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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.
5 from 1 vote
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, PuriΒ 
    Tried this recipe?Let us know how it was!

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    250 thoughts on “Aloo Gobi (Potato & Cauliflower)

    1. This is a good recipe. I would alter one thing based on my experience and I am by no means very experienced. The potatoes can be stir fried as can the cauliflower, separately, the paste divided proportionately, but lightly brown potatoes first, then at the end mix it all together so that the different rates of cooking don’t mush up the cauliflower, but leave the potatoes limp. And the whole dish should be stir fried more than covered and stewed. Then you get more distinctiveness in flavor. Just my guess to you, Manjula, keeper of a WONDERFUL website.

    2. Manjula, How can I thank you enough! I love this recipe as well as the Aloo Baingan & Palak Paneer. Your teaching videos are great!Thank you so much for sharing your gift of Indian cooking. Can’t wait to try more of your recipes!

    3. Dear Manjula,
      Your cooking show is so delightful! Way out here in Wyoming it is a little hard to find a few of the ingedients, but I do my best and my husband and son love the results! Thank you so much for your wonderful videos and recipes!

    4. dear aunty, your recipes are wonderful. Your weekly menu is excellent. I am a working lady and the planner with recipes really is very helpful . please provide some more planners

    5. I’ve made this dish dozens and dozens of times over the last several years, and I have gotten nothing but compliments on it. Everytime I get a compliment on one of your recipes I tell them to google Manjula, the indian food saint of the internet!!!

    6. hello, i have tried the recipes of chutney and liked it and i kindly request you to send me the recipes of curry to be mailed me

    7. I made Rasgulla,it comes very tasty,I am always inspired by u,i want to write recipe book,wish me good luck Aunty,Thank u ve…….ry much.

    8. I am eating this as I type … wonderful!!! This is the first time I used this recipe for aloo gobi, and it is MUCH better than the recipe I had been using. Absolutely delicious! Thank you so much Auntie πŸ™‚ πŸ™‚ πŸ™‚

    9. Came out great – first I saw this on youtube – then came to your website. The time for cooking was longer than suggested but taste was amazing. Thanks very much. I will look at other recipes as well.

    10. Thank you so much for this great recipe. I have gone vegan 6 weeks ago and was struggling to find recipes. I live in Germany and our cooking here is all meat and dairy. So when you go vegan first thing you try is to recreate german cooking with costly and bad tasting meat replacements. Your recipe was easy and delicious and cheap (even though i couldn’t find asfoetida and mango powder here – added some apple sauce instead of the mango).

      1. Berliner, if you don’t have mango powder, just use 1-2 teaspoons of lemon juice. Mango powder is used to give a little touch of tartness and lemon juice (in a small amount) is commonly used in India. It’s personal choice to use mango powder or lemon juice. Don’t use applesauce. Jaya

    11. Thank you, Manjula, for your recipes! I really enjoy watching your videos. I think making the paste will be very helpful (although I’m fairly certain my version will have to leave out the entire line of peppers). :- )

    12. This recipe looks so fantastic! I can’t wait to try it. Thank you for teaching about mixing the spices into a paste ahead of time!

    13. Hello Manjula,

      Your website was recommended to me by my brother. For a novice like me, it’s a real help.
      I tried the aloo gobi and it was an instant hit with my husband.
      By the way, I tried the bhindi sabji as well and my two year old loved it. Thanks!

      Best Wishes,

    14. Hi Manjula,

      I really liked the way you mixed all the spices ahead to avoid getting them burnt. I’ve always had trouble figuring this one out but now you taught me the right principle.

      Thanks a lot for your candidness in the video too. I thoroughly enjoyed your expert hands at it and the outcome on my own.


    15. Hi Manjula!
      You are my favorite cook ever. I have made so many of your recipes, and they always come out great. Thank you for sharing all your secrets and tips with us. You are the best

    16. Hi Manjula,

      I was searching for methi leaves recipe and found your site. To be very frank, the name made me click the link πŸ™‚

      I made methi theplas, they were delicious! After that I saw a lot more recipes….
      I learnt how simple spices, less oil can make the food so tasty!
      The way you explain is so simple and gives a homely feeling.

      Your videos are a great inspiration!You add not just the spices in your recipes but loads of love into it!

      Best Wishes!

    17. Hi Manjula,

      I love your recipes. I had always had aloo gobi at restaurants but it is usually greasy. I made your recipe and it was delicious. My husband loved and and wants this now to become one of our weekly dishes. Thanks you so much for sharing your talent and knowledge!

    18. Hello,
      I love indian food bu till now i eat it only in restaurants.
      About week ago i was serching for recipe for Aloo Gobi and i watched your you tube video.
      Tank you for showing delicious Indian recepis, Your great. I will Cook some of your dishes for sure.
      All the best, Greetings.

    19. Hello Aunty,
      I dont eat potatoes.So can I substitute it with raw banana for this receipe.If yes then how many raw bananas should be used ( big or small ) ?
      Thanks in advance for your help


    20. I love your recipes and videos. I noticed that you use hing alot. When I went to the local indian store, the have 2 types, white and yellow. Whick one do you use? What are the differences?
      Thank you so much.

      1. I think you mean white and yellow containers. They both are same but different brands. I think the white one is better which is what I use.

    21. Dear Manjula
      For a long time I wondered what was a delicious dish I had when I visited Amma during her visit to Europe. I started watching your apple crisp – that I just finished baking – and couldn’t stop watching your videos, and… voila! I saw this Aloo Goobi; that was it!! I can’t wait to try it… Let’s see if I can find mango powder – the rest I have it all. Thank you for your recipes and love. Blessings from Amsterdam

    22. Thank you for this delicious recipe. This is the first recipe of yours that I’ve tried and it was fantastic and so easy to prepare. Your videos are also very helpful. I look forward to trying more of your recipes. Namaste

    23. Hi sister Manjulaji
      Yhank you very much for you nice and great recipes.Almost all of my recipes come from you. It is helping me a lot.Surprisingly I learned cooking pretty soon and my husband children they love it.But I have a problem sister, we live in Indonesia and we never know what is bay leave and Hing.Any idea sisterji? Wish you always stay healthy and God bless you and family.

    24. Hi sister Manjula
      Thank you very much for your tasty and great recipe,almost all of my recipe come from you sisterji.I need your favor sister,what should I do when we don”t have bay leaves and hing.Please help me for this is tne first time I heard of hing and bay. Thank you sister.Wish you always stay healthy and God bless you and family. Sorry we live in Indonesia.

    25. This was the best subji EVER!!! I cooked this subji for Govardhan Puja and it turned out to be so tasty. I believe my Giridhari liked it so much, thanks Aunty for sharing all your wonderful videos and recipes πŸ˜€


    26. Hi, I tried this recipe exactly and it came out delicious. Yummee…. I have just started cooking and love that people like you share such exact recipes which makes it so easy for us to learn. Even so called ‘close friends’ and family are not so forth coming when it comes to sharing recipes. God bless you!

    27. U r a great cook!! Once i’ve found one of ur vegitable recipe,after that always i used to search for manjula’s recipe in youtube, now i got ur website,so thnk u vry mch for ur delicious recipes its helping us…Lovely..

    28. Hello from Berlin

      I just wanted to say that I’ve finally been able to add some much needed variety & flavour to my otherwise uninspired diet and it’s all thanks to your amazing talent and generosity in sharing your recipes.
      I can’t wait to try every one. Thanks so very much.

      You’re an amazing chef Manjula!

    29. I am cooking dinner for 50 or more people could you please tell me how much ingredients I need. I am cooking for Lamas and other holy men and was just blessed with this work. I need this convertion yesterday The dinner is wed, the 3rd. of aug. Iam making Aloo Gobi and Navarantan Please Help

    30. Hi Ji,

      I tried this recipe now!!!! It came out so well πŸ™‚ your husband must be blessed to have such a nice wife πŸ™‚

    31. hi aunty,
      today i prepared aloo gobhi.it was very delicious and easy to prepare.
      Thanks so much for posting this recipe.


    32. it is very yummi….i used onion also as my husband like this vegitable very much…….easy to make and tasty also…..

      thanx aunty….

      1. looks nice! I heard that there is a fried variation(cauliflower, potato seperately sauted or deep fried ???) Could you give me the exact method ?

    33. Pingback: aloo recipe
    34. Thanks Leann & Jaya for your valuable suggestion. Howvever, can you please let me know what should be the appropriate thickness of a cooking pan. As the one which i am having is 3.25mm thick.

      It will help me in buying a new one πŸ™‚


    35. Kuku,
      I agree fully with what Jaya is saying in regards to using a better quality heavier nonstick pan. Please let me take that idea one step further and suggest the brand “Calphalon” which can be found in many major department stores along with Bed Bath & Beyond. If purchasing an entire set is not feasible or warranted – I suggest picking out one or two pans that will fit your needs. The quality is the BEST and I will guarantee that you will go back to making the perfect aloo gobi that you so enjoyed in India!! Please let me know how you make out!

      1. Kuku,
        I can’t tell you what an appropriate thickness SHOULD be but what I can tell you is to feel the heaviness of the pan itself – you’ll know more of what i mean when you actually get to the store and start actually feeling how heavy one is rather than going by what a preconceived notion of one should be. There’s no other way that I can explain besides that. An inferior made thicker pan is less useful than something sturdily made / better quality / better materials I’ve learned. More expensive is NOT always better but I would think twice about cookware – a good set that is well maintained and cared for properly can last a lifetime. If you live anywhere close to any if the stores I suggested – i would physically go there and check out your options and not just take into consideration “thickness” alone. Hope this helps! I can only suggest what I have experience with but I have a set of Calphalon that I’ve used on a heavy duty gas stove and still nothing sticks! Best investment I’ve ever made and within Calphalon itself, there are many pricepoints itself and options for each!

    36. Hi,

      I used to make aloo gobhi in India quite often as it used to come out nicely. But since i have come to US i am not able to make aloo gobhi coz it burns after when i cover the vessel with the lid on low medium/ medium heat.

      Somebody told me to cook the vegetable in cooker to prevent the sabzi from getting burned. It cooked well but lost its crispyness.

      Kindly tell me how can i make this veg in the open vessel. I think there is some problem with my non-stick kadai??? What’s ur suggestion pls let me know.

      I really dont understand what is the reason.


      1. Kuku, the problem sounds like you’re using too light weight of a cooking vessel and even low heat is burning the food. Use a heavier, better quality pan, pot, or kadai and the problem should be solved. Jaya

    37. Manjula, I love your recipes and videos! thanks so much for sharing them with us–the dishes always turn out delicious (even when made by a amateur American cook like myself)!

    38. Dear Manjula,

      I am a male and I live alone in the US, I tried this recipie for the first time and it tasted amazing, I cannot believe that I made this recipe for the first time….thank you so much

    39. Thank you Manjula for all of these videos of you cooking. I am excited to cook when I watch all the delicious things you make. I made the aloo gobi for dinner. Delicious!!

    40. I liked the idea of making a paste of the powders along with ginger. I followed the instructions mnetionned by you and the dish has really come out good. Please keep up the good work. Do you have any recipe for making puran polis??

    41. Dear Manjula Aunty
      Thank you for sharing Aloo Ghobhi recipe, I am big fan of your cooking.
      What amazes me is that all your recipes are cooked without onion and garlic!!

      Thank you once again!!

      Regards always

    42. After i initially commented We clicked on the ?Inform me whenever new comments tend to be added? checkbox and today each time a comment is added I get four emails with similar remark. Can there be any kind of method for you to get rid of me from that support? Many thanks

    43. Pingback: Happy Diwali (Festival of Lights) | Manjula's Kitchen | Indian Vegetarian Recipes
    44. Chris,
      For some reasons a lot of times Indian food is often best the next day. I don’t know if it’s because the spices have time toreally “mesh” with the other ingredients but it’s true. My husband is from India and I’ve been cooking now for 10 years. Aloo gobi is one of his favorites. Just like Manjula says – take these recipes and experiment and add your own twists to them. It sounds like you’ve done exactly that! One thing I’ve noticed when cooking dishes like aloo gobi where you are stir frying a vegetable and adding spices to it – they will often stay more “crunchy” until you add salt to them. That’s when they go soft. I sometimes, if I want that crunchy texture, will add salt a little later on in the cooking process or even add the onions later on which Manjula doesn’t use because she’s Jain. Onions add water and will make dishes like this “go soft” and so will adding salt early in the process. Also, if you cover the dish while cooking will make a difference…. you just have to play with it a bit to get the results you are looking for but like I said – it sounds like you are doing just fine!

    45. What a great dish – I’d like to say *thank you* for your excellent website.

      When I started cooking this recipe, I often found that the spuds (I’m english) didn’t soften fast enough and I would lose the cauli structure and texture by the time it was ready for serving.

      Now I usually microwave the potatoes for 4 or 5 mins before putting them in the pot – that way I can have the cauli still little crunchy with the spuds soft…..

      Maybe just something to do with the type of potatoes we get here in England – anyway, thanks and best wishes


      PS- I also like to get a red chilli, and chop it to really fine strips before putting into the mix – it adds nicely to the appearance……

      ….and I find this dish to be even better when left to go cold, and eaten the next day – sometimes I just try a little taste – but before I know it, I’ve eaten the lot!

    46. This is one of my favorite recipes to make for my husband. Also, one of the first recipes I have found in a long time that doesn’t need some tweaking to make it taste better. Thank you for posting it.

      JM, since I have always made this with fresh cauliflower I would avoid the frozen if possible. If you do use frozen make sure to lay it out on some paper towels when thawing. The only thing I can think of is the added moisture might make the dish have too much water.

    47. Hello Manjula Aunty your recipes are excellent.you are a boon especially when we are staying out of india.My husband loved the dishes i made.Thankyou very much.

    48. Manjula Mataji, this is one of the most delicious dishes I have ever cooked. Thank you so much for providing so many wonderful recipes without onion or garlic.

    49. instead of cauliflower ive experimented with other vegetables like zucchini with wonderful results! also, if you double the recipe you can get away with still only using 3 tablespoons oil.

    50. Hi Manjula

      This is my first time at your website, so glad I found your recipes. My question is about doubling the recipe for Aloo gobi. Should I just double the amount of each ingredient or ??


    51. Thank you for sharing your recipes Manjula. I tried the peas and paneer last week and it turned out so delicious. I don’t I’m going to pay to eat it at the restaurant cause I can make it just as good. I’m looking forward to making the aloo gobi today for dinner.

      1. Rabz, If you don’t have hing, just skip it. Or, if you eat onions, you can a chopped medium onion after the cumin seeds pop and let it saute until soft for a few minutes.

        Hing is used when onions and garlic are not.

    52. Hi Manjula Aunty,
      You’re so sweet and an excellent cook. I love your web site and the way you explain to cook. Thank you so much for wonderful and easy recipes. I have already tried moong dal dosa, peda, aloo baigan and many other dishes….ooh they have come out all soo good.

      Many Many Thanks!

    53. perfect! i make this in double quantity on sundays so i have a few dinners throughout the week. it never fails to be a savory dish at the end of a long day.

      thank you, Manjula.

    54. Hi Manjula!

      I found your website recently and wanted to say thank you! It is so nice that you do this! Tonight I realized that your cooking classes are held in San Diego…I live in LA, but if I can ever get enough time off from work, I would love to come take them. I also made aloo gobi tonight and while it tasted great, it was a little mushy, the vegetables started to disintegrate and it did not look like your picture at all. I found that I had to keep adding water to it, or it would start sticking to the pan and burning…should I have added just a little more oil instead of the water? I followed the recipe exactly except for adding extra water. Again, thanks for making the website, it’s great!

    55. Hi Manjula
      what can i use instead of mango powder? A squeeze of lime or lemon? What’s the taste of mango powder?
      I’ll love if you could enlighten me. xx Sonia

    56. Hi Manjulah; you’re my U-tube Grandmother! Your recipe and instruction is wonderful! This recipe has become a household favorite and a recipe go to when I am short on ideas and time. Thank you! Just a tiny thought….the substitution of lemon for the mango powder should be in the recipe; I had read all the comments to get to the answer. Peace!

    57. I just tried your Aloo Gobi today. It was very easy to make, and it tasted wonderful! You did a wonderful job explaining how to do it on your video which helped me greatly. Thanks! Frank

    58. You are doing a great job ……..made mohanthal,pani puri,kachodi,green chutney,makhani daal ,badam almond mithai etc all inspired by your cooking…You givegreat tips….Thankyou for your effort and your amazing recipes

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