Aloo Gobi is a delicious Indian dish made with cauliflower and potatoes. There are many variations of making this popular dish.
You can make it dry (sabzi), semi-dry or a curry version. Further you can also make it dhaba style, restaurant style or easy home style. Each family has their own unique recipes to make aloo gobi.
In this post I am sharing 2 such delicious variations made in my family:
- Aloo Gobi Curry – Restaurant Style
- Aloo Gobi Sabzi – Punjabi Style
Restaurant Style Aloo Gobi
This is a rich and creamy Aloo Gobi Masala Recipe with restaurant like flavors and tastes awesome. You can also make it in a dhaba style following this Instant pot aloo gobi curry.
The only difference being there are onions in this one and it is slightly more spiced than a makhani gravy. The makhani gravy is made mainly with tomatoes and cashews.
In this recipe along with cashew paste I have even added butter and cream. You can skip the butter and cream if you don’t want them as the cashews and tomatoes already make the gravy creamy.
Addition of kasuri methi (dry fenugreek leaves) gives a nice final touch to the recipe. You can consider making this creamy aloo gobi masala for special or festive occasions, guests or parties. Overall this recipe is delicious and is a keeper.
This recipe can also be made with paneer or tofu. You just have to add the paneer/tofu towards the end.
This delicious and creamy aloo gobi masala goes well with roti, paratha or even with naan.
How to make aloo gobi masala restaurant style
1. Boil water+salt on stove top or microwave. Immerse 1 medium sized rinsed cauliflower florets (approx 2.5 to 3 cups chopped cauliflower florets) in the water and keep aside for 15-20 mins.
2. Heat 1 tbsp butter + 1 tbsp oil in a pan. Add the whole spices – 1 inch cinnamon, 1 bay leaf, 2-3 green cardamoms, 2-3 cloves, 1 black cardamom and 1 single strand of mace. saute the whole spices till they become aromatic.
3. Add chopped onions.
4. Add the 15 whole cashews which are soaked in hot water for 20-30 mins in a grinder or blender and make a smooth paste of cashews.
5. stir and saute the onions till they become golden.
6. Add ginger-garlic paste (approx 1 to 1.25 tsp ginger garlic paste) and saute till their raw aroma goes away.
7. Add 2 large sized finely chopped tomatoes (approx 2 to 2.5 cups finely chopped tomatoes).
8. Stir well and saute till the tomatoes soften and become pulpy. Takes about 5-7 minutes on a low to medium flame.
9. Add cashew paste along with ½ tsp Kashmiri red chili powder (or deghi mirch or ¼ tsp red chili powder), ¼ tsp turmeric powder and ¾ tsp coriander powder.
10. Stir and mix well.
11. Keep stirring at intervals and continue to saute the masala mixture till the fat starts to leave the sides. This sauting takes approx 8-10 mins on a low to medium flame, after the cashew paste is added.
12. Add the blanched gobi and 2 medium sized chopped aloo (approx 2 to 2.5 cups diced potatoes).
13. Stir and pour 2 cups water or veg stock. Season with salt as required. Do add water as required. Where we live, I get cauliflower which takes more time to cook. Thus I add more water. If the cauliflower takes less time to cook, then add less water.
14. Cover the pan with lid and simmer on a low to medium flame till the potatoes and cauliflower are cooked well. They should not fall apart but should be cooked till tender. On a low flame it took me about 40 mins. If you are in a hurry, then cook in a pressure cooker and add about 1 to 1.5 cups water. Do check at intervals and if required you can add more water.
15. The aloo gobi gravy would become creamy and thicken by the time the veggies are cooked. Lastly add ½ tsp crushed kasuri methi (dry fenugreek leaves), ¼ to ½ tsp garam masala powder and 2 tbsp cream. Stir the aloo gobi curry and simmer without the lid for half a minute.
16. Serve aloo gobi masala with rotis, parathas or naan. You can also serve it with steamed basmati rice or cumin rice or saffron rice.
More Tasty recipes
- Gobi Masala – creamy, delicious and lightly spiced gobi masala made restaurant style.
- Cauliflower Curry – healthy and delicious cauliflower gravy dish.
- Jeera aloo – an easy and quick recipe of potatoes spiced with cumin seeds.
- Potato fry – simple, easy and tasty recipe of potato fry.
- Cauliflower fry – easy and quick cauliflower recipe inspired from the Kerala cuisine.
This recipe post is from the archives and has been republished and updated on 27 May 2020.
Aloo Gobi Masala (Restaurant Style)
- 1 medium sized cauliflower or approx 2.5 to 3 cups chopped medium cauliflower florets
- 2 medium sized potatoes or approx 2 to 2.5 cups diced potatoes
- 1 medium to large onion - finely chopped
- 2 large ripe red tomatoes or approx 2 to 2.5 cups finely chopped tomatoes
- 15 whole cashews soaked in hot water for 20-30 minutes
- 2 tablespoon cream
- 1 inch ginger + 3-4 garlic cloves - crushed to a paste in a mortar-pestle or approx 1 to 1.25 teaspoon ginger garlic paste
- ½ teaspoon kashmiri red chili powder or deghi mirch or ¼ teaspoon red chili powder - adjust as per the heat in the red chili powder
- ¼ teaspoon turmeric powder
- ¾ teaspoon coriander powder
- ¼ to ½ teaspoon garam masala or tandoori masala powder
- ½ teaspoon crushed kasuri methi (dry fenugreek leaves)
- 1 tablespoon butter + 1 tablespoon oil
- 2 cups water or veg stock
- salt as required
- 1 inch cinnamon
- 1 tej patta (indian bay leaf)
- 2 to 3 green cardamoms
- 2 to 3 cloves
- 1 black cardamom
- 1 single strand of mace
- First soak the cashews in warm water for 30 minutes. Then drain and blend them to a smooth paste with about 2 tbsp water in a grinder or blender.
- Rinse and peel the potatoes and then dice them. Chop the onions and tomatoes finely.
- Chop the gobi/cauliflower into medium sized florets. Rinse the florets well in water.
- Heat enough water with salt for the florets to be immersed in, on stove top or in the microwave.
- Add the rinsed florets and keep them immersed in the hot water for 15-20 mins. This is to to get rid of the insects or worms that might be in the cauliflower.
- Then drain the cauliflower and rinse once again with fresh water.
making aloo gobi masala
- Heat the butter and oil in a pan and add all the whole spices or whole garam masala listed above. Saute till the spices become fragrant.
- Then add the chopped onions and saute till they become golden.
- Add the ginger-garlic paste. Stir and saute till the raw aroma of the garlic-ginger goes away.
- Add the chopped tomatoes and saute till the tomatoes become soft and pulpy. This takes about 5-7 minutes on a low to medium flame.
- Add the cashew paste and all the spice powders one by one - turmeric powder, red chilli powder and coriander powder.
- Stir and saute till you see fat coming 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 8-10 minutes on a low to medium flame.
- Keep stirring often so that the masala does not stick to the pan.
- Add the cauliflower and the potatoes. Stir well. Then pour water and season with salt.
- Do add water as required. Where we live, I get cauliflower which takes more time to cook. Thus 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 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 kasuri methi and cream.
- Stir and simmer the curry for half a minute without the lid. You can garnish with chopped coriander leaves if you prefer.
- Serve the aloo gobi hot dotted with cream or butter and sprinkled with a pinch of garam masala, accompanied with rotis, naan or steamed basmati or cumin rice.
Nutrition Info (approximate values)
Recipe 2 – Punjabi Style Aloo Gobi Sabzi
This Aloo gobi sabji recipe has a video as well as step by step photos. An easy, simple, homely and tasty dry aloo gobi made with 6 ingredients.
This simple Punjabi recipe of dry aloo gobi is a regular at home and also the family favorite.
I have had many different varieties of aloo gobi. This recipe is the way we make it at home and a family recipe. It is my mom-in-law’s special recipe. Most of her recipes are easy and quick to make and yet taste delicious.
Initially, when I used to cook this dish, I just couldn’t get the gobi to get cooked. As a result, I would add some water and steam and thus the dish would become soggy and mushy.
After many trials and errors, I have mastered the art of cooking this aloo gobi dish. it just requires patience and slow cooking. Plus the cauliflower and potatoes have to be sauteed for some time before they are steamed.
Apart from cauliflower and potatoes, ginger, red chili powder and garam masala is also added. So this Aloo gobi sabzi derives it main flavor and aroma from ginger, red chili powder and garam masala.
The dish has the gingery taste in it. So if you like ginger then you will like this aloo gobi ki sabzi.
This is dry sabzi and goes very well with roti, paratha, bread or naan. It can also be had as a side vegetable dish with the main course of dal-rice.
How to make aloo gobi sabji
1. First chop 1 medium sized cauliflower or gobi in medium florets. Rinse the cauliflower florets very well in water. Boil water to which some salt has been added and take it in a bowl or pan. Add the cauliflower florets. Cover the bowl and blanch them in the hot water. I usually get cauliflower, which takes a lot of time to cook. So I blanch the florets for 15 to 20 minutes. But you can blanch for a few minutes to 5 minutes.
Meanwhile, peel and slice 5 to 6 medium-sized potatoes in wedges. After 15 to 20 minutes, drain the cauliflower and keep aside. The step of blanching is optional and is only done if there are insects in the cauliflower.
2. In a kadai or thick bottomed pan, heat oil or ghee (clarified butter).
3. Lower the flame and add the potato wedges.
4. stir the potatoes well and saute them on a low flame or sim for 6 to 7 minutes. Stir a couple of times when sauteing them.
5. Add the cauliflower and saute for 3-4 minutes. Continue to stir in between.
6. add 4 tsp chopped ginger. Stir again very well.
7. Spice up the aloo gobi with ½ tsp turmeric powder, 1 tsp Kashmiri red chili powder and salt as required.
8. stir again very well so that the spices are mixed uniformly in the sabzi and coat the veggies also evenly.
Cooking aloo gobi sabji
9. cover the pan with its lid tightly.
10. Simmer for 18 to 20 minutes on a low flame. Timing will vary with the size, depth and quality of the pan and flame intensity.
11. In between for a couple of times, remove the lid and stir well.
12. Cover and then again continue to cook. Do not add any water.
13. Once the potatoes and cauliflower have cooked, sprinkle ½ tsp garam masala powder and mix it with the entire sabzi.
14. Serve aloo gobi with roti or parathas and a bowl of curd (yogurt) or bread. The recipe also makes for a tiffin box brunch or lunch. If you want you can garnish with a few coriander leaves.
Aloo Gobi Sabzi
- 400 to 450 grams cauliflower or 1 medium sized cauliflower, florets removed and rinsed
- 300 to 350 grams potatoes or 5 to 6 medium size potatoes, sliced in wedges
- 1.5 to 2 inches ginger , chopped or 4 teaspoons chopped ginger
- ½ teaspoon turmeric powder
- 1 teaspoon kashmiri red chili powder (or deghi mirch)
- ½ teaspoon garam masala powder
- a few coriander leaves for garnish - optional
- 4 tablespoon oil or ghee (clarified butter)
- salt as required
- First chop 1 medium sized cauliflower in medium florets. Rinse the cauliflower florets very well in water. Boil water to which some salt has been added and take it a bowl or pan.
- Add the cauliflower florets. Cover the bowl and blanch them in the hot water. I usually get cauliflower, which takes lot of time to cook. So I blanch the florets for 15 to 20 minutes. But you can blanch for a few minutes to 5 minutes.
- Meanwhile slice the potatoes in wedges. After 15 to 20 minutes, drain the cauliflower and keep aside.
- The step of blanching is optional and is only done if there are insects in the cauliflower.
making aloo gobi sabzi
- In a kadai or thick bottomed pan, heat oil or ghee.
- Lower the flame and add the aloo/potato wedges.
- Stir the potatoes well and saute them on a low flame or sim for 6 to 7 minutes. Stir a couple of times when sauteing them.
- Now drain the cauliflower and add them. Saute cauliflower for 3-4 minutes. Continue to stir in between.
- Add chopped ginger. Stir again very well. spice up the gobi and aloo with turmeric powder, red chili powder and salt.
- Stir again very well, so that the spices are mixed uniformly in the sabzi and coat the veggies also evenly.
cooking aloo gobi sabji
- Cover the pan with its lid tightly. Simmer the aloo gobi 18 to 20 minutes on a low flame. Timing will vary with the size, depth and quality of the pan and flame intensity.
- In between for a couple of times, remove the lid and stir well. Cover and then again continue to cook. Do not add any water.
- Once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it with the entire gobi aloo sabzi
- Serve aloo gobi ki sabji with rotis or parathas and a bowl of curd or bread.
- The recipe also makes for a tiffin box brunch or lunch. If you want you can garnish aloo gobi sabzi with a few coriander leaves.