Aloo Gobi

Recipe Categories: Indian

Spiced Potatoes and Cauliflower with Masala.

Alu Gobi


  • Cauliflower – 1 medium, cut into small florets
  • Potatoes – 2 large, Peel the skin and cut into cubes.
  • Frozen Green Peas – 1 cup
  • Dried fenugreek leaves/ Kasoori methi – 1 tbsp
  • Oil – 3 Tbsp
  • Cumin Seeds – 1/2 tsp
  • Asofoetida – 1 pinch
  • Turmeric Powder – 1/2 tsp
  • Onion (medium) – 1 finely chopped
  • GingerGarlic Paste – 1 tbsp
  • Green chili – 1 no (cut into half piece)
  • Tomatoes – 2 large, finely chopped
  • Coriander Powder – 2 tsp
  • Garam Masala – 1 tsp
  • Red Chili Powder – to taste
  • Dry Mango Powder (Amchur) – 1/2 tsp
  • Salt – to taste
  • Cilantro – chopped for garnishing


  • Take a kadai, heat the Oil and add Cumin Seeds and allow them to sizzle. Add asofoetida, turmeric Powder and Onions, mix well and saute for 3-4 minutes.
  • Add Ginger-garlic paste and green chili, mix and saute until Oil starts to separate from the onions and stir often.
  • Add Tomatoes, mix and cook until Oil again separates from the mixture and stir often.
  • Take 1/4 cup of water add Coriander Powder, Red Chili Powder, Dry Mango Powder and mix it well.Pour the mixture.Let it cook for 1 minute.
  • Add the dried fenugreek leaves and salt and mix well.
  • Add the chopped Potatoes, mix well. Cover the lid and let it cook for 5-10 minutes. When the potates are halfway cooked, add the cauliflower and mix it well. Let it cook for 5 minutes. Sprinkle some water if needed.
  • Add Green Peas and mix it gently. Cover and cook until all veggies are tender but not mushy and breaking apart. Finally add the garam masala mix it well.
  • Garnish with chopped Cilantro (Coriander) Leaves.
  • Serve it hot with Chapatti, Paratha or Rice.


  • If you want the gravy consistency, add little more water.

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