Aloo gobi is a richly spiced traditional Indian dish, made with a mixture of tomatoes, potatoes, and cauliflower.
aloo gobi

Did you know that I was Indian in a past life?


I mean, there is no scientific proof to support this….other than my unwavering certainty.



It’s also become increasingly apparent that I have what can only be described as a curry tooth.

I can’t go more than a week without it. It’s bad.

Except, it’sĀ so good.


You might remember me mentioning that one of my New Year’s resolutions was to COOK MORE INDIAN FOOD. And though I haven’t mentioned it much on here, I’ve been doing it! So far we’ve had chole and mattar paneer and more fried dough than I care to admit AAANNNNDDD this aloo gobi.

If you’ve been to any Indian restaurant ever, you’ve probably seen aloo gobi on the menu. It’s essentially a vegetarian tomato-based curry made with potatoes and cauliflower, that gets it’s rich flavor from ALL THE SPICE. Now I know that ALL THE SPICE is exactly what makes most people shy away from Indian cooking, but once you stock up on a few essentials you can pretty much make just about any Indian dish. I think the only ingredient in this that you really can’t find in normal supermarkets is the asafetida, and for that you can either buy it online (Kalustyan’s is my favorite) or seek out an Indian market in your area. I think there’s also this preconceived notion that Indian food takes forever to cook, but I’m pretty sure I made this in under an hour. We can so do this.

Let the currying begin!!


Aloo Gobi
Aloo gobi is a richly spiced traditional Indian dish, made with a mixture of tomatoes, potatoes, and cauliflower.
Yield: 4 servings
  • 2 medium red-skinned potatoes
  • 1 medium cauliflower
  • 2 tbsp vegetable oil
  • 1½ tsp cumin seeds
  • ¼ tsp asafetida
  • 1 (14 oz) can diced tomatoes
  • 1½ tsp turmeric
  • 2-4 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp red chili powder
  • 1 tsp salt
  • 2 tbsp unsalted butter
  • 2 handfuls fresh cilantro, minced
For the masala
  • 4-6 green chilies, seeds left in
  • 3-6 garlic cloves
  • 1 tbsp minced ginger
  • pinch of salt
  1. For the masala, combine the chilies, garlic, and ginger together with a pinch of salt in a blender or food processor. Puree into a fine paste. Set aside.
  2. Peel the potatoes and cut into 1-inch cubes. Cut the cauliflower into small florets.
  3. Heat the oil in a large pan over medium heat. Add the cumin seeds to the pan and toast until brown. Stir in the asafetida and reduce the heat to low. Add the potatoes to the pan and stir until they are coated evenly in the oil.
  4. Increase the heat to medium and then cover the pan and cook for another 3 minutes, stirring occasionally. Reduce the heat to low and cook for another 3 minutes, stirring frequently.
  5. Stir in the masala paste, tomatoes, turmeric, ground coriander, ground cumin, chili powder, salt, butter, and half the fresh cilantro, mixing well. Cook for 1 minute.
  6. Stir in the cauliflower florets, increase the heat to medium, then cover the pan and cook for 3 minutes, stirring occasionally. Reduce the heat to low again and leave to cook, covered, for a further 10 minutes or so, until the potatoes are cooked through.
  7. Remove from the heat and sprinkle with the remaining cilantro. Cover the pan again and let rest off the heat for 10 minutes.
Nutrition Information
Serving size: ¼ of recipe

Ā More fabulous curries:

saag paneer

Saag Paneer

creamy indian-spiced chickpea and tomato curry

Creamy Indian-Spiced Chickpea and Tomato Curry

coconut potato curry with basil and cashews

Coconut Potato Curry with Tomatoes and Cashews

From Around the Web:

Cauliflower and Yellow Lentil Curry from Pinch of Yum

Eggplant and Chickpea Coconut Curry from The Flourishing Foodie

Cauliflower, Kale, and Chickpea Curry Pot from The First Mess

Roasted Delicata Squash, Cauliflower, and Chickpea Curry from The Bojon Gourmet

Mutter Paneer from To Food With Love


aloo gobi
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46 Responses to Aloo Gobi

  1. Lynn says:

    I love a curry, too. This one is beautiful!

  2. Sune Moolman says:

    A curry tooth? Oh snap! šŸ™‚
    I’ve never heard of asafoetida, but will definitely look out for it ā€“ thanks!

  3. Joanne! I am so in awe of you right now! you made aloo gobi! wow, girl! I love Indian food! When I lived in WA, a lot of my neighbors were Indian and one gal in particular was going to show me how to make some of my fave Indian dishes .. and then we moved. well, will have to start with this fabulous aloo gobi. . delicious!

  4. Oh, I think I may have a curry tooth, too. And I adore Aloo Gobi, I could most definitely eat it for breakfast and be happy for the rest of the day. Looks so tempting!

  5. Since our one and only local Indian restaurant closed, I’ve had no choice but to make more Indian food at home (or go without it, and that’s not happening). This looks absolutely delightful.

  6. I’ve never heard of aloo gobi. But I would not be opposed to me coming over and you making it for me. YUM! šŸ™‚
    Happy Monday!

  7. P says:

    I love love LOVE aloo gobi…if it’s on the menu at an indian restaurant I always get it, and I was lucky to have my aunts make it for me when I visited them last year šŸ™‚

  8. Man, your aloo gobi rivals any restaurants that I’ve ever seen! You should open a halal cart, but with curries. I think it would be brilliant.

  9. Boa Comida says:

    Have you seen vegrecipesofindia (dotcom)? An amazing collection…

  10. Kelly says:

    We love curry too and your aloo gobi looks absolutely incredible! We usually go out for Indian food and I’ve only made a few Indian dishes at home. I really want to try making more so this dish needs to happen soon!

  11. You’re reminding me that I don’t cook with cauliflower nearly enough even though I love it (but many people claim not to :)). This would be a great way to enjoy an underestimated veggie. YUM!!

  12. Yeah! I love cooking Indian food. Asafoetida is one of my favourite spices. So much power in there! I made a really delish roasted eggplant and paneer pate recently. Ugh. So good!

  13. danielle says:

    ooh- I love all these flavors.

  14. Meg says:

    I’m relatively new to Indian food, but this sounds fabulous! I definitely love all the spices and crazy fragrant dishes . . . a friend introduced us to an awesome Indian restaurant in town and we love going there, but I’m thinking we should try our hand at making some dishes ourselves. It’s an adventure!

  15. Julia says:

    Cheers to having a curry tooth! I love Indian food, too – Let’s make all the aloo gobi and feast like no one is watching šŸ˜€

  16. I love curry! We used to eat at this quaint little Indian restaurant in TX when we lived there. I think I tried everything on the menu. I’ll have to try making this aloo gobi. It sounds delicious!

  17. Yuuuuuum! I always order this when we go to an Indian restaurant. It is a way to be a little bit healthy when eating out.

  18. This dish is new to me, but oh baby does it look delicious!!!

  19. I think I have a curry tooth, too! But I’ve never made Indian food! I need to get on this! Thanks for the nudge!

  20. Cailee says:

    I love this!! YUM! Great recipe! I love curry! šŸ™‚ Now you’ve got me in the mood for some Indian food! YUM!

  21. Agness says:

    It looks so easy to make and it is so filling and delicious I assume! Well done girl!

  22. Kate says:

    I have such love for all the tomato based Indian dishes.

  23. I love Indian food, and it’s one of the few foods where I always go completely vegetarian. This looks delicious!!!

  24. I love Indian flavors! These aloo gobi looks amazing! Perfect for a weeknight meal too.

  25. Curry is a weeknight meal around here as well! It’s so easy to put together.

  26. Sues says:

    Curry tooth! I love it. I am obsessed with Indian food, too, and my husband is always asking for me to make it more often. This looks delicious!

  27. CakePants says:

    Ooh…this is perfect timing – over the weekend I went out for Indian and had trouble picking between another dish and aloo gobi. I ended up going with the other, so naturally, now I have a hankering for aloo gobi. I’ve never made this at home before so this will be fun. Looks delicious!

  28. June says:

    In another life I know I was from India. Can’t get enough of the food – even living on a rural island in WA. And Aloo Gobi is at the top of my favorites list. Your recipe looks top-notch. Could happen this week!! Thanks for a wonderful and fun blog.

  29. Kim says:

    You’re Indian and I’m Italian… It’s settled. We can will it if we want to.

    I once read that Madhur Jaffrey thinks dried thyme is an acceptable substitute for asafetida and since we have no Indian markets nearby that’s what I use. I wouldn’t know the difference but I figure if MJ gives her approval then I’m good.

    I’ve always wanted to make Aloo Gobi and eat it on copious amounts of flatbread. Looks delicious!

  30. Mary says:

    Oh yum! I adore Indian food – your all gobi looks SOOOO good – I can almost smell it cooking!

  31. Zainab says:

    ahhhhh I love Indian food. I think I was an Indian in my past life too. Doesn’t help close girlfriends are Indians and make you just fall in love with the food, culture and maybe cute movie stars lol! I can’t wait to try this aloo gobi. I’ve only had it at restaurants!

  32. I think I might have been an eskimo in my last life, because…sushi. Oh wait, I hate being cold. Scratch that. Maybe we were Indian friends. Because, ya. Cumin. I’m totally making this!

  33. Julie says:

    This is my favorite Indian dish. I always order it when we go out for Indian food. I should give this a try!

  34. marcia says:

    Love Indian food and aloo Gobi is my favorite. My recipe is from Madhur Jaffreys World Vegetarian. It’s still to time consuming for me because it’s fried, no tomatoes. So now I cheat and just roast the veggies with the spices. Which means no fresh ginger. Still good.

  35. My love for Indian food grows and grows each time I eat it. Fairly certain that with one bite of this aloo gobi my love would increase a gajillion fold.

  36. Strangely enough, I sell asofetida, also known as hing, and I have some in my cupboard waiting for a recipe to use it in šŸ™‚

  37. I use curry powder all the time, but I don’t think I’ve ever actually made a traditional Indian dish before. I actually don’t think I’ve eaten good Indian food for years now and that needs to change now! The flavors in this dish sound awesome šŸ™‚

  38. LOVE the look of this!! I think I have a curry tooth too šŸ˜‰

  39. It’s lucky for us you have Indian origins (of a sort šŸ˜‰ ) as we get to benefit from these kinds of recipes šŸ™‚ This looks great!

  40. I love Indian food so much! This looks amazing, Joanne! Aloo gobi is one of my top dishes!

  41. Love Indian food and any reason I get to eat a few pieces of naan. Indian food normally feels so daunting to make, but you made this seem so easy. Yummy! Must try šŸ™‚

  42. Hi, I’m a fellow curry-head/potential-past-Indian. It’s totally a real thing and I want to eat this right away.

  43. Johanna GGG says:

    I live with a curry tooth and a child who hates spice and I am in between – but I will sit down to a big bowlful of this and the others can serve themselves šŸ™‚

  44. rachel says:

    This looks delicious…is that a homemade wheat tortilla you served it on? If so, can you share the recipe for that?

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