Dry Aloo Gobi Recipe – Easy Cauliflower Potato Stir Fry

Dry Aloo Gobi Recipe: here's how to make Indian aloo gobi recipe, a classic dry vegetable dish with aloo (potatoes) and gobi (cauliflower). This simple dry curry goes wonderfully with roti if you have some dal tadka on the side and is one of our favourite go-to comfort dishes.

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Over many years of trying aloo gobi recipe at home, I have refined the method to something that suits me really well. I don’t add aany water while cooking the vegetables and I don’t fry the spices in oil first as we do with pretty much all curry preparations in India, but I add them towards the end when the vegetables are cooked. Unconventional, agreed, but the resulting aloo gobi is roasted and cooked perfectly, as you can see from the pictures.

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What is Aloo Gobi made of?

Aloo Gobi is a popular North Indian and Pakistani dish made with potatoes (aloo) and cauliflower (gobi), cooked with popular Indian spices like turmeric, cumin, and finished off with garam masala. This vegetarian and gluten-free dish is known for its rich flavours, vibrant yellow colour, and can be spicy depending on preparation style.

What do you eat with Aloo Gobi?

Aloo gobi is most often served with roti or chapati but can also be eaten with naan or rice. Aloo Gobi is a staple in Indian cuisine and can be made as a dry stir-fry or with a light curry sauce. On a busy day, if I have both potatoes and cauliflower in hand, aloo gobi is a no-brainer. At home, we often eat it with rice and dal, making it a complete and wholesome meal.

Is Aloo Gobi healthy?

Yes! Aloo Gobi is a nutritious vegetarian dish packed with health benefits. Cauliflower is rich in fibre, vitamins C and K, and antioxidants, and potatoes provide carbohydrates and potassium. When cooked with anti-inflammatory spices like turmeric and cumin, Aloo Gobi supports digestion and overall gut health. Just take care to not add too much oil when preparing the dish, and serve with protein based dishes like dal for a wholesome and complete meal.

Tips to Make Aloo Gobi

• Use fresh ingredients – Fresh cauliflower and potatoes ensure the best texture and taste.
• Cut vegetables evenly – Chop potatoes and cauliflower into similar-sized pieces for even cooking.
• Cook uncovered for crispiness – Avoid covering the pan for too long to keep the cauliflower from turning mushy.
• Add tomatoes for extra flavor – If you like a tangy touch, mix in chopped tomatoes or a splash of lemon juice. Amchur can also be a good addition if you have any in hand
• Use minimal water – Aloo Gobi is best as a dry dish, so avoid adding too much liquid. In fact, I don't add any water to the dish, often choosing to cook covered for a bit for the vegetables to release water and then them cook in that water until soft
• Coriander – Garnishing with fresh coriander is an extra touch that's well worth it
• Try roasting the cauliflower and / or potato – For a different and flavour, air-fry the cauliflower and / or potatoes before adding it to the dish to finish off.

Frequently Asked Questions

Can I make aloo gobi without onion and garlic? Yes, absolutely! You can easily omit onion and garlic in this recipe. I have found that adding hing gives it a nice earthy flavour without needing to add any garlic.

What's the best way to avoid mushy cauliflower? Ah, nobody likes cauloiflower that falls apart on stirring the dish. I find cutting the florets as evenly as possible really helps. Also, add very less water when cooking and avoid covering to cook, keeping flame medium-low.

Can I use frozen cauliflower and potatoes? You can, but I really don't recommend that, especially potatoes. They turn mushy and take in water when frozen and defrosted so try to use fresh vegetables for this dish for the best taste.

Is this recipe spicy? The amount of red chilli can be adjusted to your preference so don't hesitate to dial it down as much as you want. Remember to taste as you go.

How do I store leftovers? Let it cool completely and store in an airtight container in the refrigerator. I have kept it up to 3 days, always reheating in a pan on the stove to retain the texture.

I serve it with rice and moong dal tadka or Kerala sambar for a simple meal but aloo gobi goes great with rotis too.

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Dry Aloo Gobi Recipe

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Aloo gobi is a popular Indian dish that's made even more globally known by Indian restaurants. It's a dry side dish prepared with gobi (cauliflower) and aloo (potato) with some spices.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Vegetarian Sides

Cuisine Indian

Servings 4

Ingredients

  

• 2 medium-sized potatoes peeled and cut into wedges
• 2 cups cauliflower florets
• ½ cup red onion chopped
• ½ teaspoon minced ginger
• ½ teaspoon crushed garlic
• ¼ teaspoon turmeric powder
• ¾ teaspoon red chilli powder adjust to taste
• ½ teaspoon cumin powder or cumin seeds
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• 1 tablespoon canned tomato paste or ½ cup fresh tomatoes, pureed
• 3 tablespoon chopped coriander leaves for garnish
• 2 tablespoon oil
• Salt to taste

Instructions

 

• Heat oil in a pan and add the chopped onions.
• When the onions turn soft, add the ginger and garlic and saute until fragrant (about 2 mins).
• Add the potatoes and cauliflower to this and cook on lowest heat, covered, mixing now and then so the vegetable pieces don't burn.
• When the vegetables are half cooked, add the tomato paste and mix again. Cook again for 3-4 mins or until the vegetables are soft (not mushy).
• Add the spice powders - coriander powder, turmeric powder, cumin powder or seeds, and chilli powder. Mix again until well combined.
• Cook until the spice powders don't smell raw anymore - another 2 mins or so. The potatoes and cauliflower should be roasted and dry by now. Add salt.
• Finish off with garam masala and a generous amount of chopped coriander leaves and mix again.
• Tip: You can add a teaspoon of oil to finish off before removing from heat

Notes

• Cut potatoes and cauliflower into equal-sized pieces for even cooking.
• In my version, I add spices later but you can also sauté spices in oil first to enhance their flavour.
• Avoid adding any or much water to keep the dish dry
• Cook uncovered for a few minutes before finishing the dish, to prevent sogginess.
• Skip tomatoes for a classic dry version.
• Use fresh garlic and ginger for best taste
• Finish with a squeeze of lemon for extra tanginess.
• Store leftovers in an airtight container in the fridge and reheat on low heat to maintain texture.
• Using tomato paste gives the dish more depth and a lovely red colour but you can add fresh pureed tomato as well
• Use Kashmiri chilli powder instead of the regular kind for less heat and more vibrancy

Keyword aloo gobi, potato cauliflower curry

Step by Step Pictures to Make Aloo Gobi Recipe:

1. Heat oil in a pan and add the chopped onions. When the onions turn soft, add the ginger and garlic and saute until fragrant (about 2 mins).

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2. Add the potatoes and cauliflower to this and cook on lowest heat, covered, mixing now and then so the vegetable pieces don't burn.

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3. When the vegetables are half cooked, add the tomato paste and mix again. Cook again for 3-4 mins or until the vegetables are soft (not mushy).

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4. Add the spice powders - coriander powder, turmeric powder, cumin powder, and chilli powder. Mix again until well combined. Cook until the spice powders don't smell raw anymore - another 2 mins or so. The potatoes and cauliflower should be roasted and dry by now. Add salt.

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5. Finish off with garam masala and a generous amount of chopped coriander leaves and mix again.

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Aloo gobi all done!

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Aloo gobi is a great combination with chapatis or rotis and a simple dal recipe. You can also serve with rice, jeera pulao, or any other pulao for a bit of an added spice kick.