Aloo Gobi - Indian Cauliflower and Potato Curry Recipe

Aloo Gobi Recipe - potatoes and cauliflower, a traditional Northern Indian Punjabi dry curry dish is very popular across the entire Indian sub continent.

Course Side Dish
Cuisine Indian
Keyword Aloo Gobi
Servings 4 people
Calories 278 kcal


  • 1 medium cauliflower, cut into florets
  • 2 large russet potatoes, cubed
  • 4 tablespoons canola oil
  • ½ teaspoon black mustard seeds or regular if cannot find black
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds, crushed in a mortar and pestle
  • 1 medium onion, diced
  • 1 Jalapeno or any hot green pepper, sliced (can use seeded or ½ seeded to tone down heat)
  • 1 medium tomato, diced
  • 3-4 garlic cloves, minced
  • 1 small piece of fresh ginger, thin 1 inch, grated on small hole grater or ginger grater
  • ½ teaspoon red pepper chili powder
  • 1/3-½ teaspoon turmeric powder
  • ½ teaspoon salt or according to taste
  • 4-8 tablespoons water


  • cilantro leaves
  • wedges of lime or lemon

Optional (I do not add but some do):

  • ½ teaspoon crushed dry asafetida leaves
  • ¼ teaspoon hing powder
  • ¼ teaspoon amchoor powder, mango powder
  • 1 touch garam masala, for taste and garnish before serving


  1. Heat up oil on low/medium. Add mustard, cumin and crushed coriander and cook for few seconds. The seeds will sizzle as they hit the oil.
  2. Add the onions, jalapeno, garlic and ginger, mix and let cook for few minutes until onion is translucent and soft. Add the tomato and continue cooking for few minutes longer until mixture is cooked well and almost paste like.
  3. Add the red pepper chili powder, turmeric , salt and four tablespoons of water and mix. Add the cauliflower florets and cubed potatoes and mix to coat cauliflower and potatoes well with the onion, tomato and spice mixture. Cover with a tight lid and let cook. Mix once in a while. Check if some more liquid is needed.
  4. Simmer for 30-45 minutes on low heat until potatoes are super soft, garnish with cilantro leaves, add a wedge of lime or lemon if desired and serve along with basmati rice or paratha.
  5. * I always work with a heat resistant rubber spatula. When mixing I fold the mixture gently to keep the integrity of the shape of the cauliflower florets and potato cubes.

Recipe Notes


Nutrition Facts
Aloo Gobi - Indian Cauliflower and Potato Curry Recipe
Amount Per Serving (4 people)
Calories 278 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 345mg15%
Potassium 1058mg30%
Carbohydrates 33g11%
Fiber 5g21%
Sugar 6g7%
Protein 6g12%
Vitamin A 470IU9%
Vitamin C 106.3mg129%
Calcium 62mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.