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Pakistani Aloo Gobi Sabzi
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Pakistani Aloo Gobi Sabzi (Potato Cauliflower Curry)

Pakistani Aloo Gobi Sabzi is a simple vegetarian curry made of potato and cauliflower cooked in simple spices with tomatoes. This authentic aloo gobi recipe is my mother’s, and it’s an easy vegetable curry to make at home.
Course Main Course
Cuisine Pakistani
Cook Time 30 minutes
Servings 4
Author Sarah Mir

Ingredients

  • ¼ cup oil
  • 1 tsp cumin seeds
  • ½ cup onion, finely diced
  • 3 cups potatoes diced into 2 cm pieces
  • 2 cups cauliflower (half a small one)
  • 2-3 chopped tomatoes
  • 5-6 cloves garlic or 1 tsp garlic paste
  • ½ tsp ginger paste of freshly grated ginger
  • 1 tsp red chili powder
  • ⅓ tsp turmeric powder
  • ½ tsp coriander powder
  • ¾ tsp salt (minimum)

Finishing Touches

  • 3 tbsp chopped cilantro
  • 3 sliced green chilies (or adjust to taste)
  • a squeeze of lemon juice
  • a pinch of pepper (optional)

Instructions

  • Heat oil in a saute pan and add the cumin seeds, cook for 30 seconds
  • Add your onions and cook on medium high heat till the edges start to turn golden
    Diced onions being sautéed and caramelized in oil inside a black pot on a stovetop, as the first step in preparing authentic Pakistani Aloo Gobi, with a bowl of minced garlic blurred in the background.
  • Reduce the heat a little and add the ginger and garlic
    Chopped onions and spices sizzling in oil in a black pot, with a plate of raw cauliflower florets and some spices nearby—a classic start to Pakistani Aloo Gobi.
  • Saute for a 30 seconds and add the ¾ tsp salt. If it starts to stick immediately add a small splash of water
  • Now in go your tomatoes and spice, mix them and cook on medium high heat stirring often until the excess water sautes out and you are left with a rich spice paste with oil rising above it (i..e bhunna) tip: expedite this by covering the pot with a lid for a minute or two.
    A black pot with tomato sauce simmering inside, placed on a dark surface; in the background, a plate of Pakistani Aloo Gobi cauliflower florets is slightly out of focus.
  • Stir in your potatoes and then add the cauliflower on top. Mix gently and cook covered on low till both vegetables are tender - 20 to 25 minutes.
    A black pot filled with Pakistani Aloo Gobi—cooked cauliflower and potato pieces in a spiced tomato sauce, with a blurred green chili in the background on a teal surface.
  • If at any point the veggies start to stick/burn add a tiny splash of water but not too much.
  • When the vegetables are cooked through taste a piece of cauliflower and potato together and adjust seasoning (I always add more salt at this stage)
  • Turn the stove off, top with the garnishes and cover for a minute or so to infuse aromas. Eat with chapati or naan.
    A close-up of a black pot filled with cooked cauliflower and potato pieces, garnished with fresh chopped cilantro. This dish is a flavorful Pakistani Aloo Gobi, showcasing an Indian-style vegetable curry.

Video

Notes

  • I used to do two things differently: one is that I added spices to the onion base before adding the tomatoes. However, depending on heat levels masalas can burn easily which is why I switched it to adding with tomatoes. If you were comfortable with the first approach and heat levels then absolutely stick to it. The second change is that I now dice my potato a little smaller and add it with my gobi for convenience. I was starting to find that my potatoes would be done and my gobi wouldn't. 
  • A little update: I find that the flavour is much clearer if I take away the coriander powder, but since this recipe has it's fanbase I am not changing the recipe card! Also if you are in a rush you can absolutely skip the sautéing tomatoes step and add it all together. You will get delightfully juicy chunks of tomatoes in the final dish.