aloo gobi recipe, aloo gobi dry recipe
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4.82 from 11 votes

Aloo Gobi

this is an easy, simple and delicious homely aloo gobi ki sabji.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: side dish
Cuisine: north indian, punjabi
Servings: 4
Calories: 196kcal
Author: Dassana Amit


  • 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

  • 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

  • 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.



Calories: 196kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 627mg | Potassium: 618mg | Fiber: 4g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 56.8mg | Calcium: 45mg | Iron: 3mg