Can You Freeze Aloo Gobi?

Aloo Gobi is one of the most popular vegetarian curry dishes you can order from an Indian restaurant or takeaway and is also a tasty side dish you can enjoy alongside some of your favourite other curry dishes.

The primary ingredients are potato and cauliflower, which are combined with a range of wonderful spices that bring this vegetarian special to life.

Let’s take a look at how you can freeze Aloo Gobi to preserve its taste and texture and ensure you have some delicious Indian food on hand for when you’re in a rush.

The Quick Answer

Yes, you can freeze aloo gobi. Aloo gobi can be frozen for around 3 months. Like most vegetable-based curries, it freezes extremely well, so you don’t have to worry about it losing its taste or texture.

How to Freeze Aloo Gobi

Aloo Gobi is an excellent curry to prepare at home, as it is healthy, packed with delicious flavours, and is super easy to make. It also freezes extremely well, meaning you can cook it in batches to save on the cost of ingredients and simply defrost it whenever you’re ready to enjoy it.

Here are the simple steps you should take in order to safely freeze Aloo Gobi: 

  1. Slightly Undercook the Vegetables
    To ensure your potatoes and cauliflowers don’t go mushy when it comes to reheating them, you should slightly undercook them when cooking your dish. A helpful way of checking the firmness of the vegetables while cooking is to see if you can place your fork through the middle. If you intend to eat some now and save the rest for later, remove the required amount and return the rest to the hob. 
  2. Cool
    Place the ‘leftover’ Aloo Gobi on the countertop to cool. You can cover it with a paper towel and leave it on the counter until it is completely cool.
  3. Separate Into Portion Sizes
    If you’ve prepared the Aloo Gobi in a decent-sized batch, be sure to split it into appropriate portion sizes before freezing it. This saves you from having to defrost the whole batch at once. 
  4. Place the Portions into Containers
    It’s best to freeze Aloo Gobi in a Tupperware container with a sealable lid. That being said, you can freeze it in a freezer-safe bag if you’re worried about your freezer space. If you do use a bag, it’s a good idea to double-wrap it, so your other foods in the freezer don’t take on the odours from the curry. 
  5. Label and Freeze
    Once you have your appropriate portions laid out on the countertop, you’re ready to label them. Write the date that you prepared the dish, as well as the use-by date. Then simply place in the freezer for up to three months and defrost when required. 

3 Tips for Freezing Aloo Gobi

Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing aloo gobi to have the best results:

  • Store in the Fridge – If you’re planning to use the leftovers within five days of preparing the meal, you don’t actually have to freeze it. Aloo Gobi can be perfectly preserved in the refrigerator for up to five days after it has been cooked, so you can save yourself the hassle of defrosting it if you plan to use it soon after. 
  • Spread Ingredients Equally – When you’re separating the dish into portion sizes, be sure to equally distribute the ingredients. You don’t want to be left with one portion that has no potatoes and another that has no cauliflower! Use a ladle to split the curry into portions, so the ingredients are shared evenly between each. 
  • Wrap in Cling Film – If you’re using Tupperware boxes to freeze your Aloo Gobi, you might want to place an extra layer of cling film over the surface of the dish. This is to save the potatoes from freezer burn, as you don’t want them to turn mushy when it comes to defrosting and reheating them. 

How Long Can You Freeze Aloo Gobi?

You can freeze Aloo Gobi for around three months. 

You shouldn’t leave it in the freezer for any longer than three months, as it will affect the texture when it comes to reheating it. As has been mentioned, if you intend to use it soon after (within five days) of cooking, you can avoid freezing it altogether and simply place it in the refrigerator until you plan to eat it. 

You Can Freeze Aloo Gobi for up to 3 Months

How Do You Defrost Aloo Gobi?

The best way to defrost Aloo Gobi is to remove it from the freezer and leave it in the refrigerator overnight. It will then be ready to reheat after thawing. However, if you’re in a hurry, you can always reheat your Aloo Gobi straight from frozen. It’s best to defrost it on a low microwave setting first and then follow the re-heating instructions. You can warm it through on the hob or use the microwave, whichever you prefer. 

Can You Refreeze Aloo Gobi?

It’s best not to refreeze Aloo Gobi because of the potatoes that make up the majority of the dish. If you try and refreeze potatoes, you will find that they are likely to become mushy, and this will ruin the texture of the dish. Although it won’t harm you, it’s best not to refreeze Aloo Gobi. Instead, make sure you split it into appropriate portion sizes, so you avoid taking out more than you need. 

Does Aloo Gobi Freeze Well?

Like most vegetarian curries, Aloo Gobi freezes well. That being said, because of the potatoes, you should be sure to slightly undercook the dish before freezing it, so they don’t turn to mush when reheated. You also need to make sure it is well wrapped to avoid freezer burn, so consider double wrapping in freezer bags or adding cling film on top of the dish before freezing in a Tupperware box. 

Related FAQs

If you’ve still got questions about freezing aloo gobi or aloo gobi in general, then these may help:

Can You Freeze Aloo Tikki?

You can freeze aloo tikki by wrapping each tikki in a layer of cling film before bagging up and placing it into the freezer. You will need to defrost it thoroughly overnight before reheating. 

Can You Freze Aloo Paratha? 

Aloo paratha can also be frozen using a similar technique. You can also layer paratha between sheets of baking paper before placing them into an airtight container. This should prevent them from sticking together. 

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