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Aloo Gobi

Name: Aloo Gobi
Total time: 80 s
Yield: 1
Cuisine: Indian
Ingredients: Yukon gold potatoes; Salt; White vinegar; Cold water; Vegetable oil; Cauliflower; Cumin seeds; Onion; Fresh ginger; Garlic cloves; Turmeric; Tomatoes; Water; Cilantro

26 Feb 2026

Fine Dining Lovers

Editorial Staff

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Difficulty

Easy

Total Time

1H 20MIN

Cuisine

Indian

Ingredients

Yukon gold potatoes: 2, peeled, quartered, and sliced

Salt: 2 tbsp

White vinegar: 2 tbsp

Cold water: 64 oz

Vegetable oil: 64 oz

Cauliflower: 1, trimmed and cut into florets

Cumin seeds: 2 tsp

Onion: 1, diced

Fresh ginger: 0.25 oz, sliced

Garlic cloves: 2, minced

Turmeric: 1 tsp

Tomatoes: 7 oz, cored and diced

Water: 4 oz

Cilantro: 3 tbsp

Aloo gobi is a traditional Northern Indian dish made with creamy potatoes and tender cauliflower in a spicy tomato sauce. Discover our best aloo gobi recipe below

Serves 4

01.

Line a baking sheet with paper towels. Combine the sliced potatoes, salt, white vinegar, and cold water in a large saucepan. Bring to a boil over high heat, then reduce to a simmer. Cook for 10 minutes, until potatoes are tender. Remove the potatoes and transfer to the baking sheet. Let cool for 15 minutes.

02.

Line another baking sheet with paper towels. In a Dutch oven, heat vegetable oil over high heat to 375°F. Add half of the cauliflower and cook for 2 minutes. Transfer to the baking sheet and season. Repeat with the remaining florets.

03.

Add the potatoes to the oil and cook for 2 minutes. Transfer to the baking sheet with the cauliflower and add the oil to a heatproof bowl.

04.

Add 3 tbsp oil back into the Dutch oven over medium heat. Add the cumin seeds until they split. Add the diced onion and cook for 8 minutes, until browned. Add the sliced ginger and minced garlic cloves and cook for 1 minute, until fragrant.

05.

Add the turmeric and stir to combine. Mix in the diced tomatoes and cook for 5 minutes. Stir in the water and increase to high heat to reduce for 5 minutes. Add the cauliflower and potatoes and coat with the sauce. Remove from the heat. Garnish with fresh cilantro and serve warm.

Tips & Tricks

Aloo gobi is a dish enjoyed throughout India and made with a mixture of potatoes, cauliflower, and aromatic spices. Earthy and mildly spiced it can be found in the form of a curry, or a drier dish with the vegetables lightly coated in the sauce.

For the perfect aloo gobi recipe, cut the potatoes and cauliflower florets into evenly-sized pieces so they cook at similar rates. Frying the potatoes and cauliflower first enhances the flavors and adds a desirable sweet nutty crust to the end dish. It also has the added advantage of improving the texture of the potatoes so they don’t fall apart during the cooking process.

Spices Used in Aloo Gobi

In the recipe above we’ve suggested cooking the cumin seeds until they split before adding the remainder of the ingredients to the Dutch oven. This is a traditional technique used in Indian cooking which allows the cumin seeds to release essential oils to create a nutty, aromatic base for the dish. It also shows that the oil is then hot enough to add the remainder of the ingredients once the seeds have split.

Turmeric powder is a classic spice for aloo gobi, which brings a welcome earthiness and pop of color to the dish. You could also add garam masala to the list of ingredients above, for added warmth and aroma and an authentic aloo gobi taste.

Cooking Techniques

When cooking aloo gobi, temper the whole spices first in hot oil, as outlined in the recipe above with the cumin seeds. From there, the aromatics, including onions, ginger, and garlic need sautéing to create a flavorful base to build the dish from.

Adding the tomatoes at the end of cooking and reducing down creates a lighter sauce to coat the vegetables. Par-cooking and deep frying the vegetables before adding to the dish helps the ingredients to hold their structure and adds a caramelized surface for more flavor.

Serving Aloo Gobi

Aloo gobi can be served either as a tasty side dish or as the main part of the meal, accompanied by classic Indian sides such as naan bread or steamed rice. A sprinkling of fresh cilantro brings both a bright color and fresh aroma to the dish before serving.