Aloo Gobi Sabji | Cauliflower & Potato Curry

Jump to Recipe

Aloo gobi Sabji in English translates as Cauliflower potato curry. Florets of cauliflower are mixed with cubed potatoes and simmered in an aromatic spice blend. . This is a vegan, gluten-free, beginner & bachelor-friendly recipe.

This is a simple, homestyle sabji preparation best served with phulkas, roti or tava paratha. Using minimal ingredients & spices this dish tastes amazing and it comes together in just around 30 minutes.

Aloo gobi (Cauliflower Potato Curry) is a simple, quick and easy-to-make vegetable curry that does not require a lot of pre-preparation beforehand.

This sabzi is mildly spiced with ginger, green chilles, coriander powder and garam masala. This simple and delicious veggie is perfect for a weeknight dinner and is the best option to pack for your or your’s kid’s lunch box.

This is one of the loved Indian recipes that is mostly made in Indian households and also popularly ordered in restaurants and dhaba.

This super easy and super delicious aloo gobi is cooked in aromatic onion tomato base along with herbs and spices. This is such a popular Indian curry that you will often find it on every restaurant menu as well as on roadside dhaba!

Unlike restaurants or dhaba, we are not going to deep fry the cauliflower florets and potatoes. As this is a homestyle recipe that is often made we opt not to fry the veggies. Be rest assured, even though we are not frying the veggies here, this dish is going to taste delicious.

Also, at home we do make a no onion no garlic aloo gobi ki sabzi / veggie using Maharashtrian goda masala, In Marathi, we call it flower batatyachi bhaji. I have already shared the recipe on my blog. Do check it out if interested.

You can make this aloo gobi sabji / cauliflower & potato curry over the stovetop, in a pressure cooker or in an Instant pot.

At home we make a semi-dry version of this aloo gobi sabji, you can add water to make it gravy or you can even make it completely dry. It depends on your personal preference.

The dry and semi-dry goes best with paratha or roti and as a side dish with dal rice.

Growing up, this was the go-to dish that I loved to eat with dal rice. Making this recipe is so easy that I often include it for our quick hassle-free week-night dinner. This is a common day-to-day dish that is mostly on our weekly menu.

Aloo gobi sabji (Cauliflower Potato Curry) along with chapati (Indian flatbread) some salad and pickle make a perfect tiffin meal.

Why you should try out this aloo gobi sabzi (cauliflower potato curry)

• It’s quick & easy to make

• Made with pantry staples, doesn’t require any fancy ingredients

• Vegan & Gluten-free recipe

• Makes the perfect lunch box option for adults & kids

• Healthy & fiber-rich

• Beginner-friendly recipe

Other Variations

There are various versions of making this aloo gobi sabji (Cauliflower & Potato Curry).

You can add green peas which enhance the flavour and texture of this curry.

You can also add little freshly scrapped coconut to this curry.

Sometimes instead of using potatoes, only green peas are added along with cauliflower, in Marathi we call it Flower Vatana Bhaji or Flower Matar Rassa Bhaji i.e Cauliflower Green Peas Curry.

So if you are not a potato fan or don’t want to include potatoes, adding greens peas is the best option. You can either add fresh green peas or frozen.

Thing To Remember

While making this dish, one thing that we need to keep in mind is that potatoes take a longer time to cook than cauliflower florets. Hence we add the potatoes first and then add the cauliflower florets.

Let the potatoes cook just for 5-7 minutes before adding the cauliflower florets.

Also, make sure that cauliflower florets should not be overcooked, they should have a little crunch when you bite in. The overcooked, soggy florets don’t do justice to this humble delicious sabzi.

Here are some more curry recipes you could try

No Onion No Garlic Aloo Gobi Sabji

Khatta Meetha Kaddu – Bhandarewali Kaddu Ki Sabji / Sweet & Sour Pumpkin Curry

Aloo Baingan Ki Sabji – Eggplant Potato Curry

Aloo Pyaz Ki Sabji – Onion Potato Curry

Storage Options

This aloo gobi sabji / cauliflower & potato curry can be stored in a refrigerator in a closed container for about 2 days. I would highly recommend not to store it for more than a day. Reheat before serving.

You may also like some of these related recipes:

Latest Recipe Post

Curry Recipes

Vegan & Plant-based Recipes

Beginner & Bachelor Friendly Recipes

Food FAQs

Let’s see how to make aloo gobi sabji / cauliflower & potato curry in your home kitchen.

Frequently Asked Questions:

How to clean the cauliflower.

Cauliflower / Phool Gobi tends to have small worms, so it’s better to clean the cauliflower thoroughly.

To clean the cauliflower, fill the vessel/pot with water and add 1 teaspoon of turmeric powder and let the florets soak for about 20 minutes.

Alternatively, you can blanch the florets in warm water adding some salt and turmeric powder for 5-7 minutes.

Drain the water and rinse the florets under running tap water.

Can we fry the cauliflower florets & potatoes to make aloo gobi?

Yes, you can fry the vegetables before you add them to the onion-tomato masala.

Other variations

You can add various spices to this aloo gobi ki sabji / cauliflower & potato curry like kasuri methi ( dried fenugreek leaves) which adds a nice flavour to this dish.

You can add 1 teaspoon of raw mango powder (amchur powder) to give this sabji a nice punch of tanginess.

Note: Kasuri methi and amchur powder (raw mango powder) should always be added last when the sabji has cooked thoroughly.

Ingredients to make Aloo Gobi Sabzi / Cauliflower Potato Curry recipe:

Phool Gobi / Cauliflower & Potatoes – To make this curry, I cubed 2 big potatoes and immersed them in salted water to avoid oxidation.

I cut the cauliflower florets, washed them under running tap water and immersed them in salted water to get rid of any worms. As mentioned earlier, you can blanch the florets by adding salt and turmeric powder for 5-7 minutes.

Other Vegetables – For the base of the curry, I have used one medium-sized finely chopped onion along with one medium-sized finely chopped tomato.

Spices & Herbs – To give a nice depth of flavour to this aloo gobi, I added one tablespoon of crushed ginger along with 1 roughly chopped green chilli and a teaspoon of cumin (jeera).

For spices, I have used 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tablespoon coriander powder, 1 tablespoon garam masala powder. I seasoned this curry with salt and 1/2tsp sugar. Sugar is optional, it’s use to balance the flavour.

Oil – I have used 2 tablespoons of sunflower oil.

Water – I added a half cup of water for potatoes and cauliflower to cook. As this is a semi-dry curry, I have used very little water. If you want to make gravy add accordingly.

For Garnish – I have used finely chopped coriander leaves to garnish aloo gobi

How to make aloo gobi sabji / cauliflower potato curry

• In a sauce pan/kadai, heat oil. Once the oil is hot, add cumin seeds and let them sizzle for till they turn golden brown.

• Add crushed ginger and chopped green chillies. Saute till the raw smell of ginger fades away.

• Add finely chopped onion and saute till onions are translucent.

• Add finely chopped tomatoes.

• Cover and cook this mixture till the tomatoes are tender.

• Let’s add spices, turmeric powder, coriander powder, garam masala powder, red chilli powder.

• Saute this masala for a minute on low flame.

• Add peeled and cubed potatoes and mix well.

• Add half a cup of water and let potatoes cook for 5-7 minutes on medium flame.

• After 5-7 minutes, add washed cauliflower florets and mix. At this point, add salt to taste and half a teaspoon of sugar. sugar is optional here.

Featured Recipe Video – Corn Spinach Curry

• Add 1/4th cup of water to potatoes and cauliflower, cover & cook.

• Lastly, garnish with chopped coriander leaves.

• Aloo gobi sabji / Cauliflower potato curry is ready.

Note: You can add a teaspoon of amchur powder (raw mango powder) which enhances the taste of this dish. Also you can add kasuri methi (dried fenugreek leaves) to give a restaurant-like taste.

If you like recipes like these, let’s connect on Youtube, Instagram & Facebook. Thank you for stopping by, I would really love to know your thoughts on this recipe.

Also, do check out my Lifestyle Blog eralivine.com if interested.

Sharing is caring!

Detailed Recipe Card

If you like this recipe or make this recipe do leave a comment and share the picture. I would love to see your creation.

Use the hashtag #thespicycafemumbai or #thespicycafeofficial to feature on Instagram and Facebook.

You can subscribe to my weekly newsletter to get more recipes, tips, and special updates directly in your mailbox.

Happy Cooking!

• Facebook
• YouTube
• Instagram
• Pinterest
• Twitter