Aloo Gobi Curry – Restaurant style | Aloo Gobi Masala Recipe

aloo gobi curry

Aloo Gobi Curry – Restaurant Style: A simple, easy, and delicious potato and cauliflower curry prepared in hotel style This gravy masala recipe goes well with either roti or chapathi, as well as plain rice or jeera rice.

Essentially, this is a gravy recipe made with diced potatoes and cauliflower, onion, tomato, and cashew curry paste. It is also seasoned with whole spices such as cinnamon and bay leaf, as well as spice powders such as coriander, chilli powder, and turmeric powder.

Aloo Gobi is a rustic and satisfying dish that can be served as a side dish or as the main course. “Aloo” is the Hindi word for potatoes, and “gobi” is the Hindi word for cauliflower. These two simple vegetables are cooked with bold spices for a vegetarian – even vegan – dish that is wholesome and simple to prepare but exciting to eat.

This restaurant-style Aloo Gobi masala recipe yields a dish that is deliciously luscious and rich, and it is my personal favourite. It comes with a thick, vegetarian gravy made primarily of tomatoes and cashews.

If the sauce of the restaurant style aloo gobi looks familiar, it’s because this recipe uses the same makhani gravy that goes into Paneer Butter Masala or Paneer Makhani. The only difference is that this aloo gobi curry contains onions and is slightly more spiced than a traditional makhani gravy.

I’ve already shared a simple dry aloo gobi recipe that doesn’t require any gravy. However, I received several requests for an aloo gobhi gravy masala recipe, so I am posting it here. I prepared a basic gravy recipe with sautéed onions and tomatoes. Later, it is ground into a smooth paste with cashews and other Indian spices to form the foundation for the aloo gobi masala. It is typically served with roti, naan, or chapathi, but because it has a thick gravy, it can also be served with rice dishes such as jeera pulao or pulav.

In addition, I’d like to share some tips and variations for this simple aloo gobi curry recipe. To begin, you can add any vegetables you want to this recipe, and you can make it into an aloo gobi matar recipe by adding peas. Capsicum and cabbage, finely diced, can also be added. Second, if you like your curry creamier, add 14 cup cream after adding the gobi florets. Finally, do not combine potatoes and gobi because they have different cooking times. Add potatoes first because they take longer to cook than gobi, which should be added after 10 minutes.

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Aloo Gobi Curry Recipe Card

aloo gobi curry

Aloo Gobi Curry {Restaurant Style}

This curry can be made in a variety of ways. Today I'm sharing a restaurant-style aloo gobi curry recipe that's a little spicier and richer in flavour. Aaloo and gobi (cauliflower potatoes) are cooked in a gravy flavoured with ginger, garlic, and a variety of other Indian spices in this gobi aloo recipe. This aloo gobi curry is delicious with roti, paratha, or rice.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Cuisine Indian
Servings 4 servings


For tomato-onion paste:

  • 2 tsp oil
  • 1  medium sized onion  (thinly sliced)
  • 1 inch  ginger / adrak
  • 3  cloves garlic / lasun
  • 2  medium sized tomato   (finely chopped)
  • 10-15 whole cashews

Additional ingredients:

  • 2 tsp oil
  • 1 tsp  jeera / cumin seeds
  • 1  bay leaf / indian tej patta
  • 1/2 tsp  turmeric / haldi
  • 1 inch cinnamon stick / dalchini
  • 1 tsp  kashmiri chili powder / lal mirch powder
  • salt to taste
  • 1 tsp  coriander powder / dhaniya powder
  • 2 medium sized potato   (cubed)
  • 1 cup  water
  • 2 cups  cauliflower / gobi (florets)
  • 1 tsp  kasuri methi / dry fenugreek leaves   (crushed)
  • 1/4 tsp  garam masala
  • 2 tbsp  coriander leaves   (finely chopped)


Recipe for onion-tomato paste:

  • First, heat the oil in a large kadai.
  • Continue to sauté the onions, garlic, and ginger until they are translucent.
  • Also, add tomatoes and sauté well.
  • Sauté the cashews in addition.
  • Allow to cool completely before blending to a smooth paste, adding water as needed.

Recipe for aloo-gobi curry:

  • First, heat the oil and sauté the jeera, bay leaf, and cinnamon stick until aromatic.
  • Add the chilli powder and turmeric and cook for 20 seconds on low heat. This contributes to the bright red colour of the curry.
  • Cook for 5 minutes after adding the prepared onion-tomato paste.
  • Add coriander powder and salt to taste. Sauté until the raw smell of coriander powder is gone.
  • In addition, add cubed potatoes and water. combine thoroughly
  • Cook for 10 minutes, or until the potatoes are almost done.
  • Now stir in the florets of gobi. If necessary, add water.
  • Cover and cook for 15 minutes, or until the gobi is completely cooked.
  • Add kasuri methi and garam masala as well.
  • now stir in the coriander leaves
  • Finally, serve the aloo gobi curry with chapathi, roti, or rice.
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Expert Suggestions

Cauliflower: Make sure to use fresh and tender cauliflower. Worms or insects can sometimes be found in cauliflower. To remove these, blanch the chopped cauliflower in hot boiling water for 15 minutes, as shown in the step-by-step photos above.
Potatoes: Red skinned potatoes, baby potatoes, russet potatoes, and yukon gold potatoes can all be used to make aloo gobi (yellow potatoes).
Seasoning: Feel free to adjust the spices to your liking. Both recipes are not spicy, so you can add more green chilies or red chilli powder to make them spicy.

Fat: I usually make both of these aloo gobi recipes with oil, but you can use ghee or butter instead.

Cooking time: Try to cut the potatoes and cauliflower the same size so they cook evenly. The cooking time will vary depending on the type of potatoes and cauliflower used.
Variations: To make a heartier meal, add carrots, green peas, french beans, or sweet corn to the aloo gobi curry.


  • Cook the potatoes until they are almost done, then add the cauliflower. because cauliflower doesn’t take long to cook
  • Moreover, adjust the spice level to your liking.
  • Add cream to make the curry richer and more flavorful.
  • Finally, when served hot, aloo gobi curry or aloo gobi masala taste fantastic.

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