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This flavorful, one-pan Aloo Gobi recipe is the ultimate Indian home-style dish that you can quickly bring together using a few wholesome and inexpensive ingredients! It’s the perfect addition to your weeknight meal rotation or weekly meal prep!
There are so many reasons to make this Aloo Gobi recipe! It calls for simple ingredients, it's beyond easy to make, and it's all cooked in one pan!
Plus, it's completely irresistible and the whole family will love it! You can serve it on its own, or alongside my Chana Masala, or Cauliflower Tikka Masala, rice, and naan for a full Indian-style feast.
What is Aloo Gobi?
Aloo Gobi is one of the most popular dishes in Indian cuisine. It is made using two main ingredients - potatoes (“aloo”) and cauliflower (“gobi”). You just can't go wrong with those superstars!
It's commonly cooked with tomatoes and a medley of aromatics and warm spices that is nothing short of magical when put together!
Aloo Gobi Ingredients and Substitutions
️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.
- Aromatics - I sautéed ginger, garlic, and onion together for the base. If you'd like a little extra kick, add a diced serrano pepper with most of the seeds removed.
- Spices - garam masala, coriander, turmeric, cumin, and red pepper flakes yield the perfect balance of warm, nutty, and earthy flavors. If you don't have red pepper flakes, you can use ¼-1/2 teaspoon of cayenne pepper.
- Veggies - Aside from potatoes and cauliflower, this recipe calls for tomatoes. You can also add ½ cup of frozen green peas near the end of cooking for extra protein.
- Garnish- I sprinkled chopped cilantro for a fresh and cooling taste. You can also squeeze some fresh lime juice to add a citrusy tinge before serving.
How To Make Aloo Gobi
It's really easy to put this Aloo Gobi together. Here's how to do it:
- Sauté the onion in oil over medium heat until translucent.
- Add the garlic and ginger. Sauté for 30-60 seconds until fragrant.
- Add the spices and cook for 30-60 seconds until fragrant.
- Now add the tomatoes and cook until they have softened.
- Add the broth, potatoes, and salt to the pan. Simmer for 5-6 minutes.
- Add the cauliflower and cook until the potatoes are tender and cauliflower is crisp-tender. Uncover and cook to reduce the remaining liquid.
The instructions to make this Aloo Gobi recipe are pretty straightforward and it will come together with ease. Here are some extra tips to ensure success:
For even cooking, make sure to cut the cauliflower into similar bite-sized pieces and cut the potatoes into ¾-inch cubes. Here's a visual tutorial on How to Cut Potatoes into Cubes (*Cut them a little larger than the size you see in the video).
Keep an eye on the cauliflower or it will turn mushy. You want it to have a crisp, yet tender texture.
To make it kid-friendly, reduce the cumin and garam masala and omit the crushed red pepper flakes. It might be a toned-down version of the dish but the kiddos will love it!
Serving and Topping Suggestions
You can serve this aloo gobi as is and it will be perfectly delicious, but if you want to add a little more, here are some tasty ideas:
How to Store Leftovers
Store remaining leftovers in an airtight container and they will last in the fridge for 3-4 days. You can also store leftovers in the freezer for 2-3 months.
More Potato Recipes to Try
If you love potatoes, here are a few more delicious recipes to try:
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it!
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- 2 tablespoons avocado oil or preferred cooking oil
- 1 medium onion , diced
- 4 cloves garlic , minced
- 2-3 teaspoons fresh minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¾ teaspoon ground turmeric
- ½ teaspoon garam masala
- ½ teaspoon crushed red pepper flakes
- 2 medium tomatoes diced, with juices
- 2 medium yukon gold potatoes , peeled & cubed into ¾-inch pieces
- ¾ cup vegetable broth , more if needed
- 1 small head cauliflower , cut into bite-sized florets (about 250g / 9 oz)
- ¾ teaspoon salt , more to taste
- 1-2 tablespoons lime juice , fresh-squeezed (or lemon)
- ⅓ cup chopped cilantro for garnish
- Large Pan with a Lid
- Heat up oil in a large pan over medium heat. Sauté the onion until translucent, about 3-4 minutes.
- Add the garlic and ginger. Sauté for 30-60 seconds until fragrant.
- Add the cumin, coriander, turmeric, garam masala, and red pepper flakes. Cook for 30-60 seconds until fragrant. Stir often to avoid burning.
- Add in the tomatoes together with their juices and cook for 4-6 minutes, stirring frequently, until the tomatoes have softened and broken down. (the mixture in the pan should have a thick-ish gravy consistency when everything softens and somewhat melds together)
- Add the broth, potatoes, and salt to the pan. Stir well to combine, then turn up the heat and bring to a high simmer. Now lower the heat to maintain a mild-medium simmer. Cover and cook for 5-6 minutes. Stir occasionally.
- Now add in the cauliflower and stir well to combine (if pan is dry, add a small amount of broth or water). Cook for 10-15 minutes until potatoes are cooked throughout and cauliflower is crisp-tender. Stir occasionally. Now, uncover and cook for 1-2 minutes to reduce the remaining liquid in the pan. Check for seasoning and add more if needed.
- Remove from heat and stir in the lime juice and sprinkle with chopped cilantro. Serve with naan and rice. Enjoy!
- Instead of fresh ginger, you can replace it with a ½ teaspoon of ground ginger.
- To Make it spicier - add 1 small diced serrano pepper with some or all seeds removed. Add it into the pan with the onions and sauté until softened. You can also use jalapeño which will yield mild heat.
- For less heat - omit the crushed red pepper flakes.
- Serving and Topping Suggestions: Lime Wedges, Vegan Sour Cream, Naan, Rice, Sliced Green Onion.
I cannot tell you how happy I am to discover your recipe for my favorite Indian food dish!!! Now I do not have to worry about it being too spicy from a restaurant or too expensive because this tastes just as good, even better in my opinion because it’s not swimming in a lot of unnecessary oil. Perfect! Thank you! 🙂
That is great to know Shawna! And I absolutely agree, homecooked meals are always better. Glad you found this recipe. 🙂
I'm going to make this for dinner tonight for the second time. It\s really good!
Thanks for dropping by Ferry! Glad you enjoy this yummy recipe. 🙂
Easy to make, great taste! Will make this again, for sure.
Thanks for the feedback. 🙂
I made your recipe for dinner tonight along with homemade Naan. I added some peas for extra protein as we are plant based. Everything turned out great. The flavor was amazing. We will definitely be making this again.
Thank you for sharing!
I am pleased you all enjoyed this recipe! It is indeed on mouthwatering dish, and the added peas sound great too.
This is such a great recipe! I added a bag of frozen peas at the end which my kids love and ad a pop of color. Thanks!
That is a great tip Denise. Glad your kids enjoyed them. Thank you!
This was so easy to make and it was so flavorful! Thank you for sharing this delicious recipe.
Thank you, Emily! So glad you enjoyed it! 🙂
Hey Melissa, Just made this in my camper kitchen with as close as ingredients as I could put together. I had to use a yellow curry powder vs all the individual spices you use and I only had access to a previously frozen ( organic) thawed out cauliflower. ) : I can tell it's a god recipe and next time I'll make it better. Still really good taste for what I had on hand. Vegan ajiaco. Really? Wow.
Hi Austin, I'm so glad it worked out with what you had. Thank you for trying it! Ajiaco is a family favorite! It's worth a try. Thanks for stopping by 🙂