Aloo Gobi

4 Servings


Aloo Gobi is a popular North Indian vegetarian dish made with potatoes (aloo) and cauliflower (gobi). Vegetables are sautéed with a blend of aromatic spices like our garam masala, creating a flavourful and comforting dish. It’s often garnished with fresh cilantro and served with rice or flatbreads like roti or naan. Aloo Gobi is loved for its hearty, spiced flavours and is a staple in Indian cuisine.

Aloo Gobi

Try our take on this Indian Classic. The addition of chickpeas makes it a complete meal.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian & South Asian
Servings 4 people


  • 6 medium Yukon Gold potatoes (skins on), diced into 1 inch pieces
  • 1 Cauliflower Head Small, cut into medium size florets
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
  • 2 Onion Medium
  • 2 cloves Garlic crushed
  • 1 tbsp

    Punjabi Garam Masala

  • 2 tsp Turmeric
  • 2 tsp


  • 1 tsp

    Celery Seed

  • 2 tbsp Soy Sauce
  • 1 pinch Chili Flakes
  • 1 cup Cauliflower Water
  • 1 can Chickpeas Large


  • Parboil potatoes in water.
    6 medium Yukon Gold potatoes
  • Cook cauliflower in enough water to cover and some salt, and reserve ½ cup of the cooking liquid.
    1 Cauliflower Head
  • Heat oil and butter in a large pot.
    2 tbsp Olive Oil, 2 tbsp Butter
  • Add onions and sauté until translucent, 5-10 minutes.
    2 Onion
  • Add garlic and cook 2 minutes.
    2 cloves Garlic
  • Add Punjabi Garam Masala, remaining spices, soy sauce and cauliflower water. Bring to a simmer.
    1 tbsp Punjabi Garam Masala
, 2 tsp Turmeric, 2 tsp Paprika
, 1 tsp Celery Seed
, 1 pinch Chili Flakes, 1 cup Cauliflower Water, 2 tbsp Soy Sauce
  • Add the chickpeas, cooked potatoes, cooked cauliflower and mix thoroughly together.
    1 can Chickpeas
  • Simmer on very low heat for 5-10 minutes to let the flavours mix. Serve with a generous dollop of and naan.
Keyword Cauliflower, Curry, Potato
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