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Aloo Gobi

Active Time: 25 minutes
Total Time: 30 minutes
  • Gluten Free
  • Vegan
  • Vegetarian
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Why we love it:

Aloo Gobi is a classic Indian/Pakistani dish of spiced cauliflower and potatoes. There’s a huge variety in sauciness, spiciness, and tomato-y-ness. Our version is a shortcut method that doesn't require any spices specific to the Indian pantry. Perhaps we should call it Ode To Aloo Gobi. Either way, it’s a lovely, simple to cook, yet complex tasting meal. A favorite around our test kitchen!


  • 1 pound Yukon Gold Potatoes
  • 12 head Cauliflower
  • 112 Tablespoons Kosher Salt (divided)
  • 1 cup Basmati Rice (White)
  • 112 cups Water
  • 1 Shallot
  • 3 cloves Garlic
  • 2 Tablespoons Unsalted Butter
  • 1 teaspoon Vegetable Oil
  • 1 teaspoon Tomato Paste
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Turmeric
  • 14 teaspoon Cayenne Pepper (or more to taste)
  • 1 Lime (zest and juice)
  • 14 cup Cilantro (chopped, optional)
  • 14 cup Plain Greek Yogurt (optional, for garnish)
  • Naan (or pita - 4 pieces, optional for garnish)

Cooking Instructions


    Wash then dice potatoes into 1” pieces and place in a large pot covered with water. Bring to a boil. While that gets started, cut the cauliflower into florets and dice the stem and leaves. Add to the potatoes. Add 1 Tablespoon of salt. Boil for 10 - 13 minutes or until the potatoes are mostly tender.

  • 2. RICE

    Get the rice started - combine 1 cup basmati rice, 1 ½ cups water, and ½ teaspoon of salt in a small pot with tight fitting lid. Bring to a boil, then stir and reduce to the lowest possible heat. Cover and simmer for 17 minutes. When done, turn off the heat and fluff; then cover until ready to serve.

  • 3. SPICES

    Dice the shallot into thin rings or very small dice; mince garlic. Heat the butter and vegetable oil in a large sauté pan. Add the shallot and garlic and cook for 2 minutes or until fragrant. Add the tomato paste, ground cumin, turmeric, cayenne (or more to taste), and ½ teaspoon of salt. Stir the tomato and spices on the hot pan for 60 seconds.

  • 4. COMBINE

    If the potatoes are ready, continue. If the potatoes need another minute, turn off the heat on the spices until you’re ready to proceed.

    Drain the potatoes and cauliflower and add immediately to the hot spices. Unlike mashed potatoes - some cooking water clinging on is ok. Toss in the pan to coat. Cook for 2 - 5 minutes.
    Zest the lime over top and add lime juice, to taste. You may also want another pinch of salt.

  • 5. SERVING

    Chop cilantro and garnish. Serve over a bed of rice. If you like, add a dollop of yogurt or serve with wedges of pita or naan.

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  • VEGAN:
    omit butter to make it vegan and cook with oil or coconut oil
    sub in 1 to 2 roma or other fresh tomatoes diced, especially in the summer!
    any yellow or red onion will be ok, about a ¼ cup
    if you aren’t cooking part of a meal plan using the other half, you can add it all here if preferred
    russets, red skin, or white potatoes. Adding ½ sweet potatoes would taste good too but peel them first
  • ADD ONS:
    add garbanzo beans, cubes of tofu, or paneer
    good over brown rice and quinoa
    add peas or small sections of green beans or asparagus, or a defrosted bag of frozen spinach with the spices
    if you prefer a saucier version add a little more tomato paste and 1 - 2 cups of water, stock or a can of coconut milk

Prep Ahead & Use It Up

  1. Boil and cool the potatoes and cauliflower ahead to save time
  2. Mix up the spices
  3. You could also make the entire dish and cool it. Reheat gently in a pot, stirring often. It tastes great a few days later
  4. This dish freezes quite well
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