Aloo Gobi
Spiced potatoes & cauliflower
Ingredients
- 500 g Potatoes
- 1 head Cauliflower
- 1 Onion
- 20 g Ginger
- 3 cloves Garlic
- 1 Green chili
- 1 tsp Cumin seeds
- ½ tsp Ground turmeric
- 1½ tsp Ground coriander
- ½ tsp Garam masala
- 3 tbsp Neutral oil
- 1 tsp Salt
- 1 Tomato (optional)
- 1 tsp Kashmiri chili powder (optional)
- 1 tsp Amchur (dried mango powder) (optional)
- 2 tbsp Cilantro (optional)
Method
- Slice the onion thin.
- Heat the oil in the kadai over medium-high heat. Add the cumin seeds and let them sizzle until fragrant, about 15 seconds.
- Add onions and cook 6 minutes until soft and pale golden.
- While the onions brown: mince the ginger and garlic, and slit the green chili.
- While the onions brown: chop the tomato.
- While the onions brown: cube the potatoes into 2 cm pieces.
- Stir in ginger, garlic, chili. Cook 2 minutes.
- Add turmeric, kashmiri chili, coriander powder, and a tablespoon of water. Cook 30 seconds.
- Add the tomato and season with salt. Cook 4 minutes until softened.
- While the tomato cooks down: cut the cauliflower into bite-sized florets.
- Add the potatoes. Toss to coat in the masala. Cook covered on low 8 minutes, stirring once.
- Add the cauliflower. Toss. Cook covered on low 10 minutes until both vegetables are tender but not mushy.
- Uncover. Sprinkle garam masala and amchur. Toss and cook 1 minute uncovered to dry up.
- Tip onto a platter. Scatter cilantro on top. Serve with roti.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Aloo Gobi
Aloo gobi is one of North India's most familiar home-cooked vegetable dishes — a "dry" sabzi of potatoes (aloo) and cauliflower (gobi) cooked with onion, tomato, and a warm spice base until the vegetables are tender and clinging to the masala rather than swimming in gravy. It's an everyday staple across Indian households and a fixture of thali plates, vegan by nature and built entirely from pantry spices and two humble vegetables. What defines it is that dryness: this is a dish you eat scooped up in roti, not ladled over rice like a curry.
The flavor is earthy and layered, opening with cumin seeds tempered in hot oil, deepened by turmeric, coriander, and Kashmiri chili for color and gentle heat, and rounded off with garam masala. The touch that gives this version its lift is a finishing pinch of amchur — dried mango powder — which brings a tart, fruity brightness that keeps the potatoes and cauliflower from tasting heavy or flat. Cooking the onions to a pale gold before layering in the aromatics builds a savory foundation, and cubing the potatoes to a consistent size means everything finishes tender together. Garnished with cilantro and served hot with roti, it's a comforting, high-fiber plate that's as good as a main as it is a side.
Aloo Gobi: frequently asked questions
How many calories are in Aloo Gobi?
A serving has about 277 calories — 6.7g protein, 38.4g carbs, 12g fat, 8.2g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Aloo Gobi gluten-free?
Based on its ingredients, Aloo Gobi has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Aloo Gobi take to make?
About 45 minutes start to finish, but only around 25 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Aloo Gobi?
The core ingredients are essential, but you can leave out tomato, kashmiri chili powder, amchur (dried mango powder) — they're optional and mainly there for extra flavor or finish.
How many servings does Aloo Gobi make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.