Aloo gobi (literally translates to "potato + cauliflower") is one of my favorite "dry" Indian curries. Thanks to this easy (and lazy) recipe, I make this dish at least once a week and use it as a great side dish and filling for wraps. Better yet, it is as minimal effort as you can get for maximum flavor and nutrition!
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💭 Why you'll love this recipe
- 15-minute active prep time, let the oven do the rest! Pair with a quick Indian cumin rice or homemade naan, and have a delicious meal in no time.
- Easy, pantry-friendly ingredients, but with maximum flavor and nutrition benefits. Plus it's super kid friendly!
- Great for batch cooking, stores very well, and is a super versatile dish. This dish can be made in a giant batch and then portioned out to be used in so many dishes.
🥔 What is Aloo Gobi?
Aloo Gobi is a very popular Indian dish with potatoes (aloo) and cauliflower (gobi). It is a dry dish typically cooked with a blend of aromatic spices such as turmeric, coriander, and garam masala. This traditional dish originated in the Indian subcontinent (the state of Punjab) and has gained popularity worldwide!
📋 Ingredients and notes
To make this aloo gobi masala, you'll only need a few simple ingredients: potatoes, cauliflower, chopped onions, cherry tomatoes, garlic cloves, avocado oil, cumin powder, coriander powder, red chili powder, salt, and black pepper. You can also add garam masala powder and mustard seed powder (optional).
📖 Easy Sheet Pan Roasted Aloo Gobi Masala
Preheat oven to 400°F.
Peel potatoes and slice them into 2" chunks. Remove the stem and leaves of cauliflower and break into florets. Cut onion into even slices.
Line a baking sheet with aluminum foil (this helps vegetables roast better!) and spread out all the vegetables along with a couple of cloves of garlic on the foil.
Drizzle avocado oil on the vegetables and season with salt, black pepper, cumin powder, coriander powder, red chili powder, and optional garam masala powder or mustard seed powder. Toss to coat evenly with your hands.
Roast for 40-45 minutes until golden brown.
Garnish with fresh cilantro and serve hot!
👩🏽🍳Top tips and FAQs
Aloo Gobi is a really easy vegan dish to make (and a staple in our household!) But following these tips will ensure you make the best aloo gobi every time.
- Properly cook the potatoes and cauliflower: Ensure that the potatoes and cauliflower florets are cooked through but not overcooked or mushy. They should be tender yet retain their shape for a satisfying texture in the dish.
- Use fresh spices: Toasting whole spices like cumin seeds and mustard seeds before grinding or using powdered spices can enhance the flavors of your dish (vs. using pre-ground spices). Freshly ground spices or spice blends can also elevate the taste of the masala.
- Balancing flavors: Pay attention to the balance of flavors in the masala. Adjust Indian spices, salt, and tangy ingredients like tomatoes to achieve a well-rounded taste. Add a pinch of sugar to balance any excessive tanginess!
- Letting the flavors meld: Allow the cooked aloo gobi masala to sit for a few minutes after cooking. This resting time allows the flavors to develop and mingle, resulting in a more flavorful dish.
- Garnish for added freshness: Just before serving, garnish the aloo gobi masala with freshly chopped cilantro (coriander) leaves or a squeeze of lemon juice or lime juice. These additions are a great way to add brightness and a fresh aroma to the dish.
Yes, you can use frozen cauliflower for this recipe. But unlike fresh cauliflower, you need to thaw frozen cauliflower first and pat it dry thoroughly to remove excess moisture, to ensure it cooks properly and achieves the desired texture!
The best way to make the aloo gobi extra crispy, toss the potatoes and cauliflower in a tiny bit of cornstarch or rice flour. This coating will create a thin layer that adds crispiness to the dish when cooked. You can also bake at a slightly higher temperature, 425°F (220°C), to promote browning and crispiness.
Yes, you can add other vegetables to this aloo gobi recipe! Frozen green peas are the most common addition, but other you can also add peppers, carrots, sweet potatoes, green chili, or even greens like spinach. Just adjust the cooking time accordingly to ensure all the vegetables are cooked to your desired tenderness.
You want to use a starchy variety of potatoes for this aloo gobi, such as Russet or Yukon Gold potatoes. These types of potatoes tend to hold their shape well during cooking and provide a fluffy texture. However, you can still use other varieties like red or white potatoes if that's what you have available. I personally like Yukon Gold the best since it's a perfect balance of fluffy while still holding shape.
🍴 Serve and store aloo gobi masala
Serve: Serve this delicious aloo gobi masala as a side dish alongside other Indian recipes such as yellow dal tadka, vegetable korma or chana masala. You can also serve it as a main course together with naan bread, rice, or Indian-style chutney. The best thing about this recipe is that you can whip it up for an easy weeknight dinner but also serve it for special occasions!
Store: This recipe stores well in the fridge for 4 to 5 days when stored in an airtight container.
Freeze: Leftover aloo gobi can also be frozen for up to 1-2 months when portioned and stored in a freezer-safe container (like these Souper Cubes). If you're making a large batch to freeze, follow these tips:
- Undercook the potatoes slightly so they don't become mushy when thawed.
- Avoid using a lot of water in the curry, as this can make the aloo gobi watery when thawed.
- Pack the aloo gobi tightly in the bags or containers to prevent freezer burn.
Make sure to use the oven to reheat in that case (at 350°F) versus microwaving (to try and preserve as much texture as possible). When reheating, you can also add aloo gobi masala to a skillet on medium heat, add a little water (about 1-2 teaspoons), and cover and cook to reheat without losing the texture.
🍴 Authentic Indian recipes
Check out my other authentic, time-tested Indian recipes:
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Sheet Pan Roasted Aloo Gobi Sabzi
- 2 potatoes, Yukon Gold, medium sized
- 1 cauliflower , medium sized
- 1 onion, red, medium sized
- 1 cup cherry tomatoes
- 4 cloves garlic
- 2 tablespoons avocado oil
- ½ teaspoon coriander powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- 1 teaspoon salt
- ½ teaspoon black pepper
- Preheat your oven to 400°F
- Peel the potatoes and slice them into 2" chunks. Remove the stem and leaves of the cauliflower and break down into florets. Cut an onion into even slices. Peel 4 cloves of garlic.
- Line a baking sheet with aluminum foil (this helps the vegetables roast better!) and spread out all the vegetables on the foil.
- Add two tablespoons of avocado oil followed by half a teaspoon each of cumin powder, coriander powder, red chili powder and optional garam masala.
- Then, add a teaspoon of salt and half a teaspoon of pepper. Toss to coat evenly with your hands.
- Roast for 40-45 minutes until brown. Garnish with fresh cilantro and serve hot with your favorite bread or rice!
- You can use fresh or frozen cauliflower in this recipe and substitute Yukon Gold with Russet potatoes as well. If you are using frozen vegetables, thaw them before roasting.
- I've used a simple spice combination - feel free to adjust to your liking! You can add more salt, reduce the spiciness by replacing the Kashmiri red chili with cayenne!
- If you are using small potatoes, you can leave them whole. If you are using larger potatoes, you may want to cut them into wedges or cubes.