This Aloo Gobi recipe is a simple Pakistani curry made with cauliflower, potatoes, and a handful of ground spices, perfect for a quick meal!
Aloo Gobi literally translates to Potato (“aloo”) and Cauliflower (“gobi”).
It is one of the easiest Pakistani vegetarian recipes, very similar to Aloo Palak (potato and spinach curry).
This recipe is perfect for when you need a quick, nutritious, and comforting meal.
This Aloo Gobi recipe has a dry stir-fry type consistency (rather than a saucy curry). But you can easily make it saucier if that’s your preference.
It is great eaten on its own with some roti (flatbread) or as a side dish to a simple Daal or Kadhi (Yogurt Curry).
If you’re looking for more simple Pakistani curries, here are some of our favorites:
- Aloo Palak: Potato and Spinach Curry
- Chana Aloo Masala: Chickpea and Potato Curry
- Karahi Chicken: Chicken in Spicy Tomato Sauce
- Keema Aloo: Ground Beef & Potato Curry
Ingredients
The ingredients in this dish are few, which really lets the potatoes and cauliflower really shine!
- Cauliflower – we use fresh head of cauliflower in this recipe. You can substitute with frozen cauliflower florets if you prefer.
- Potato – two medium potatoes, cut into small bite-sized pieces are great for the recipe. The smaller the pieces, the quicker the curry will come together.
- Onion – unlike many other Pakistani curry recipes where onions are fried or browned, we only cook the onions for a few minutes making this a much quicker weeknight curry.
- Cumin seeds – these are the only whole spices in the curry, and add a warm and earty flavor to the dish.
- Ginger-Garlic Paste – This is a popular addition to lots of Pakistani and Indian dishes. It is made with equal parts of crushed ginger and crushed garlic. If you opt to make your own, you can make a big batch ahead of time and keep it in the fridge for about two weeks.
- Ground spices – Turmeric, coriander powder, cumin powder, and Red chili powder are used in this recipe, and are perfect for building a classic curry flavor.
- Tomatoes – use either fresh or canned crushed tomatoes, whichever you have on hand!
- Green Chilis and Cilantro – the green chilis add heat, and the cilantro adds a fresh garnish at the end.
How to make Pakistani Aloo Gobi Curry?
We recommend using a non-stick pan for this recipe.
Cook the onions, ginger-garlic paste, spices and tomatoes. 
Add the cauliflower and potatoes, and cook covered on low heat. 
Aloo Gobi is done cooking when cauliflower and potatoes are tender.
#1: Prepare the Cauliflower (Gobi) and Potatoes (Aloo)
Cauliflower: Clean the Cauliflower remove the leaves. Cut the cauliflower in half to remove the core. Then pull apart the cauliflower florets. Set aside.
Potatoes: Wash and peel the potatoes. Chop into bite-sized pieces.
#2: Prepare the Cauliflower (Gobi) and Potatoes (Aloo)
In a pot on medium-low heat add oil and cumin seeds.
Once fragrant add chopped onion and cook till transparent or soft.
Add chopped green chilies add the dry spices, ginger garlic paste, and salt. Mix well.
Add a tablespoon of water if the spices start to stick, to avoid burning. Once incorporated add tomatoes cook for few minutes till well combined.
#2: Add the cauliflower and potatoes
Next, turn up the heat to medium.
Add the potatoes and cauliflower, and mix to coat with the spice mixture. Cook for a couple of minutes uncovered.
#3: Simmer on low heat
Once all the ingredients are in the pot, cover it, and let it cook on low heat.
Let it cook until the potatoes and cauliflower are tender. It could take about 10-15 minutes, depending on the type of potato used, and how large the pieces are.
If it’s too dry, and the potatoes and cauliflower are still tough, add ¼ cup of water so that it has moisture. Cook for 5 more minutes.
This Aloo Gobi recipe has a dry stir-fry type consistency (rather than a full curry). If you prefer a saucier curry, add a little more water.
What to serve with Aloo Gobi?
Garnish the Aloo Gobi with fresh cilantro, and serve it with some roti (flatbread), or plain rice.
You can also serve it as a side dish to Kadhi (Yogurt Curry).
If you give this Aloo Gobi recipe a try, we’d love to see it!
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Aloo Gobi
Ingredients
- 1 Cauliflower approximately 500 gms
- 2 Potatoes, medium peeled and cut into cubes
- 1 Onion, medium chopped
- 2 tomatoes, medium, chopped or ½ cup crushed tomatoes
- ½ teaspoon Cumin seeds
- 2-4 Green chillis
- 1 tablespoon Garlic & ginger paste
- 1 ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 tablespoon coriander powder
- 1/2 teaspoon Salt adjust to taste
- 1 teaspoon cumin powder
- 1 tablespoon chopped cilantro for garnish
Instructions
- Clean the Cauliflower remove the leaves. Cut the cauliflower in half to remove the core. Then pull apart the cauliflower florets. Set aside.
- In a pot on medium-low heat add oil and cumin seeds. Once fragrant add chopped onion and cook till transparent or soft. Add chopped green chilies add the dry spices, ginger garlic paste, and salt. Mix well. Add a tablespoon of water if the spices start to stick, to avoid burning. Once incorporated add tomatoes cook for few minutes till well combined.
- Add the potatoes and cauliflower, and mix to coat with the spice mixture. Cook for a couple of minutes uncovered.
- Cover and cook for about 10 minutes until potatoes and cauliflower are tender. If it's too dry, and the potatoes and cauliflower are still tough, add ¼ cup of water so that it has moisture. Cook for 5 more minutes.
- Once tender, remove from heat and garnish with cilantro.
- Serve with roti or rice, or as a side dish.