Aloo Gobi

Name: Aloo Gobi
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Indian
Ingredients: 150 g Onion; 10 g Coriander, fresh; 8 g Green chili; 500 g Cauliflower; 450 g Potatoes; 250 g Tomatoes, diced; 20 g Ginger, fresh; 15 g Garlic, fresh; 5 g Cumin seed; 6 g Turmeric; 6 g Salt; 6 g Garam masala; 60 ml Vegetable oil; 60 ml Water

Aloo Gobi · ready in 55 min · 4 servings · 260 kcal per serving · easy · 14 ingredients

A comforting North Indian vegetable curry where tender potatoes and cauliflower are gently simmered in a fragrant, golden spiced sauce with warming aromatics and fresh coriander.

Prep: 20 min
Cook: 35 min
Total: 55 min
Serves: 4
kcal: 260
Difficulty: easy

Indian Main dishes Meal prep Vegetarian Vegan Gluten-free Dairy-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

150 gOnion
10 gCoriander, fresh
8 gGreen chili
500 gCauliflower
450 gPotatoes
250 gTomatoes, diced
20 gGinger, fresh
15 gGarlic, fresh
5 gCumin seed
6 gTurmeric
6 gSalt
6 gGaram masala
60 mlVegetable oil
60 mlWater

Equipment

stovetop, chef knife, cutting board, lid, saucepan, wooden spoon

Instructions

Prep ingredients
Chop the onion, green chili, ginger, garlic, potatoes, cauliflower, and coriander, and place a large saucepan on the stovetop. · 5 min
What to look for: oil shimmering
Heat oil
Heat the vegetable oil in the saucepan over medium heat until it shimmers. · 2 min
What to look for: oil lightly shimmering
Cook onion cumin
Add the chopped onion and cumin seeds to the hot oil and stir to coat. · 6 min
What to look for: onions softening
Brown onions
Cook the onions, stirring often, until they turn creamy, golden, and translucent. · 2 min
What to look for: golden and fragrant
Add spices herbs
Add chopped coriander stalks, turmeric, and salt, then stir well to combine with the onions. · 4 min
What to look for: spices blooming
Add chili tomatoes
Add the chopped green chili and diced tomatoes, stirring to form a thick onion and tomato base. · 1 min
What to look for: tomatoes breaking down
Add ginger garlic
Add the chopped ginger and garlic and mix thoroughly until fragrant. · 2 min
What to look for: strong aroma released
Add vegetables
Add the potatoes and cauliflower with a few tablespoons of water to prevent sticking, then stir gently. · 20 min
What to look for: vegetables coated in sauce
Coat vegetables
Stir carefully to ensure the potatoes and cauliflower are evenly coated with the curry sauce. · 1 min
What to look for: evenly coated vegetables
Simmer covered
Cover the saucepan and simmer over low heat until the potatoes are tender. · 10 min
What to look for: gentle bubbling
Finish spices
Add the garam masala and stir gently to distribute the spice evenly. · 1 min
What to look for: warm spice aroma
Garnish rest serve
Turn off the heat, sprinkle chopped coriander leaves on top, cover, let rest briefly, then serve. · 2 min

Nutrition (per serving)

kcal	260
Protein	7 g
Carbohydrates	38 g
of which sugars	7 g
Fat	9 g
of which saturated	1 g
Fibre	7 g
Sodium	520 mg

Nutri-ScoreA

Allergens

None of the 14 major allergens, per our data.

May contain: fodmap high

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 2 months

Ingredient substitutions

Onion

shallots: Use slightly more for milder sweetness

Coriander

parsley: Adds freshness but lacks citrusy notes

Green chili

serrano pepper: Similar heat with grassy flavor

Cauliflower

broccoli florets: Softer texture and greener taste

Potatoes

sweet potatoes: Adds sweetness and more fiber

Tomatoes

canned chopped tomatoes: Drain slightly to avoid excess liquid