Gobi Aloo (Indian Style Cauliflower with Potatoes)

Gobi Aloo (Indian Style Cauliflower with Potatoes)

133 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Recipe by  SHAHZADI

“This is a basic Indian dish that is very tasty! Adjust the spices to your preferences! To make it even better, you could add a bit of stewed tomatoes.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
  2. Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

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Reviews (133)

Rate This Recipe
Mark P

Mark P

A tasty and flavorful restaurant-quality dish. Don't listen to some of the other reviewers: some did things to make a sauce/gravy; this dish isn't supposed to have a gravy. (Look at the picture I submitted.) But the concerns about drying out the potatoes and cauliflower are justified. To solve this, during the times when one is supposed to cook with the pan covered, make sure there is a little water at the bottom of the pan. Every few minutes uncover and add a little water. This makes sure everything stays damp and steams as it cooks. I found it necessary to steam for an extra 5-10 minutes to cook the potatoes sufficiently. Also, I used 50% more spices than listed. Salt I added to taste *at the end*, not where recommended in the recipe. (How would one decide if something tastes right before the vegetables are done cooking?) Finally, I forgot about the cilantro and didn't miss it.

Amber Waite

Amber Waite

I made this according to the directions, but it seemed so dry... I added a small can of coconut milk and a diced tomatoe at the end of the cook time, and then simmered an additional 8 minutes or so. The result was delicious! I think the tomatoe and coconut milk should really be included in the recipe. Also, I used curry and a small amount of cumin instead of tumeric.



I've made this a couple times and it turns out pretty good. I like this recipe because it's not as involved as recipes for aloo gobi in my Indian cookbooks. What is with the coconut milk though? If you want traditional aloo gobi, stop taking one reviewer's suggestion and don't add coconut milk. It's not part of this dish, and if you add it, you're making something completely different, and most likely, something sweet. Mustard seeds are always a great addition and the more cilantro the better, but if you find that it's too dry, add a 1/2 cup of crushed tomatoes and it will be perfect!

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Amount Per Serving (4 total)

  • Calories
  • 135 cal
  • 7%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 23.1 g
  • 7%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 331 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Gobi Masala (Cauliflower Curry)


next recipe:

Cauliflower and Potato Stir-Fry - East Indian Recipe