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Punjabi Aloo Gobi Recipe

An Aloo Gobi Curry is the archetypical Indian vegan curry, typically served dry without a gravy and it is one of my favourites!

Portrait close up image of an aloo gobi Indian curry in a copper coloured curry bowl

What is Aloo Gobi?

Quite simply it is a simple potato and cauliflower curry. It should sing with bright spicing and feature perfectly cooked potatoes and cauliflower!

It is one of many classic Indian recipes that actually hail from India, the Punjab to be precise. Many of the dishes that I cook here are of Anglo Indian origin, not this one!

Just like my Saag Aloo recipe it is the sort of thing I would have been served at friends house growing up rather than one I would find in a curry house.

It is pretty gently spiced and features far fewer ingredients than many of my curry recipes.

It also features some fantastic crispy fried mung beans that really make the dish!

Portrait image of an aloo gobi dry Indian curry

Indian Potatoes.

Potatoes are not at all uncommon in Indian food and I love em!

Potatoes are awesome flavour sponges and they lend themselves to whatever flavours you add with them.

I typically use a waxy potato in Indian dishes.

Floury potatoes like King Edwards or Russet potatoes have a tendency to break down. Because of this they are great for mashed potato or chips but not so good in a curry.

Chose something a like a Fingerling variety like Anya or Charlotte which is what I use in this potato curry.

But You could also use “new potatoes” which are the type I recommend for my Bombay Potatoes.

This also mean that they aid in adding a pleasing texture to your meal rather than it being all soft!

Portrait image of an aloo gobi Indian curry in a copper coloured curry bowl

Recipe Hints and Tips.

The thing that you need to avoid more than anything else with this classic Punjabi curry is soggy vegetables.

That almost sweaty and slimy cauliflower texture is just nasty.

The very best way to avoid this is to start the cooking of the cauliflower and potato separately.

It allows them both to get flavour from the caramalised edges and stops them from sucking up too much liquid.

It is important to not add too much liquid, I use just 50ml, just a few tablespoons!

This is meant to be a dry curry, if you wanted a wet curry you could cook up the sauce from my chicken tikka masala and stir the potatoes through at the end.

This would give you a pretty classic aloo gobi masala but if you wanted to keep it vegan you could try this version.

How to Make Aloo Gobi
Yield: 2 Servings

How to Make Aloo Gobi

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Aloo gobi is a simple Indian vegetable curry featuring potatoes and cauliflower florets. My version also comes with a crispy mung bean addition and is vegan.

Ingredients

  • 200 g Potatoes
  • 350 g Cauliflower
  • 3 Tbsp Cooking Oil
  • 1/2 Tsp Black Onion Seeds
  • 1/2 Tsp Black Mustard Seeds
  • 1 Tsp Cumin Seeds
  • 3 Cloves Garlic
  • 35 g Ginger
  • 225 g Tomatoes
  • 1 1/2 Tsp Ground Corriander
  • 1 Tsp Ground Turmeric
  • 1 Tsp Tomato Puree
  • 1 Green Chili Pepper
  • Salt to taste
  • 1 Tbsp Dried Fenugreek Leaves
  • 1 Tsp Garam Masala

For the Crispy Mung Beans (Optional):

  • 50 g Mung Beans, Soaked over night
  • 1/8 Tsp Asafoetida
  • Salt
  • Cooking Oil

Instructions

  1. Cut the potatoes into 1.5cm cubes, the cauliflower into 2cm florets and cut the tomatoes into 8 wedges.
  2. Mash the garlic and grate the ginger.
  3. Finely slice the chili.
  4. Heat 2 tablespoons of the cooking oil in a medium-large pan over a medium heat.
  5. When hot add the onion seeds, cumin seeds and mustard seeds and cook until they start to spit.
  6. Add the potatoes, season with salt and cook until golden, around 7-10 minutes.
  7. When golden remove from the oil with a slotted spoon and drain on a kitchen towel.
  8. Now throw in the cauliflower and cook until it begins to colour.
  9. Remove and drain the cauliflower and add the remaining tablespoon of cooking oil to the pan and reduce the heat to medium.
  10. Add in the ginger and garlic and cook for 60 seconds, stirring continuously.
  11. Now add in the tomatoes, tomato puree, coriander and turmeric and then cook for 5 minutes.
  12. Return your potatoes to the pan along with the sliced chili and 50ml of water, stir and simmer for 10 minutes.
  13. At this point have a quick taste and add salt as required, remembering we still have cauliflower to add.
  14. Now add the cauliflower, cover with a lid and cook until both the potatoes and cauliflower are cooked, this will take around 10-15 minutes.
  15. Keep an eye on this to ensure it does not catch on the base of the pan.
  16. Remove from the heat, stir in the fenugreek breaking up in your hands as you add and the garam masala.
  17. Rest for 5 minutes with the lid on before serving.
  18. If adding the crispy mung beans heat oil in a pan around 1cm deep until it is fiercely hot.
  19. Dry the mung beans thoroughly.
  20. Add the asafaoetida to the oil followed by the beans and fry for 60-90 seconds.
  21. Drain on kitchen paper and season with salt.
  22. Stir most through the curry before serving saving a few to sprinkle on top.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 492Total Fat: 31gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 0mgSodium: 637mgCarbohydrates: 50gFiber: 13gSugar: 10gProtein: 11g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Helen

Sunday 2nd of February 2020

Can it be frozen too?? Adding this to my list for my girly night. Thank

Brian Jones

Monday 3rd of February 2020

Hey Helen... I have not personally frozen this recipe but I can see it working. If I am freezing food like this I will use heavy grade food bags and then reheat in a pan of simmering water. This is because there is very little sauce and just reheating in a pan will reduce that further and also run the risk of making the spices bitter if the temperature is too high, the "boil in the bag" method is much more gentle.

Helen

Sunday 18th of February 2018

Brian I made this last night and it was fabulous! Chicken pasanda is next?

Brian Jones

Monday 19th of February 2018

That is so lovely to hear Helen, the pasanda is one of my favourites, so glad you are enjoying your stroll through the Indian recipes from my wee blog out of eastern Hungary :D

Pam

Friday 29th of September 2017

What an interesting recipe that is! And, I have to agree with you about the name. I guess there's really no guessing how to pronounce it. It does put a smile on your face, doesn't it?

Brian Jones

Sunday 1st of October 2017

Hehe, I don't struggle with the pronunciation but it still makes me smile :)

Diana

Friday 29th of September 2017

I love making vegetarian curries, but have never tried adding potatoes. Sounds like a great idea!

Brian Jones

Sunday 1st of October 2017

You must give it a try, Indian food rocks the humble spud.

Megan Marlowe

Friday 29th of September 2017

This looks incredibly flavorful, delicious and the colors are stunning! I cannot wait to try this dish!

Brian Jones

Sunday 1st of October 2017

Enjoy