Punjabi Aloo Gobi Recipe
Tarla Dalal
• Updated : Dec 30, 2025
Table of Content
About Aloo Gobi, Aloo Gobhi Recipe
|
|
Ingredients
|
|
Methods
|
|
How to make Aloo Gobi Sabji
|
|
Related aloo gobi recipe
|
|
FAQs
|
|
Tips for Making Perfect Aloo Gobi
|
|
Nutrient values
|
Aloo Gobi is a classic Punjabi-style dry sabzi made with potatoes and cauliflower. This aloo gobi dry recipe is lightly spiced, cooked with minimal oil, and can be prepared with or without onion, making it suitable for vegan and Jain diets. It is a comforting Indian vegetable dish ideal for everyday lunch or dinner.
Punjabi aloo gobi sabzi pairs well with Indian breads like roti, paratha, and naan, and also tastes great with plain rice. As it is a dry preparation, it is easy to pack for kids tiffin or office lunch boxes. Simple ingredients and balanced spices make this recipe suitable for both beginners and experienced home cooks.
This homemade aloo gobi recipe includes helpful tips to prevent soggy cauliflower and achieve the perfect dry texture. You can easily adjust the spice levels or prepare a no-onion aloo gobi as per your preference. Follow the step-by-step photos and video below to make authentic Punjabi aloo gobi at home.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
13 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
28 Mins
Makes
2 servings
Ingredients
For Aloo Gobi
- 1 cup roughly chopped potatoes
- 1 1/2 cups cauliflower florets
- 1 1/2 tbsp oil
- 1 tsp cumin seeds (jeera)
- 1/4 tsp asafoetida (hing)
- 2 whole dry Kashmiri red chilli , broken into pieces
- 1 tsp finely chopped ginger (adrak)
- 1 tsp finely chopped garlic (lehsun)
- 1 tsp finely chopped green chillies
- salt to taste
- 1/4 tsp turmeric powder (haldi)
- 1 tsp chilli powder
- 1/2 tsp garam masala
- 1/2 tsp dried mango powder (amchur)
For The Garnish
- a sprig of coriander (dhania)
For Serving With Aloo Gobi
Method
For aloo gobi
- To make aloo gobi, heat the oil in a deep non-stick kadhai, and add the cumin seed and asafoetida.
- When the seeds crackle, add the dry red chillies, ginger, garlic and green chillies and sauté on a medium flame or a few seconds.
- Add the potatoes, mix well and cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the cauliflower, salt and 1 tbsp of water, mix well and cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
- Add the turmeric powder, chilli powder, garam masala and dried mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Garnish the aloo gobi subzi with a sprig of coriander and serve hot with parathas or rotis.
Aloo Gobi Recipe (Punjabi Style) Video by Tarla Dalal
Aloo Gobi, Aloo Gobhi Recipe recipe with step by step photos
-
-
To make the aloo gobi recipe | Punjabi aloo gobi | dry aloo gobhi ki sabzi | potatoes and cauliflower vegetable | place the roughly chopped potatoes into enough water so they do not discolour.
-
Drain using a strainer just before adding in the subzi.
-
Place the cauliflower florets in warm water for atleast 10 minutes to remove any insects if there.
-
Drain using a strainer.
-
Heat the 1 1/2 tbsp oil in a deep non-stick kadhai. You can even make use of ghee if you like.
-
When the oil is moderately hot, add the 1 tsp cumin seeds (jeera) and 1/4 tsp asafoetida (hing).
-
When the seeds crackle, add the 2 whole dry Kashmiri red chilli , broken into pieces.
-
Add the 1 tsp finely chopped ginger (adrak).
-
Add the 1 tsp finely chopped garlic (lehsun). If you are Jain, then skip adding garlic.
-
Add the 1 tsp finely chopped green chillies.
-
Sauté on a medium flame or a few seconds.
-
Add the 1 cup roughly chopped potatoes. You can even chop the potatoes into wedges to make the aloo gobhi dry more appealing.
-
Mix well and cover with as lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. The cooking time of aloo and gobi is different so, it is important to cook potatoes slightly before adding the gobhi.
-
Add the 1 1/2 cups cauliflower florets. You can even add green peas to give the aloo gobhi a variation.
-
Add the salt to taste and 1 tbsp of water.
-
Mix well and cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
-
Add the 1/4 tsp turmeric powder (haldi).
-
Add the 1 tsp chilli powder. The amount of chilli powder can be increased or decreased as per your preference.
-
Add the 1/2 tsp garam masala. We have made use of homemade garam masala made using this recipe for garam masala powder.
-
Add the 1/2 tsp dried mango powder (amchur). If you don’t have amchur then make use of fresh lemon juice. If you feel the subzi is little dry at this step you can add 1 to 2 tbsp of water.
-
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
-
Garnish the with a sprig of coriander (dhania) and serve aloo gobi dry recipe | Punjabi aloo gobi | aloo gobhi ki sabzi | potatoes and cauliflower vegetable | hot with parathas or rotis.
-
Like aloo gobi recipe:
1. What is Aloo Gobi?
Aloo Gobi is a popular Indian dry sabzi made with potatoes (aloo) and cauliflower (gobi), lightly spiced and cooked until tender. It is simple yet flavorful with classic Indian seasonings.
2. Is this Aloo Gobi recipe dry or gravy based?
This version from the Tarla Dalal recipe is a dry sabzi, meaning it has little to no gravy and the vegetables are sautéed with spices until cooked perfectly.
3. What spices are used in this Aloo Gobi recipe?
Common spices used include turmeric powder, chilli powder, garam masala, and dried mango powder (amchur) along with tempering of cumin seeds and asafoetida.
4. Can Aloo Gobi be served with rotis or rice?
Yes, this Aloo Gobi goes well with Indian breads like roti, paratha, or naan, and can also be enjoyed with steamed rice.
5. How long does it take to prepare Aloo Gobi?
According to the recipe, preparation and cooking together take about 25–30 minutes, making this a quick weekday dish.
6. Is Aloo Gobi nutritious?
Yes. A serving typically contains about 208 calories, includes dietary fiber from cauliflower and potato, and provides vitamins such as Vitamin C and folate.
7. Can I make this dish kid-friendly?
Absolutely! Since this recipe uses mild spices and familiar vegetables, it can be easily adapted with less chilli for children or sensitive eaters.
- Cut the potatoes and cauliflower into even-sized pieces so they cook uniformly and do not turn mushy.
- Always parboil or blanch the cauliflower briefly and drain well to remove any raw smell and excess moisture.
- Cook the potatoes first, as they take longer, and add cauliflower later to maintain a soft yet firm texture.
- Use moderate oil and gentle stirring to prevent the vegetables from breaking while cooking.
- Keep the flame on medium to low after adding spices to avoid burning and bitterness.
- Cover and cook on low heat, stirring occasionally, to allow the vegetables to cook in their own steam.
- Add garam masala and amchur towards the end for fresh aroma and balanced tanginess.
- For a kid-friendly version, reduce chilli powder and keep the seasoning mild.
- Let the sabzi rest for a few minutes after cooking so the flavors settle properly.
Nutrient values (Abbrv)per plate
| Energy | 208 Calories |
| Protein | 3.0 g |
| Carbohydrates | 23.7 g |
| Fiber | 3.7 g |
| Fat | 11.3 g |
| Cholesterol | 0 mg |
| Sodium | 40 mg |
Click here to view Calories for Aloo Gobi, Aloo Gobhi Recipe
The Nutrient info is complete
devi #612429
July 19, 2021, 1:10 p.m.
Manali Gawad
May 25, 2021, 3:03 p.m.
Tastes good.
kumarmohana
Feb. 8, 2021, 1:42 p.m.
I made this many times and i can say with confidence it comes out very well every time i make thanks Tarlaji-Narayan
Anya2012
Aug. 16, 2017, 9:29 a.m.
A dry combination of cauliflower and potatoes delicately flavored with ginger, garlic and chillies and garam masala.
ravi
March 8, 2016, 7:26 a.m.
what is the serving size grams
Seetha' sriram
Nov. 17, 2014, 11:03 a.m.
I enjoyed doing it as it was very simple and all of us liked it very much. Thank u mam
caros
Dec. 31, 2011, 3:43 a.m.
Very tasty. I used three large potatoes and half a medium-sized cauliflower, but kept the quantity of the other ingredients the same. It was very hot and spicy, just the way we love it! I added a little extra water though when the vegies were cooking.
Tarla Dalal
Dec. 31, 2011, 3:43 a.m.
Hi Caros, We are happy to know you liked the recipe. Do try more and more recipes and let us know how they turned out.. Happy Cooking !!
Foodie #603414
Oct. 28, 2010, 11:39 a.m.
CB - so yummy! I added water so it cooks a bit and also added a cup of chopped tomatoes for a tangy flavour!
