Aloo Gobi (Indian-Spiced Cauliflower and Potatoes) Recipe
Flavorful Aloo Gobi! Indian-Spiced Potatoes and Cauliflower with Masala Spices- an easy authentic healthy Indian classic that can be made on the stovetop! Vegan adaptable.
How to Make the Best Aloo Gobi (Indian-Spiced Cauliflower and Potatoes)
Aloo Gobi is one of India’s most beloved comfort foods, and for good reason. This classic combination of tender potatoes and cauliflower, coated in a fragrant blend of warming spices, delivers incredible depth of flavor with surprisingly simple ingredients. The dish gets its signature taste from the careful layering of aromatics and spices—from the pop of mustard seeds to the earthy warmth of turmeric and cumin.
What makes this stovetop version so appealing is its accessibility. You don’t need a tandoor oven or hours of prep time to create an authentic-tasting dish. The key is building flavor in stages: blooming the whole spices in ghee, cooking down the tomatoes until they concentrate, and allowing the vegetables to gently simmer until perfectly tender. The result is a satisfying vegetable dish that works beautifully as a side or can stand alone as a hearty main course.
Serve your Aloo Gobi with warm naan bread for scooping, fluffy basmati rice to soak up every bit of spiced goodness, or alongside other Indian favorites like dal and raita. This recipe is naturally gluten-free and can easily be made vegan by swapping the ghee for coconut oil.
Aloo Gobi (Indian-Spiced Cauliflower and Potatoes)
Flavorful Aloo Gobi! Indian-Spiced Potatoes and Cauliflower with Masala Spices- an easy authentic healthy Indian classic that can be made on the stovetop! Vegan adaptable.
Ingredients
Aromatics
Spices
Vegetables
Instructions
Cook the Aromatics
- Heat ghee in a large skillet over medium heat. Add shallot, garlic, ginger and serrano chili and sauté until fragrant and golden, about 3-4 minutes.
- Add curry leaves, cumin seeds and mustard seeds and sauté 1-2 minutes.
Add Spices and Tomatoes
- Lower heat and add remaining spices – turmeric, paprika, asafoetida, coriander – along with tomato with its juices.
- Cook the tomatoes down on low heat for about 4-5 minutes until they begin to break down.
- Add salt and water, give a good stir scraping up any browned bits.
Cook the Vegetables
- Add potatoes and cauliflower, toss to coat. Cover, bring to a gentle simmer over medium-low heat and cook, covered until fork-tender, about 15 minutes.
- Uncover and reduce, until all the remaining liquid is gone, stirring occasionally. You want this fairly dry (the ghee will keep it moist).
- Spoon into a serving dish, scraping all the goodness out of the bottom of the pan over top.
- Garnish with cilantro sprigs. Serve with naan, basmati rice or roti!
Notes
- Ghee tastes best in this recipe, but coconut oil or peanut oil work as vegan alternatives.
- Curry leaves are optional but add wonderful authentic flavor if you can find them.
- The dish should be fairly dry when finished – the ghee keeps everything moist and flavorful.
