Aloo Gobhi – Indian Style Potato Cauliflower stir fry

Aloo Gobhi or the Indian style potato cauliflower is a delightful stir fry which is really simple to make and it never fails to impress anyone. Even the fussy eaters come back for second servings of this dish. Taking a classic route and creating all of my favorite Indian stir fry here to share with you all. Classic Indian food made DSB style !

If i am not wrong, this was probably one of the first dishes i learnt from my mom when i was learning the arts of Indian cuisine. Cauliflower has always fascinated me and i loved it in all forms. Be it a stuffing for parathas, Pakoras or baked cauliflower.. i can just not get enough of it ! Whenever i make this aloo gobhi at home, i am reminded of this funny clipping of bend it like beckham where the mother of a football lover daughter is trying to teach her daughter the basics of Indian cooking and says if u can’t make Aloo gobhi, u can’t get married 😛 Well i know it makes no sense here.. but its funny alright 😛

So, i have had my share of experience with aloo gobhi and i love this version the best ! Try it, its tangy, zingy and truly comforting.

Aloo Gobhi – Indian Style Potato Cauliflower stir fry

Aloo Gobhi: Indian style potato cauliflower stir fry

  • Servings: 2
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aloo gobhi copy


  • 1 cups cauliflower florets, bite sized
  • 1 large/2 medium potatoes, cut into thick slices
  • 1 small onion, finely chopped
  • 1 tomato, roughly chopped
  • 1 tablespoon oil (u can use vegetable, canola or mustard oil). I love to use mustard oil in this recipe
  • pinch of asafoetida
  • 1 tsp cumin seeds
  • salt to taste
  • 1/2 tsp red chili powder
  • pinch of turmeric
  • 1 small green chili, finely chopped
  • 1 tablespoon ginger, grated
  • 2-3 cloves of garlic, minced
  • 1/2 tsp garam masala
  • 1/2 tp dry mango powder or 1 tablespoons raw mango, grated
  • Handful of chopped coriander for garnishing


  1. In a saucepan/kadhayi, pour the oil. Bring to heat. Next, add in the asafoetida and cumin seeds.
  2. Once the cumin seeds splutter, add in the onion and fry till translucent.
  3. Now, throw in the tomatoes, ginger and garlic. Add salt, turmeric, red chili powder and green chilis and mix well. Place a lid on the saucepan and bring it to simmer. Let this cook on low for about 10 minutes till the tomatoes are soft and squishy.
  4. While the tomatoes are cooking, place the potatoes and cauliflower in a microwave proof bowl and cook on high for 4 minutes in the microwave. Since we are adding tomatoes in this stir fry, par boiling the vegetables will help in cooking the dish faster.
  5. Now, add potatoes and Cauliflower to the tomato tempering and mix well.
  6. Place the cover on the saucepan again and let it cook for another 7-10 minutes. Sprinkle garam masala and dry mango powder/raw mango to the dish and combine.
  7. Sprinkle chopped coriander on top and serve hot with Naans, chapatis or rice.

This Indian stir fry is a pleasure. Comes together really quickly, uses simple and fresh ingredients and is enjoyed by all age groups. Serve these with some pipping hot parathas or with rice. I actually love to use these as stuffing for making Indian style sandwiches and they taste great.

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  1. I love alloo.. one of my favorite dishes. Anything with alloo is fine by me.

  2. Simple, delicious and one of the ultimate comfort foods

  3. Hi Chitra,

    This is Amithab again. This time to thank you for the wonderful recipe of Alu Gobi. As you know, Bengali’s love Alu and am a Alu freaky, we use Alu in almost all the curries, hence, this is my fav.

    Thanks once again.


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