Aloo Gobhi Sabji: A Classic Indian Dry Curry

Name: How to Make Aloo Gobhi Sabji: A Classic Indian Dry Curry | Easy & Delicious Aloo Gobhi Sabji: A Classic Indian Dry Curry Recipe
Total time: 10 min
Yield: 4
Cuisine: north-indian

Aloo Gobhi Sabji is a simple, comforting North Indian-style dry curry made with potatoes, cauliflower, onions, tomatoes, and everyday spices. It’s a homely dish that pairs beautifully with chapati, paratha, or rice.

prep time 10 Mins

cook time 25 Mins

chef Ankita Singh

Aloo Gobhi (potato–cauliflower curry) is one of the most popular vegetarian dishes in Indian households. This humble sabji is cooked in numerous variations across regions — some like it dry with minimal masala, while others prepare it semi-gravy style.

In this recipe, cauliflower florets and potato cubes are lightly sautéed with onions, tomatoes, ginger, and a medley of Indian spices. The vegetables absorb the flavors while remaining tender yet firm, making the dish hearty and wholesome.

It’s versatile — you can pack it in lunch boxes, serve it with chapati or puri, or enjoy it with plain dal and rice for a balanced meal. With no fancy ingredients, this recipe celebrates the essence of everyday Indian cooking: simple, nutritious, and flavorful.

Step 1

Prep Vegetables

Wash and cut cauliflower into medium florets. Peel and dice potatoes.

Step 2

Sauté Base

Heat oil in a kadhai. Add cumin seeds and let them splutter.
Add a pinch of asafoetida, ginger, and green chili. Sauté briefly.
Add chopped onions and cook until golden.

Step 3

Add Tomatoes & Spices

Add tomatoes, turmeric, red chili, coriander powder, and salt.
Cook until tomatoes soften and oil begins to separate.

Step 4

Cook Vegetables

Add potatoes and cauliflower florets. Mix well with the masala.
Sprinkle 2–3 tbsp water, cover, and cook on low flame for 15–18 minutes, stirring occasionally until vegetables are tender.

Step 5

Finish

Add garam masala and mix well. Garnish with fresh coriander.

Step 6

Serve

Serve hot with chapati, paratha, or dal–rice.

Tips and Tricks

To keep cauliflower crisp, add it a few minutes after potatoes since potatoes take longer to cook.
For extra flavor, shallow fry cauliflower florets before adding them to the curry.
Don’t add too much water — this is a dry sabji.
A squeeze of lemon juice before serving enhances taste.
Add peas (matar) for a seasonal twist.

Frequently Asked Questions

Yes, cook for 1 whistle on low flame with 2–3 tbsp water. Release pressure naturally.

Overcooking or adding excess water makes it mushy. Cook on low heat and keep stirring.

Yes, simply skip them and increase tomato, ginger, and spice levels. It will taste equally good.

You can make Aloo Gobhi with a yogurt-based gravy, with kasuri methi for aroma, or add peas for Aloo Gobhi Matar.

Calories 170 Kcal

Total Fat 8 g

Carbs 22 g

Protein 4 g

ESSENTIAL ITEMS

2 cups Cauliflower florets

2 piece Potatoes

1 piece Onion

2 piece Tomato

1 piece Green chili

1 tsp Ginger

0.5 tsp Turmeric powder

1 tsp Red chili powder

1 tsp Coriander powder

0.5 tsp Garam masala

1 tsp Cumin seeds

2 tbsp Oil

as per taste Salt

2 tbsp Fresh coriander leaves

OPTIONAL

1 pinch Asafoetida

Recipe by:

Ankita Singh

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Aloo Gobhi Sabji: A Classic Indian Dry Curry

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