Aloo gobi
Let us take you on a trip to Indian cuisine with a warming pot of aloo gobi. Our version includes potatoes and cauliflower, soaking up a fragrant mix of spices in a luscious blend of coconut milk and crème fraiche. Scoop it up with naan or pile it onto basmati rice, and let the feast begin!
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Ingredients
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1
Yellow onion
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3
Garlic cloves
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50 g
Fresh ginger
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1
Cauliflower head
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500 g
Firm potatoes
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2
Tomatoes
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3 tbsp
Butter and rapeseed oil
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1 tbsp
Chilli powder
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1 tbsp
Ground cumin
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1 tbsp
Garam masala
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1 tsp
Ground turmeric
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400 ml
Coconut milk
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200 ml
Water
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200 ml
Creme fraiche
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1 tbsp
Honey
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About 400 ml
Cooked chickpeas
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1
Lime fruit, finely grated zest and juice
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3 tsp
Salt
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To serve
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100 ml
Flaked almonds
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30 g
Fresh coriander or mint
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1
Fresh red chilli, sliced
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Naan bread or basmati rice
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Half-cook the vegetables
Lightly fry the potatoes and cauliflower in a bit of oil before adding them to the masala. This helps them develop a slight crust, keeping them from breaking apart as they cook. If you prefer a softer texture, you can simmer them directly in the sauce instead.
Serve with different accompaniments
Naan and basmati rice are the classic choices for serving aloo gobi. Naan is excellent for scooping up the vegetables and sauce, giving you a more hands-on way to enjoy the dish. In comparison, basmati rice absorbs the sauce without becoming heavy with its light and separate grains. For a lighter option, try serving it with plain yoghurt or a side of fresh cucumber salad.
Keep your leftovers fresh and tasty
Keep leftovers fresh and delicious by storing them in an airtight container in the fridge for up to 3 days. Let them cool completely before sealing to prevent excess moisture buildup. When reheating, warm them gently on the hob over low heat, adding a splash of water or coconut milk if the sauce has thickened.
FAQ: Questions about aloo gobi
We have gathered a few of the most asked questions about aloo gobi. Everything you need to know is just below.
What is aloo gobi?
Aloo gobi is a well-known dish from the Indian subcontinent, made with potatoes (aloo) and cauliflower (gobi) cooked in a blend of spices. It is popular across India, Pakistan, Nepal, and Bangladesh, with regional variations in preparation. The dish is especially common in North Indian and Punjabi cuisine, where it is often prepared as a dry stir-fry or a lightly sauced curry.
Is aloo gobi spicy?
Aloo gobi can be mild or spicy, depending on how it is prepared. Our version has a gentle warmth rather than a fiery heat. The chilli powder brings a mild heat, but the coconut milk and crème fraiche balance it out, making the spice level approachable.
Can you freeze aloo gobi?
Yes, aloo gobi can be frozen, but the texture of the potatoes and cauliflower may soften once thawed. Let it cool completely before sealing it in an airtight container, and it will keep for up to 3 months. When you are ready to enjoy it again, warm it gently on the hob with a splash of water or coconut milk to loosen the sauce.
Nutritional values
Nutritional value, per
2330 Kcal
| Fibre | 32.7 gram fibers |
| Protein | 38.7 gram |
| Carbohydrates | 156.2 gram |
| Fat | 173.9 gram |
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Try our traditional aloo gobi
We are keeping the heart of aloo gobi classic, with potatoes and cauliflower leading the way. Still, we could not resist a little twist by adding coconut milk and crème fraiche to make it gloriously creamy.
With deep, spiced aromas filling the kitchen and a pot full of warmth waiting to be shared, this recipe makes dinnertime easy-going and generous, whether it is a weeknight or a slow evening, with plenty of second helpings.
There is a whole world of flavours waiting for you to explore. You can start by staying in India with our comforting kheer or take a flavour-packed detour to Korea with some juicy Korean fried chicken. If you are craving something fresh and fragrant, a bowl of our tom kha gai soup will transport you straight to Thailand.
With potatoes, cauliflower, and chickpeas
As the aloo gobi bubbles away, the potatoes turn soft and fluffy, soaking up the spices and deepening their natural earthiness. Slightly sweet and nutty cauliflower takes in the sauce, turning deliciously tender. Chickpeas, with their creamy centre and slight firmness, give a satisfying chew that plays nicely against the softness of the vegetables. The veggies are the building blocks of aloo gobi, so making sure they shine makes all the difference.
Aromatic spices and creamy coconut milk
Aloo gobi owes much of its aromatic flavour to the combination of spices and coconut milk. Garam masala, already a spice blend on its own, is sweet, earthy, spicy, and a little smoky all at once. To keep things from going too mild, we toss in chilli powder for a steady heat and cumin for its toasty warmth.
You may be familiar with the golden glow of turmeric, which introduces a wonderful colour as well as a peppery, mustard-like sharpness. At first glance, the aloo gobi may seem warm and spicy, but in comes the coconut milk, smoothing everything out with its creamy sweetness. We have carefully chosen these spices to create a dynamic mix of warmth and depth, letting the flavours evolve as you eat.
Serve with warm naan or basmati rice
Fluffy basmati rice or soft, warm naan? There is no wrong choice here, so pick whatever you are in the mood for. Rice soaks up the creamy sauce, letting the flavours seep into every grain, while naan gives you the pleasure of tearing, dipping, and scooping straight from the pot. Both are classic Indian accompaniments, tailor-made to leave no drop behind.
Treat yourself to a popular Indian dish
Aloo gobi is a staple across India, found in home kitchens and street markets alike, where its comforting blend of potatoes, cauliflower, and aromatic spices fills the air with warmth. It has long been a favourite in North Indian cuisine, with roots stretching deep into Punjabi cooking, where bold spices and generous flavours define every meal. Often cooked in large pots and shared among family and friends, it is the very definition of a home-cooked feast. Now, it is your turn to bring this Indian classic to life in your own kitchen.
Experiment with different variations
Aloo gobi is wonderfully adaptable, making it easy to play around with flavours and textures. For a deeper, earthier touch, toss in some spinach near the end of cooking, letting it wilt into the sauce. If you are after a nuttier, slightly sweet contrast, throw in some roasted cashews for a bit of crunch. Green peas fit right in too, offering little pops of sweetness against the warming spices.
You can play around with the type of heat by swapping out the chilli powder for fresh green chillies. Sliced thinly, they add the sharper, more fiery punch you may be searching for. If that is too intense, a spoonful of yoghurt on top softens the spices while providing a creamy, tangy note. And for those who love a richer base, swap half the potatoes for sweet potatoes, letting their natural sweetness round out the bold spices.
