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Aloo Gobi (Potato & Cauliflower)

Aloo Gobi (Potato & Cauliflower)

Aloo Gobi – Potatoes With Cauliflower

Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.
4.13 from 8 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 2 people


  • 2 cups cauliflower, cut into small florets
  • 2 medium potatoes, cubed into bite sized pieces
  • 1/2 inch shredded ginger
  • 3 tsp coriander powder dhania
  • 1/4 tsp turmeric haldi
  • 1/4 tsp red chili powder
  • 3 tbsp water
  • 3 tbsp oil
  • 1/8 tsp asafetida hing
  • 1/2 tsp cumin seeds jeera
  • 2 green chilies, sliced in long pieces
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp mango powder amchoor
  • 2 tbsp chopped cilantro hara dhania

1/4 cup water use as needed


    • In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
    • Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
    • Next, add the spice paste and stir for a minute until spices start leaving the oil.
    • Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
    • Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.


    Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.
    Making a paste with the spices will prevent the spices from burning.
    Serve with Paratha, Puri 
    Tried this recipe?Let us know how it was!

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    250 thoughts on “Aloo Gobi (Potato & Cauliflower)

    1. Why do my cauliflowers always become soft? I want to keep them crunchy like in restaurants. But even if i dont add water they end up becoming very soft. Where am i going wrong?

    2. Very nice; I made it only with cauliflower because I had one to cook one way or another and no potatoes and it turned out well. Peas would also go well with this.

    3. This is a very good recipe, cooked it for my dad and he loved it. I added carrot and frozen green peas 🙂 oil can be cut down though, I used about one and a half to two tablespoons. We also don’t like it so spicy, so I only used 3/4 of one green chili.

      Your recipes are very good, Manjula. Also tried the baingan bharta, love that one very much.

    4. Ahh! I’ve had Aloo Gobi in restaurants so many times and always thought it was plain. Your recipe knocks it out of the park! This is now one of my favourite vegetarian dishes. Thank you 😀

    5. I followed the recipe completely and it came out really well. Thanks Auntie for the simple recipe!
      I have been following your blog for a while and I really love how simple your recipes are.

    6. Manjula,
      This is one of my favorite recipes to cook! Thank you so much for all of your recipes, I have renjoyed every dish I made and look forward to trying new ones. I love your cooking videos as well! Thank you for sharing and all of the time and effort you put into this site!

    7. I’ve been looking for a great gluten-free recipe for Aloo Gobi and this is the best one I’ve tried. Really delicious. I don’t eat potatoes but it’s totally yummy if you swap then out with sweet potatoes – there’s never any left-overs in my house!

    8. Thank u so much Ms. Manjula u r such a help for all of us.. ur description r so clear dat even starters also doesn’t commit any mistake.. keep up the good work. teach us more n more. waiting for ur new posts.

    9. Hi manjula
      Thank u so much for all ur recepies,they are so easy n delicious. I keep watching ur recepies everyday. Ur website is very helpful for beginners like me.

    10. Hello Manjula. Thank you for your recipies. I enjoy cooking Indian food and since i have watched your videos my Indian cooking really improved. One question though: your bay leaves look as if they were fresh, is it possible to use dried ones aswell? Thank you for your homepage and I hope you continue enlightening my kitchen =) best wishes from Germany

    11. Manjula ji,

      You have my sincere gratitude for having created such a variety of recipes at this website. I had gotten tired of my regular onion tadka aloo gobhi and decided to give your recipe a try. It has been a huge success! My daughter came into kitchen asking, “What smells so good?” For a busy mom like me, it’s so helpful to have these recipes which are easy on time and BIG on flavor!

      Thank you,


    12. Dear Aunty Manjula, You have done a wonderful job putting these recipes together. They have helped countless desis like myself who live in Indian transplanted communities and have lost touch with their traditional dishes.

      Congratulations and keep up the great work.

      Many thanks for your service.

    13. This recipe is soooooo delicious. It’s the first one from your website I’ve made, but it makes me see how it’s possible to become a vegetarian. Can’t wait to try more. I made this recipe 3 times this week because my husband and daughter love it. Much gratitude. Love the video.

    14. Just starting to make this variant of the famous dish. (Followed several other recipes before.)

      Manjula does not seem to tell when hing (my favourite spice!) is to be added, but it is best to do it when the cumin seeds are done: it can take only some 10 seconds of heat, but needs it.

      I have to use red chili as here in Finland green chilies are difficult to get. I also substitute the cayenne with fresh red chilies for the paste.

      Can’t wait to taste…

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