Dry aloo gobi is one of the best things you can make in an air fryer. Instead of slowly stirring potatoes and cauliflower in a kadhai, where they often turn mushy, the air fryer roasts them until the edges are caramelised and slightly charred, like a dhaba-style aloo gobi, with about 1½ tablespoons of oil.
| Prep | 10 min |
| Air fry | 18–22 min |
| Temperature | 200 °C (400 °F) |
| Serves | 3–4 as a side |
Ingredients
- 1 medium cauliflower (about 400 g florets), cut into 4 cm florets
- 2 medium potatoes, peeled and cut into 2 cm cubes
- 1½ tbsp oil (mustard oil gives a traditional flavour)
- 1 tsp ginger paste or finely grated ginger
- ½ tsp turmeric
- 1 tsp kashmiri red chilli powder
- 1½ tsp coriander powder
- 1 tsp cumin seeds
- ½ tsp amchur (dry mango powder)
- ½ tsp garam masala
- Salt to taste
- Fresh coriander, 1 green chilli and lemon to finish
How to make aloo gobi in the air fryer
- Prep the vegetables. Soak the florets in warm salted water for 10 minutes to clean them, then drain and pat completely dry. Cut the potatoes slightly smaller than the cauliflower so both finish at the same time.
- Season. In a large bowl, toss the potatoes and cauliflower with oil, ginger, turmeric, chilli powder, coriander powder, cumin seeds and salt until every piece is coated.
- Air fry at 200 °C (400 °F) for 18–22 minutes, shaking the basket every 6 minutes. Cook in two batches if your basket is under 5 L. The vegetables need to sit in roughly a single layer.
- Check. A knife should slide easily into the potato, and the cauliflower edges should be browned.
- Finish. Toss with amchur, garam masala, chopped green chilli and coriander, and a squeeze of lemon.
Want it more like a stovetop sabzi?
For softer, masala-coated aloo gobi, air fry as above for 15 minutes. Then heat 1 tsp oil in a pan, add 1 chopped tomato and cook for 3 minutes. Toss in the air-fried vegetables for 2 minutes. You keep the roasted flavour but get a moist masala coating.
Air fryer timings
| Vegetable | Cut size | Time at 200 °C |
|---|---|---|
| Cauliflower only (gobi fry) | 4 cm florets | 14–16 min |
| Potatoes only (aloo fry) | 2 cm cubes | 18–20 min |
| Aloo gobi together | As above | 18–22 min |
Tips
- Dry vegetables crisp; wet vegetables steam. Always pat the cauliflower dry after washing.
- Cut potatoes smaller. They take longer than cauliflower.
- Add amchur and garam masala at the end. They can taste bitter if roasted for too long.
- Winter is the best time to make this, when cauliflower is cheapest and sweetest. See more seasonal air fryer recipes.
Serving and storage
Serve with dal and phulka, or pack it in a tiffin with paratha. Leftovers keep for 2 days in the fridge. Reheat in the air fryer at 180 °C for 4–5 minutes to bring back the crisp edges.
Frequently asked questions
Can you cook aloo gobi in an air fryer?
Yes. Dry aloo gobi works brilliantly: 200 °C (400 °F) for 18–22 minutes, shaking every 6 minutes.
Why is my air fryer aloo gobi soggy?
The cauliflower was wet, or the basket was overcrowded. Dry the florets well and cook in a single layer, in batches if needed.
Do I need to boil the potatoes first?
No. Raw 2 cm cubes cook through in the air fryer in about 20 minutes.