Aloo Gobi Masala served in a bowl with steamed rice and chapatis

Aloo Gobi Masala

  • Author: Preeti
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-5 Servings 1x
  • Category: Mains
  • Method: Stir-fry
  • Cuisine: Indian


Recipe video above. Simple aloo gobi masala is an all season Indian dish that’s full of flavour and super fast to put together. It’s a simple cauliflower and potato stir fry spiced with ginger and ground spices. Serve it with a simple dal and jeera rice and you’ve got the worlds best comfort food.


  • 3 tablespoon Mustard Oil
  • 1 teaspoon Jeera or Cumin Seeds
  • 1 Bayleaf
  • 1 pinch Hing or Asafoetida (optional)
  • 2 small dry red Chillies
  • 1 inch piece Ginger, cut into thin juliennes
  • 2 Green Chillies, slit lengthwise
  • 350 grams Cauliflower, cut into florets (approx 3 cups cauliflower florets)
  • 2 medium sized Potatoes, peeled and diced
  • 1/2 teaspoon Turmeric
  • 1 teaspoon Kashmiri Red Chilli powder
  • 2 1/2 teaspoon Coriander Powder
  • 1 teaspoon Salt
  • 1/2 cup chopped Tomatoes
  • 1 teaspoon Kasuri Methi, roasted and crushed coarsely
  • Chopped fresh coriander for garnish


  1. Place the cauliflower florets in a bowl and pour hot water on them. Set them aside for 8-10 minutes.
  2. Heat oil in a skillet or kadhai. Add cumin seeds and bayleaf and let the cumin splutter. Add hing (if using) and the dry red chilies and let this cook for half a minute. Then add the ginger juliennes and the slit green chilies. Fry till the ginger turns golden.
  3. Drain the cauliflower florets and add them to the pan along with potatoes and all the masalas- turmeric, red chilli powder, coriander powder and salt. Mix everything together, cover with a lid and let this cook on a slow flame till the potatoes and cauliflower are fork tender. Keep checking and stir occasionally to prevent the vegetables from sticking to the bottom of the pan. Add a tablespoon or two of water if required.
  4. Once the vegetables are cooked, add the chopped tomatoes and cook on a high flame stirring with a light hand, till the tomatoes turn a little soft. Add the kasuri methi and give it a quick mix. Serve hot garnished with chopped coriander.


  • This recipe does not require onions and garlic, but if you want, you can add sliced onions and chopped garlic right in the beginning
  • Matar or green peas is also a great addition to aloo gobi. Boiled green peas or frozen peas can be added along with tomatoes and cooked for a few minutes