Aloo Gobi Recipe (Restaurant Style Curry)
Ask a Punjabi or North Indian about their most-loved vegetarian dish, and they will answer with an Aloo Gobi for sure. Yes, this dish is simple but a favorite with all us Indians, not just up north. A zesty, comforting side or main, this dish is made with fresh cauliflower (gobi) and tender potatoes (aloo). Here I have shared step-by-step instructions and pictures for a delicious, rich and creamy restaurant style Aloo Gobi recipe.
About Aloo Gobi Recipe
‘Aloo’ is the Hindi word for ‘potato’ and ‘gobi’ means ‘cauliflower.’ These basic vegetables are cooked with bold spices for a vegetarian, even vegan recipe that is wholesome and simple, yet exciting for the palate.
Thus, making Aloo Gobi a rustic, satisfying and tasty dish that can be enjoyed as either a side or main entree.
There are two popular preparation methods of making a hearty Aloo Gobi at my home. One is a curried version with many ingredients. Whereas other one is a simple dry variant with a handful of simple ingredients. Both are delicious, and wonderfully unique too.
The Aloo Gobi recipe that I share here is a restaurant style version that is wonderfully luscious, rich, creamy and is personally my favorite. It includes a delicious, vegetarian gravy or sauce made mostly with tomatoes, onions and cashews.
If the sauce of the restaurant style Aloo Gobi seems familiar, it’s likely because this recipe uses the same makhani gravy that is a main base of the Paneer Butter Masala or Paneer Makhani recipes too.
The only difference being there are onions in this Aloo Gobi Curry, and it is slightly more spiced than a traditional makhani gravy.
While I’ve included butter and cream to make the creamiest and most indulgent sauce in this Aloo Gobi Masala, feel free to skip these ingredients for a completely vegan version. The cashews and tomatoes are enough to create a wonderfully rich sauce.
Want more texture and protein in the Aloo Gobi Masala? You can also add paneer (Indian cottage cheese) or the vegan-friendly tofu towards the end of cooking the dish.
I recommend serving this creamy, saucy, curry style Aloo Gobi Masala with a side of steamed rice and flatbreads like roti, paratha or naan. Together, it makes for a comforting delicious meal that’s perfect to serve at nearly any gathering, large or small.
How to make Aloo Gobi
Preparation
1. First, soak 15 cashews in hot water for a total of 20 to 30 minutes. You can start this process just before you begin to make the rest of the recipe.
Next, rinse 1 medium cauliflower in fresh water for a couple of times. Chop the cauliflower into medium-sized florets.
Blanch fresh cauliflower florets in hot water. Using the microwave or stovetop, bring plenty of water and a generous pinch of salt to a full boil.
Add the florets to a heat-safe bowl, and cover with the boiling water. Soak for 15 to 20 minutes while you make the Aloo Gobi curry or sauce.
After 15 to 20 minutes of blanching, drain the water and optionally rinse the cauliflower florets. Keep aside.
Note: This blanching step is optional. Skip it, if you use homegrown cauliflower or if it does not have any insects or worms.
2. After cashews are soaked for full 20 to 30 minutes, drain the water. Add them to a spice grinder or blender and blend to a smooth, thick paste with 2 tablespoons water.
Sauté Aromatics
3. In large pan over medium heat, add 1 tablespoon butter (or ghee) plus 2 tablespoons of your preferred cooking oil.
Once hot, add the whole spices:
- 1 inch of cinnamon
- 1 bay leaf
- 2 to 3 green cardamoms
- 2 to 3 cloves
- 1 black cardamom
- 1 single strand of mace
Fry the spices in the hot butter and oil for a few seconds or until they turn fragrant.
4. Add ½ cup chopped onions.
5. Stir and sauté the onions and spices. The onions should become golden. Stir the onions often, while sautéing, so that they cook evenly.
6. Add 1 to 1.25 teaspoons ginger-garlic paste and sauté for a few seconds or until no longer smelling raw. Lower the heat a bit, if needed, to keep the paste from burning.
Make Onion Tomato Masala
7. Now, add 2 large finely chopped tomatoes (2 to 2.5 cups finely chopped tomatoes).
The tomatoes can also be pureed and added for a smoother and finer consistency.
8. Stir well and sauté until the tomatoes soften and become pulpy. This takes about 5 to 7 minutes on low to medium heat.
9. Then, add the prepared cashew paste along with following spice powders:
- ½ teaspoon of Kashmiri red chili powder (or deghi mirch, or ¼ teaspoon of red chili powder or cayenne pepper or ½ teaspoon of paprika)
- ¼ teaspoon of turmeric powder
- 1 teaspoon of coriander powder
10. Stir and mix well to create a thick masala.
11. Keep sautéing and stirring regularly until the fat starts to separate from the masala.
This should take about 8 to 10 minutes after the cashew paste is added. The masala will also leave the sides of the pan, thicken and look glossy.
Make Aloo Gobi Masala
12. Rinse and add the blanched cauliflower florets and 2 medium peeled and chopped potatoes (2 to 2.5 cups diced potatoes).
13. Stir, and then add 1.5 to 2 cups water. Taste and season with salt, as needed.
For a thicker consistency, you can add less water. I get cauliflower which takes more time to cook.
So, I add about 2 cups water. If you have cauliflower that cooks faster, then add less water.
14. Reduce the heat to low and cover the pan with a lid. Simmer until the potatoes and cauliflower are both fork-tender.
Check and stir regularly, add a bit of water (up to 2 to 3 tablespoons or more, if the water dries) as needed.
15. The Aloo Gobi Masala should be creamy and thick by the time the cauliflower and potatoes are cooked.
Once they are done, add the following ingredients:
- ½ a teaspoon of crushed kasuri methi (dry fenugreek leaves)
- ¼ to ½ teaspoon of garam masala powder
- 2 tablespoons of heavy cream (for a non-vegan version) or 3 tablespoons of light cream or cooking cream (low fat cream)
Stir and simmer uncovered for less than a minute, and remove from the heat right away.
16. Serve Aloo Gobi with steamed basmati rice, cumin rice, saffron rice or your choice of roti, paratha or Naan.
You can opt to garnish with some coriander leaves or mint leaves while serving.
Leftovers keep well in a sealed container in the refrigerator for about 1 day.
Expert Tips
- Potatoes: Variety of potatoes can be used to make this classic dish like red skinned potatoes, baby potatoes, Russet potatoes and Yukon gold (yellow potatoes).
- Cauliflower: Choose fresh and tender cauliflower with no black spots. Since cauliflower can sometimes have worms or insects, it is best to blanch the chopped florets in hot boiling water for about 15 minutes, as shown in the step-by-step photos above.
- Tomatoes: Being an essential ingredient in the makhani sauce, ensure to use tomatoes that are ripe, red for a lightly tangy and sweet taste.
- Spicing: Adjust the spices to suit your taste buds. This recipe is not spicy, but if you prefer more heat, feel free to add extra green chilies or red chili powder.
- Cooking Time: To ensure even cooking, cut the potatoes and cauliflower into similar-sized pieces. The cooking time may vary depending on the type of potatoes and cauliflower you use.
- Choice of Fat: I usually prepare this Aloo Gobi recipe with either butter or oil, but you can also use ghee (clarified butter) for a richer flavor.
- Variations: To make the dish more wholesome, you can add vegetables like carrots, green peas, French beans, or sweet corn to the curry.
Step by Step Photo Guide Above
Aloo Gobi Recipe (Restaurant Style Curry)
Ingredients
For Cashew Paste
- 15 cashews – whole
- ½ cup hot water – for soaking cashews
- 2 tablespoons water – for blending cashews
Main Ingredients
- 2 tablespoons oil – any neutral oil
- 1 tablespoons Butter
- ½ cup onions – chopped
- 1 to 1.25 teaspoons Ginger Garlic Paste or 1 inch ginger and 3 to 4 medium garlic cloves crushed in a mortar-pestle
- 2 to 2.5 cups tomatoes – finely chopped
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon Kashmiri Chilli Powder or deghi mirch or ¼ teaspoon red chili powder or cayenne or ½ teaspoon paprika
- 1 teaspoon Coriander Powder (ground coriander)
- 2.5 to 3 cups cauliflower florets – chopped
- 2 to 2.5 cups diced potatoes or 2 medium-sized potatoes
- 1.5 to 2 cups water or as needed
- salt according to taste
- ½ teaspoon dried fenugreek leaves (kasuri methi), crushed
- ¼ to ½ teaspoon Garam Masala or tandoori masala
- 2 tablespoons cream – whipping or heavy cream or 3 tablespoons light cream or cooking cream
Whole spices
- 1 inch cinnamon
- 1 tej patta (Indian bay leaf)
- 2 to 3 green cardamoms
- 2 to 3 cloves
- 1 black cardamom
- 1 single thin strand of mace
Instructions
Preparation
- First soak the cashews in warm water for 30 minutes. Then drain the water and blend the cashews to a smooth paste with about 2 tablespoons of water in a small mixer-grinder or blender.
- Rinse and peel the potatoes and then dice them. Chop the onions and tomatoes finely.
- Rinse and chop the gobi/cauliflower into medium sized florets.
- Heat enough water with salt for the florets to be immersed in, on stove top or in the microwave. The water should boil.
- Once the water boils, turn off the heat.
- Add the rinsed florets and keep them immersed in the hot water for 15 to 20 mins. This is to to get rid of the insects or worms that might be in the cauliflower.
- Drain the water and rinse once again the cauliflower with fresh water.
- Note that the blanching of cauliflower is an optional step. Skip this step if you use a homegrown cauliflower or if the cauliflower does not have any insects or worms.
Make Onion Tomato Masala
- Heat the butter and oil in a pan and add all the whole spices listed above. Fry till the spices become fragrant.
- Next add the chopped onions and sauté until they become golden.
- Add the ginger-garlic paste. Stir and sauté till the raw aroma of the garlic-ginger disappears
- Add the finely chopped tomatoes and sauté till the tomatoes become soft and pulpy. This takes about 5 to 7 minutes on a low to medium heat.
- Add the prepared cashew paste and all the spice powders one by one – turmeric powder, red chilli powder and coriander powder.
- Stir and sauté until you see fat releasing from the sides of the masala paste.
- The masala paste will start getting together and you will clearly see the fat leaving the sides. This process takes about 8 to 10 minutes on a low to medium heat.
- Keep stirring often so that the masala does not stick to the pan.
Make Aloo Gobi
- Add the cauliflower and the potatoes. Mix well. Then pour water and season with salt as required.
- Do add water as needed. Where we live, I get cauliflower which takes more time to cook. Hence I add more water. If the cauliflower takes less time to cook, then add less water.
- Cover and cook the curry till the veggies are done but not mushy or falling apart. Stir for a few times when the veggies are simmering.
- If the gravy (sauce) thickens too much then just add a few tablespoons of water and simmer for a couple of minutes.
- Lastly add the garam masala powder, crushed dry fenugreek leaves (kasuri methi) and cream.
- Stir and simmer the curry for half a minute without the lid. You can garnish with chopped coriander leaves or mint leaves if you prefer.
- Serve the Aloo Gobi hot or warm dotted with cream or butter and sprinkled with a pinch of garam masala, accompanied with roti, naan or steamed basmati or cumin rice.
Video
Notes
- Cauliflower: Use fresh and tender cauliflower. Sometimes your cauliflower may have worms or insects. To get rid of these, blanch the chopped cauliflower in hot boiling water for 15 minutes as I have explained in the stepwise photos above.
- Potatoes: To make this dish, you can easily use red skinned potatoes, baby potatoes, russet potatoes and yukon gold (yellow potatoes).
- Tomatoes: For a slightly tangy and mildly sweet gravy, make sure to choose tomatoes that are fresh, ripe and red. Do not use tomatoes that are too sour.
- Spicing: Feel free to adjust the spices according to your preferences. This recipe is not spicy, so you can add some more green chillies or red chili powder for a spicy taste.
- Fat: Most often I make aloo gobi recipe in oil or butter, though you can opt to use ghee.
- Cooking Times: Try to cut the potatoes and cauliflower in the same size, so that they get cooked evenly. The cooking time will vary with the kind of potatoes and cauliflower you use.
- Consistency: Add less or more water to alter the consistency as you prefer.
- Variations: For a hearty meal, add veggies like carrots, green peas, french beans or sweet corn in the aloo gobi curry. You could also some paneer or extra-firm tofu.
Nutrition
Aloo Gobi recipe from the archives was first published on August 2009.
I love all of your recipes but where has the recipe for dry aloo gobi gone. It was a family favourite. Please bring it back!
Thank you so much. I’m really happy to know the recipe was a family favorite. I decided to remove it, as having two versions made the post too long and possibly confusing for readers – too many steps can feel overwhelming.
If you’ve entered your correct email in the form and would like the dry version, please do confirm here — I’ll be happy to send it to you directly.
I would love the dry version as well!
Thank you. I will be sharing the dry version of aloo gobi to your email in a few days.
I follow the “Restaurant Style” instructions and it’s one of the best ways to enjoy cauliflower.
Thank you.
potatoes, cauliflower, curry – love it dassana ! your easy to follow directions are a blessing to us all who love indian food – its the best!!!
Thanks a lot.
Ooooh this one is so classic recipe. I can never survive without making aloo gobi. Tried both ways. Thank you!
Great and thanks for sharing.
The dry version of this recipe is the best one I’ve found so far to achieve the texture and taste I was looking for, and it’s so easy to make !
Thank you Karine.
Easy to follow directions. Thanks so much.
Tasty. Will make again.
Thank you.