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Aloo Gobi ki Subzi recipe

Aloo Gobi ki Subzi recipe


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  • Vegetarian
  • Vegetarian meals

This is a simple and easy recipe using potatoes and cauliflower. Serve this dish with Indian breads such as thin rotis or naan - even pitta bread will do! Garnish with coriander if you'd like.

47 people made this

IngredientsServes: 2

  • 3 tablespoons vegetable oil
  • 1/4 teaspoon mustard seed
  • 1 pinch asafoetida powder
  • 1/4 teaspoon cumin seeds
  • 1 pinch ground turmeric
  • 1 hot green chilli, split down its length (optional)
  • 3 tomatoes, chopped
  • 2 tablespoons minced fresh ginger
  • 1 potato, cubed
  • 1 head cauliflower, broken into small florets
  • 1/2 teaspoon sugar
  • salt to taste

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
  2. Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).

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Reviews & ratingsAverage global rating:(42)

Reviews in English (27)

by angmunchkin

Took shortcuts.Perhaps the potato/cauliflour could be part-steamed prior to adding to the pan. I do this with the vegetables for my korma recipe; works perfectly.-17 Dec 2008

Altered ingredient amounts.I added bits of water as the potatoes and cauliflower cooked because the pan was too dry and it was sticking and burning. Don't add too much water in one go or you'll have boiled vegtables instead of fried in all these lovely spices!-28 Oct 2008

by MEDHALEE

I just wanted to let STARLITI know that the Aloo Gobi in the Indian restaurants will not taste like this recipe. Reasons: the oil used is much more and the cauliflower heads and/or the potatoes may also be deep fried before being mixed in. This recipe is a dish that is served on a regular basis in Indian homes and that is why it cannot be as rich as the one served in the Indian restaurants. The nice thing about Indian recipes is that you can mix ad vary the amount of spices based on your tastes - once you have figured out what you like! Hope this helps!-23 Oct 2001


Aloo Tamatar Ki Sabzi Recipe | Potato & Tomato Curry

Aloo Tamatar Ki Sabzi is a simple, comforting and easy to make dish which is regularly cooked in North Indian households. It is made by cooking potatoes in a simple tomato curry.

It is not only flavorful and delicious, but it is also a quick fix solution when short of time or when short of vegetables in the kitchen.

Aloo tamatar ki sabzi can truly claim to be one of the most popular curries of North India and the best part of it is that it goes very well with a variety of Indian breads.

As with any spicy potato dish, the best fit to this delicious sabji is of course plain pooris, bedmi pooris, dal poori, masala poori etc. Aloo tamatar ki sabzi is enjoyed equally well with paratha or roti/chapatis. This sabzi can also be served with plain steamed rice.

Another good thing about this dish is that you can make the curry of the desired consistency as per your preference. This curry is a common part of food served in Indian marriages and ceremonies. This recipe is also common during Navratras as it has no onion and garlic.

To make Aloo Tamatar Ki Sabzi at home follow the detailed step by step recipe with photos posted below.

See more related recipes like:

    – potatoes cooked in a yogurt gravy – kashmiri dum aloo – potato & green peas curry – potato & spinach curry – potato cauliflower curry – potato & cabbage curry – potato & capsicum curry

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Gobhi ki sabji recipe | phool gobi ki sabji | cauliflower sabzi recipe

gobhi ki sabji recipe | phool gobi ki sabji | cauliflower sabzi recipe with detailed photo and video recipe. an easy and simple curry recipe made with cauliflower florets in a onion and tomato sauce. it is an ideal day to day curry which can be made within minutes as it does not require any fancy ingredients. it makes an ideal side dish to traditional rotis or phulkas but can also be served as side dish curry with rice.
gobhi ki sabji recipe | phool gobi ki sabji | cauliflower sabzi recipe with step by step photo and video recipe. indian cuisine bouquet has many curry recipes to serve as side dish. most of them are rich and gravy based which are known for its taste and flavor. but then there is a huge demand for simple and easy curry recipes on a day to day basis. gobhi ki sabji is one such uncomplicated recipes appreciated by all age groups.

well one of the most common questions i get on a frequent basis, is to post simple and easy recipes. particularly i get for easy and quick curries which can be made during the busy morning hours. i get these questions mostly from working women who wish to have something easy yet delivers a good meal. perhaps gobhi ki sabji recipe is one of the answers for it. this recipe is dry and does not come with any sauce and i have added green peas or matar to make more flavorful. moreover the spices i have added minimal and hence the end to end process should not cross more than 10 minutes of cooking. certainly an ideal recipe for lunch box or tiffin box made during busy morning.

furthermore, i would like to add some more tips, suggestions and variations for this gobhi ki sabji recipe. firstly, always use fresh cauliflower florets for this recipe. it has to be tender, crisp and not soft as it may get dissolved while making this curry. secondly, adding matar or green peas is completely optional and this gobi matar ki sabji can be made with just gobi florets. as matter of fact you can add any desired veggies and extend it to the desired variation recipe. lastly, you can make the same curry with gravy using the tomato and onion sauce. you may to toss the cauliflower florets separately and add it while the sauce is cooked.

finally, i request you to check my other curry recipes collection with this post of gobhi ki sabji recipe. it mainly includes recipes like gobi aloo recipe, aloo matar, aloo curry, matar mushroom, baingan masala, rajma masala, kadai paneer, palak paneer and mixed veg curry. in addition, do visit my other related recipes collection like,


Aloo Gobi ki Sabzi – Simple & Delightful

Aloo gobi ki sabzi with a dash of tomatoes is simply delicious and irresistible. This North Indian or actually Punjabi aloo gobi ki sabzi recipe is about making a flavorful dry vegetarian dish with potatoes, cauliflower and some tangy tomatoes. Every home has its own version and choice of spices to make it.

Aloo gobhi is a very healthy side dish and goes well with all kinds of curries, raita and dal.

This potato-cauliflower dry preparation tastes divine with paranthas and puris. Here is an easy aloo gobi recipe that will give you the best taste of this delicious vegetarian preparation. The best part of this recipe is that it suits almost everyone. It is a vegan gluten-free, soy-free and a nut-free recipe.

The recipe for aloo gobi, process or spices varies slightly by region and of course the family. The everyday home-cooked version is usually a dryish seasonal vegetable or sabzi.

Not all Indian dishes (even if they are called curries) have a sauce. The dry ones are actually called a subzi or sabzi. While aloo gobi is a dry vegetable variant, restaurants outside India might make it into a curried/saucy dish.

Aloo Gobi is a very classic North Indian dish that translates into potatoes and cauliflower (English version). It’s a one-pot, super simple, comforting dish that’s ready in 30 minutes flat. Full of flavour, you’ll be making it every night. Although it is Punjabi, it is popular not only throughout India but also in Nepal and Pakistan.

Its key ingredients other than potatoes and cauliflower are onions, one simple tomato and a variety of spices, which are all slowly simmered and usually served with rice, bread, chutneys, or a cucumber salad. While most people don’t, I usually add kasoori methi to my dish and it makes the taste a long lingering one.

The cauliflower florets need cautious cleaning because of a possible presence of tiny green worms. This aloo gobi ki sabzi recipe is highly loaded with the nutritional content and tops in the menu during the wedding and party occasions.


Aloo Gobi – Potatoes & Cauliflower

Spiced Potatoes with Cauliflower. This Aloo Gobi is packed with flavors, super comforting, vegan and simply the best aloo gobi you will ever have!

Aloo gobi (potatoes & cauliflower) is a popular Indian dish in which potatoes and cauliflower are cooked with onions, tomatoes and spices. This dish can be made in several ways, you can make it with only onions or only tomatoes or use no onion-tomato at all. I also make it in different ways depending on what ingredients I have on hand, the aloo gobi recipe that I am sharing today is one of my favorite versions. It has onions, tomatoes, ginger, garlic and yes spices!

One common problem with aloo gobi is that when you cook it, the cauliflower becomes really soggy and you don’t want that. You want the veggies to be cooked and tender but not soggy, that kind of spoils the taste and texture of this dish. Few tips can help prevent this:

1. Half cook the cauliflower and potatoes before adding it to the onion-tomato masala. You can parboil the potatoes and cauliflower or do what I did – fry them in little oil till they are half cooked. This helps in retaining the shape and texture.

2. Don’t cover and cook the cauliflower, you can cover towards the end and cook on low flame only.

3. Add salt towards the end when the dish is almost done.

I have made mistakes in the past where my cauliflower was all soggy and I didn’t like it at all and that’s how I learnt my lessons. If you follow the above tips, the texture should be perfect.

This recipe is vegan just like so many other Indian recipes. I had never heard the term “vegan” till about 2 years ago and now when I think about it, I literally grew up eating vegan all the time. India has countless vegetarian recipes that I grew up eating. We eat simple lentils, rice and veggies everyday and almost all of it is vegan. So enjoy this spicy potatoes and cauliflower vegan recipe from India and I hope you like it.

Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.

Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.

Drain on a tissue paper and set aside.

In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.

Add the onions and cook for 2 minutes or till onion is translucent.

Add the ginger-garlic paste.

Cook for another 2 minutes or till the raw smell of ginger and garlic goes away.

Cook for 2 minutes till tomatoes are little soft.

Once the tomatoes are little soft, add turmeric powder, red chilli powder, coriander powder and amchur (mango powder). Cover the pan and let the masala cook for 2-3 minutes.

Now add the potatoes and cauliflower to it and mix.

Add chopped coriander leaves and give a good mix.

Add some garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.

Add salt and cover the pan and cook for additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.

Garnish with some more coriander leaves.

Serve aloo gobi with naan, paratha or roti.

If you’ve tried this Aloo Gobi Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!


Step by Step Aloo Gobi Matar Recipe

1. Wash the vegetables thoroughly and cut cauliflower into bite size florets. Also dice the potatoes in similar size. We also need green peas for this aloo gobi Matar sabzi. I have used frozen peas, you can use fresh peas also.

2. Next blanch the cauliflower in steaming water. Heating the cauliflower in boiling water serves two purpose. First it semi cook the vegetable which reduces the final cooking time and second it will kill/remove any worms that might be in cauliflower.

3. Now heat some oil in a pan and temper mustard seeds (rai), cummin seeds (jeera) and also add a pinch of asafoetida (hing) and grated ginger. Toss in the potato and cook for around 5 minutes. Potatoes usually takes some time to cook so we will cook them first in oil. Next add green peas and mix it well.

4. Add all the spices now coriander powder (dhaniya), turmeric powder (haldi) and red chili powder. I have not added garam masala in this sabzi. But feel free to spice up your aloo gobi matar with some garam masala.

5. Let the spices get simmer in the sabzi for a minute of two. Then add blanched cauliflower florets. Mix it well so that cauliflower is all covered up in masala. Next add some water and cook the sabzi for another

Serve the aloo gobi matar sabzi with phulka, chapatis or parathas.


Aloo gobi matar ki sukhi sabzi | masaledar aloo gobi matar sabzi

aloo gobi matar ki sukhi sabzi | masaledar aloo gobi matar sabzi

aloo gobi matar ki sukhi sabzi | masaledar aloo gobi matar sabzi with step by step photo and video recipe. basically, this is a day and chatpati aloo gobhi matar sabzi which is ideal for lunch, dinner or for kids tiffin box. it tastes best with chapatti or paratha.

this masaledar aloo gobi matar ki subzi is my husband’s favourite curry. we tired it once on a roadside dhaba near chandigarh highway and then after making quite a few times, i succeeded in making this curry in perfect north indian dhaba style. and after then, i cook this vegetable on regular basis for lunch or for my husband’s tiffin box. this subzi is dry and hence can be given in tiffin as well.

adding ginger, garlic and onions gives nice taste to the curry. more often, you will notice that the curries served in the dhabas use more chopped ginger to the recipe, which is good for digestion and gives nice flavour to the curry. you can add more or less garlic-ginger according to your taste. plus, adjust spices according to your taste. you can add a small tomato if you like, along with chopped coriander and then just cooke for a minute.

this is a very simple and easy recipe for cauliflower stir fry, which is prepared quickly and tastes extremely delicious. i like to enjoy this curry with paratha and curd or salted lassi.

also, check out my other recipe collection of,

aloo gobi matar ki sukhi sabzi | masaledar aloo gobi matar sabzi with step by step photo and video recipe.

aloo gobi matar ki sukhi sabzi | masaledar aloo gobi matar sabzi video recipe:

aloo gobi matar ki sukhi sabzi | masaledar aloo gobi matar sabzi recipe card:


Step 1
Heat the oil in a karahi and add the cumin seeds. When they start to crackle, add turmeric powder, red chilli powder and coriander powder.
Step 2
Immediately, add the potatoes, cauliflower and salt. Mix well and cook on low heat until the potatoes are cooked. Add the MAGGI Masala-ae-Magic and mix well. Sauté for 2 minutes and remove from flame.
Step 3
Garnish with coriander leaves. Serve hot.

Step 1 of 3

Heat the oil in a karahi and add the cumin seeds. When they start to crackle, add turmeric powder, red chilli powder and coriander powder.

Step 2 of 3

Immediately, add the potatoes, cauliflower and salt. Mix well and cook on low heat until the potatoes are cooked. Add the MAGGI Masala-ae-Magic and mix well. Sauté for 2 minutes and remove from flame.

Step 3 of 3

Garnish with coriander leaves. Serve hot.

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How to make aloo suva sabzi recipe (Step by Step Photos):

1) Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle.

2) Then add ginger paste and green chilies. Saute for 30-40 seconds or till the raw smell of ginger goes away.

3) Add potatoes and mix.

4) Add turmeric powder, red chili powder and salt.

5) Mix well. And make sure that potatoes are coated with masala.

6) Cover the pan.

7) And cook till potatoes are 80% cooked. Since I have used non stick pan and potatoes were in single layer, I got few them nice and crisp. If you have used kadai or wok and if potatoes are overcrowded then they might get steamed and you will get soft potatoes. Both ways it tastes good, it’s about the preferences.

8) Add chopped dill leaves.

9) Mix well and cook till potatoes are cooked completely.

10) Squeeze fresh lemon juice and mix. It is ready to serve.

Serving suggestion:Serve with roti or paratha. It can be served as a side dish with your dal-chawal.

Step by Step Photos Above Want to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!


Tips to make Potato & Green Beans in Instant Pot

  • We add very little water when making this dish, as we want a dry stir fry kind of result.
  • Pressure cook for just 2 minutes and then quick release the pressure, so that the potatoes and beans don't overcook.
  • I added both green beans and potatoes to this recipe. To make it paleo, you can skip the potatoes and make only green beans.
  • You can certainly make this in a sauce pan. Just allow few extra minutes for cooking. Cover with a lid, which will help to expedite the cooking.

This this Indian Green Beans Curry. It is healthy, vegan & gluten free. It works great as a vegetable side dish. Enjoy it with some rice, naan or roti, along with a side of lentil soup (dal).

If you like this recipe, do check out other Indian vegetable recipes made in the Instant Pot: