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5 from 6 votes

Aloo gobi gravy recipe | Aloo gobi masala

Aloo gobi gravy, made as rich gravy in restaurant style to go with flatbreads and as a side dish for rice in North Indian menu.
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Indian
Servings: 4


  • 3 potato medium sized - peel & cube
  • 1 & ¼ cup cauliflower florets
  • 2 onion cubed
  • 3 tomato cubed
  • 4 cashews
  • 1 teaspoon Ginger garlic paste
  • ¼ cup cream cooking cream
  • Salt as needed
  • 1 tablespoon Oil

Masala powders

  • teaspoon turmeric
  • ½ teaspoon garam masala
  • ½ teaspoon kitchen king masala replace with garam masala itself if you dont have
  • 1 tablespoon kashmiri red chilli powder
  • 2 teaspoon coriander seeds powder
  • 1 tablespoon tomato sauce
  • 1 tablespoon kasuri methi

To temper

  • 3 tablespoon oil
  • 1 Biryani leaf
  • 1 inch piece cinnamon
  • 1 cardamom
  • 2 cloves
  • 1 teaspoon cumin seeds


Prep cauliflower:

  • Cauliflower may have small worms in it (green/ pale green) It can be so tiny too at times that you may not even see at first glance. So, first cut the cauliflower, clean it.

Cook aloo and gobi:

  • Boil enough water with salt. Add cubed potato and cook for 4 mins. Set aside.
    3 potato
  • In the same water, boil cauliflower florets for 3-4 mins. Keep aside.
    1 & ¼ cup cauliflower florets

Preparing gravy base:

  • Heat a pan with 1 tablespoon oil. Sautee cubed onion for a minute. Add cashews and cook further more for 2 mins.
    2 onion, 1 tablespoon Oil, 4 cashews
  • Remove in a plate for cooling.
  • Grind this onion, cashew and cubed tomato to a smooth paste.
    3 tomato

Preparing the aloo gobi gravy:

  • Heat a pan with remaining 3 tablespoon oil. Add the items under to temper table.
    3 tablespoon oil, 1 Biryani leaf, 1 inch piece cinnamon, 1 cardamom, 2 cloves, 1 teaspoon cumin seeds
  • Add ginger garlic paste and give it a quick stir.
    1 teaspoon Ginger garlic paste
  • Pour in the ground paste and add all the masala powders. Turmeric, garam masala, kitchen king masala, chilli powder, coriander seeds powder.
    ⅛ teaspoon turmeric, ½ teaspoon garam masala, 1 tablespoon kashmiri red chilli powder, 2 teaspoon coriander seeds powder, ½ teaspoon kitchen king masala
  • Add kasuri methi, crushing in between your palm. In goes tomato sauce & salt.
    1 tablespoon tomato sauce, 1 tablespoon kasuri methi, Salt as needed
  • Combine and sautee well until the masala turns glossy, non sticky and oozes the oil. (5-6 mins approx in medium flame)Add cooked potato and cauliflower and 1 cup water.
  • Mix well and simmer covered for 4 mins.
  • Once done, mix well and add cooking cream. Combine and simmer for 2 more mins.
    ¼ cup cream
  • Switch off the flame. Garnish with coriander leaves.
    2 teaspoon coriander seeds powder



  • Cashews in the recipe not only adds richness to the gravy but also used as stabilizer when you add cream or milk. Prevents milk/ cream from splitting as it thickens the milk/ cream.
  • Just make sure to do the process in medium or low flame (when you add milk cream) Also slowly add and mix as you add.