Punjabi Aloo Gobi - Cauliflower and Potato Curry

Punjabi Aloo Gobi – Cauliflower and Potato Curry

Punjabi Aloo Gobi. Most Indians do not need any introduction to this eponymous dish made with Potaotes (aloo) and Cauliflower (phool gobi). This was a regular curry made in our home but it gained special significance after we saw the movie Bend It Like Beckham. In this movie, the soccer-crazy Punjabi girl is regularly chastised for not knowing how to make even something as simple as Aloo Gobi. Now I cannot hear Aloo Gobi without thinking of the movie! 😀

I guess I never posted this recipe so far because it is one of those super simple dishes that we make so often that it loses any special significance. I thought of this dish this week because I am back on my diet and weight-loss trip. This normally means I eat loads and loads of sabzi with about 1 roti or a bit of rice. I was thinking of what to make for lunch on Friday, when I thought of this simple yet super tasty dish.

Aloo Gobi is one of those soul foods whose charm cannot be explained to those who have not tasted it. On the face of it, this is a simple stir-fry. On the other hand, a well-made Aloo Gobi has the power to elevate the mood and satiate the soul.

Want to know why I am waxing so eloquent? Try this recipe.

How to Make Punjabi Aloo Gobi

Punjabi Aloo Gobi
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Punjabi Aloo Gobi is a very popular dry curry that is eaten with rotis. I love this simple potatoes and cauliflower curry because it gets done in a jiffy, is tasty and is healthy.
Course: Sides
Cuisine: Indian
Servings: 4
Author: Aruna
  • 1/2 Kg Cauliflower
  • 2 Large Potatoes
  • 1 Medium-sized Onion
  • 1 tsp Cumin Seeds
  • 1 tsp Grated Ginger
  • 1 tsp Crushed Garlic
  • 1/2 tsp Garam Masala
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Coriander Powder
  • 1/8 tsp Turmeric
  • 1 tbsp Kasuri Methi
  • 2 tbsp Oil
  • 1 Large Pinch Asafoetida
  • Fresh Coriander for Garnish
  • Salt to Taste
The Preparation
  1. Separate the cauliflower into small florets.
  2. Wash and set aside.
  3. Peel and dice the potato int 1/2"cubes.
  4. Peel and cut the onion into 1/4" pieces.
To Make the Punjabi Aloo Gobi
  1. In a wok, heat the oil.
  2. Add the cumin seeds and stir-fry till they change colour.
  3. Add the asafoetida and onions.
  4. Fry till the onions are translucent.
  5. Add the grated ginger and crushed garlic.
  6. Stir-fry for 10 seconds.
  7. Add the kasuri methi and mix well.
  8. Add the red chilli powder, coriander powder, garam masala, and turmeric.
  9. Mix well.
  10. Add the potato pieces.
  11. Stir-fry for 2-3 minutes.
  12. Add the cauliflower florets.
  13. Stir-fry for 2-3 minutes.
  14. Ensure the potato and cauliflower florets are completely coated with the masala.
  15. Turn the heat to medium-low.
  16. Cook covered while stirring occasionally till the cauliflower and potato pieces are cooked. I also pour some water on the plate to help the vegetables cook faster. Stir every 2-3 minutes.
  17. Garnish with finely chopped fresh coriander.
  18. Serve warm with hot rotis.


Punjabi Alu Gobi - Potato and Cauliflower Curry


I am taking this best of comfort foods to Fiesta Friday #115 hosted by Julie @ Hostess At Heart and Ashley @ Too Zesty.


I would love to hear your thoughts and suggestions. Do leave me a comment.