Aloo Gopi3.jpg

It’s an all-time favorite combination, in an all-time favorite form! Potatos and cauliflower feature in a traditional curry seasoned with typical Indian spices and ingredients like ginger, green chilies and garlic for this aromatic dish.  Aloo gobi is a popular Punjabi recipe that’s made even more globally known by Indian restaurants. It’s a dry side dish prepared with Gobi (cauliflower) and Aloo (potato) with some spices.

Aloo Gobi Recipe


  • 250 gms. Potato, peeled and cut into wedges (app 2 medium)
  • Cauliflower Florets
  • 200 gms. onion chopped (app 3 medium)
  • 120 gms. tomato chopped(app 1)
  • 1 tsp. ginger and garlic paste (or ½ tsp. each)
  • ½ tsp whole garam masala
  • ½ tsp jeera/cumin
  • Few vattal mulaku/dry red Chili
  • ½ turmeric powder
  • ½ red chilli powder (adjust to taste)
  • ½ tsp. garam masala
  • Chopped coriander leaves
  • Sliced Ginger for garnish
  • Sliced Green Chilies for garnish
  • 1 tbsp. oil
  • Salt to taste


  1. Heat oil in a pan and whole garam masala, jeera and dry chili and fry.
  2. Add the chopped onions till golden brown.
  3. To this add the ginger, garlic paste, turmeric and chili powder sauté until fragrant (about 2 mins).
  4. Add 100 ml of water to this, with the potatoes and cauliflower cover and cook on lowest heat, covered, mixing now and then so the vegetable pieces don’t burn.
  5. When the vegetables are done, add the tomato, garam masala and salt, mix again. Cook again for 3 to 4 mins.
  6. Garnish with chopped coriander leaves, ginger juliennes and green chilies.


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