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    You are in: Home / Recipes / Aloo Gobi Recipe
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    Aloo Gobi

    Aloo Gobi. Photo by eatrealfood

    1/7 Photos of Aloo Gobi

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    chuckdarwin's Note:

    Great aloo gobi recipe from the film Bend It Like Beckham

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    Units: US | Metric


    1. 1
      Heat vegetable oil in a large saucepan.
    2. 2
      Add the chopped onion and one teaspoon of cumin seeds to the oil.
    3. 3
      Stir together and cook until onions become creamy, golden, and translucent.
    4. 4
      Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
    5. 5
      Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
    6. 6
      Add ginger and garlic; mix thoroughly.
    7. 7
      Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
    8. 8
      Ensure that the potatoes and cauliflower are coated with the curry sauce.
    9. 9
      Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
    10. 10
      Add two teaspoons of Garam Masala and stir.
    11. 11
      Sprinkle chopped coriander leaves on top of the curry.
    12. 12
      Turn off the heat, cover, and leave for as long as possible before serving.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on February 23, 2004


      This is AWESOME!! Dad and I got together and made this for dinner for ourselves tonight. My kitchen smelt so good while this was stirring in the pot on the stovetop. Since the quantity of ginger and garlic was not mentioned, I used a 1 inch piece of fresh ginger and 4 cloves of fresh garlic(peeled, washed and finely chopped). I like to use all my veggies fresh as a personal preference and I try to avoid canned/tinned food, so I used 6 fresh tomatoes(4 Roma tomatoes and 2 Indian tomatoes). In addition to the green chilli, I also used 1/2 tsp. of red chilli powder. I used 3 1/2 cups of water to cook the tomatoes and cauliflower. As for the potatoes, I boiled the cubes of potatoes in water until they were tender and just had to be stirred into the rest of the curry. I used 2 tsps. of salt in total for this delicious curry. This was a very tasty curry and we enjoyed it immensely with Tilda Basmati white rice. Very good with plain yogurt on the side:-) Next time, I will use just 2 potatoes. Otherwise, I will prepare it just as I did tonight. Thanks alot for a good dinner!

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    • on August 01, 2010

      Excellent recipe! Made it as stated except that 1/2 way through the potato cooking time added a couple handfuls of frozen peas. Whenever I had vegetable samosa they had aloo gobi as the mix and it always had peas in it and I found the sweetness of the peas balance the slight spice of the rest of the mixture.

      Thanks for sharing!

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    • on April 24, 2010


      Wow--this was fantastic! I followed the recipe to a "T" using 1 large (1 lb 12 oz) can of diced tomatoes. I cooked for about an hour I would say, then refrigerated overnight and reheated the next day. I wonder if this gave time for the flavors to meld, because it was delicious. I served it with homemade naan, recipe 203261. Even my hubby, who is an avid meat-eater, loved it and said it was better than anything he's tasted at a restaurant. Would DEFINITELY make this again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (122)

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    Nutritional Facts for Aloo Gobi

    Serving Size: 1 (337 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 215.9
    Calories from Fat 67
    Total Fat 7.4 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 335.1 mg
    Total Carbohydrate 34.3 g
    Dietary Fiber 6.3 g
    Sugars 5.6 g
    Protein 5.7 g

    The following items or measurements are not included:

    fresh coriander

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