Aloo Gobi
46 min · 27 min active · makes ~445 g · Medium · Indian
Aloo Gobi
A dry-style North Indian potato and cauliflower curry, warmly spiced with cumin, coriander, turmeric, and Kashmiri chilli. The vegetables hold their shape but turn tender throughout, coated in a thick, fragrant tomato-based masala. It sits comfortably as a vegetarian main with flatbreads or rice, or alongside other dishes as part of a larger spread.
TOTAL TIME
46 min
ACTIVE TIME
27 min
QUANTITY
~445 g
DIFFICULTY
Medium
CUISINE
Indian
Who’s eating
A
Ingredients0/16
Tools0/3
Ingredients0/16 gathered · 1 servings
1piece
1clove
1piece
0.75tbsp
0.25tsp
0.75tbsp
125g
125g
4g
0.75tsp
0.25tsp
0.25tsp
0.25tsp
0.25tsp
30ml
0.25tsp
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 1piece | — | — | ||
| 2 | 1clove | — | — | ||
| 3 | 1piece | — | — | ||
| 4 | 0.75tbsp | — | — | ||
| 5 | 0.25tsp | — | — | ||
| 6 | 0.75tbsp | — | — | ||
| 7 | 125g | — | — | ||
| 8 | 125g | — | — | ||
| 9 | 4g | — | — | ||
| 10 | 0.75tsp | — | — | ||
| 11 | 0.25tsp | — | — | ||
| 12 | 0.25tsp | — | — | ||
| 13 | 0.25tsp | — | — | ||
| 14 | 0.25tsp | — | — | ||
| 15 | 30ml | — | — | ||
| 16 | 0.25tsp | — | — |
Tools3 items
Procedure40 steps
1 of 40
Peel onion with a chef's knife
Onion · 1 piece
3 of 40
Peel a garlic clove
Garlic clove · 1 clove
6 of 40
Add the groundnut oil to the pan
Groundnut oil · 0.75 tbsp
medium heat
7 of 40
Fry the cumin seeds
Look for
until fragrant and sputtering, 30–60 seconds
Cumin seeds · 0.25 tsp
medium heat
⏱ 45s
ResultSpiced oil8 of 40
Add the diced onions to the pan
9 of 40
Sauté the onion, groundnut oil and cumin seeds
Look for
until deep golden brown, 8–10 minutes
medium heat
⏱ 9 min
ResultGolden onion base11 of 40
Rinse the floury potatoes
under cold running water
Floury potatoes · 125 g
⏱ 30s
ResultRinsed floury potatoes14 of 40
Rinse the cauliflower
under cold running water
Cauliflower · 125 g
⏱ 30s
ResultRinsed cauliflower16 of 40
Rinse the fresh ginger
under cold running water
Fresh ginger · 4 g
⏱ 30s
ResultRinsed fresh ginger19 of 40
Add the minced garlic (jarred) and Grated Fresh Ginger to the pan
20 of 40
Sauté the onion and fresh ginger mixture
Look for
until the raw smell disappears, 30–60 seconds
medium heat
⏱ 45s
ResultAromatic base22 of 40
Sauté the tomato mixture
Look for
until softened and oil begins to separate, 6–8 minutes
medium heat
⏱ 7 min
ResultTomato paste base23 of 40
Add the ground coriander, ground cumin, turmeric and kashmiri chilli powder to the pan
Ground coriander · 0.75 tspGround cumin · 0.25 tspTurmeric · 0.25 tspKashmiri chilli powder · 0.25 tsp
medium-low heat
24 of 40
Add salt
Salt · 0.25 tsp
25 of 40
Stir the tomato mixture
Look for
until fragrant and fully combined
⏱ 30s
ResultSpiced tomato base26 of 40
Add the potato Chunks to the pan
27 of 40
Stir the floury potato and tomato mixture
28 of 40
Add the water to the pan
Water · 30 ml
29 of 40
Stir the floury potato and tomato mixture
30 of 40
Simmer the potato curry base
Look for
until potatoes just beginning to soften, 8–10 minutes, stir once halfway
medium-low heat
⏱ 9 min
ResultPartially cooked potato curry31 of 40
Add the cauliflower florets to the pan
32 of 40
Stir the floury potato and cauliflower mixture
33 of 40
Simmer the combined vegetable mixture
Look for
until potatoes tender and cauliflower tender-crisp, 8–12 minutes, stir occasionally
medium-low heat
⏱ 10 min
ResultCooked aloo gobi34 of 40
Sauté the cooked aloo gobi
Look for
until any excess moisture evaporates, 2–3 minutes
medium-high heat
⏱ 3 min
ResultDried aloo gobi35 of 40
Add the garam masala to the pan
Garam masala · 0.25 tsp
36 of 40
Stir the floury potato and cauliflower mixture
to distribute garam masala evenly
⏱ 30s
ResultSpiced aloo gobi37 of 40
Garnish the spiced aloo gobi with the chopped Coriander
scatter coriander leaves over and serve immediately
Total Time46 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | Peel onion with a chef's knifeResultPeeled Onions | |
| 2 | Peeled Onionsstep 1 | Dice the peeled OnionsResultDiced onionsused in step 8 | |
| 3 | 1 clove | Peel a garlic cloveResultPeeled garlic cloves | |
| 4 | Peeled garlic clovesstep 3 | Mince the peeled garlic clovesResultMinced garlic (jarred)used in step 19 | |
| 5 | 1 piece | Chop the tomatoesResultChopped Tomatoesused in step 21 | |
| 6 | 0.75 tbsp | medium heat | Add the groundnut oil to the panResultHot groundnut oil |
| 7 | 0.25 tsp | medium heat | Fry the cumin seedsLook foruntil fragrant and sputtering, 30–60 seconds⏱ 45sResultSpiced oil |
| 8 | Diced onionsstep 2 | Add the diced onions to the panResultOnion, groundnut oil and cumin seeds | |
| 9 | — | medium heat | Sauté the onion, groundnut oil and cumin seedsLook foruntil deep golden brown, 8–10 minutes⏱ 9 minResultGolden onion base |
| 10 | 0.75 tbsp | Chop coriander leavesResultChopped Corianderused in step 40 | |
| 11 | 125 g | — | Rinse the floury potatoes → under cold running water⏱ 30sResultRinsed floury potatoes |
| 12 | Rinsed floury potatoesstep 11 | Peel the rinsed floury potatoesResultPeeled Potatoes | |
| 13 | Peeled Potatoesstep 12 | Chop the peeled PotatoesResultPotato Chunksused in step 29 | |
| 14 | 125 g | — | Rinse the cauliflower → under cold running water⏱ 30sResultRinsed cauliflower |
| 15 | Rinsed cauliflowerstep 14 | Break the rinsed cauliflowerResultCauliflower floretsused in step 34 | |
| 16 | 4 g | — | Rinse the fresh ginger → under cold running water⏱ 30sResultRinsed fresh ginger |
| 17 | Rinsed fresh gingerstep 16 | Peel the rinsed fresh gingerResultPeeled ginger | |
| 18 | Peeled gingerstep 17 | Grate the peeled gingerResultGrated Fresh Ginger | |
| 19 | Minced garlic (jarred)step 4 | Add the minced garlic (jarred) and Grated Fresh Ginger to the panResultOnion and fresh ginger mixture | |
| Grated Fresh Gingerstep 18 | |||
| 20 | — | medium heat | Sauté the onion and fresh ginger mixtureLook foruntil the raw smell disappears, 30–60 seconds⏱ 45sResultAromatic base |
| 21 | Chopped Tomatoesstep 5 | Add the chopped Tomatoes to the panResultTomato mixture | |
| 22 | — | medium heat | Sauté the tomato mixtureLook foruntil softened and oil begins to separate, 6–8 minutes⏱ 7 minResultTomato paste base |
| 23 | 0.75 tsp | medium-low heat | Add the ground coriander, ground cumin, turmeric and kashmiri chilli powder to the panResultTomato mixture |
| 0.25 tsp | |||
| 0.25 tsp | |||
| 0.25 tsp | |||
| 24 | 0.25 tsp | Add saltResultTomato mixture | |
| 25 | — | Stir the tomato mixtureLook foruntil fragrant and fully combined⏱ 30sResultSpiced tomato base | |
| 26 | Potato Chunksstep 13 | Add the potato Chunks to the panResultFloury potato and tomato mixture | |
| 27 | — | Stir the floury potato and tomato mixtureResultCoated potato mixture | |
| 28 | 30 ml | Add the water to the panResultFloury potato and tomato mixture | |
| 29 | — | Stir the floury potato and tomato mixtureResultPotato curry base | |
| 30 | — | medium-low heat | Simmer the potato curry baseLook foruntil potatoes just beginning to soften, 8–10 minutes, stir once halfway⏱ 9 minResultPartially cooked potato curry |
| 31 | Cauliflower floretsstep 15 | Add the cauliflower florets to the panResultFloury potato and cauliflower mixture | |
| 32 | — | Stir the floury potato and cauliflower mixtureResultCombined vegetable mixture | |
| 33 | — | medium-low heat | Simmer the combined vegetable mixtureLook foruntil potatoes tender and cauliflower tender-crisp, 8–12 minutes, stir occasionally⏱ 10 minResultCooked aloo gobi |
| 34 | — | medium-high heat | Sauté the cooked aloo gobiLook foruntil any excess moisture evaporates, 2–3 minutes⏱ 3 minResultDried aloo gobi |
| 35 | 0.25 tsp | Add the garam masala to the panResultFloury potato and cauliflower mixture | |
| 36 | — | Stir the floury potato and cauliflower mixture → to distribute garam masala evenly⏱ 30sResultSpiced aloo gobi | |
| 37 | Chopped Corianderstep 10 | Garnish the spiced aloo gobi with the chopped Coriander → scatter coriander leaves over and serve immediatelyResultAloo Gobi | |
| Total Time | 46 min | ||
Nutritionper serving
Estimated · pre-cooking · 94% ingredients covered
| Nutrient | Per serving |
|---|---|
| 295kcal | |
| 8g | |
| 12g | |
| 2g | |
| 45g | |
| 9g | |
| 9g | |
| 639mg |
Ingredients0/16
Tools0/3
indian · Recipe
Aloo Gobi
A dry-style North Indian potato and cauliflower curry, warmly spiced with cumin, coriander, turmeric, and Kashmiri chilli. The vegetables hold their shape but turn tender throughout, coated in a thick, fragrant tomato-based masala. It sits comfortably as a vegetarian main with flatbreads or rice, or alongside other dishes as part of a larger spread.
Serves1
Total46 min
LevelMedium
Ingredients
- Onion1 piece
- Garlic clove1 clove
- Tomatoes1 piece
- Groundnut oil0.75 tbsp
- Cumin seeds0.25 tsp
- Coriander leaves0.75 tbsp
- Floury potatoes125 g
- Cauliflower125 g
- Fresh ginger4 g
- Ground coriander0.75 tsp
- Ground cumin0.25 tsp
- Turmeric0.25 tsp
- Kashmiri chilli powder0.25 tsp
- Salt0.25 tsp
- Water30 ml
- Garam masala0.25 tsp
Tools
Chef's knifeGraterLarge wide pan
Method
1
Peel onion with a chef's knife
Chefs knifeOnion · 1 piece
2
Dice the peeled Onions
Result · Diced onions · used in step 8
Chefs knifePeeled Onions · step 1
3
Peel a garlic clove
Chefs knifeGarlic clove · 1 clove
4
Mince the peeled garlic cloves
Result · Minced garlic (jarred) · used in step 19
Chefs knifePeeled garlic cloves · step 3
5
Chop the tomatoes
Result · Chopped Tomatoes · used in step 21
Chefs knifeTomatoes · 1 piece
6
Add the groundnut oil to the pan
medium heatLarge wide panGroundnut oil · 0.75 tbsp
7
Fry the cumin seedsLook foruntil fragrant and sputtering, 30–60 seconds
medium heat45sLarge wide panCumin seeds · 0.25 tsp
8
Add the diced onions to the pan
Large wide panDiced onions · step 2
9
Sauté the onion, groundnut oil and cumin seedsLook foruntil deep golden brown, 8–10 minutes
medium heat9 minLarge wide pan
10
Chop coriander leaves
Result · Chopped Coriander · used in step 40
Chefs knifeCoriander leaves · 0.75 tbsp
11
Rinse the floury potatoes → under cold running water
30sFloury potatoes · 125 g
12
Peel the rinsed floury potatoes
Chefs knifeRinsed floury potatoes · step 11
13
Chop the peeled Potatoes
Result · Potato Chunks · used in step 29
Chefs knifePeeled Potatoes · step 12
14
Rinse the cauliflower → under cold running water
30sCauliflower · 125 g
15
Break the rinsed cauliflower
Result · Cauliflower florets · used in step 34
Chefs knifeRinsed cauliflower · step 14
16
Rinse the fresh ginger → under cold running water
30sFresh ginger · 4 g
17
Peel the rinsed fresh ginger
Chefs knifeRinsed fresh ginger · step 16
18
Grate the peeled ginger
GraterPeeled ginger · step 17
19
Add the minced garlic (jarred) and Grated Fresh Ginger to the pan
Large wide panMinced garlic (jarred) · step 4Grated Fresh Ginger · step 18
20
Sauté the onion and fresh ginger mixtureLook foruntil the raw smell disappears, 30–60 seconds
medium heat45sLarge wide pan
21
Add the chopped Tomatoes to the pan
Large wide panChopped Tomatoes · step 5
22
Sauté the tomato mixtureLook foruntil softened and oil begins to separate, 6–8 minutes
medium heat7 minLarge wide pan
23
Add the ground coriander, ground cumin, turmeric and kashmiri chilli powder to the pan
medium-low heatLarge wide panGround coriander · 0.75 tspGround cumin · 0.25 tspTurmeric · 0.25 tspKashmiri chilli powder · 0.25 tsp
24
Add salt
Large wide panSalt · 0.25 tsp
25
Stir the tomato mixtureLook foruntil fragrant and fully combined
30sLarge wide pan
26
Add the potato Chunks to the pan
Large wide panPotato Chunks · step 13
27
Stir the floury potato and tomato mixture
Large wide pan
28
Add the water to the pan
Large wide panWater · 30 ml
29
Stir the floury potato and tomato mixture
Large wide pan
30
Simmer the potato curry baseLook foruntil potatoes just beginning to soften, 8–10 minutes, stir once halfway
medium-low heat9 minLarge wide pan
31
Add the cauliflower florets to the pan
Large wide panCauliflower florets · step 15
32
Stir the floury potato and cauliflower mixture
Large wide pan
33
Simmer the combined vegetable mixtureLook foruntil potatoes tender and cauliflower tender-crisp, 8–12 minutes, stir occasionally
medium-low heat10 minLarge wide pan
34
Sauté the cooked aloo gobiLook foruntil any excess moisture evaporates, 2–3 minutes
medium-high heat3 minLarge wide pan
35
Add the garam masala to the pan
Large wide panGaram masala · 0.25 tsp
36
Stir the floury potato and cauliflower mixture → to distribute garam masala evenly
30sLarge wide pan
37
Garnish the spiced aloo gobi with the chopped Coriander → scatter coriander leaves over and serve immediately
Result · Aloo Gobi
Large wide panChopped Coriander · step 10
Printed 3 September 2026