Aloo Gobi: Easy Indian Cauliflower Potato Curry, Dry-Spiced (62) 2026

Aloo gobi is a fully vegetarian Indian curry made with potatoes (aloo) and cauliflower (gobi), seasoned with the classic spices of Indian cooking. It is an easy dish that turns everyday vegetables into something deeply savory and satisfying.

Like many traditional dishes, there is no single way to prepare this cauliflower and potato curry. Here, the potatoes and cauliflower are pan-fried in a little oil first so they come out slightly crisp, then finished in a spiced tomato base.

If you enjoy heat, try adding a little chili, which goes wonderfully here. And for a full Indian-style experience, serve the aloo gobi with naan bread, as the mix of flavors and textures is delicious.

Ingredients for Aloo Gobi

This recipe makes 2 servings.

• 150 g potatoes
• 200 g cauliflower
• 100 g onion
• 2 garlic cloves
• 1 teaspoon grated fresh ginger
• 2 tablespoons olive oil
• ½ teaspoon ground cumin
• Salt
• Ground black pepper
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 pinch ground cayenne
• 4 small red tomatoes (150 g)
• 1 tablespoon chopped cilantro leaves

How to Make Aloo Gobi Step by Step

1. Prep the Vegetables

First, peel and cut 150 g of potatoes into cubes. Cut 200 g of cauliflower into florets of the same size. Peel and chop 100 g of onion. Press 2 garlic cloves and grate 1 teaspoon of ginger if you have it in a piece.

2. Sauté the Potatoes and Cauliflower

Heat 1 tablespoon of olive oil in a skillet, add ½ teaspoon of ground cumin and heat just until it releases its aroma. Add the potatoes and cauliflower and sauté over medium heat for 5 minutes. Season with salt and pepper to taste and set aside.

3. Fry the Onion with the Spices

In the same skillet, heat another 1 tablespoon of oil and fry the onion with the garlic, ginger, ½ teaspoon ground coriander, ½ teaspoon ground turmeric, 1 teaspoon garam masala and 1 pinch ground cayenne for 1 minute.

4. Cook the Aloo Gobi

Add the potatoes, cauliflower and 4 red tomatoes cut into small pieces. Cover and cook everything for 20 minutes over low heat. If it looks dry, add a little water.

5. Serve

After this time, serve the aloo gobi immediately, garnished with 1 tablespoon of chopped cilantro leaves.

Tips for the Best Aloo Gobi

Add Some Heat

If you like spicy food, try adding a little chili to the dish, as it pairs wonderfully with the potatoes, cauliflower and warm spices.

Serve It Indian Style

For a full Indian-style experience, serve the aloo gobi with naan bread. The combination of flavors and textures is delicious.

Keep It From Drying Out

During the final 20-minute simmer, if the pan looks dry, add a little water so the vegetables stay tender and the spices coat everything evenly.

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If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.

Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.

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And if I’m putting together drinks and a full menu for guests, I’ll often pair dinner with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To round everything out, I love adding this tangy French Remoulade Sauce recipe on the side or finishing the table with this striking Mediterranean Black Rice with Squid recipe.

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Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor.

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