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Aloo Gobi (Potato & Cauliflower)

Aloo Gobi โ€“ 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.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 2 people

Ingredients
  

  • 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

    Instructions
     

    • 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.

    Notes

    Variations:
    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.
    Tips:
    Making a paste with the spices will prevent the spices from burning.
    Serve with Paratha, Puriย 
    ย 
    Tried this recipe?Let us know how it was!

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    250 thoughts on “Aloo Gobi (Potato & Cauliflower)

    1. I’ve tried making aloo gobi a few times before and it was never that good. I tried your recipe and it was awesome! Thanks a million! I love your site and your videos! Keep them coming please!

    2. Sherry D, I couldn’t get mango powder anywhere either – I live in Israel and apparently it isn’t very popular here. However, I think I found a good substitute: mango chutney works very well, try it out.

      And Manjula – thanks for the wonderful recipes!

    3. Hi I cannot view the video of the aloo gobi.Is there any problem with this video. All other i can see.
      regards,
      deepu varghese

    4. Like your husband, this is also my favorite dish. I have never made it as you do, I usually fry the spices directly in the oil. This will be exciting to try. Thank you.

    5. Dear medam

      when i was came to delhi , i eated the dish called dal makhini, I came to my own town coimbatore. i told with my wife about aloo gobi paratha, and dal makhini, basically i am a potato and cauliflower lover. but my wife was very weak in cooking. but she tried dal makini in her own ways as i told. but it was not so good like the same. when i searched through web I saw your methods in youtube , I really happy , The first thing iam going to house and tell about your website with my wife. I hope she will also be a good house cook in coming days with the help of manjulakitchen.com Thanks a lot

    6. Hi aunty,
      I don’t eat potatoes being a Jain.
      Can I substitute the same using raw bananas.
      If yes then how many cups should I use for this recipe
      thanks,
      Bhavika

      1. I think banana would taste quite awful if you mean the sweet yellow type of banana.

        If you don’t eat potato, just skip it and add a little more cauliflower or peas as aunty suggests. Bananas? No.

        1. Hi Jaya,

          If you read carefully, Sherry says raw banana. Raw banana is often used to substitute for potatoes especially during fasts.

          -Misha

      2. Have you considered plaintains? They are like bananas, but are larger and aren’t sweet (unless you let them ripen for too long), and are often used to make chips or to make a mashed potato-like dish (mofongo).

    7. Dear Manjula,
      I cannot find mango powder where I live. Is it essential to the dish? What does it add in flavor? Is there anything I can substitute for it?
      Thank you for your helpful advice on Indian food – I’m trying to learn how to prepare it.
      Sherry

      1. Mango powder adds a touch of tang to Indian dishes. Lemon juice is a good substitute. Use 1 to 2 tsp. only until you figure out how much tartness you (and others eating the food) like.

    8. Hi Aunty,

      First thing first, this is one of the classic recipe and I loved watching your video on youtube, before I came to this site. This is the first time i have ever cooked a recipe that tastes so good!! You are Awesome!!

      I could never learn when my Mom wanted to teach me, too busy with studies, and now I am planning to settle down and my would-be is a big foody and loves north indian food. So I am learning it through your website. ๐Ÿ™‚

      I must say you remind me of my Mom so it makes it even more special for me and its great to be able to cook such wonderful yet simple home food through your website

      thanks very much for taking your time out to share this!

      Next I am trying chole batura!

    9. hi anty
      i love ur recipes
      they are so easy and u make it so easy to understand
      thank you so much.i hope u come up with more recipes.

    10. hello manjula aunti,

      thankyou for recipes ,the dishes i thoght were tough to prepare ,after watching ur vdo n following instructions are easy for me ………………..thank you soooooooooooooo much…..

    11. I enjoy your video tutorials for Indian cooking. The videos make the preparation so much easier and I just love the flavours you create.
      Thanks!

    12. thanks a lot to you manjula for showing such great recipes on video it was very inspiring and we too feel like preparing these dishes

    13. It looks really good!But why are’nt you using onions and garlic?Are you a vegan?Can we use onions for certain dishes?Hope it will enhance the flavour.

    14. Thank you so much! This makes it so easy for me to make one of my fave dishes! Next I will have to try mattar paneer.

    15. have to say that your recipes look delicious! have not tried them yet, but will have to for sure! also, thnk you for posting videos and not just pictures, it does help to see it step by step and what it should look like once everything is done! ๐Ÿ˜€

    16. Hi,

      Sooooo glad I found this site… It’s absolutely wonderful with simple and clear instructions… My dream was to become little by little a vegetarian as I adore Indian food… You should receive an award Manjula…!!!! However, i live in South America and it’s impossible to find many of the spices… for instance hing and the mango powder, even garam masala… can you suggest with what it can be replaced please? My eternal gratitude!!!

    17. This came out fine the first time I tried it. The second time was perfect. I made
      the following modifications.
      1. Used curry leaves instead of bay leaves
      2. Used paprika instead of cayenne (less heat more color)
      3. Hand ground coriander seeds in a mortar to make the powder (fresh ground seeds seem to make a big difference)
      4. Microwave the cauliflower+potato for 3 min in the microwave reduces cooking time.
      4. After frying the ginger-spice paste, added 1/2 cup water. This allowed the
      spices to coat/stick to the cauliflower better.

      1. this is indian recipenot fast food so we avid microwaving..i think manjula style is better than urs…bay leave is garam masaa u cant replace it but u can sure add extra cury leaves…

    18. Thank you so much for the wonderful recipes. I’ve always loved Indian food and have wanted to try cooking it at home – now I can! Everything tastes great…now all my friends are trying your recipes.

    19. I have never been able to replicate good Indian food until now!! Thank you so much, these recipes rock!

    20. I have never tasted a better aloo gobi than this one. Thanks a lot for sharing your valuable receipes with us.

      Shalaka

    21. tried your recepie it was great every one liked it at home.
      thanks for your recepies it has taught me so many small but verry verry useful tips which only a mother can teach a daughter.

    22. hi,
      i tried this and taste was too good, best part is that cauliflower florets remains intact, which was great…. the way you cook can make any one crazy for food and cooking. thanks a lot !!!!

    23. I cooked this for a friend, also I did your basen puda, mint raita and daal. He said he had never tasted food like this before. Coming from someone who has eaten all different types of food it is a real compliment and he asked me to thank you.

      Real home cooking beats restaurant food. Thank you Manjula, I have enjoyed following your recipes.

    24. Hi! Just a question for you…how hot should the heat be at the beginning when adding the spices? I think I had mine up too high because my spice paste burned! Thanks!

    25. hi
      i am sudha
      ur recipe’s r so nice, so tasty.
      we r excepting some more recipe’s to prepare gobi 65 etc….

      thank u
      sudha
      U.S.A

    26. Manjula ji,
      Thank u so much.
      I m expecting my 1st child…and now my husband who knew nothing about cooking is so much inspired by ur recipes & videos has now started cooking for me and often serves great meals for me & my baby and for that u owe a big thanks for making cooking so much easier for new cooks & learners.
      I wish you all the best.

    27. Dear Manjula!

      Im a hungarian girl and my husband is indian.Your recipies are great help for me.Just yesterday I tried your aloo gobi recipie and it came out very tasty.
      Thank you!

    28. hello thank you so much for your wonderful recipes which i,ve enjoyed cooking eating i have one qu why you dont use onians in any your vegetabels dish why?

    29. So far this is my favorite. I’ve made it several times and shared it with several people. Thank you for taking the time to make your recipes available to all of us indian food lovers. Thanks to you, I need an entire cabinet to house all of my spices! I love it.

    30. thanks your dish is really tasteful and great i made it with nan breads and it was just mouthful
      thanks again and please show us more desserts dish and currys thanks

    31. Thank you so much for your wonderful recipes which I’ve enjoyed cooking and eating. My mom observes strict vegetarianism that forbids onions, garlic, chives, shallots, and scallions on certain days. Your website is definitely a godsend.

    32. Dear Manjula Aunty, I have tried your alu-gobi recipe many times and it’s one of my all-time favourites. It is a fool-proof recipe and everyone who tastes it wants more!
      Thank you so much for sharing all your recipes. We really appreciate it.

    33. Dear Manjula,

      Happy New Year to you and your family! For New Years Eve, I made your Veg Samosas, Aloo Gobi, & Naan. It was incredible! Thank you so much for sharing!

      Phillip

    34. Dear Manjula:

      I made this dish with a few missing ingredients (cauliflower -I doubled the potato amount, amcoor, haldi, hing, and green chillies – used dried, red chillies instead) and added green peas and the dish still turned out pretty tasty. Thanks again for providing the recipe!

    35. Manjula,

      I love your vedioes and recipes! Thanks for put them out here. I am a Chinese who loves indian food. My difficulty is finding the spices and herbs you mentioned on your website. Where can I get them in the US? You reply is greatly appreciated!

      Thanks again and happy holidays!

      Jennifer

    36. Hi Manjula,
      I wanted to thank you for posting these recipes and especially the videos. I have made a few of your dishes so far and they have turned out AMAZING! I understand that this is complely a vegetarian site, however I was hoping you might be able to share your Butter Chicken recipe with me? I have friends coming over nest week and I would LOVE to surprise them with the amazing popular chicken dish!
      Thanks so much!

    37. Hello. Do you have a recipe for mullitatawny soup. I will be making your aloo gobi this weekend. A wonderful dish, great tips on the spices.

      Cheers

    38. Hello Manjula Ji,
      I am a new visitor to your site. Loved all your recipe videos, last night i made your version of Alu gobi it came out very well, the family loved it.

      Thank you for all the recipes.

      Aparna

    39. hello,
      im not sure i can find amchoo or Asafetida where i live. im wondering what the dish would be like without it, or if you had any ideas on substitutes? thanks, and i love the website!

      1. Dear Manjula,

        I love the karhai that you have the steel one. Where can you get similar one?

        thanks

    40. Varsha: “I have seen you using chopped cilantro in almost all of your receipes. Now can you please tell me how to keep these leaves fresh for a longer period of time?”

      Once chopped, you can freeze cilantro and it will keep for a long time. You can then take it straight from the freezer to garnish meals with, and it will defrost quickly.

    41. Hi Manjula,

      I made this last night too — my first Indian dish! It came out very well even though I had to cheat a little on some of the spices. And I didn’t cut the potatoes thin enough so the cauliflower was overcooked by the time the potatoes were done. I will do better next time, I promise.

      I made chapathis to go with it and they also came out great.

      Thank you for your videos. Some things are easier to learn by seeing rather than just reading.

    42. Hi Manjula,

      I made this last night for my family and they absolutely loved it! I have never gotten my brother to enjoy a vegetarian meal but he loved it, and It looks like I will be making this recipe again and again! Thank you!

    43. Dear Manjula ji,

      I have seen you using chopped cilantro in almost all of your receipes. Now can you please tell me how to keep these leaves fresh for a longer period of time?

      Thanks in advance

    44. Manjula – I can see why this is your husband’s favorite. It is delicious. Thanks again for a great recipe/video. And also thank you for making a video about rolling out the breads. I see comments that others (like me) have a little trouble keeping the dough from getting tough. I know you need to skip the kneading in the recipes, but a video just about rolling out the dough will be great. Thank you again,

      Marilyn

    45. Hello Aunty, we are big fan of yours, we tried your recipes for Jalebi and Rasgulla and both turned fantastic and delicious. I appreciate your efforts since now we don’t miss verity of Indian dishes abroad and can try any of it at home.

      Thank you very much.

    46. Hello Shubhi,
      Some times vegetables can have more moisture then other (Like one lemon has more juice then other) next time if you experience the same donโ€™t cover the pot so water can evaporate faster and donโ€™t stir too much that will make subji mushi
      Manjula

    47. Hello Auntyji,
      I tried your aloo gobi recipe today, it was good, but it didnt look as dry as yours, it was a little mushy. I followed your recipe, after adding the gobi and salt to it, it sarted giving up water .I cooked for 15 mins not more. Do u think i m doing something wrong?. Plz let me know.
      THANK YOU!

    48. Hello Aunty,
      I tried the aloo gobi recipe and it turned out wonderful. I love North Indian food and my husband has become a big fan of your recipes. Thanks.

    49. I really like your recipe. It is very good. This seems to be a dry curry, is it possible to adjust the recipe so there is more of a sauce?

      Thanks

    50. Hello,
      I just found your website today & made the Aloo Gobi . It is the best I have ever eaten or made. I added peas & red pepper & more chilly powder. It would be a great dish to take to any pot luck dinner. My wife loved it & as a vegetarian I will be back here a lot. I have already forwarded your website address to my friend & my children ..
      Thank you
      Thank you

    51. Hello Aunty,
      Thank you very much for the wonderful Recipes.I have started to use ur website just a week back…..me n my husband luv it..had tried 2 of ur dishes…came out very well..thanks a ton.

    52. Hello Josef,
      It depends on potatoes, some times potatoes can be just dry not have enough moisture so you will need to add some more water. As you mentioned you use wok, if potatoes you cooked without covering it will take more time and more water.

    53. Hi Manjula, I just made this and it took over 40 minutes for the potatoes to finish cooking. I used a wok instead of a pan, could this be in part why? I don’t exactly understand how the potatoes are supposed to properly cook with only 2 tbsp. of water.

      I’d appreciate it if you could help me with this =) I love your recipes, I make the chick pea curry almost every week.

    54. I had a craving for Indian food and your website and Youtube videos have been a great help to me. Thank you very much!

      I am going to sit down and eat some Aloo Gobi now. ๐Ÿ™‚

    55. Tuesday, 01 July 2008.
      Paris Time: 17:49:41 hrs.

      Dear Manjula,

      Thank you so much your cooking is simple and fantastic โ€“ you are indeed a generous person and a very good cooking teacher โ€“ your way of explaining your cooking and videoing is superb!!!! You will definitely be remembered forever on the Internet.

      Mrs. J.M. CULBERT.

    56. Super, thank you very much. I make this recipe weekly. I finally got the hang of the proper tenderness. Your videos have added so much insight to my Indian cooking. Hope you don’t mind – I also used the same technique – added a little tomato sauce, 1 lb ground turkey breast, peas to make keema matar.

    57. Manjulaji You are the best. Your step by step instructions videos and recipes are simply fabulous. Not only they are for Novice cook but for experienced ones too. I appreciate all your efforts.

    58. Hi…thanks so much….cooking has always been a challenge for me…but thanks to your easy and detailed instruction style, i’ve actually started enjoying cooking!!!!…
      thanks once again
      ps – ur recipes were a godsend recently when my mom-in-law dropped in at our place & wanted to sample my cooking :-))))

    59. Looks great! I will definatly put this in my veg head clog carnival. Your my first submission in my first carnival. I love the fact that you have a video showing how to make the dish. Very nice.

    60. hello ,and namaisti manjula thank you so much for your excellent recipes, i want to know about oil what is it called can i buy it in uk thanks

    61. Hi Manjula Aunty,

      I am learning to cook simple dishes through your website and video instructions. Thanks a ton for your detailed instructions.

      I wanted to know when can we add onion and garlic as my family loves the flavour?

    62. Dear Majula, I’am a great fan of Indian vegetarian cooking. Years ago I did a cookeryclass with Darshan Kumari in Amsterdam. I still have her little booklet with the vegetarian recepies we made. Since then I make Indian dishes regularly.
      I like your video presentation. Thank you very much for the recepies. I particularly like the breads.
      I live in Holland and I put a link on a forum for home bread bakers of which I am a enthousiastic member.

    63. Dear Manjula,

      Thank you for this website! I have grown up with my friends family making wonderful Indian dishes, but the process of making curry chicken, where ghee is required, scared me away from ever trying to make it myself. Now I see that not all recipes are so labour intensive, and have since made Aloo Gobi and couldn’t be happier. Watching your videos takes all the fear away!

      I hope too see more dishes on your website, and I will check back frequently. One of the treats I would like to know how to make is ludoo. Thank you again. I am very happy!

      Sincerely,

      Martha

    64. This sounds delicious. Thanks for the “variations” tip, I was thinking of adding peppers to begin with, but I wasn’t sure how to handle it, since I’ve never made this before.

    65. Dear Manjula auntie,
      The recipes you have posted are awesome!! I have never seen so much expertise in Indian cooking. I have tried some of the recipes, and each time they turn out to be perfect. Thank you for sharing them with us.

    66. This is my first time visit to your website but I have watched a couple of your videos in Youtube.I have fallen in love with all your recipes.You are a great cook.I made your Aloo Gobi sabji and posted on my blog and have linked to your youtube video.
      thankyou very much for sharing wonderful and authentic recipes.

    67. Hi Manjula,

      Thank you for this. I’ve been searching for a good, authentic Aloo Gobi recipe for a few months, and this is perfect!

      Your video says to use 1/4 teaspoon of Turmeric, but the website says 3 teaspoons. I followed the directions according to the video, but you may want to update the website. ๐Ÿ˜‰

    68. Very nice recipe, I love the way u cook with lots of cilantro(like me). I checked and tried out your other recipes too. U r a great cook not like other people who use short cuts. Thanks and please keep adding recipes.

    69. Dearest Manjula,

      We have just discovered your website by accident .. And what a dear surprise that has been !! We have been in love with Indian food for years now, and have been experimenting quite a bit in the kitchen .. And we are doing quite well, if we may say so ourselves ! hahahaa

      You are going to be on our #1 spot to discover new dishes and check before we cook now ! What an inspiration you are !

      Thank you very much for sharing your knowledge and passion for cooking in such a lovely and friendly way .. It is very much appreciated.

      With much love and admiration,

      The Sistas

    70. Manjula, excellent recipes for aloo gobi and a definite improvement on the recipes I have. Thanks

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