Aloo Gobi (2 Ways) | Restaurant Style Curry & Punjabi Aloo Gobi Sabzi

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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.

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.

As I have mentioned above there are many ways of making aloo gobi. This restaurant style recipe uses the makhani gravy or sauce that is added to make Paneer butter masala or Paneer Makhani.

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.

gobi florets for aloo gobi masala recipe

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.

roast spices for making aloo gobi curry recipe

3. Add chopped onions.

frying onions for aloo gobi curry recipe

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.

masala paste for aloo gobi curry recipe

5. stir and saute the onions till they become golden.

making aloo gobi curry masala recipe

6. Add ginger-garlic paste (approx 1 to 1.25 tsp ginger garlic paste) and saute till their raw aroma goes away.

adding ginger paste to make aloo gobi recipe

7. Add 2 large sized finely chopped tomatoes (approx 2 to 2.5 cups finely chopped tomatoes).

adding tomatoes to aloo gobi masala recipe

8. Stir well and saute till the tomatoes soften and become pulpy. Takes about 5-7 minutes on a low to medium flame.

sauting - making aloo gobi masala recipe

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.

adding cream to make aloo gobi masala recipe

10. Stir and mix well.

preparing aloo gobi masala recipe

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.

preparing masala for aloo gobi curry recipe

12. Add the blanched gobi and 2 medium sized chopped aloo (approx 2 to 2.5 cups diced potatoes).

add gobi florets - aloo gobi recipe

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.

preparing restaurant style aloo gobi recipe

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.

preparing restaurant style aloo gobi recipe

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.

restaurant style aloo gobi curry recipe

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.

aloo gobi restaurant style recipe, aloo gobi curry recipe

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.

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aloo gobi masala recipe
Aloo Gobi Masala (Restaurant Style)
4.91 from 21 votes
This aloo gobi masala is a rich, creamy and delicious curry dish made with potatoes, cauliflower, spices and herbs in a makhani gravy.
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins

Cuisine North Indian, Punjabi
Course: Main Course

Servings 4 to 5

Ingredients

main ingredients

  • 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

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 strand of mace

Instructions

preparation

  • 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

Calories: 203kcalCarbohydrates: 24gProtein: 6gFat: 10gSaturated Fat: 5gCholesterol: 20mgSodium: 680mgPotassium: 887mgFiber: 6gSugar: 4gVitamin A: 925IUVitamin C: 56.4mgCalcium: 64mgIron: 4.4mg

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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.

aloo gobi recipe, aloo gobi dry recipe, dry aloo gobi recipe

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.

gobi for aloo gobi recipe

2. In a kadai or thick bottomed pan, heat oil or ghee (clarified butter).

ghee for aloo gobi recipe

3. Lower the flame and add the potato wedges.

aloo for aloo gobi recipe

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.

aloo for aloo gobi recipe

5. Add the cauliflower and saute for 3-4 minutes. Continue to stir in between.

gobi for aloo gobi recipe

6. add 4 tsp chopped ginger. Stir again very well.

ginger for aloo gobi recipe

7. Spice up the aloo gobi with ½ tsp turmeric powder, 1 tsp Kashmiri red chili powder and salt as required.

spices for aloo gobi recipe

8. stir again very well so that the spices are mixed uniformly in the sabzi and coat the veggies also evenly.

making aloo gobi recipe

Cooking aloo gobi sabji

9. cover the pan with its lid tightly.

making aloo gobi recipe

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.

preparing aloo gobi recipe

11. In between for a couple of times, remove the lid and stir well.

making aloo gobi recipe

12. Cover and then again continue to cook. Do not add any water.

making aloo gobi sabzi recipe

13. Once the potatoes and cauliflower have cooked, sprinkle ½ tsp garam masala powder and mix it with the entire sabzi.

aloo gobi recipe, aloo gobi sabzi recipe

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 recipe, aloo gobi dry recipe, dry aloo gobi recipe

 

aloo gobi recipe, aloo gobi dry recipe
Aloo Gobi Sabzi
4.8 from 25 votes
This is an easy, simple and delicious homely aloo gobi ki sabji.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins

Cuisine North Indian, Punjabi
Course: Side Dish

Servings 4

Ingredients

  • 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

Instructions

preparation

  • 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.

Video

Nutrition Info Approximate values

Calories: 196kcalCarbohydrates: 14gProtein: 3gFat: 14gSaturated Fat: 1gSodium: 627mgPotassium: 618mgFiber: 4gSugar: 1gVitamin A: 150IUVitamin C: 56.8mgCalcium: 45mgIron: 3mg

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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83 Comments

  1. How can you make this with gobhi finished in brownish Colour as I see in many delhi resturants. Are the florets prefried?

    1. yes they are fried and then added to the gravy. plus most restaurants use brown onion paste which gives a very nice taste to the aloo gobi. onions are browned first and then made into a paste.

  2. Hi Dassana
    I tried this aloo gobi twice….both times it turned out awesome…. I have tried many of your recipes…and they all were super tasty. Clear instructions and step-by-step photos are of real help…. Whenever I m in dilemma of what to cook for Tiffin …i always look out for recipes on your blog…thank you so much5 stars

  3. Thank you!
    I love this recipe and make it a few times a month.
    One thing I have done is chopped the finished gobi aloo and then put it between two pieces of lightly buttered bread. I then put it in a sandwich maker to grill and seal the mixture in. I then serve the sandwiches with sweet chili sauce (Maggie) to dip it into. My family loves this for a delish portable lunch. 🙂5 stars

    1. Welcome Regina. Its a good idea. Even I have also done this at times when i feel like having sandwich or there is left over aloo gobi.

  4. Beautiful alu gobhi recipe ! Luv it. However intead of blanching I micro the cauliflower for 6 minutes so it is half cooked . Saves time. Thanks.5 stars

  5. I have tried many of your recepie..and it did all good for I am a true beginner. Please I request u to also give about the quantity of salt to be added ( for medium salt intakes )

    1. thanks shruti. in some recipes i do give salt measurement. but in majority of the recipes i do not give as the taste for salt varies from person to person. e.g. same dish one person may find a bit salty and the other person will find perfect. i would give you a suggestion. when making any recipe for 3 to 4 servings, first add 1/4th teaspoon salt. mix very well and check the taste. then add more 1/3rd to 1/2 teaspoon salt. generally for a serving of 3 to 4, 1/2 to 2/3rd teaspoon salt is fine.

  6. Hi, I am a big fan of yours. This feedback is not just for this particular recipe but for all those I have tried. You have made my life so good by these simple and yummiest recipes. Thank you so much for all these recipes.

    Also, I read that you don’t make soya chunks….. But please do your magic and post some recipes for the same.5 stars

    1. thanks a lot sarabjeet for this lovely comment. i do not include soy chunks as i had read one article on the manufacturing process of soy chunks in india. its highly processed and the goodness of soy beans gets lost due to the over processing. thus i don’t cook soy chunks or granules. but i do cook soy beans sabzi and curry, just like we make rajma or rongi masala.

    1. here we get cauliflower, which takes a lot of time to cook. so i did meant blanching for 15 to 20 minutes. i will update in the post that the cauliflower can be blanched for a few minutes too.

  7. Hi
    i have tried some of ur recipes, all are Awsome, i am not able to comment on matter paneer recipe box for comments so am writing here,
    Mattar paneer was toòooo guuuud nd as usual lunch box came back EMPTY,
    many thanx for making our life easy by giving such recipes which help us to add variety to our daily cooking,
    Keep uo d gud work,
    One suggestion – any new recipe posted by u should be easily seen on d front page of ur blog for ppl like me,
    thanks, God bless .

    1. thanks a lot jaya for this feedback. i will check the issue with comment section on matar paneer post. all the new recipes are posted on the front page. thats how the website is designed. all the latest recipes are on the home page. let me know if you see old posts or recipes.

  8. I have just discovered your wonderful cooking site, and want to thank you for the wealth of recipes, the clear instructions and esp, that you have included step-by-step photos. That is so confidence inspiring! My first recipe to try will be this aloo gobi, I order the dish whenever we visit an Indian restaurant..
    I wonder if you would consider linking your recipes to Pinterest?

    1. thankyou so much dolores for your kind and encouraging words 🙂 surely try and let us know how the aloo gobi was? we are working on our blog will place the pinterest soon on our pictures thanks.

  9. amazing great job the end product looks beautiful and yummy!! I like this recipe its easy and simple and all these ingredients are easily at hand! thank the lord for your website…i would be a complete mess without it lol…5/5 stars!! =)5 stars

  10. Amazing to see Kashish’s comments. I have a daughter named Kashish too. The reason it’s amazing is that my wife has gone to India for a couple of weeks and I have been trying my best to take care of stuff, you know!

    I tried your recipe for Aloo-Gobi, except that I added Jeera w/ Oil, and did not add ‘Garam Masala’, because I could not find it 🙂

    The end-product was amazing and it was so simple. Thanks and now I am looking forward to trying out some of your other recipes when my wife gets back home. I realize how hard it is for someone to do this on a daily basis.

  11. Hi Daasna,

    All your receipes are just too good. I miss my mummy a lot after making all the dishes. Surf almost all receipes on the Internet but always end up trying with your instructions only.

    Thanks for being a great support.

    Keep up the good work.

  12. Thank you for your great recipe. I tried it yesterday and my wife loves Aloo Gobi, it came
    out wonderful. now I am preparing to learn Paneer Tikka this weekend and will follow your
    advise.

  13. Hi Dassana,
    thank you for a great dry aloo gobi recipe. Delicious! Just tried it. I have also had instances of the cauliflower not cooking at the same rate as potatoes and then -tempted to speed up the process- adding a little bit of water to find that the whole thing turns into a mushy mess…

    I got around that recently by sauteeing the potatoes until they are nice and golden, putting them aside on a plate; cooking the gobi separately till it is nice and not too soft and then combining the two. Might not be the traditional way but it is foolproof! Hope this tip helps everybody 🙂5 stars

    1. thanks maria for the feedback. the tip you have shared is such a good one. agree its much better if the cauliflower refuses to cook. the tip will surely help the other readers as well.

  14. Hi Dasanna,

    This recipe looks really mouth watering. I have tried making Gobhi a couple of times. But every time it takes a long time to cook. To ensure that they are cooked properly i have even boiled them in hot water with some salt. However, the amount of time taken to cook continues to remain the same. Is it because of the quality of the vegetable or some other reason?

    1. it is due to the quality of the vegetables. i have had once an experience with gobi like this. the gobi refused to cook even after steaming and sauting for a lot of time. the potatoes were cooked and became so soft and mashable and the gobi was just not cooking. finally in desperation i added water and steamed the gobi and we had a mushy aloo gobi.

  15. Dassana, I’ve been following your recipes for quite a while already, but this is the first time I’m commenting. First of all I’d like to thank you for your amazing website and your recipes.

    I like this simple version of aloo gobi, but the absence of sauce and the long sauteeing make the potatoes prone to sticking to the pan. If I’d use a non-stick pan this would not be an issue, but I don’t want to use such a pan because they seem to lack durability. You mention “a kadai or thick bottomed pan” in this recipe, so I bought a thick-bottomed enameled Dutch oven. I’ve found that even with a adequate layer of oil, onions quickly tend to stick to the bottom of the pan, as do potatoes. It gets worse as more oil is absorbed by the onions and other ingredients. So an enameled pan seems wholly unsuitable to cook a dish like this.

    So my question is, what kind of cookware do you use? Non-stick, steel or cast iron perhaps? And what kind of cookware would you recommend for this recipe in specific? I, and probably other readers as well, would appreciate it if you could give some advice on cookware and kitchen equipment in general in some sort of FAQ page.

    1. thanks alexander. simple recipes liked these which do not have any sauce, are best made in a kadai or wok. i use the iron kadai which i have. even a good sturdy steel kadai makes the job easier. dutch oven is best used for making gravies or sauce based dishes or a biryani or pilaf. when i make this dish, after all the sauteing is done, i cover the kadai and cook. so the steam helps in cooking. a sprinkling of water also helps at times. a kadai or a shallow frying pan does not have much depth as compared to a dutch oven. the there should not be too much of space between the lid and the food. a smaller space helps the steam to condense and cook the veggies quickly. you can use a frying pan too. just cover the veggies tightly with a lid.

      btw i haven’t used onions in this recipe. but as you mentioned, the onions do absorb a lot of oil if using such pans. i suggest you to go for a very good iron kadai or a sturdy steel kadai. the kadai should be heavy. if its light, then the food gets stuck. you don’t need to season them if you use them often. they are also good for making halwa or puddings like carrot halwa or semolina halwa and even for deep frying like pooris or samosas. you can make any dry veggie dish in the kadai. there are different sizes available. best is to buy yourself rather than buying online. non stick is also good. but not everybody uses non stick.

      i will be considering your suggestion. i have got a few more suggestions from readers and will try to add them in the blog.

  16. Excellent recipe. Suggest write tips on how to cut and clean Gobi since it sometimes has worms in it which have to be carefully seen and washed away.

  17. no body at home simply i thought of doing dinner at home itself
    for my bro ,dad and my baby khushi …i felt so
    easy to do it …..thanks….

  18. This is how i always wanted my aloo gobhi to be, but could never get it, till i tried your recipe. What can i say, you are my new favorite person. Thanks for posting this.5 stars

  19. Hi, Thanks for this recipe. I have been a vegetarian all my life and I simply love Aloo Gobi(I love aloos and my mum gobis!). I am definitely going to try this tonite… I will certainly update you on the results… Hopefully it turns out well. Well, gotta go out and get my hands on some good gobi! Do continue to give us lots of no-onion, no-garlic recipes. Thank you again.

    1. thanks ambeca. this recipe is a bit tricky. so if the gobi does not cook, then just add some water and cover the pan. the gobi will cook faster. also use a heavy based pan or kadai so that the veggies don’t stick at the bottom.

  20. Hi, I tried this vegetable for dinner for the first time. it came out very well and tasty. it was simpleto make. pls post some more veg subzi recipes..
    thank you

  21. I tried making the sabzi this way but it got all mashed up with the aloo. The pieces started breaking. What am I doing wrong?

    1. i think the cauliflower must have got overcooked. once the cauliflower and potatoes are cooked… thats it, switch off the fire… if you cook more than the cauliflower will get mushy. it also depends on the quality of veggies. i have had made aloo gobi with cauliflower which took ages to cook.

      another way to cook the aloo gobi is too not to cover the kadai or pan at all. in this case you have to stir the sabzi for some times so that they do not stick to the bottom of the pan. this method takes a longer time than the one in the above recipe.

  22. Too verbose. Simple and great recipe, you should try to write simple and short as well. Too many words.

  23. Simple and excellent recipe. Loved it and cannot wait to try it. Thanks again for sharing this great recipe.

  24. Wow !
    I have never seen a more beautiful looking Aloo Gobi – the colors are captivating. Very Inviting.

    I don’t know whether to admire the camera or the camera Person but the dish is certainly worth admiring and worth trying.Thank you and your mother in law

    -Jagan

    1. Long Long back in human history it was said
      ” The way to a Man’s Heart is through his Stomach ”
      Seduction of Man through food is an age old practice.
      I was only elaborating that point a bit.

      Sorry you found parts of my remarks dis tasteful.
      Your editing was crisp.
      You should be made a Film Censor board member.

      -jagan

      1. i deleted part of your comment, because it would have been offensive to many readers from india.

        while maintaining a website i have to consider many factors. i am glad you have understood my position.

  25. hey thats so mouth watering…gobhi was that vegetable which was out of my list….but now will surely try it…thank u

  26. This is the first time I am cooking Aloo gobi and I found your recipe closest to how my mom, my grandma and my sisters made when I was growing up. Thanks for keeping it simple to cook and not add unwanted ingredients.

  27. What a refreshingly simple twist on a classic. I always mush up my gobi too much, but will try with more patience the next time 🙂

    1. i used to mush up this recipe very much in the beginning and would never get it right. I did not have the patience to cook it then and it does require a slow process of cooking.

  28. I have just found your blog through tastespotting and it’s great!! I am adding you to my blogroll 🙂