🧾 Ingredients

  • 3 medium potatoes, cubed
  • 1 medium cauliflower, cut into florets
  • 1 large onion, sliced
  • 2 medium tomatoes, chopped
  • 1–2 green chillies, chopped
  • 1 tbsp ginger-garlic paste
  • 3 tbsp oil
  • ½ tsp cumin seeds
  • ½ tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp amchur powder
  • ½ tsp kasuri methi
  • Salt to taste
  • Fresh coriander

👩‍🍳 Method

1. Prepare the vegetables

  • Wash cauliflower and potatoes and drain well.
  • Cut them into similar-sized pieces.

2. Cook the potatoes & cauliflower

  1. Heat 2 tbsp oil in a wide kadai.
  2. Add potatoes and cauliflower.
  3. Sprinkle a little turmeric and salt.
  4. Sauté on medium heat for 7–10 minutes, stirring occasionally.
  5. Remove and keep aside.

3. Make the masala

  1. Add remaining oil to the kadai.
  2. Add cumin seeds.
  3. Add onion and sauté until golden.
  4. Add ginger-garlic paste and green chillies. Cook for 1 minute.
  5. Add tomatoes and cook until soft.
  6. Add chilli powder, turmeric, coriander powder, cumin powder and salt.
  7. Cook until the oil separates.

4. Combine

  • Add the sautéed potatoes and cauliflower.
  • Mix gently so the florets don't break.
  • Cover and cook on low heat for 8–10 minutes, until the vegetables are tender.
  • Add garam masala, amchur and kasuri methi.
  • Cook uncovered for another 2–3 minutes.
  • Garnish with fresh coriander.

⭐ Tips for Perfect Aloo Gobi

  • Don't add too much water—the classic version is dry and masala-coated.
  • Sautéing the vegetables first helps prevent mushiness.
  • Cook on low heat after adding the masala so the flavours absorb well.

🍽️ Serve With

Roti, chapati, paratha, puri, naan or dal-rice. 😋