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Punjabi · Indian

Aloo gobi

Vegetarian

आलू गोभी · aloo gobhi

A dry stir-fry of potatoes and cauliflower florets cooked with turmeric, cumin, ginger and tomato until tender and lightly charred at the edges.

Aloo gobi is a Punjabi side dish from India, ready in about 45 minutes and made with potato and cauliflower. It serves 4 and is rated easy to cook.

Start cooking
A serving of Aloo gobhi
Photo: Sapanabehl / Wikimedia Commons · CC-BY-SA-4.0
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Level
Easy
Calories
238

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat the oil in a wide, lidded frying pan over medium heat. Add the cumin (opens in a new tab) seeds, then the onion (opens in a new tab), and cook until soft and starting to brown.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add the ginger, garlic (opens in a new tab) and green chilli (opens in a new tab) and stir for a minute.

    • 1 min
    • medium heat

  3. Step 3

    Add the potatoes (opens in a new tab) and cauliflower (opens in a new tab) with the turmeric (opens in a new tab), ground coriander (opens in a new tab), chilli powder and salt. Toss well so every piece is coated.

    • 2 min

  4. Step 4

    Cover and cook over medium-low heat, stirring gently every few minutes, until the potatoes (opens in a new tab) are tender. Add a splash of water only if it sticks.

    • 15 min
    • medium-low heat

  5. Step 5

    Add the tomato (opens in a new tab), uncover and cook over medium heat until it has melted into the vegetables and the edges colour. Finish with garam masala (opens in a new tab) and coriander.

    • 6 min
    • medium heat

About this dish

Origin
Punjab, India · Commonly attributedAlso popular in PakistanMore food from India
Dish
Lunch · Dinner · Side dishes · Main courses
Cooking method
Sautéed, Stir-fried
Taste
savoury, earthy, aromatic / warmly spiced, spicy (chilli heat)
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Carb-conscious
Worked out from the ingredients. How labels work
Good for
One-pan · Everyday · Budget-friendly
Cook more with
Potato · Cauliflower · Cumin · Onion · Fresh ginger · Garlic
Techniques
Stir-frying · Sautéing

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

238 kcal per serving

Estimated

1 serving ≈ 332 g · recipe makes 4

Where the energy comes from

  • Protein 10%
  • Carbohydrate 51%
  • Fat 40%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy238 kcal72 kcal
Protein6.2 g1.9 g
Carbohydrate32.1 g9.7 g
Net carbohydrate25.1 g7.6 g
Sugars6 g1.8 g
Added sugars0 g0 g
Fibre6.9 g2.1 g
Fat11.2 g3.4 g
Saturated fat1 g0.3 g
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium785 mg236 mg
Salt equivalent2 g0.6 g
Vitamins & minerals per serving
Potassium
1064 mg
Calcium
75 mg
Iron
2.6 mg
Magnesium
62 mg
Vitamin A (RAE)
20 µg
Vitamin C
107 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
112 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: coriander leaves.
  • Garam masala: Curry powder (FDC 170924) used as a stand-in; both are ground blends of similar dried spices used in teaspoon amounts.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Use a wide pan so the vegetables cook in a single layer and brown rather than steam.

Common mistakes

  • Stirring too vigorously, which breaks the cauliflower into mush.

Serve with

  • Serve with roti or paratha and dal, or pack into a lunchbox.

Storage

  • Keeps 3 days refrigerated.

Reheating

  • Reheat in a hot pan rather than the microwave to keep some texture.

Variations

  • Aloo gobi matar: Add a handful of peas with the tomato.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Potato, peeled, cut into 2 cm cubes2 piece · 400 g
  • Cauliflower, cut into medium florets1 piece · 600 g
  • Tomato, chopped1 piece · 120 g
Used in steps 3, 5

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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