Aloo Gobi Masala is a classic Indian vegetarian potato and cauliflower curry. It commonly makes an appearance on restaurant menus in India.
This variation uses a Curry powder spice blend, which is commonly used in the west to flavor curry dishes.
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TL;DR
Aloo Gobi means Potato (Aloo) and Cauliflower (Gobi) in Hindi, a language commonly spoken in Northern India.
This vegetarian spiced curry is a one-pot, quick, almost effortless dinner meal. Instead of using ground or whole spices, I chose to use a curry powder to flavor this dish.
Curry powder is a Western invention, and it doesn't exist in India. That said, in India they use other spice blends to make this type of dish, such as Garam masala.
Yet, I always came across curry powder in the West, but rarely did I encounter Indian spice blends, and therefore I chose to season this curry with curry powder.
The dish has bold flavors, but you won't encounter any unbearable heat. The aloo gobi is a great Indian food alternative for Western palates.
Ingredient Notes
- Potatoes — I like a quick cooking potato variety, which keeps its shape, is both waxy and starchy. A good choice is Yukon Gold.
- Cauliflowers — classic cauliflower florets. You can try using different seasonal cauliflower varieties, such as yellow or purple cauliflower, if you encounter some in your grocery store. They add color to the dish but taste the same.
- Onion — a purple onion variety is prepared, sliced.
- Tomato — fresh tomato diced.
- Green Chili Pepper — Commonly added to curries in India. You can skip that if you don't want heat or if you struggle to find fresh green chili peppers in stores. I don't recommend other chili pepper varieties, as they will change the flavor profile.
- Olive Oil — or a seed oil of your choice, such as sunflower or canola oil.
- Ginger + Garlic — Ginger and garlic are turned into a smooth paste that incorporates really well into the curry. As an alternative, you can grind fresh ginger and garlic. I prefer a ready-made paste. The paste adds flavor but also helps thicken the curry.
- Turmeric Ground — For extra flavor and bright yellow color. You can skip that if your curry powder is very yellow. Most curry powders are not that yellow and are instead brownish when added to the food.
- Curry powder — Use either a German, a British, a Thai, or an Indonesian curry powder.
- Salt & Black Pepper Ground
- Tomato Sauce — To build the curry sauce.
- Table cream, sour cream, heavy cream, or half-and half — for the sauce as well.
- Water or Broth — Broth adds extra umami flavor, but water does the trick too. The choice is yours. I, personally, tend to add water only.
- Cilantro — Fresh to garnish (I used culantro in the pictures).
📖 Recipe
Easy Aloo Gobi Masala
Ingredients
- 4 small Potato
- ¾ Cup Cauliflower small florets
- 1 Onion
- 1 small Tomato
- 1 Green Chili Pepper fresh
- 1 Tablespoon Olive Oil
- 1 Tablespoon Ginger + Garlic
- ½ Teaspoon Turmeric Ground
- 1 Tablespoon Curry powder
- Salt to taste
- pinch Black Pepper Ground
- 2 Tablespoon Tomato Sauce
- 2 Tablespoon Table Cream or sour cream, or heavy cream or half and half
- ½ cup Water or broth
- Cilantro Fresh to garnish, aka fresh Coriander
Instructions
- Peel, rinse, and quarter your potatoes. Rinse and cut the cauliflower florets. Slice your onion and dice your tomato. Rinse and slit your chili lengthwise.4 small Potato, ¾ Cup Cauliflower
- Add some olive oil to the pan and sauté the onion and chili until the onion is translucent over a medium heat setting. Cooking the chili at this stage will reduce some of the heat. Add the tomatoes and ginger-garlic paste; stir-fry.
- Take the pan from the heat or reduce the heat to the minimum. Stir in the seasoning, the turmeric, curry powder, salt, and pepper. Stir and cook all this for a minute on a lower heat setting; the spices should not burn. Then add the tomato paste and cream, and mix well.
- Continue to add in the water (or broth) and the potato and cauliflower.
- Simmer for about 20 minutes over a medium-low heat setting covered or until the potato and cauliflower are cooked through. The masala curry should thicken.
- Serve hot, garnished with fresh coriander. See serving suggestions in the post below.
Notes
Nutrition
Storing
Keep leftovers in an airtight container in your fridge. Reheat in the oven or microwave gradually or in a pan over the stovetop.
This dish can be meal prepped as well. Prepare a large batch and refrigerate for the workweek in smaller batches or freeze for another day.
At least ninety nine % of my meals are totally meat free
That's great Charles. 🙂
Looks great! One of my fav dishes; I may try to make at home. Do you know any substitutes for the cream, to make this vegan? (My brother is very sensitive to milk products.) Thanks!
Hi Amy, you could try using coconut cream instead. Coconut milk is liquid, the cream isn't.
I am so gonna make this tomorrow, as Mondays we eat vegetarian and I always have to figure out some ideas to cook something delicious. Thanks for the recipe.
I find that so interesting that you can't find curry powder in India! I had no idea.
This looks fab!!! I love the flavors in it!!!
There's nothing bland or boring about this recipe! Thanks for sharing it!
SO pretty and vibrant! I am not familiar with this dish but I want to be reading through the ingredients and others comments!
Bill would be looking for the meat if I served this for dinner, but your gorgeous curry would be a fabulous vegetarian lunch for me!! 🙂
I love eating aloo ghobi but my mom's recipe sounds super complicated. This is just what I’m looking for, easy and duper delicious! I’ll be making this in the next few days. Thank you!
one of my fave Indian curries - love this!
Thanks for such complete instructions! They make this recipe so easy to follow!
I love curry! I haven't tried making it as much at home as I should. Thanks for the recipe!
Love a good curry and aloo gobi is so delicious. I could eat a whole bowl of it
So glad you re-posted this Helene - this is my idea of comfort food - love all the spices that marry that potato and cauliflower so well together!
Glad you reposted this! Such a great dish. 🙂
I never buy curry powder mixes, although I'm pretty sure there are some new spice blends that are much improved from the ones available at the supermarket. I make up my own, which has a lot of heat. As a vegan, I LOVE almost all veggies & yes, they are usually, but not always, improved by a little seasoning, even if it's only salt. I do have to point out, I doubt many people would eat much meat if the taste wasn't almost completely altered by seasoning.
Hi Susanne,
I am quite curious now about your spice blends. Do you make a lots and store the masala then or do you come up with new spice blends continuously? Well, the point of view can be debated upon. One thing is for sure, spices and any seasoning can make a dish more interesting. 🙂
ooh this looks amazing, can't wait to try!
This is a lovely recipe, Helene... perfect flavour combination... I think my son might like this very much! Thank you.
Wow! This potato Cauliflower Masala looks appetizingly DELISH. You made it just Perfect!! 🙂
Oh I LOVE Cauliflower curry!! I use a variation of this as my "go to" - I'll give yours a go next time! 🙂
Like all Indians, I don't use curry powder, but they do come in handy. It's much like ready made garam masala. While it's OK to use them, nothing like a fresh blend. The gobi looks so flavorful and well done. I can polish that entire bartan on my own.
I make Aloo Gobi at least once in a month. It is so easy to make. Nice recipe..
You bet! Spices can indeed do wonders to any vegetarian dish and the best part is they need just a little bit to bring out the best in them. Alu Gobhi tastes best when it is a bit on the spicier side in an Indian style curry.
ohh yum is the first thing that comes to my mind! YUMM~
Ohhh, this looks beyond yummy!! Bookmarking for later!! <3
That's a great idea of Maureen's. I do love the look of your curry and it's so beautifully presented. I really want to make my own curry powder and you've inspired me to get on with it xx
So comforting! Love a delectable aloo gobhi curry, especially during chilly winter 🙂
I've never made a vegetarian curry but I certainly want to after reading this post.
Now, why don't you post a paragraph and photo of one of your shop items under every new post? Otherwise we're going to forget you have a shop of unique hand-crafted items. 🙂
Yeah I was thinking of doing that, thanks maureen! 🙂
Simple and flavourful recipe...I would love to follow this next time I make it..Thanks for sharing:)
Your cauliflower curry looks very tasty and comforting!
A tasty and healthy curry! Wonderful.
Cheers,
Rosa
I love this dish! One of the first Indian recipes I ever tasted, and still one of my favorites. Yours is a great version -- simple, but good flavor. Good stuff -- thanks.
It is funny how "curry powder" isn't used by Indians at all. I don't ever use curry powder in my Indian dishes and neither did my mother. Now, when I want to make a British Indian dish, I break out the curry powder blend. In my everyday Indian cooking, it's usually just cumin, coriander, turmeric and chilli powder.
Aloo gobi is one of my favourite dishes made with cauliflower. I've never used curry powder in it, but sounds intriguing. I will try it that way for sure next time, it looks wonderful!