Aloo Gobi


Ok lets just put this out there. I really can’t stand gobi. So aloo gobi is right up there with a mouth full of sweaty toes, for me.

If that headline doesn’t make you want to make a giant batch of aloo gobi nothing will. Well that’s obviously just a big fat lie, unless sweaty toes is your thing. In which case, yucky, but also, good for you for bringing your kink to the game.

Aloo gobi is one of those Punjabi dishes; everyone makes it, everyone eats it, and everyone knows how to make it. It’s incredibly fast and easy to make. Potatoes and cauliflower are readily available and cheap in the marketplace, and there’s very few ingredients in the dish keeping it easy to make and healthy. I should really be putting on the rosy lenses and talking about the time my great great grandmother went out into the farm and plucked fresh cauliflower from the ground and vowed something or the other, but come on! It’s cauliflower and the dish is something you make when you’re ok with your house smelling funny. So why did I make this dish? I made this ridiculous dish for you. Hopefully, one person, some day, somewhere picked up the homage to My Cousin Vinny with that statement.

Now to the cooking stuff. This dish is easy to make and hard to mess up. The only one thing to remember is to not overcook it. You don’t want mushy cauliflower and potatoes. Other than that, live free and cook often.

Looking for more traditional Punjabi recipes? Try these:

Aloo Gobi

Course: MainCuisine: PunjabiDifficulty: Easy


Prep time


Cooking time


Total time


Cook Mode

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  • 2 tbsp ghee or canola oil

  • 1 tsp whole cumin

  • 2 dried red chili peppers

  • 3 cloves garlic, minced

  • 2 green chilies, minced

  • 2 tbsp ginger, minced

  • 1/2 tsp turmeric

  • 1 tbsp garam masala

  • Salt, to taste

  • Pepper, to taste

  • 1.5 lbs potatoes, peeled and cubed into 1 inch pieces

  • 1/2 head cauliflower

  • 3 tbsp water

Equipment/Specialty Items


  • In a large pan, heat oil over medium heat.
  • Add cumin and sauté for 1 minute or until browned.
  • Add in dried peppers and sauté for 1 minute.
  • Add in garlic, green chilies, and ginger. Sauté for 2 minutes.
  • Add in turmeric, garam masala, salt, and pepper. Mix well.
  • Add in potatoes and coat evenly with spice mix. Cover and cook for 10 minutes. Stir occasionally to avoid sticking.
  • Add in cauliflower and water, stir well. Cover and cook till the vegetables are cooked through. Approximately 10 minutes. Remember to stir occasionally to avoid sticking – add a tbsp more water if needed.

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Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 7.1g 11%
    • Saturated Fat 4.1g 20%
  • Cholesterol 16mg 6%
  • Sodium 67mg 3%
  • Amount Per Serving% Daily Value *
  • Potassium 885mg 26%
  • Total Carbohydrate 32.4g 11%
    • Dietary Fiber 5.7g 20%
    • Sugars 3.1g
  • Protein 4.3g 8%
  • Calcium 3%
  • Iron 15%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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