Aloo Gobi Recipe -
Aloo Gobi Recipe

Aloo Gobi

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"Traditional Indian dish made of spiced cauliflower and potatoes. This dish is steamed and then fried in oil making it intentionally dry and somewhat crispy. WARNING: This dish is extremely spicy, which is the way I like it. However, if you don't like your food that spicy, feel free to cut down on the serrano pepper and/or cayenne pepper. Also, I would recommend serving this with a side of raita or plain yogurt to cool the mouth down after eating."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 5 mins


  1. Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry the cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger, fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.
  2. Stir in potatoes and salt, cover and cook for 5 to 7 minutes. Add the cauliflower, cover, and cook until the cauliflower steams in it's own juices until it's tender, about 20 minutes. Stir in lemon juice, then pour the remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.
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Reviews More Reviews

Most Helpful Positive Review
Aug 06, 2006

This was good and I will make this again. My house smelled like an Indian restaurant as I was making this. Chile peppers were omitted because I didn't have any. It will still moderately spicy. After 20 minutes, the cauliflower was still crunchy, so I ended up cooking it almost double the length stated in the recipe. I served it with whole wheat pitas and sour cream.

Most Helpful Critical Review
Jun 04, 2008

humm... maybe I didn't something wrong but it didn't taste very good... the after taste of turmeric made it a little bitter and metalic tasting.


34 Ratings

Jan 20, 2009

My husband and I love spicy food so this was a great recipe for us! This is not for those who prefer mild dishes. Like Candice, I wanted the dish to be a little saucy so it could be served over rice. I used about 3/4 can of coconut milk. Also, I read the reviews which state that the cauliflower takes too long to cook. So while I was preparing the rest of the dish, I steamed the cauliflower in a separate pot. Then I added the steamed cauliflower to the dish to cut down on the cook time. Don't steam too much or the cauliflower will become mushy after cooking it with the rest of the dish.

Feb 25, 2007

Overall pretty darn good. But we found it to be so spicy it was almost inedible. Next time I will cut down on the cayenne pepper. I also found that the cooking time was almost double what was recommended, to get my cauliflower cooked all the way through. I also substituted chickpeas for potatoes, chopped ginger for the ginger paste, added cilantro and used the entire can of coconut milk because I wanted it saucy. Served over rice and it was so good.

Nov 15, 2011

I omitted the spicy peppers to fit my four year old, and had to add a bit of water to assist in steaming the cauliflower. It was delicious!

Mar 24, 2009

Pretty good recipe... although I did leave out the peppers (it was plenty spicy for me without!). I would cut the potatoes smaller, the cauliflower was done faster than the potatoes. I used a dutch oven to make this... probably would work better with a non-stick pan... all the spices were sticking to the bottom of the pot. I did de-glaze with some stock to pick these bits up!

Oct 05, 2009

I don't know why, but I had a really hard time with this recipe. The potatoes and spices scorched my pan badly. I added the oil so I don't know what went wrong. I used a nonstick pot. I'm perplexed. I was determined to make it work, so I added a little water and a tad more oil just to keep it from burning. Needless to say, it didn't come out crunchy :( I only cooked mine for the time given, and I liked the crunchier contrast of the cauliflower. I left out the peppers which was a mistake in my opinion, I should have used at least 1/2 of one since I was only cooking for four people. However, in the end of this culinary fiasco, this tasted good. Therefor, I give it four stars. I may try it again tomorrow and see if I can figure it out.

Dec 23, 2010

By far this is one of my favorite dishes. I love traditional Indian food and all of its spices, but unfortunately don't get enough of it. I've had this dish made by many different chefs and the flavor in this is right there with the best of them.


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  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 408 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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