turmeric, coriander and cumin powder, garam masala along with tomatoes and mix them well.
• Cook for about 2-3 minutes till the potatoes are almost halfway cooked.
• Pour about 1/2 cup water and stir it in. Deglaze the pot - i.e make sure nothing is stuck to the base of the pot.
• Place the cauliflower florets on top of the gravy. Do not mix it in, if you like cauliflower to have a crunch. If you like it slightly soft, mix it in.
• Cover the Instant Pot lid. Set the valve to sealing. Pressure cook on high for 2 minutes.
• When the cooking cycle is complete, release pressure immediately by moving the valve to the venting position.
• Open the lid. Stir in the lemon juice and cilantro.
• Serve hot with rotis or naan.

Notes

Potatoes like Yukon gold or Russett potatoes are best for this recipe since they cook quickly. 

Stovetop Instructions -

1. Use a wok and keep it over medium heat.
2. Follow the steps from 2-5 above.
3. Instead of pressure cooking, cook the potatoes covered and over medium heat for 10 minutes. 
4. Add caluliflower florets and stir them in. Cover and cook for another 5 minutes. 
5. Add either lemon juice or dry mango powder and mix well. Garnish with finely chopped cilantro. 

Tips for great tasting aloo gobhi -  

• The larger size of the chopped cauliflower florets, the lesser chance that it will turn into mush.
• Fresh vs frozen cauliflower - When you use fresh cauliflower, you can choose to chop them in large chunks compared to the pre-cut frozen one.
• Also, the frozen ones tend to lose water more than the fresh ones.

Variations

 Some of the most popular variations are:  

• Aloo gobi masala restaurant style where both the potatoes and cauliflower are deep-fried before adding them to an onion-tomato-cashew gravy just like this Paneer Makhani curry.
• Dry Aloo gobi version in which potatoes and cauliflower cooked with very little to no water. The potatoes are stir-fried in a tempering of jeera until it is cooked halfway through. Spice powders are then added to the potatoes and mixed well. Cauliflower is then finally added to the wok and cooked covered until it is al dente.  
• Aloo gobi matar - Throw in some peas along with the potatoes and then add cauliflower. 

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Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 130kcal | Carbohydrates: 27g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 877mg | Fiber: 6g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 46mg | Calcium: 76mg | Iron: 6mg

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