Aloo Gobi recipe आलू गोभी
Dry cauliflower and potato sabzi with ginger and everyday spices — a lunch-box favourite. Cutting the potatoes and florets to the same size helps both cook evenly.
- Serves 4 servings
- Prep 15 min
- Cook 25 min
- Course Main course
Vegetables for Aloo Gobi
Cauliflower Phool Gobhi
1 piece₹40
Potato Aloo
500 g₹20
Tomato Tamatar
500 g₹15.75
Onion Pyaz
500 g₹20
Ginger Adrak
250 g₹30
Coriander Leaves Hara Dhaniya
1 bunch₹15
Today's total ₹140.75
Quantities are for 4 servings and follow each vegetable's pack size. You can change any quantity in the cart before checkout; out-of-stock items are skipped.
You will also need
- Oil – 3 tbsp
- Cumin seeds (jeera) – 1 tsp
- Turmeric (haldi) – ½ tsp
- Red chilli powder – 1 tsp
- Salt to taste
- Coriander powder – 1 tsp
- Garam masala or amchur – ½ tsp
How to make Aloo Gobi
- Cut the cauliflower into small florets and the potatoes into pieces of a similar size. Rinse and drain well. Chop the onion and tomato and grate the ginger.
- Heat the oil, add the cumin, then the onion and ginger. Cook until the onion is soft and light golden.
- Add the potatoes, turmeric and salt. Cover and cook on low heat for 5 minutes.
- Add the cauliflower, chilli powder and coriander powder, mix gently, cover and cook for 10–12 minutes, stirring now and then, until both are tender. Add the tomato for the last 5 minutes.
- Sprinkle the garam masala or amchur and the chopped coriander, and toss once more.