Restaurant-Style Aloo Gobi
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Cauliflower and potato in a lightly spiced onion-tomato gravy — aloo gobi that coats without swimming in oil.
Aloo gobi is on every dhaba menu, and the home version is easy. The trick is to brown the vegetables first and then simmer them gently in a masala base. It is the dish people ask for at a dhaba with hot rotis, and at home the whole thing takes about 30 minutes in one kadhai.
Ingredients
How to Make It
Sauté potato and gobi until edged; set aside.
Cook onion-tomato masala; return vegetables.
Simmer covered until tender; finish with garam masala.
Nutrition per serving
* Approximate values per serving
Health Benefits
Cauliflower volume keeps calories modest. Dry-lean gravy beats creamy restaurant finishes.
Browning gives the dish its restaurant flavour, and the gravy base uses only a small amount of oil.
Pro Tips
- →Don’t overcook gobi to mush.
- →Roast florets first for flavour.
- →Kasuri methi optional.
- →Cut the potato slightly smaller than the cauliflower so they finish together.
- →Do not stir too often, let the vegetables brown.
- →Add a splash of water only when the masala sticks.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Potato (raw): about 77 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Dry sukhi version.
- 2Add peas.
- 3Make it dry with only a spoon of masala, or add a cup of water for a gravy.
Frequently Asked Questions
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