Aloo Gobi is a mild Indian curry. It can be served as a main meal, as is often served in India, but I prefer to serve it as a delicious side dish for tandoori spiced lamb chops.

Aloo Gobi - Potato, Peas & Green Pepper Curry

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Course: Sides
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 2 tbsp vegetable oil or ghee
  • 1 medium yellow onion
  • 2 medium white potatoes cubed
  • 1/3 head medium cauliflower
  • 1 small green bell pepper
  • 2 small tomatoes
  • kosher salt and freshly ground black pepper
  • 1 tspn ground corriander
  • 1 tspn ground chilli powder
  • 1/4 tspn ground turmeric
  • 1 cup frozen green peas


Gather all ingredients before starting recipe

  • Peel and finely chop 1 medium yellow onion , peel and cube 2 medium white potatoes, cut 1 small green bell pepper into 1" cubes, coarsley chop 2 small tomatoes and separate 1/3 head medium cauliflower into florets.
  • Heat 2 tbsp vegetable oil or ghee in a deep sided skillet over medium high heat and add onions; sauté onions until soft then add potatoes and fry for 5-6 minutes. Season with kosher salt and freshly ground black pepper.
  • Sprinkle potato mixture with 1 tspn ground corriander, 1 tspn ground chilli powder, 1/4 tspn ground turmeric and add chopped peppers, tomatoes and cauliflower. Stir until combined then add enough water to barely cover.
  • Bring liquid to a boil, then turn down heat to a simmer, cover with a lid and gently cook for about 20 minutes or until the potatoes and the cauliflower are cooked.
  • Add 1 cup frozen green peas, stir to combine, cover for another few minutes or until the peas have warmed through and serve.

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