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Aloo Gobi (2 Ways)

By Dassana Amit

Last Updated: May 31, 2021

Vegetarian

4.92 from 25 votes • 83 Comments

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Aloo gobi is a zesty and comforting Indian side or main dish made with fresh
cauliflower and tender potatoes. Here I share with you step-by-step
instructions and photos for two different but equally delicious aloo gobi
recipes: A rich and creamy restaurant style version, and a slightly lighter dry
sabji variation.
Table of Contents
About These Recipes

Recipe 1 – Aloo Gobi Curry (Stepwise Photos)

Recipe 2 – Dry Aloo Gobi Sabji (Stepwise Photos)

Expert Tips
Recipe Card

About These Recipes

Aloo Gobi is a rustic and satisfying dish that can be enjoyed as either a side or
main entree. “Aloo” is the Hindi word for potatoes, and “gobi” means
cauliflower. These two simple veggies are cooked with bold spices for a
vegetarian – even vegan – recipe that is wholesome and simple but exciting to
enjoy.
There are two popular preparation methods to make aloo gobi at my home. Both
are incredibly tasty, but wonderfully unique. I suggest you give them each a try
on different occasions and see which your family prefers!
Below you’ll find step-by-step photos and details for making two delicious
variations:
1. Aloo Gobi Curry – A restaurant style dish that features a rich and creamy
tomato gravy.
2. Aloo Gobi Sabzi – A Punjabi style dry version that’s sautéed with only a
handful of simple ingredients.
Restaurant Style Aloo Gobi Masala
This restaurant style Aloo Gobi masala recipe makes a dish that is wonderfully
luscious and rich, and is personally my favorite version. It includes a thick,
vegetarian gravy made mostly with tomatoes and cashews.
If the sauce of the restaurant style aloo gobi seems familiar, it’s likely because
this recipe uses the same makhani gravy that is added to make Paneer Butter
Masala or Paneer Makhani. The only difference being there are onions in this
aloo gobi curry, and it is slightly more spiced than a traditional makhani gravy.
While I’ve included butter and cream to make the creamiest and most indulgent
sauce, feel free to omit these ingredients for a completely vegan restaurant style
aloo gobi. The cashews and tomatoes will still create a wonderfully rich sauce
on their own!
Want more creaminess? You can also add your choice of paneer or vegan-
friendly tofu towards the end of cooking the aloo gobi.
I recommend you serve creamy, saucy, curry style aloo gobi masala with a side
of steamed rice and fresh roti, paratha, or naan. Together they make for a
terrifically hearty meal that’s perfect to serve at nearly any gathering, large or
small!
Step-by-Step Guide

Recipe 1 – Aloo Gobi Curry

1. First, soak the cashews in hot water for a total of 20 to 30 minutes. You can
start this process just before you begin to make the rest of the recipe.
Next, rinse a medium-sized cauliflower in fresh water for a couple of times.
Chop the cauliflower into medium-sized florets.
Blanch fresh cauliflower florets in hot water. Using the microwave or stovetop,
bring plenty of water and a generous pinch of salt to a full boil.
Add the florets to a heat-safe bowl, and cover with the boiling water. Let soak
for 15 to 20 minutes while you make the aloo gobi sauce.
After 15 to 20 minutes of blanching, drain the water and optionally rinse the
cauliflower florets. Set them aside.
Note that this blanching step is optional and skip it if you use homegrown
cauliflower or if it does not have any insects or worms.

2. After they’ve soaked for the full 20 to 30 minutes, add the cashews to a
spice grinder or blender and blend to create a smooth, thick paste.
3. Meanwhile, in large pan over medium heat add 1 tablespoon of butter (or
ghee) plus 2 tablespoons of your preferred cooking oil. Once hot add the whole
spices:
1 inch of cinnamon
1 bay leaf
2 to 3 green cardamoms
2 to 3 cloves
1 black cardamom
1 single strand of mace
Fry the spices in the hot butter and oil for a few seconds or so, until they
become fragrant.
4. Add ½ cup chopped onions.
5. Continue to stir and sauté the onions and spices. The onions should become
golden. Stir the onions often while sautéing so that they cook evenly.

6. Add about 1 teaspoon (more or less to taste) of ginger-garlic paste, and

saute for a few seconds or until no longer raw smelling. Lower the heat a bit if
needed to keep the paste from burning.
7. Now add 2 large sized finely chopped tomatoes (approx 2 to 2.5 cups finely
chopped tomatoes).
8. Stir well and saute until the tomatoes soften and become pulpy. This takes
about 5 to 7 minutes on low to medium heat.

9. Then add the cashew paste along with following ground spices:
½ teaspoon of Kashmiri red chili powder (or deghi mirch, or ¼ teaspoon of
red chili powder or cayenne pepper)
¼ teaspoon of turmeric powder
1 teaspoon of coriander powder
10. Stir and mix well to create a thick paste like mixture.
11. Keep sauteeing and stirring regularly until the fat starts to separate from the
masala mixture. This should take about 8 to 10 minutes after the cashew cream
is added. The masala paste mixture will leave the sides of the pan, thicken and
look glossy.

12. Rinse and add the blanched cauliflower florets, plus 2 medium sized
potatoes that have been peeled and chopped (approx 2 to 2.5 cups of diced
potatoes).
13. Stir, and then pour in 2 cups of water. Taste and season with salt as needed.
For a thicker consistency in the gravy you can add less water. I get cauliflower
which takes more time to cook. If you have cauliflower that cooks faster then
add less water.
14. Reduce the heat to low, and cover the pan with a lid. Simmer until the
potatoes and cauliflower are both just fork-tender. Check and stir regularly, and
add a bit of water (up to a ½ cup or so, if the water dries) as needed.
15. The aloo gobi gravy should be creamy and thick by the time the cauliflower
and potatoes are cooked.
Once they are done, add the following ingredients:
½ a teaspoon of crushed kasuri methi (dry fenugreek leaves)
¼ to ½ teaspoon of garam masala powder
2 tablespoons of cream (for a non-vegan version).

Stir and simmer uncovered for less than a minute, and remove from the heat
right away.
16. Serve aloo gobi masala with steamed basmati rice, cumin rice, or Saffron
Rice, and your choice of Roti, Paratha or Naan on the side. You can opt to
garnish with some coriander leaves (cilantro) or mint while serving.
Leftovers will keep well in a sealed container in the refrigerator for about 1 day.
Step-by-Step Guide

Dry Aloo Gobi Sabji

This recipe variation has a video as well as step by step photos. An easy,
simple, homely and tasty aloo gobi dry made with 6 ingredients.
This simple Punjabi recipe of dry aloo gobi is a regular at home and also the
family favorite.
I have had many different varieties of aloo gobi. This recipe is the way we make
it at home and a family recipe. It is my mom-in-law’s special recipe. Most of her
recipes are easy and quick to make and yet taste delicious.
Initially, when I used to cook this dish, I just couldn’t get the gobi to get cooked.
As a result, I would add some water and steam and thus the dish would become
soggy and mushy.
After many trials and errors, I have mastered the art of cooking this aloo gobi
dish. It just requires patience and slow cooking. Plus the cauliflower and
potatoes have to be sautéed for some time before they are steamed.
Apart from cauliflower and potatoes, ginger, red chili powder and garam masala
is also added. So this Aloo gobi sabzi derives it main flavor and aroma from
ginger, red chili powder and garam masala.
The dish has the gingery taste in it. So if you like ginger then you will like this
easy and simple variation.
This is dry sabzi and goes very well with roti, paratha, bread or naan. It can also
be had as a side vegetable dish with the main course of dal-rice. It can also be
packed for lunch box with a side of roti or paratha or bread.
Step-by-Step Guide

Recipe 2 – Dry Aloo Gobi Sabji

1. Rinse 1 medium sized cauliflower a couple of times in water. Chop into
medium florets. Boil water to which some salt has been added and take it in a
bowl or pan. Add the cauliflower florets.
Cover the bowl and blanch them in the hot water. I usually get cauliflower,
which takes a lot of time to cook. So I blanch the florets for 15 to 20 minutes.
But you can blanch for a few minutes to 5 minutes.
Meanwhile, peel and slice 5 to 6 medium-sized potatoes in wedges. After 15 to
20 minutes, drain the cauliflower. Rinse with fresh water if preferred and set
aside. The step of blanching is optional and is only done if there are insects in
the cauliflower.
2. In a kadai or thick bottomed pan, heat oil or ghee (clarified butter).

3. Lower the flame and add the potato wedges.

4. Stir the potatoes well and saute them on a low flame or sim for 6 to 7
minutes. Stir a couple of times when sauteing them for even cooking.

5. Add the cauliflower and sauté for about 3 to 4 minutes. Continue to stir in
between.
6. Add 4 teaspoons of chopped ginger. Stir again very well.

7. Then add ½ teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder
and salt as required.
8. Combine and mix very well so that the spices are mixed uniformly in the sabzi
and coat the veggies evenly.

9. Cover the pan with its lid tightly.

10. Simmer for 18 to 20 minutes on a low flame. Timing will vary with the size,
depth and quality of the pan and flame intensity.

11. In between for a couple of times, remove the lid and stir well.
12. Cover and then again continue to cook. Do not add any water. The veggies
will be cooked with the steam inside the pan. But in case the veggies starts
sticking to pan then add a few splashes of water. Mix and deglaze. Cover with
lid and continue to cook.
13. Once the potatoes and cauliflower have cooked, softened and have become
fork tender, sprinkle ½ teaspoon garam masala powder and mix it with the entire
sabzi.

14. Serve this dry aloo gobi sabzi with roti or paratha or bread and a bowl of
curd (yogurt). The recipe also makes for a tiffin box brunch or lunch with a side
of roti or bread. If you want you can garnish with a few coriander leaves.
You can also serve this dish with any Indian main course.
Expert Tips
 Cauliflower: Use fresh and tender cauliflower. Sometimes your cauliflower
may have worms or insects. To get rid of these, blanch the chopped
cauliflower in hot boiling water for 15 minutes as I have explained in the
stepwise photos above.
Potatoes: To make aloo gobi, you can easily use red skinned potatoes, baby
potatoes, russet potatoes and yukon gold (yellow potatoes).
Spicing: Feel free to adjust the spices according to your preferences. Both
the recipes are not spicy, so you can add some more green chillies or red
chili powder for a spicy taste.
Fat: Most often I make both these aloo gobi recipes in oil, though you can
opt to use ghee or butter.
Cooking times: Try to cut the potatoes and cauliflower in the same size, so
that they get cooked evenly. The cooking time will vary with the kind of
potatoes and cauliflower you use.
Variations: For a hearty meal, add veggies like carrots, green peas, french
beans or sweet corn in the aloo gobi curry.
More Tasty Dinner Recipes for You to Try:
Gobi Masala – creamy, delicious and lightly spiced gobi masala made
restaurant style.
Cauliflower Curry – healthy and delicious cauliflower gravy dish.
Jeera aloo – an easy and quick recipe of potatoes spiced with cumin seeds.
Potato fry – simple, easy and tasty recipe of potato fry.
Cauliflower fry – easy and quick cauliflower recipe inspired from the Kerala
cuisine.
 If you made this recipe, please be sure to rate it in the recipe card
below. Sign Up for my email newsletter or you can follow me on
Instagram, Facebook, Youtube, Pinterest or Twitter for more
vegetarian inspirations.

Aloo Gobi (2 Ways)

4.92 from 25 votes
By Dassana Amit
Aloo gobi is a comforting, delicious North Indian dish made with potatoes
and cauliflower. Here I share two unique but equally tasty aloo gobi recipes:
A creamy restaurant style version, and a simple home style dry variation.
Save Pin Print
Prep Time Cook Time
30 mins 30 mins
Total Time

1 hr

Cuisine
North Indian, Punjabi
Course:
Main Course
Diet:
Vegetarian
Difficulty Level:
Easy

Servings
Units
4 US Customary Metric
Ingredients
Recipe 1 – Aloo Gobi Curry (Restaurant Style)
For Cashew Paste
15 whole cashews
½ cup hot water – for soaking cashews
2 tablespoons water – for blending cashews
Main Ingredients
2 tablespoons oil – any neutral oil
1 tablespoons butter
½ cup chopped onions or 1 medium-sized onion
1medium
to 1.25 garlic
teaspoons Ginger-Garlic Paste or 1 inch
cloves crushed in a mortar-pestle ginger and 3 to 4
 2 to 2.5 cups finely chopped tomatoes or 2 large tomatoes
¼ teaspoon turmeric powder
½chiliteaspoon
powderkashmiri red chili powder or deghi mirch or ¼ teaspoon red
or cayenne
1 teaspoon coriander powder
2.5 to 3 cups chopped cauliflower florets or 1 medium-sized cauliflower
2 to 2.5 cups diced potatoes or 2 medium-sized potatoes
2 tablespoons cream – whipping cream or heavy cream
½ teaspoon dried fenugreek leaves (kasuri methi), crushed
¼ to ½ teaspoon garam masala or tandoori masala powder
2 cups water
salt as required
Whole Spices
1 inch cinnamon
1 tej patta (Indian bay leaf)
2 to 3 green cardamoms
2 to 3 cloves
1 black cardamom
1 single strand of mace
Recipe 2 – Dry Sautéed Aloo Gobi Sabji
4  tablespoons oil or ghee (clarified butter)
400 to 450  grams
removed and rinsed cauliflower  or 1 medium sized cauliflower, florets
300 to 350 
wedges grams potatoes or 5 to 6 medium size potatoes, sliced in
1.5 to 2 inches ginger or 4 teaspoons chopped ginger
½  teaspoon turmeric powder
1 teaspoon  kashmiri red chili powder (or deghi mirch)
 salt as required
½ teaspoon Garam Masala Powder
1 to 2 tablespoons chopped coriander leaves for garnish – optional
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Instructions
Preparation – Recipe 1 For Aloo Gobi Curry (Restaurant Style)
1 First soak the cashews in warm water for 30 minutes. Then drain and
blend them to a smooth paste with about 2 tbsp water in a grinder or
blender.
2 Rinse and peel the potatoes and then dice them. Chop the onions and
tomatoes finely.
3 Rinse and chop the gobi/cauliflower into medium sized florets.
4 Heat enough water with salt for the florets to be immersed in, on stove
top or in the microwave.
5 Add the rinsed florets and keep them immersed in the hot water for 15
to 20 mins. This is to to get rid of the insects or worms that might be in
the cauliflower.
6 Then drain the cauliflower and rinse once again with fresh water.
7 Note that the blanching of cauliflower is an optional step. Skip this step
if you use a homegrown cauliflower or if the cauliflower does not have
 any insects or worms.
Making Aloo Gobi Curry
1 Heat the butter and oil in a pan and add all the whole spices or whole
garam masala listed above. Saute till the spices become fragrant.
2 Then add the chopped onions and saute till they become golden.
3 Add the ginger-garlic paste. Stir and saute till the raw aroma of the
garlic-ginger goes away.
4 Add the chopped tomatoes and saute till the tomatoes become soft and
pulpy. This takes about 5-7 minutes on a low to medium flame.
5 Add the cashew paste and all the spice powders one by one – turmeric
powder, red chilli powder and coriander powder.
6 Stir and saute till you see fat coming from the sides of the masala paste.
7 The masala paste will start getting together and you will clearly see the
fat leaving the sides. This process takes about 8-10 minutes on a low to
medium flame.
8 Keep stirring often so that the masala does not stick to the pan.
9 Add the cauliflower and the potatoes. Stir well. Then pour water and
season with salt as required.
10 Do add water as required. Where we live, I get cauliflower which takes
more time to cook. Thus I add more water. If the cauliflower takes less
time to cook, then add less water.
11 Cover and cook the curry till the veggies are done but not falling apart.
Stir for a few times when the veggies are simmering.
12 If the gravy (sauce) thickens too much then just add a few tablespoons
of water and simmer for a couple of minutes.
13 Lastly add the garam masala powder, crushed kasuri methi and cream.
14 Stir and simmer the curry for half a minute without the lid. You can
garnish with chopped coriander leaves or mint leaves if you prefer.
15 Serve the aloo gobi hot dotted with cream or butter and sprinkled with a
pinch of garam masala, accompanied with rotis, naan or steamed
basmati or cumin rice.
Preparation – Recipe 2 For Dry Aloo Gobi Sabji
1 First rinse 1 medium sized cauliflower in fresh water for a couple of
times. Chop into medium-sized florets.
2 Boil water to which some salt has been added and take it a bowl or
pan. Add the cauliflower florets.
3 Cover the bowl and blanch them in the hot water. I usually get
cauliflower, which takes lot of time to cook. So I blanch the florets for 15
to 20 minutes. But you can blanch for a few minutes to 5 minutes.
4 After the blanching is over, drain all the water and rinse the florets once
more if you prefer.
5 The step of blanching is optional and is only done if there are insects or
worms in the cauliflower.
6 Meanwhile slice the potatoes in wedges.
Sautéing Potatoes
1 In a kadai or thick bottomed pan, heat oil or ghee. Lower the flame and
add the aloo/potato wedges.
2 Stir the potatoes well and sauté them on a low flame or sim for 6 to 7
minutes. Stir a couple of times when sautéing them.
Sauté Cauliflower
1 Now drain the cauliflower of all the water and add them. Sauté
cauliflower for 3 to 4 minutes. Continue to stir often.
2 Add chopped ginger. Stir again very well. Spice up with turmeric
powder, red chili powder and salt.
3 Stir again very well, so that the spices are mixed uniformly in the sabzi
and coat the veggies also evenly.
Cover And Cook
1 Cover the pan with its lid tightly. Cook the aloo gobi 18 to 20 minutes on
a low heat. Timing will vary with the size, depth and quality of the pan
and flame intensity.
2 In between for a couple of times, remove the lid and stir well. Cover and
then again continue to cook. Do not add any water. The steam inside
the pan will help in the cooking of the veggies.
3 But in case if the vegetables starts sticking on to the pan then sprinkle
some water. Mix and deglaze removing the stuck ingredients from the
pan. Then cover with lid and continue to cook.
4 Once the potatoes and cauliflower have cooked, softened and fork
tender, sprinkle garam masala powder and mix it with the entire sabzi.
5 Serve aloo gobi ki sabji with rotis or parathas and a bowl of curd or
bread. The recipe also makes for a tiffin box brunch or lunch. If you want
you can garnish aloo gobi sabzi with a few coriander leaves.
Video
Notes
Cauliflower: Use fresh and tender cauliflower. Sometimes your
cauliflower may have worms or insects. To get rid of these, blanch the
chopped cauliflower in hot boiling water for 15 minutes as I have
explained in the stepwise photos above.
Potatoes: To make aloo gobi, you can easily use red skinned potatoes,
baby potatoes, russet potatoes and yukon gold (yellow potatoes).
Spicing: Feel free to adjust the spices according to your preferences.
Both the recipes are not spicy, so you can add some more green chillies
or red chili powder for a spicy taste.
Fat: Most of the time I prefer to make my aloo gobi in oil, but you can
opt to use ghee or butter.
Cooking times: Try to cut the potatoes and cauliflower in the same
size, so that they get cooked evenly. The cooking time will vary with the
kind of potatoes and cauliflower you use.
Variations: For a hearty meal, add veggies like carrots, green peas,
french beans or sweet corn in the aloo gobi curry.
Note: The approximate nutrition info is for the restaurant style aloo gobi
curry which is the first recipe.
Nutrition Info Approximate values
Nutrition Facts
Aloo Gobi (2 Ways)

Amount Per Serving

Calories 227 Calories from Fat 81
% Daily Value*
Fat 9g 14%
Saturated Fat 4g 25%
Trans Fat 1g
Cholesterol 16mg 5%
Sodium 384mg 17%
Potassium 1139mg 33%
Carbohydrates 34g 11%
Fiber 7g 29%
Sugar 7g 8%
Protein 7g 14%

Vitamin A 758IU 15%

Vitamin B1 (Thiamine) 1mg 67%
Vitamin B2 (Riboflavin) 1mg 59%
Vitamin B3 (Niacin) 2mg 10%
Vitamin B6 1mg 50%
Vitamin B12 1µg 17%
Vitamin C 101mg 122%
Vitamin D 1µg 7%
Vitamin E 1mg 7%
Vitamin K 32µg 30%
Calcium 80mg 8%
Vitamin B9 (Folate) 116µg 29%
Iron 2mg 11%
Magnesium 79mg 20%
Phosphorus 190mg 19%
Zinc 1mg 7%
* Percent Daily Values are based on a 2000 calorie
diet.

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This recipe post is from the archives and has been republished and updated on 31 May
2021.
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83 Comments
JOANN CLEMMER
Mar 23, 2019 at 3:19 am
Aloo Gobi is a FAVORITE of mine ! Thank you for the Recipe !!!

Arvind
Oct 10, 2018 at 11:37 pm
How can you make this with gobhi finished in brownish Colour as I see in
many delhi resturants. Are the florets prefried?
Dassana Amit
Oct 11, 2018 at 7:12 pm
yes they are fried and then added to the gravy. plus most restaurants use
brown onion paste which gives a very nice taste to the aloo gobi. onions are
browned first and then made into a paste.
Priti
Sep 28, 2017 at 8:18 pm
Hi Dassana

I tried this aloo gobi twice….both times it turned out awesome…. I have tried
many of your recipes…and they all were super tasty. Clear instructions and
step-by-step photos are of real help…. Whenever I m in dilemma of what to
cook for Tiffin …i always look out for recipes on your blog…thank you so
much

Dassana Amit
Sep 28, 2017 at 9:45 pm
Welcome Priti. Glad to know this. Thanks for sharing positive feedback on
recipes.

Regina
Aug 27, 2017 at 4:19 am
Thank you!

I love this recipe and make it a few times a month.

One thing I have done is chopped the finished gobi aloo and then put it
between two pieces of lightly buttered bread. I then put it in a sandwich
maker to grill and seal the mixture in. I then serve the sandwiches with
sweet chili sauce (Maggie) to dip it into. My family loves this for a delish
portable lunch. 🙂

Dassana Amit
Aug 27, 2017 at 8:14 pm
 Welcome Regina. Its a good idea. Even I have also done this at times when i
feel like having sandwich or there is left over aloo gobi.

Fazila
Jul 25, 2017 at 1:34 pm
Can we cook in pressure cooker??

Dassana Amit
Jul 25, 2017 at 8:10 pm
Fazila, it will be tricky to make in a pressure cooker.

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