This restaurant-style aloo gobi that has all the flavor we love ordering at our favorite takeaway. Just the right amount sauce and spice in this Vegan Aloo Gobi!
Aloo Gobi – Spiced Potatoes with Cauliflower. is one of the most ordered Indian dishes for a reason. This Vegan Aloo Gobi is just like the one you get at the restaurant (if you’re lucky ). Packed with flavor, super comforting on a cold day, 100 % plant-based, wholesome and the best!
Aloo gobi has many variations. The home style version is usually a dry side like this. Restaurants usually add the sauce to the dish so that you can order it as a main.You all have been asking me for an Indian restaurant version and this is your basic restaurant style Aloo Gobi with a bit of sauce. You can double up the sauce for saucier and add some cashew cream in the end for creamier if you wish.
What is Aloo Gobi?
Aloo gobi (potatoes & cauliflower) is a popular North Indian veggie dish. It’s basically potatoes and cauliflower cooked with onions, tomatoes and a blend of spices. It can be made in several ways. Dry or with sauce/gravy. You can make it with only onions or only tomatoes or use no onion or tomato at all, depending on what ingredients you have on hand.
This aloo gobi recipe I am sharing today is one of my favorite versions. It has onions, tomatoes, ginger, garlic, and all the spices and tastes just like what you get in an Indian restaurant. While restaurants typically fry the veggies and then toss them in gravy, this version is quite a bit healthier as we bake the veggies instead.
More Indian Mains
- Butter Tofu – Tofu in Butter Masala Sauce. GF
- IP Tikka Masala Simmer Sauce , with Cauliflower. GF
- Tofu Amritsari Masala.GF
- Mushroom Matar Masala GF
- Bombay Potato and Peas GF
- Tofu in Spinach Curry – Palak Tofu GF
- Keema Madras – Lentils in Madras sauce. GF
MORE DELICIOUS INDIAN POTATO CURRY RECIPES FROM THE BLOG:
- Instant Pot Saag Aloo (Sweet Potato and Chard)
- Potato Eggplant Curry
- Chickpea Sweet Potato Spinach Curry
Restaurant Style Aloo Gobi
Ingredients
For the Cauliflower & Potatoes
- 1 small head (265 g) cauliflower or 2 heaping cups of chopped florets
- 2 (426 g) medium potatoes - about 2 cups cubed
- 1 tsp oil
- 1-2 tsp lime/lemon juice
- 3/4 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ⅓ tsp cayenne or paprika , use paprika for less heat
- ½ tsp garam masala
- 2 tsp minced ginger
- 2 tsp minced garlic
- 1/2 tsp salt
For the sauce:
- 2 tsp oil
- 1 tsp ground coriander
- ½ tsp ground cumin or 1/4 tsp cumin seeds
- ½ tsp garam masala
- ¼ tsp cayenne or Indian red chili powder
- 2 tsp minced ginger
- 2 tsp minced garlic
- ½ hot green chili finely chopped, such as serrano, Thai or use mild chilies for less heat
- ¾ -1 cup (40 g) thinly sliced onion
- 2 Medium tomatoes pureed
- 1/4 to 1/2 tsp salt
- ½ tsp dried fenugreek leaves , optional
- Lime juice and cilantro for garnish
Instructions
- Preheat oven to 400℉ (205 c)
- In a bowl, add cauliflower and potato and sprinkle in the oil, toss well to coat. Drizzle in some lime juice and mix well
- Add in all of the spices and salt in a small bowl, mix really well and sprinkle over the cauliflower and potato mixture. Add the ginger and garlic.Toss well to coat.
- Transfer the cauliflower and potato mixture to a parchment lined baking dish, spread evenly to ensure even cooking.
- Bake at 400℉ for 25-35 mins or until cooked through, checking large pieces of potato for doneness. See notes for alternate cooking methods
- To make the sauce: heat a large skillet over medium heat, add oil and when the oil is somewhat hot, add in the coriander, cumin, garam masala and cayenne and mix well. Let the spices get really fragrant and then add in ginger and garlic.
- Cook for a few seconds and then add in chili and onion, cook until the onion is golden.
- Add in pureed tomato and salt and mix well.
- Bring mixture to a boil and cook for another minute to thicken the sauce and roast the pureed tomato. Add in the baked potato cauliflower mixture into the sauce and mix well. Add in fenugreek leaves and toss well to coat with the sauce.
- If the sauce is too thick , add in a few Tbsp of water then mix well and cover. Cook for 2-3 minutes and switch off heat.
- Let sit covered for a few minutes in order for the flavors to meld together. Taste and adjust salt and flavor.
- Garnish with cilantro and lime juice before serving.Store refrigerated for upto 3 days
Notes
Cook veggies instead of baking, you can parboil the potatoes and cauliflower or pan fry them in little oil (I prefer tomcats iron for this, pan fry and cover for 5-6 mins ) till they are cooked. This also helps in retaining the shape and texture. Then add to the sauce
- cauliflower can overcook easily when cooking directly in a skillet. Baking helps prevent this which is how we prepare the veg in this recipe.
- You can double up the sauce for saucier and add some cashew cream in the end for creamier if you wish.
Nutrition
Ingredients:
- Potatoes: Make sure to cut them into even-sized cubes so that they are all cooked at the same time. If you chop them too small, they will get mushy and might dissolve in the curry. As a short-cut, or if you have leftovers to use up, you could add boiled potatoes. Obviously, this takes off some of the cooking time.
- Cauliflower: cut the florets into equal-sized chunks to allow for even cooking.
- Ground Spices: Cumin, chili powder, coriander, turmeric, cayenne pepper, garam masala. Flavor central!
- The holy trinity of ginger, onion, and garlic is the base of our gravy along with tempered spices.
- Fresh green chilies add a bit of heat, but don’t worry – this dish is not spicy. Thai green chili pepper or Serrano pepper works well here. However, if you don’t tolerate any spice, leave it out.
- Fresh tomato puree is added for color, body, and texture. I make it from scratch pureeing two fresh tomatoes. You could use canned diced tomatoes and puree them or half the amount of canned tomato puree as it is more concentrated.
Tips:
- One common issue with aloo gobi is that the cauliflower becomes really soggy when overcooking. You want the veggies to be cooked and tender but not overcooked. Baking can help prevent this which is how we prepare the veg in this recipe.
- Alternatively, you can parboil the potatoes and cauliflower or fry them in little oil till they are half cooked. This also helps in retaining the shape and texture.
- To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end.
Transfer the cauliflower and potato mixture to a parchment-lined baking dish, spread evenly to ensure even cooking. Bake at 400℉ for 25-35 mins or until cooked through, checking large pieces of potato for doneness.
To make the sauce – heat a skillet over medium heat, add oil and when the oil is somewhat hot, add in the coriander, cumin, garam masala, and cayenne and mix well. Let the spices get really fragrant and then add in ginger and garlic.
Bring mixture to a boil and add in potato/cauliflower mixture into the sauce and mix well.
Garnish with cilantro and lime juice before serving.
How to store and reheat Aloo Gobi:
- This dish can be stored in an airtight container for 4 days and it can also be frozen.
- Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth.
What to serve with Aloo Gobi?
I like serving this potato and cauliflower curry with plain Basmati rice or a bowl of fragrant seasoned rice like this turmeric lemon rice. However, this cauliflower potato curry also pairs extremely well with roti or any vegan flatbread of choice.
Laura
Another amazing recipe! Thank you. We all really enjoyed it.
Vegan Richa Support
thanks for popping in
Miu
It was very delicious and just the right amount of spicy! I made it without oil, ran out of cumin and it took to cook around 45 minutes in my oven. Will definitely make again <3
Vegan Richa Support
perfecto!
Do leave a rating too when you do!
Traci
This is a great recipe. I will definitely make it again!
Richa
Awesome
KM
Delicious! Perfectly spiced and seasoned. An excellent, hearty dish. Better than restaurant aloo gobi by far.
Thanks for another fabulous recipe!
Vegan Richa Support
wow! i’m glad that you loved it so much
Lani Strom
omg ! I have made so many of your recipes but this one is at the top of my list. It was fabulous with complex flavors that had even my meat eating husband told me that I had to make this one again. I cut the potatoes a bit too big so I had to leave it in the oven longer till they were softer but I think that only baked in the seasonings more. I made it for 8 even though there is only two of us and I was really glad we had did so..
Sachin Diwakar
Again, So delicious recipe. It is one of my favorite recipes that I have ever tried at my home.
I loved that ingredient block, it helped me a lot. In the box, I can easily select the number of servings.
Joseph Hunneman
Just made this as close to your recipe as I could (I baked the veg) and it is perfect, better than my local Indian restaurant. after making several dishes out of your Indian Kitchen cookbook this one should have been in there. thank you so much for the recipes.
Vegan Richa Support
wow – thanks for your support
Tamiko Stump
Oh wow!!!….I just made this. I followed the recipe exactly except I substituted a Serrano pepper for the hot green chili(I wasn’t sure what that was). It turned out perfect!!! Aloo Gobi is my favorite Indian dish. Thank You!!!
Vegan Richa Support
I’m so glad you enjoyed this! Have a wonderful day!
Kels
OMG. Love this! I made a few mods based on what I had on hand — I omitted cumin and fenugreek, b/c I didn’t have them and had to sub a dash of onion powder for onion. I had no tomatoes so used a can of diced roasted tomatoes. I probably should have pureed them, but I just dumped the whole can and juice into the mix. It is delicious. And easy too. Will make again!
Richa
Awesome
Sandra
Excellent!
Richa
Thanks!
Laura
made this last night, did double the sauce and added 2 T. cashews and extra tomato sauce.
Went light on the peppers, and served with tamarind sauce and mint chutney. 10/10!!
May add tofu to roasting tray next time.
Richa
Yes add in some tofu to make it a meal!
Jennifer
Made this tonight and it did not disappoint. I just kept commenting on how good it was to my husband and kiddos. Thank you, I can’t wait to try more of your recipes.
Richa
Awesome!!
Shravani
Delicious moreover perfect style for those living in apartments with no smoke to escape.
Ronnie B Joneses
Looks so good and tasty!
Richa
Thanks!
Karen
We lived in Pakistan for 2 years. This dish was very common there. Thanks for the recipe!
Vegan Richa Support
thanks for checking. it out
arj
Looking forward to trying this recipe! You said to add cashew cream at end if you wanted some creaminess. Would coconut milk/cream also work w/o changing taste too much? Thank you! Also one of my issues when I make veggie curries is my son and husband always still seems hungry so I think I need to have another dish, but I don’t want to be cooking like two full dishes. What might you suggest as another simple thing to serve alongside a dish like this (in addition to rice or flat bread)? Thank you. I love your recipes!
Richa
Add in a can of chickpeas with the veggies or add the chickpeas to the rice. Or serve witb some panfried tofu side with a saucier aloo gobi. Add the cream when you add the baked veggies. I don’t like coconut milk here as it adds too much coconut flavor taking away from the aloo gobi flavor goodness
arj
GREAT tips! Thank you! Love the idea of tossing in chickpeas for a more complete dish, or the pan-fried tofu with extra sauce on the side. Thank you! (I’ll leave out the coconut milk 😉