Kadai Aloo Gobi
Recipe: Kadai Aloo Gobi
Kadai Aloo Gobi is a flavourful, delicious dhaba or restaurant style side dish that is usually served with roti, naan or paratha. Kadai means wok, aloo is potato and gobi is cauliflower. The vegetables are cut into chunks and shallow fried in some oil and kept on the side till required. The curry or masala is prepared and the veggies are added. Then it is allowed to cook for a while so that the spices infuse into the vegetables. It is also known as aloo gobi ki sabji.
Generally, this sabji or curry is prepared in a kadai or wok. Since I use a magnetic induction stove the concave base of a kadai is meant for such stoves. I have yet to find a good flattish based one for my curries or sabjis. In the meantime my wide saucepan will have to do. Also, the curry or masala tends to be a bit oily. The chunky veggies are deep fried till it turns light brown in colour. However, I have used less oil and stir fried them till they begin to turn brownish. In other words this sabji recipe is less oily than it usually is.
Memories
When it comes to cauliflower, it is one of the last vegetables (and cabbage) I would readily pick up for a sabji or curry. Not a big fan of it. But hubby loves both. It was during one of our road trips in India whereby we stopped at a roadside dhaba or eatery for lunch. Usually, these places don’t store food in the fridge or freezer. Mostly everything is made fresh. The one we stopped at was pretty small and basic. The owner was the cook and he had one more person who properly multi tasked as a ‘sous chef’, waiter and cleaner. I was a bit hesitant to eat there, but my tummy was growling. Hubby and our driver, immediately ordered food. I waited. Then I saw this piping hot kadai aloo gobi being prepared in front of us. That made me even more hungry. And it completely changed my perception of cauliflower and small basic dhaba places. The steel spatula hitting against the kadai was music to our ears. I couldn’t wait to dig into the hot sabji, hot rotis and a glass of chaas (salted buttermilk).
Sharing Kadai Aloo Gobi With 2026 Alphabet Challenge Group
We’re now on letter G, in the Alphabet Challenge Group initiated by Wendy. This is our 3rd year. I am hoping to share different Indian curries (known as sabji, shaak, dals in India). For letter G my star ingredient is cauliflower. Gobi is the Hindi word for it. Aloo is potato. So far the journey has been good. I have managed to share a few recipes that were left in my draft. A few I have updated and some are new like this one.
G is for Kadai Aloo Gobi
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Ingredients Required For Kadai Aloo Gobi
Cauliflower
We need about 200g cauliflower. Don’t cut the florets into small pieces. Leave them a bit chunky. Basically not too small or too large. Wash the florets properly. Dry them on a kitchen towel.
Potato
Need about 200g of potatoes. Peel and cut them into quarters. Leave them in some water till required. Before cooking, make sure you pat them dry with a kitchen towel to avoid the oil from splattering too much.
Onion
We need onion that is cut into chunky pieces and some that is finely chopped. I took 50g onion for the chunky pieces and ½ cup finely chopped. I used red onion. You can use any onion of your choice.
Bell Pepper
Cut into chunks. I used about 50g of it.
Ghee
Adds aroma and flavour. For a vegan version omit ghee.
Oil
We need some oil to shallow fry the chunky cauliflower, onion, potato and bell pepper. Additional oil will be required to stir the finely chopped onion and other spices.
Garlic
About 1 tbsp garlic, finely chopped or minced. Adjust according to your taste.
Ginger
Cut 1 inch ginger into juliennes or thin strips.
Green Chillis
Chopped. I used only one. Add according to your taste.
Salt
Add according to your taste.
Sugar
Add a little to balance the flavours. Can replace it with jaggery.
Asafoetida
Also known as hing. Adds an umami flavour and aids digestion. For gluten free sabji omit asafoetida as most powdered ones contain wheat flour.
Mustard Seeds
Rai, sarson ke dane. We will need some for tempering.
Cumin Seeds
Jeera or Jiru, adds a grassy flavour. We will add some to the tempering, tadka or vaghar.
Dry Red Chilli
Add 1-2 whole red dry chillis to the tempering. Adds a subtle flavour.
Tomato
I like to use both finely chopped tomatoes and pureed. Can use either.
Water
To prepare a bit of gravy, we will add some water. Remember, this sabji is semi dryish. It usually does not have too much sauce or gravy.
Coriander Powder
Adds an earthy flavour. Easily available in stores, online or Indian shops.
Kashmiri Red Chilli Powder
Kashmiri red chilli powder adds a lovely colour to the sabji or curry. It is generally mild.
Turmeric Powder
Add little for flavour. Also turmeric has anti inflammatory properties.
Garam Masala
I like to use my homemade Garam Masala. If you want to use ready made then check it out in the stores, online or Indian shops. If you decide to make it at home, leave the extra in the fridge in a tight container to maintain freshness.
Kasuri Methi
Easily available online or any Indian Store. Add some for flavour. Crush it between your palms before adding to the curry.
Fresh Coriander
Washed and chopped. If the stems are tender, include them as they are full of flavour.
KADAI ALOO GOBI | ALOO GOBI MASALA
Ingredients
TO STIR FRY
- 200 g cauliflower
- 200 g potatoes about 2 medium
- 50 g red onion
- 50 g bell pepper any colour
- 3 tbsp oil
- ½ tsp salt
FOR THE SAUCE | MASALA
- 1 tbsp ghee
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1-2 dry red chillis whole
- ½ cup onion finely chopped
- ¼ tsp asafoetida
- 1 tbsp garlic minced or finely chopped
- 1 inch ginger julienne
- 1-2 green chillis chopped into rings
- 1 cup tomatoes finely chopped
- ¼ cup fresh tomato puree
- 1 cup water
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp sugar
- ½ -¾ tsp salt
- ½ tsp Kashmiri Red Chilli Powder
- 1 tsp garam masala
- 2 tbsp fresh coriander chopped
Instructions
STIR FRY THE CHUNKY VEGGIES
- In a kadai or wide pan add 1 tbsp oil. If you want to deep fry the veggies then you will need more oil.
- Set the pan on high heat.
- When the oil becomes hot, stir fry the onion and bell pepper chunks.
- Stir fry till the onion appears a bit soft. Remove from the pan into a plate.
- If need be add 1 tbsp oil and allow it to become hot.
- Add the chunky cauliflower florets. Stir fry on high till it becomes a bit brown.
- Sprinkle ¼ tsp salt over the cauliflower.
- Remove the cauliflower from the pan. Add it to the onion pepper mixture.
- Add 1 tbsp oil and allow it become hot. Add the potato cubes.
- Sprinkle ¼ tsp salt and stir fry the potato cubes till they become a bit golden in colour.
- Remove from the pan and add it to the onion pepper cauliflower mixture.
PREPARE THE GRAVY | SAUCE | MASALA
- In the same pan, add 1 tbsp ghee and 1 tbsp oil. Lower the heat to medium.
- Add mustard, cumin seeds. Add also the dry red chillis.
- When the seeds begin to sizzle, add the finely chopped onion.
- Add the asafoetida. Stir fry the onion till it becomes soft and turns pinkish.
- Add the garlic. Stir fry for 1 minute.
- Add the ginger strips and chopped green chilli. Stir fry for 1 minute.
- Add coriander, Kashmiri red chilli,, turmeric powders and garam masala.
- Give it a quick stir.
- Add ¼ cup water. This prevents the spice powders from burning. Also brings out their flavours.
- Add the chopped tomato. Mix well.
- Cover the pan and cook till the chopped tomato becomes soft.
- Add the fresh tomato puree and remaining water.
- Add the remaining salt and sugar.
- Cook the sauce for 1-2 minutes.
- Add the stir fried chunky veggies.
- Cover the pan and cook till the vegetables are done. This may take about 10-15 minutes over medium heat.
- Add the chopped coriander and mix well.
- Kadai Aloo Gobi is ready. Enjoy it with some roti, naan or paratha.
Pin For Later
A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62
11 Comments
Wendy Klik
April 1, 2026 at 8:17 am
We love cruciferous vegetables around here. I am happy to have another way to serve them.
mayurisjikoni
April 1, 2026 at 7:11 pm
Wendy, enjoy the cauliflower sabji when you try out the recipe.
Karen @Karen’s Kitchen Stories
April 1, 2026 at 2:36 pm
This sounds like such a tasty vegetarian dish. It sounds so heary too. The combination of flavors in the sauce is amazing.
mayurisjikoni
April 1, 2026 at 7:05 pm
Thank you so much Karen. It is a popular sabji in many Indian kitchens.
Gochujang Garlic Flower – Magical Ingredients
April 1, 2026 at 3:02 pm
[…] Mayuri's Jikoni: Kadai Aloo Gobi […]
Radha
April 1, 2026 at 3:13 pm
This is a comforting side dish. My family would love this for any day with roti.
mayurisjikoni
April 1, 2026 at 7:04 pm
Thanks Radha.Enjoy it.
hobby baker Kelly
April 1, 2026 at 6:15 pm
Everything we love, the only thing I don’t have is the little green chilis. This sounds like something my youngest would love to take with her for lunch with a little rice or even just as a stew. I might cheat with some canned tomatoes, but we will try this out soon!
mayurisjikoni
April 1, 2026 at 7:03 pm
Kelly, I don’t get fresh Indian chillis where I live. The Thai ones are too hot. So I use jalapeño. During my last visit to Montreal, I saw frozen ones and picked up a packet.And yes sometimes I too use canned tomatoes. So go ahead and make it the way your family prefers.
Stacy
April 1, 2026 at 6:54 pm
Whenever we go out for an Indian meal, aloo gobi is always on the list of dishes to order and, often at home, it’s the whole meal! A real family favorite. I look forward to trying your version, Mayuri. It looks soooooo good!
mayurisjikoni
April 1, 2026 at 7:01 pm
Thank you so much Stacy. I usually don’t order it restaurants as the one made by road side eateries are way better.