Indian Aloo Gobi

Aloo Gobi is the PERFECT vegetarian dinner made with fresh cauliflower and potatoes steamed and sautéed with seven different spices, ready in under 30 minutes!

We make an Indian dish at least once a week, and right now our favorites are Easy Tandoori ChickenChicken BiryaniSlow Cooker Indian Butter Chicken and Indian Chicken Korma.

Indian Aloo Gobi

Aloo Gobi is one of my favorite go-to dinner recipes. It’s made with cauliflower and potatoes, along with onion, lemon juice, and seven different spices including ginger and turmeric. It’s quick and easy to make, and absolutely packed with flavor.

It only takes a few minutes to throw this dish together, which is why it’s one of my favorite weeknight choices. Because this is made with mostly potatoes and cauliflower, you can serve this as a vegetarian option over rice, or as a side dish if you need a vegetable.


Aloo Gobi will last in the refrigerator for 3-4 days, sealed in an airtight container. If you plan on freezing your aloo, I recommend undercooking the potatoes and cauliflower slightly, so they don’t get mushy when you reheat them.


Aloo Gobi can be served over basmati rice, or with naan bread and some chopped cilantro as garnish. You can also make aloo as a side dish for a larger meal.


Add all ingredients to the slow cooker, stir together and cook on low for 3-4 hours (until the cauliflower is tender and you can pierce the potatoes with a fork easily). Stir before serving.

Aloo Gobi with Cauliflower and Potatoes


  • Use the sauté function and add onions, oil, and spices. Cook until onions are translucent, about 2-3 minutes.
  • Add all other ingredients to the pot, close the lid and seal the pressure valve. Cook on manual setting on low pressure for 3 minutes, then when time is up use a towel to open the pressure valve to quick release.
  • Stir before serving.



  • Make sure you don’t over-steam the cauliflower and potatoes, or the florets will soften too much when you sauté them with the spices.
  • This recipe is suitable for vegetarians and vegans, and is also dairy-free.
  • If you’re making this in the instant pot and there’s too much water in the pot, you can turn on the sauté function to cook off some of the water.
  • Add more or less cayenne pepper to make this dish spicy or less spicy. You can also add some heat with some diced green chilies.
  • You can substitute cumin seeds in place of ground cumin, but I recommend putting them in a food processor and pulsing to break up the cumin seeds first.
  • You might also hear this dish referred to as aloo gobi masala, or with additional ingredients like tomato because there are many different versions of this recipe.
  • I like to use fresh cauliflower florets for this recipe. Technically you can use frozen cauliflower, but it might not hold its shape as well, and the aloo might turn out a lot softer.
  • You can prep this ahead of time by steaming the florets and potatoes, then all you need to do is sauté them with the spices.

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Indian Aloo Gobi
5 from 12 votes

Aloo Gobi

Aloo Gobi is the PERFECT vegetarian dinner made with fresh cauliflower and potatoes steamed and sautéed with seven different spices, ready in under 30 minutes!

Course Dinner
Cuisine Indian
Keyword aloo gobi
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 247 kcal
Author Sabrina Snyder


  • 2 russet potatoes peeled and cut in 1" chunks
  • 4 cups cauliflower florets
  • 4 tablespoons vegetable oil
  • 1 yellow onion sliced
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons lemon juice


  1. In a large pot bring 4 inches of water to a boil and add the potatoes to a steaming basket for 5-7 minutes then add in the cauliflower and steam for an additional 5 minutes.

  2. Heat the vegetable oil in a large skillet on medium heat and add in the onion slices, cooking for 3-4 minutes, stirring occasionally then add in the water, salt, coriander, cumin, ginger, turmeric, cayenne and garam masala stirring it together well.

  3. Add in the potatoes, cauliflower and fry them for 1 minute before adding in the lemon juice, stirring it in gently.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Facts
Aloo Gobi
Amount Per Serving
Calories 247 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 11g69%
Sodium 620mg27%
Potassium 792mg23%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 3g3%
Protein 4g8%
Vitamin A 50IU1%
Vitamin C 57.6mg70%
Calcium 47mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Aloo Gobi

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. An absolutely delish recipe. Followed your recipe exactly, then stirred in chunks of paneer 20 minutes before serving. It’s on our regular rotation now. Thanks!

  2. This recipe is fantastic!!! I added a can of diced tomatoes after I cooked the onions and subbed out the water for coconut milk.

  3. Made this for the first time this evening, and it came out great. The veg was perfectly done, and the spices were perfect. I can hardly believe how easy it was. Thank you so very much. I’m adding this recipe to my regular veg meal rotations!

  4. This was my first time making aloo gobi, and I was really pleased with the results. I doubled the recipe and made it in the slow cooker. I wanted the liquid to be more sauce-like, so after cooking on High for approx 2.5 hours, I turned it to Low and added 2 Tbsp of sour cream, 1 Tbsp plan yogurt, 1 Tbsp butter, and some corn starch dissolved in water.

    I’m loving your recipes, Sabrina! Your butter chicken rivals any restaurant’s, and I’ll be trying your copycat mushroom chicken tomorrow.

  5. I made this dish and followed the recipe exactly. I loved it. Great flavor and kept me full a long time. I will keep this recipe and make it again and again.. Thanks for sharing.

  6. I loved this so much! I made it once last week following your recipe exactly. This week I added more tomatoes because I love the sauce so much. I under cooked the cauliflower just like you said- by the 3rd day, the veggies were still great.

    Thank you for sharing. I look forward to trying more of your veggie recipes.

  7. I have never had or tried this particular recipe, but it sounds amazing! Thank you so much for all the tips to make it at home!

  8. I’ve never heard of this, but it sounds wonderful and something I could make for my vegetarian son! I’ll be giving this a try! Thanks for sharing.

  9. I had all gobi at a restaurant a couple months ago and loved it but I was too intimidated to try and make it on my own. Thanks for such an easy recipe, it’s delicious!