Aloo gobi is one of the most comforting and flavourful vegetable curries you can make. This easy version with potatoes, cauliflower and peas is packed with warming spices, roasted for extra flavour and incredibly simple to prepare.
If you’re looking for a straightforward aloo gobi recipe that works as an easy weeknight dinner, this method keeps things simple: the vegetables roast together in the oven with fragrant spices before being stirred into a tomato base with sweet peas. Roasting the potatoes and cauliflower before adding them to the curry is my favourite trick for this dish. It concentrates the flavour of the vegetables and gives the finished curry a much deeper taste without extra effort.
It’s warming and naturally vegan – perfect served alongside rice, naan or poppadoms.
If you love vegetable curries that are simple but full of flavour, this one is a brilliant addition to your regular dinner rotation.
And if you’re looking for more ideas, why not head over to my full easy vegetarian dinner recipe hub.
What Is Aloo Gobi?
Aloo gobi is a traditional Indian dish made with potatoes (“aloo”) and cauliflower (“gobi”) cooked with spices. It’s usually served as part of a larger meal alongside other curries, rice and breads.
Many versions are cooked entirely in a pan, but roasting the vegetables first (as in this recipe) gives them a deeper flavour and makes the dish much more hands-off.
The addition of peas brings sweetness and colour, turning this classic potato and cauliflower curry into something even more satisfying.
Why This Aloo Gobi Is Perfect For Weeknights
This recipe fits perfectly with my easy weeknight dinner philosophy.
Instead of standing at the stove stirring spices for ages, the vegetables do most of the work in the oven.
That means:
- minimal hands-on cooking
- deep roasted flavour
- very little effort
Once the potatoes and cauliflower are tender, everything is simply stirred together with tomatoes and peas to create a beautifully fragrant curry.
It’s a brilliant vegetarian dish that feels comforting and nourishing without requiring complicated techniques.
Why Add Peas to Aloo Gobi?
Traditional aloo gobi is made with just potatoes and cauliflower, but adding peas brings a few extra benefits.
- Sweetness and colour – Peas add a subtle sweetness that balances the warming spices beautifully, as well as bringing a pop of colour to the dish.
- Extra nutrition – Peas also increase the protein and fibre content of the curry, helping make it more satisfying when served as a main course.
- A common variation – Many Indian recipes include peas in potato and cauliflower dishes – you’ll often see this version referred to as aloo gobi matar.
In this recipe the peas are added right at the end so they stay bright, sweet and tender.
The Ingredients You’ll Need
- Potatoes and cauliflower – Use floury potatoes such as Maris Piper if you can find them – they roast beautifully and soak up all the spices. Cut them into large chunks so they stay fluffy inside. A large cauliflower works best here. Break it into medium florets so they cook evenly.
- The spices This dish relies on a simple blend of warming spices: ground cumin, coriander seeds, nigella seeds, turmeric, ground cinnamon and hot chilli powder. The combination creates a fragrant curry flavour without being overpoweringly spicy. My quantities make a mild to medium curry, so feel free to increase the chilli powder if you prefer more heat.
- Curry leaves – Curry leaves add a distinctive fragrance that really lifts the dish. Fresh are ideal, but dried will still work well.
- Chopped tomatoes – Simple tins of chopped tomatoes are perfect here – there’s no need for anything fancy. They create the light sauce that brings everything together.
- Frozen peas – Peas add a lovely sweetness and pop of colour, as well as making the curry feel more substantial.
- Fresh coriander – A sprinkle of fresh coriander at the end brightens the whole dish. It’s optional, but highly recommended.
How To Make Aloo Gobi With Peas
This method keeps things wonderfully simple.
1. Roast the vegetables
Cut the potatoes into chunks (no need to peel) and break the cauliflower into florets. Toss them with the spices, salt and oil in a large roasting dish. Roast until the potatoes are tender and the cauliflower edges are lightly golden.
2. Build the curry base
Heat the remaining oil in a large saucepan and add the curry leaves. Let them sizzle briefly to release their fragrance.
3. Bring everything together
Add the roasted potatoes and cauliflower to the pan along with the chopped tomatoes. If the mixture looks dry, add a splash of water to loosen it slightly.
4. Add the peas
Stir in the frozen peas and simmer briefly until everything is hot and the peas are tender. Finish with chopped coriander and serve.
Tips For The Best Aloo Gobi
A few simple tricks make this dish even better.
- Roast the vegetables properly – Don’t overcrowd the roasting dish – spreading the vegetables out helps them develop flavour.
- Cut the potatoes large enough – Large chunks prevent them from breaking apart when mixed into the curry.
- Adjust the spice level – The chilli powder is easy to increase if you prefer more heat.
- Use good curry leaves if possible – Fresh curry leaves make a noticeable difference to the aroma.
Serving Suggestions
Aloo gobi is traditionally served as a side dish, but it can easily be a main course.
Serve it with:
- steamed basmati rice
- warm naan bread
- poppadoms
- yoghurt or raita
It’s also delicious as part of a larger curry spread.
Some of my favourite dishes to serve alongside it include:
Together they make a brilliant easy curry night dinner.
Easy Aloo Gobi With Peas (Potato & Cauliflower Curry)
Equipment
- Large roasting dish
- large saucepan
- Sharp knife
Ingredients
- 300 grams white potatoes
- 1 cauliflower
- 4 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 2 teaspoons coriander seeds
- 2 teaspoons nigella seeds
- 2 teaspoons turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon hot chilli powder
- 6 curry leaves
- 800 grams chopped tomatoes
- 200 grams frozen peas
- 20 grams coriander
Instructions
- Preheat the oven to 160 degrees Celsius.
- Cut the potatoes (no need to peel) into 1-2 inch chunks. Cut the florets from the cauliflower. Put both into a large oven proof dish.
- Sprinkle the spices plus a teaspoon of salt over the potatoes and cauliflower. Drizzle over two tablespoons of the oil, stir, then put in the oven for an hour until the potatoes are cooked through.
- Put the remaining oil in a large saucepan over a medium heat. Add the curry leaves. Let them sizzle for 30 seconds, then add the cauliflower and potatoes. Stir. Add up to 300ml water if the mix is very dry.
- Add the frozen peas and simmer for 4 minutes. Stir in the chopped coriander, then serve.
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Notes
More Easy Vegetarian Dinner Ideas
If you enjoyed this aloo gobi recipe, you might also like these simple vegetarian dinners.
For more inspiration, visit my full guide to easy vegetarian dinners.
Some favourites include:
These are all simple meals that come together quickly – perfect when you want a satisfying dinner without too much effort.
A really delicious vegan curry!