This Aloo Gobi is a delicious, lighter take on the classic Indian side dish, combining tender potatoes and cauliflower with fragrant spices in a rich, flavour-packed coating. It's easy to make and the perfect accompaniment to curries, grilled meats or your favourite homemade Indian feast.
Using just a small amount of ghee keeps all the wonderful flavour while using much less fat than traditional recipes. A handful of tomatoes adds a little extra richness and helps coat the vegetables in the aromatic spices, creating a simple yet satisfying dish that's perfect for weeknight dinners or homemade fakeaways.
Calories in Aloo Gobi
This recipe serves 4 and is 204 calories per serving
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
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See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Potatoes: I like to use a waxy variety such as Yukon Gold, as they hold their shape well while becoming perfectly tender. In the UK, Charlotte potatoes are a great alternative.
- Cauliflower: Break the cauliflower into small, evenly sized florets so they cook at the same rate as the potatoes.
- Onion: Adds sweetness and forms the base of the curry.
- Garlic and Ginger: Fresh garlic and ginger provide the best flavour and are essential for an authentic-tasting aloo gobi.
- Spices: The cumin, coriander, turmeric, amchoor, garam masala and chilli flakes create the classic warm, aromatic flavour of this dish. Adjust the chilli flakes to suit your preferred level of heat.
- Amchoor: This dried mango powder adds a subtle tang that's traditional in aloo gobi. If you can't find it, a squeeze of fresh lemon juice makes a great substitute.
- Passata or Crushed Tomatoes: Adds just enough tomato to help coat the vegetables and bring the spices together without making the dish overly saucy.
- Tomato Paste: Adds richness and intensifies the tomato flavour.
- Water: Helps create just enough sauce to coat the potatoes and cauliflower as they cook.
- Salt and Black Pepper: Season to taste.
- Ghee: Adds wonderful richness and authentic flavour. You can substitute olive oil or another neutral cooking oil if preferred.
- Fresh Coriander (Cilantro): Sprinkle over just before serving for a fresh burst of colour and flavour.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This lighter Aloo Gobi is easy to adapt using different vegetables and seasonings.
- Adjust the heat: Add more or less chilli flakes to suit your taste, or use a finely chopped fresh chilli instead.
- Swap the potatoes: Yukon Gold, Charlotte or baby potatoes all work well. Sweet potato can also be used for a slightly sweeter twist.
- Add extra vegetables: Peas, spinach, green beans, carrots or chickpeas are all delicious additions.
- Skip the tomatoes: If you prefer a drier-style aloo gobi, simply omit the passata and tomato paste.
- Use different tomatoes: Chopped fresh tomatoes or canned diced tomatoes can be used instead of passata.
- Make it vegan/swap the ghee: Replace the ghee with olive oil, avocado oil or another neutral cooking oil.
- Add extra flavour: Stir in a pinch of mustard seeds, cumin seeds or nigella seeds at the beginning of cooking for a more traditional flavour.
- Finish with freshness: Add a squeeze of fresh lemon juice just before serving to brighten all the flavours, especially if you're not using amchoor.
Serving Suggestions
This Aloo Gobi is the perfect side dish for all your favourite Indian-inspired meals and homemade fakeaways.
Serve it alongside curries, tandoori chicken, chicken tikka, butter chicken, lamb, fish or your favourite vegetable dishes. It also pairs beautifully with my Zucchini Pilau Rice or Sweet Corn Pilau Rice, along with warm naan or chapatis.
I also love serving it with a simple mint yogurt. Just mix plain fat-free yogurt with fresh chopped mint, a squeeze of lemon juice, a pinch of salt and a little sweetener or maple syrup if you prefer a sweeter flavour. It's quick to make and the cool, creamy yogurt pairs perfectly with the warming spices.
If you're planning an Indian fakeaway night, be sure to check out my collection of Indian Fakeaway Recipes for even more delicious dishes to serve alongside this Aloo Gobi.
Storing, Freezing and Reheating
To Store: Allow the Aloo Gobi to cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
To Freeze: Once cooled, portion into freezer-safe containers or bags and freeze for up to 3 months.
To Reheat: Reheat from the refrigerator in a frying pan over a medium heat, stirring occasionally until heated through. Alternatively, microwave until piping hot, stirring halfway through. From frozen, reheat gently in a frying pan with a splash of water if needed, or microwave until fully heated.
More Indian Inspired Recipes
Looking for some more Indian Inspired recipes? Check out these:
See more Indian Recipes →
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Recipe Card
Aloo Gobi (Indian Spiced Potatoes and Cauliflower)
Delicious Aloo Gobi - a popular vegetarian dish of potatoes and cauliflower coated in delicious Indian spices, the perfect accompaniment to any home-cooked Indian meal.
Ingredients
- 400g (14oz) of potatoes (I prefer to use a waxy variety like Yukon Golds), peeled and cubed
- 1 medium head of cauliflower, broken into small florets
- 1 onion, halved and sliced
- 2 cloves of garlic, crushed
- 2 tablespoon of finely grated ginger
- 2 teaspoon of ground cumin
- 2 teaspoon of ground coriander
- 1 teaspoon of turmeric
- ½ teaspoon of amchoor (use a little lemon juice if you can't get this)
- ½ teaspoon of garam masala
- ½ teaspoon of red chilli flakes
- ¼ cup (60ml) or passata (or crushed tomatoes)
- 1 tablespoon of tomato paste
- ¼ cup (60ml of water)
- salt and black pepper to season
- 1 tablespoon of ghee (or another oil of choice)
- fresh coriander (cilantro), chopped (to serve)
Instructions
- Place the potatoes in a large saucepan and cover with water. Bring to the boil, then turn off the heat. Add the cauliflower, cover with a lid and leave for 10 minutes. Don't skip this step, as it helps the vegetables cook through while keeping them perfectly tender.
- Meanwhile, heat the ghee in a large, deep frying pan over a medium-high heat. Add the onion and cook for 3–4 minutes, until softened and lightly golden.
- Stir in the garlic, ginger, cumin, coriander, turmeric, amchoor, garam masala and chilli flakes. Cook for 1–2 minutes, stirring constantly, until fragrant.
- Drain the potatoes and cauliflower, then add them to the pan. Toss well to coat the vegetables evenly in the spices.
- Add the passata, tomato paste and water, stirring to combine. Cover and simmer for 5–8 minutes, or until the potatoes are just tender but still hold their shape.
- Taste and season with salt and black pepper as needed.
- Sprinkle with freshly chopped coriander (cilantro) before serving and enjoy.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free
- Vegetarian Friendly
- Vegan/Dairy Free Friendly - use a neutral oil of choice instead of ghee
- ❄️ Freezer Friendly - see storing, freezing and reheating
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 204Total Fat 6gSaturated Fat 2gUnsaturated Fat 3gCholesterol 9mgSodium 43mgCarbohydrates 36gFiber 8gSugar 6gProtein 7g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
kate says
Don't you just love it when you see a recipe you like the look of and you actually have all the ingredients already?
I made this tonight, but I don't think I chopped the potatoes and cauliflower small enough to begin with as they were still quite hard. As I had time on my side I simply threw it all into the slow cooker for an hour or so. Perfect. So easy and so tasty. This one's definitely a keeper!
John m racher says
Wow, made kema, curry, with alagobi fantastic
I used pots with skins on for more flavour, I cooked cauliflower and spuds in microwave steamer..
To keep all them flavour, and made some simple narn.
Topped with loads of fresh coriander.
Now I cannot move, stuffed, and gluten free..
Margaret Riley says
Really tasty loved it !
Eleanor Gilmartin says
Thank you for this flavoursome and healthy recipe. Aloo Gobi is my favourite but I needed a healthier version than my usual one so gave this a try. I had to make a few tweaks as I did not have all the ingredients so used olive oil in place of ghee, dry ginger and garlic paste and a dessert spoon of Tikka paste instead of the Garam Masala. I wanted a bit more of a sauce so used a tin of chopped tomatoes instead of the paste. I also added some frozen spinach and some dried red lentils to thicken the liquid. I like my veg fairly soft so left on a very low light to cook for an hour. Delicious served with basmati rice and a garlic naan. My meat eating hubby wiped the dish clean so that is high praise indeed.