Aloo Gobi Recipe

Aloo Gobi Recipe is a popular Indian Side dish
Author :
Category :
Course :
Side dish
Cuisine :
Technique :
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


1.5 cups - Potato (cut to bite sized pieces or par boil)

1 - medium size Cauliflower

1 cup - Green peas

1 - Onion (sliced or chopped)

1 - Tomato (chopped)

1 inch - Ginger

5 Cloves - Garlic (chopped)

1/2 tsp - amchur (dry Mango powder)

1/2 tsp - Ginger paste

1/2 tsp - Garlic paste

2-3 tbsp - oil

2-3 tbsp - tempering oil

5-6 Curry leaves (optional)

1/2 tsp - Mustard Seeds

1/2 tsp - Cumin seeds

1/4 tsp - Asafoetida

1/2 tsp - Onion seeds

Seasoning: 2 tbsp - chilli powder

1 tbsp - coriander powder

1/2 - Turmeric powder

Salt, according to taste

1 tsp - Cumin seed powder

1 tsp - Fennel seed powder

1 tsp - pepper powder

Pre- Preparation:

Par Boil the potato. Dice and keep it aside.

Boil water and pour over the separated florets of Cauliflower mixed with salt and turmeric.

This would remove worms or any dirt not visible to naked eyes.

For Garnish:

Coriander, finely chopped

Spring onion, finely chopped



Steamed Rice and dal


  1. Heat oil in a heavy bottomed wok.
  2. Add spices and temper them till they splutter and release aroma for about 20 seconds.
  3. Add the ginger, garlic and onion and saute till golden brown. Add the ginger garlic paste and cook till the oil begins to float on the surface.
  4. Once onion turns golden brown add the tomatoes and cook till well mashed.
  5. Add the seasoning ingredients and give a good stir. Ensure when cooked the oil comes to the surface or sides of the wok.
  6. The florets sitting in hot water bath would be cooked a bit, add those.
  7. Give a good stir and add the peas followed by potato.
  8. Mix well ensuring the vegetables are well coated with the spice mixture.
  9. Cover with a lid and fry on medium heat till cooked.
  10. Remove and garnish with coriander and serve with your choice of accompaniments.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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