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) sautéed in an aromatic base of onion, ginger, garlic, and whole and ground spices.

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

servings 4 to 5  |  cook time 45 min


  • 1 Inspired Indian Aloo Gobi Spice Kit
  • 2 medium potatoes
  • 1 head cauliflower
  • 1 small onion
  • 1-inch cube fresh ginger
  • 4 garlic cloves
  • 1 lemon
  • 1 cup tomato sauce
  • 1 tbs butter
  • vegetable oil
  • salt
  • 1 tbs butter 
  • chopped cilantro for garnish (optional)


to make vegan, substitute margarine or non-dairy spread for butter

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 450º. Cut potatoes into 1-inch cubes and cauliflower into large florets. Toss with 1 tbs oil and ½ tsp salt. Roast on baking sheet for 20 to 30 min until browned, tossing after 15 min.


Finely chop onion. Heat 1 tbs oil in large frying pan on medium.  Add WHOLE SPICES to pan, stir 1 min, then add onion. Sauté 7 to 10 min until lightly browned.


Peel and finely grate ginger and garlic. Add to pan and sauté 1 min. Add MASALA POWDER, 1 tbs butter, and 2 tbs water. Sauté 2 min.


Mix in tomato sauce and ½ tsp salt. Cover and simmer on low 10 min; stir occasionally.


Add potatoes, cauliflower, and ¼ to ½ cup water. Simmer 5 min. Add salt and lemon juice to taste.





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