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fully cooked aloo gobi in a black bowl. Soon on the side.

Aloo Gobi

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!
Course Entree, Side
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 People
Calories 183kcal


  • Large Pan with a Lid


  • 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)
  • cup chopped cilantro for garnish


  • 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!


  1. Instead of fresh ginger, you can replace it with a ½ teaspoon of ground ginger. 
  2. 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.
  3. For less heat - omit the crushed red pepper flakes.
  4. Serving and Topping Suggestions: Lime Wedges, Vegan Sour Cream, Naan, Rice, Sliced Green Onion.


Calories: 183kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 359mg | Potassium: 816mg | Fiber: 5g | Sugar: 5g | Vitamin A: 525IU | Vitamin C: 61mg | Calcium: 51mg | Iron: 2mg