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
Video
Notes
- 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.
SandraM
Oh my goodness! So good! Can’t wait for leftovers!
Vegan Richa Support
can enjoy all over again!
pinky
thanks for the recipe
Vegan Richa Support
thank you
JoAnne
This was wonderful! Yes, a bit time consuming but worth the effort for a nice vegan, oil free authentic Aloo Gobi. I’m finishing the leftovers for breakfast as I write. This is the best of Indian recipes that I’ve made yet. This will be made again and again in my home. Thanks for this wonderful spicy dish.
Vegan Richa Support
nice breakfast , thank you
Caroline
Excellent!! Super tasty!
Vegan Richa Support
wowzah!
Sarah
Made this for a potluck. It was a huge hit! I tripled it and made extra sauce. I added 2 cans of chickpeas, rinsed and drained to the sauce at the end of cooking (simmered with chickpeas for a few minutes).
Roasting the vegetables first made the flavor so deep! More tomato-y than I recall restaurant style aloo gobi but not in a bad way. This will be a recurring recipe in my house!
Vegan Richa Support
sounds fun – great to hear
Kat
I keep coming back to make this time and again. It is absolutely delicious and super simple. I highly recommend doubling the gravy recipe, just because I love being saucy.
I can’t get fenugreek here. But it seems to taste amazing without it.
Richa
Yay
Cherie Miller
I made this the second time. The first time was for my daughter’s family and they said it was good but really spicy. I made it tonight and tamed down the spices. It is still spicy, but in a good way. It is very tasty.
Vegan Richa Support
glad that you made it again =)
Pat
I wish I had this recipe last week when I had some leftover raw and prepped cauliflower. I love aloo gobi. I have always used the recipe for this dish that was included as an extra on the dvd “Bend it Like Beckham” when the director and her mother cook it together. It makes a delicious dish but does take all day. This one looks a lot easier.
I have a couple of questions please. What is tomcats iron? And if I do substitute tomato purée, what would be the quantity?
Thanks for all your yummy recipes!
🙂
Richa
Ah it’s “to use cast iron “ autocorrect error. I’ll update it . Start with 4 oz and add more if needed. Don’t add more than 8 oz else it will be too tomatoey
Crystal B.
This is one of your best recipes yet, Richa! I loved it, my husband loved it. We ate leftovers for 3 days and it got better each day! I added some green beans I needed to use up, fenugreek, fresh cilantro and a wee bit more lime.
Roasting the spiced cauliflower and potatoes before adding to the pot is the secret! Wow! I’ll be making this one again, and again…..and again….. 🙂
Vegan Richa Support
haha, wow! thank you
Christine Lemieux
This is really good. I did use the fenugreek leaves and lots of cilantro.
Vegan Richa Support
yay, thanks Christine
Barbara O
Made this for a quick dinner. I cut and boiled the potatoes and added frozen cauliflower just as the potatoes were done. I drained the veg and tossed in in the spices and set aside. I made the sauce and tossed the veg in a pan cooked it a few min and then let it sit 10 min while I heated the bread.
Great recipe. I will add this to my rotation. Might add frozen peas Or pea/carrot mix next time
Vegan Richa Support
frozenn veggies are the best, right
Diane Hai
This is my favorite as it reminds me of one of the comfort foods I ate when I was younger. There was a great little mom and pop vegetarian restaurant on upper Broadway where I ate lunch as a struggling artist 30 years ago. Large lunch portions for two days. Although I’ve tried similar fare since then living near Seattle and have tried to cook something similar, it was always the seasoning. It wasn’t until I started with some of the recipes with you that I got over some of my fears of mixing peppers and cayenne. I’ve experimented more this past year with no food or upset tummies. It’s really about paying attention to the food and spices quality and not quantity. Thank you for this. Looking forward to 2022 and more recipes!
PS I have a case of soya curds and am looking for new options!
To your health!
Vegan Richa Support
nostalgic, thank you,
Lyn
Forgot to add stars
Vegan Richa Support
lol thanks
Lyn
I’m about to make this for the 5th time. Aloo Gobi is my go to and this recipes is better than any I’ve had before. It’s a perfect recipe just as it is but I did have to cut back on the cayenne a little. I figure better to use too little and add than to use too much and sweat it out. Thank you for all your recipes especially this one.
Vegan Richa Support
Awesome!! Do leave a rating too if you feel so!
Kat S
I made this the other night, it was fantastically fantastical! Tomorrow night I’m cooking it for friends, it’s that good! We love a saucy curry here in our house – so I’m going to make extra sauce to satisfy the kids and hubby. I didn’t have fenugreek, but added a bay leaf and cardamom pods. I can’t stop craving it.
Vegan Richa Support
fantastical! 🌟
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
Tina
How would you prepare with frozen cauliflower florets?
Vegan Richa Support
the same way – just thaw them first and pat gently to squeeze out excess moisture
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 😉