Aalu Gobi Sabzi

2 Recipes for Aalu Gobi Sabzi

Aalu Gobi Sabzi is an Indian vegetable dish made by cooking Aalu ( potatoes) and Gobi ( Cauliflower) with spices. It is usually paired with rotis, paranthas, or dal and rice. Potatoes and cauliflower are a match made in heaven, and every north Indian would vouch for that :). This combination is very popular in the northern parts of India, and people relish and eat this sabzi.

Today, I am going to share two ways of making Aalu Gobi Sabzi. The first one is a simple, everyday home recipe which you can use for your everyday cooking. It doesn’t use a lot of oil and is a light dish. The second recipe is for special occasions or when you want to treat yourself or your guests. In this recipe, potatoes and cauliflower are deep-fried and added to the fried masala. That elevates the taste of the dish and makes it worthy to be included in a special dinner/lunch menu.

For simplicity’s sake, I shall call my first recipe Aalu Gobi Sabzi ( Home Style) and the second one Aalu Gobi Sabzi ( Restaurant Style). Let’s check out both recipes:

Equipment Needed:

Mixer Grinder

Ingredient Sourcing in Germany:

Potatoes and cauliflower are easily available in supermarkets. You can get Indian ingredients from any Indian shop near you. You can also check the online store of Spiceland, Frankfurt. Their quality is good, prices reasonable and they deliver all across Germany.

Recipe 1: Aalu Gobi Sabzi ( Home Style)


  1. Cauliflower: 1 small-sized, cut into medium-sized florets
  2. Potatoes: 3-4, peeled and cut longitudinally
  3. Mustard Oil: 4 tablespoons
  4. Cumin Seeds: 1 teaspoon
  5. Onion: 1 medium-sized, chopped
  6. Ginger and garlic paste: 1 tablespoon
  7. Tomato: 1 medium-sized, chopped
  8. Salt: 2 teaspoons
  9. Turmeric Powder: 3/4 teaspoon
  10. Coriander Powder: 1 tablespoon
  11. Kashmiri Red Chili Powder: 2 teaspoons
  12. Garam Masala: 3/4 teaspoon
  13. Fresh Coriander Leaves: For garnishing
  14. Water: to soak the vegetables


  1. Heat water in a pot with 1/2 teaspoon of salt. When the water comes to a boil, take it off the heat. Add the cauliflower florets and cut potatoes and let them soak in water for about 5 minutes. After 5 minutes, strain the water and let the vegetables stay on the sieve.

  2. Meanwhile, heat the oil in a pan. Add cumin seeds and let them splutter.

  3. Add ginger garlic paste and onions and fry till the onions brown a bit.

  4. Add tomatoes, followed by all the spices- turmeric powder, coriander powder, red chilli powder, garam masala and salt.

  5. Reduce the heat, cover the pan with a lid and cook till the tomato becomes soft.

  6. Add cauliflower and potatoes. Mix everything. Cover with a lid. On medium heat, cook till the vegetables turn tender, occasionally mixing and turning with a spatula.

  7. Take off the heat and garnish with chopped coriander leaves.

    aalu gobi sabzi

Recipe 2: Aalu Gobi Sabzi (Restaurant Style)


  1. Cauliflower: 1 small-sized, cut into medium-sized florets
  2. Potatoes: 3-4, peeled and cut longitudinally
  3. Oil: 4 tablespoons; and additional for deep-frying
  4. Cumin Seeds: 1 teaspoon
  5. Onion: 2 medium-sized, finely chopped
  6. Finely chopped Ginger and Garlic: 1 tablespoon
  7. Green Chillies: 3-4; slit
  8. Tomato: 1 medium-sized, coarsely pureed
  9. Salt: 2 teaspoons
  10. Turmeric Powder: 3/4 teaspoon
  11. Coriander Powder: 1 tablespoon
  12. Kashmiri Red Chili Powder: 2 teaspoons
  13. Garam Masala: 3/4 teaspoon
  14. Kasuri Methi (Dry Fenugreek Leaves): 1 tbsp
  15. Fresh Coriander Leaves: 4 tablespoons and some more for garnishing
  16. Fresh Cream: 2 tablespoons


  1. Heat oil in a pan. On medium heat, deep-fry the potatoes till they are 90% cooked.

  2. After removing the potatoes, use the same oil to fry the cauliflower forest. Fry them till they slightly change colour.

  3. Remove them and keep them aside.

  4. In the same pan, in about 4 tablespoons of oil, add cumin seeds. Let them crackle.

  5. Add finely chopped ginger, garlic and onions and slit green chillies. Fry them till the onions change colour to light brown.

  6. Add fresh coriander leaves and Kasuri methi. Fry for about 30 minutes on medium heat.

  7. Add tomatoes.

  8. Add salt, turmeric powder, red chilli powder and coriander powder.

  9. Reduce the heat, cover with a lid and let it cook for about 3 minutes.

  10. Now add the fried potatoes and cauliflower florets. Mix well. Cover and cook for about 5 minutes.

  11. In the end, add garam masala, followed by fresh cream.

  12. Garnish with fresh coriander leaves and serve.

Other dishes that pair well with Aalu Gobi Sabzi are Rajma Chawal ( Kidney beans gravy and rice), Chole Chawal ( Chickpea gravy with rice) and Dal Chawal ( lentils with rice).

Check out other recipes from my kitchen here.

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

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