aloo gobi recipe

hearty, filling, and flavorful, this vegetarian dish is a mainstay in Indian restaurants and homes across the country, and consists of potatoes (aloo) and cauliflower (gobi) sauteed in an aromatic base of onion, ginger, garlic, and whole and ground spices.

Inspired Indian's Aloo Gobi spice kit includes pre-measured and harder-to-find whole spices such as black cardamom and onion seeds, and dry fenugreek leaves (kasuri methi), mango powder (amchur), and our signature 14-spice garam masala in the ground spice blend.

servings 4 to 6  |   cook time 30 min


  • 2 red potatoes  |  ~2 cups 1-inch cubes
  • 1 head cauliflower |  ~4 cups florets
  • 1 small yellow onion |  1/2 cup finely chopped
  • 1-inch cube peeled, fresh ginger  1 tsp finely grated
  • 4 garlic cloves  |  2 tsp finely grated
  • 1 cup tomato sauce  |  8 oz
  • 1 tbs butter or non-dairy spread
  • 1 tbs fresh lemon juice (optional)
  • vegetable oil or ghee, salt
  • 1 Inspired Indian Aloo Gobi Spice Kit


cooking whole spices in heated oil releases their flavor and infuses the dish with an additional layer of flavor.

resist the urge to increase the heat while frying onions, otherwise the whole spices may burn and become bitter. if onions start to stick or brown too quickly, add 1 tbs water.


Preheat oven to 425 degrees. Cut potato into 1-inch cubes and cauliflower into large florets and place on baking sheet. Toss with 2 tbs oil and 1 tsp salt. Roast in oven for 20 - 30 minutes, tossing once half-way through, until browned and starting to crisp up.

2  While vegetables are roasting, heat 1 tbs oil in a large frying pan on medium. Add WHOLE SPICE packet and stir for minute. Add 1/2 cup finely chopped onion and sauté 5 to 7 minutes until starting to brown at edges; add splash of water if they dry out.

while onions are frying, finely grate 1-inch piece peeled, fresh ginger and 4 cloves garlic.

Add grated ginger and garlic to pan with 1 tbs butter or oil. Sauté 1 minute. Add SPICE POWDER packet, stir for a few seconds, then add 1 cup tomato sauce and 1 tsp salt.

4  Reduce to medium-low, cover, and simmer 10 minutes; stir occasionally.

Add roasted potatoe and cauliflower and simmer on low 5 minutes. Add salt to taste and fresh lemon juice if desired.





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