Aloo Gobi

"Great aloo gobi recipe from the film Bend It Like Beckham"
photo by Billy Green photo by Billy Green
photo by Billy Green
photo by Juejues photo by Juejues
photo by Billy Green photo by Billy Green
photo by Billy Green photo by Billy Green
photo by Esmeralda C. photo by Esmeralda C.
Ready In:




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

Questions & Replies

  1. Has anyone added chicken? If so, how did you approach that? thanks
  2. Does anyone know how many calories a serving of this would be? Thanks!!


  1. Being an Indian and having eaten this dish gazzilion times I'd like to recommend; -adding cumin seeds before onions because the seeds are supposed to pop in oil -adding garam masala before you start to cook veggies as it is supposed to mix with everything and give out an even better flavour. Enjoy!
  2. 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!
  3. 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!
  4. 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.<br/><br/>Thanks for sharing!
  5. In the recipe you have said to add 2 teaspoons of turmeric, that is not necessary, just between 1/4 to 1/2 tsp should be enough and also before adding the onions, add the cumin seeds and let it fry for a few seconds, this adds more flavor.. :-)


  1. I'm now on a very low carb diet (Ketogenic) so I omitted the potatoes
  2. Just use oil, half an onion and a tablespoon of turmeric and cook really well until Gobi is really soft, no need for any other ingredients.
  3. Excellent- I pretty much followed the spices as listed except for toasting the cumin seed in the oil before adding onion per Garima’s suggestion. I also added about a tablespoon of better than bouillon. I was a little concerned about the amount of cilantro since I had a large bunch but decided to go for it since I like cilantro. I used four large cloves garlic and about 1.5 inch square piece of ginger after it was peeled, and I pureed them in the tomatoes along with the chili so I wouldn’t have to chop. I also don’t like pieces of tomato in sauces. I used a large can of San Marzano tomatoes. All the cauliflower in my store had a little of that brown stuff on it which means to me it will have a musty taste (it seems to happen a lot now that cauliflower comes wrapped in plastic) so I used extra potatoes instead of cauliflower and added some kale for veg. The potatoes sucked up all the moisture from the tomatoes so I had to add more water several times in order to have a little sauce. I realize this is traditionally a dry curry but I wanted some gravy. The amount of turmeric is correct. I was worried it was too much because it tasted bitter, but I know that Indian food depends upon the progressive adding of spices for the final correct flavor. I was hoping that adding the garam masala which has a sweetness to it, at the end, would balance out the turmeric. And the cilantro leaves. Fortunately that turned out to be the case and it turned out to be the best curry I have made- equivalent to those I have had at good Indian restaurants. Full disclosure I also added some cubed firm tofu at the end for some protein. I think when I make it the next time I might also add some corn, peas and maybe even some black beans or garbanzos. I don’t think it needs them but I like having a lot of veg in my curries. If I find some nice fresh cauliflower I will definitely use it.
  4. I added to this receipe - Half a green pepper Madras curry powder Fresh red chillies Fried some coriander and mustard seeds with the Onions. I also added some green spring onions, brown sugar and a tea spoon of tomato paste - it was EPIC !!!! Please let me know what you think?
  5. Add peas


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