Aloo Gobi Dry (Aloo Gobi Sabzi)

Aloo Gobi Masala Dry

Aloo gobi is a traditional North Indian Recipe.  This is a stir fried main course dish with potato & cauliflower as main ingredients and along with that it has flavours of aromatic spices.

Aloo Gobi Fry

This curry is made in both dry and with gravy. Both are prepared with a little variation. However I like this in both the forms. I will post my gobi aloo masala with gravy also on blog. These are quick, easy, healthy everyday dishes. I love this sukha aloo gobi dish. Honestly saying we make this dish once or twice a week.

This is an easy lunchbox recipe too. Well I have made another dish (Cheesy Cauliflower Fritters) from this aloo gobi (leftover curry). I have added rice flour and cheese to the left over curry and mashed completely forming balls. There are crisp because of rice flour added. And this makes a perfect finger food for your kids and toddlers as well. You can make these cheese balls from freshly made sabzi.


When I have a fussy eating kid, I’m happy when he eats vegetables in any ways. Read other kids friendly recipes here: potato cheese sandwich, spinach corn sandwich, aloo kachori, aloo paratha, gobi paratha, paneer paratha, potato lollipop, potato bites, bread roll, veg seekh kabab, paneer corn kabab, shammi kabab.

Read other potato recipes here: Aloo MethiAloo Baingan, Aloo Capsicum, Aloo Jeera, Aloo tomato, Mixed Vegetable Fry, Dum Aloo.

aloo gobi masala
Aloo Gobi Fry
Aloo Gobi

Dry aaloo gobi masala tastes yummy with dal, rice and roti, paratha. This is one easy to make recipe and hardly takes less than 30 minutes to prepare.

Lets cook this easy and yummy dish.

Aaloo Gobi

Aaloo gobi is a maincourse sabzi. The recipe below is stir fried potato & cauliflower. This is one of the everyday dish and easy to make.
Course Main Dish, Sabzi & Curry
Cuisine Indian
Keyword Indian Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Author daintykitchen

Ingredients

  • Potato:2 –3 cup peeled and diced
  • • Cauliflower–1 cup
  • • Salt as per taste
  • • Refined oil: 2-3 tbsp
  • • Cumin seed: 1tsp
  • • Green Chilli- 1-2
  • • Garlic – 4 – 5 crushed
  • • Ginger – 1inch finely chopped
  • • Onion – 1 Diced
  • • Coriander Powder 1 tbsp
  • • Cumin Powder – ½ tbsp
  • • Red Chilli Powder ½ tsp
  • • Turmeric Powder- ½ tsp
  • • Sabji Masala/ Garam Masala – ¼ tsp
  • • Aamchur Masala – 1 tsp
  • • Coriander leaves – 1 tbspfinely chopped
  • • Tomato – 1 diced Optional

Instructions

  • Take a frying pan and keep on high flame. Add 3-4 tbsp refined oil. For taste add 1/4th tbsp ghee/ butter to it.
  • Add a bay leaf (optional), 1 tsp cumin seeds and let it crackle. After that add finely chopped ginger garlic and stir till it leaves the pungent raw smell.
  • Add diced onion, green chillies and fry till onion changes color and turns light brown. Then add chopped tomatoes and stir and sauté till tomatoes are soft. If you don’t like to add tomatoes leave this step and after the onions turn color add diced vegetables.
  • Add medium diced potatoes, cauliflower. Mix it well. Add salt as per taste.
  • Add coriander powder, red chilli powder and turmeric powder and add them. Sauté for another 1-2 mins. You may add few tbsp of water to avoid burning of masala.
  • Cook in medium flame for 2- min without covering with lid. Then add ½ glass of water and keep on low flame and let it simmer and boil for 15-20 minutes till vegetables are cooked. Cover the pan with lid for quick cooking.
  • Make sure there is no water left in pan and cook till its dry and keep stirring to avoid burning of curry. But don’t over boil as well because you may find cauliflower may get over cooked and get mashed. Be careful while adding water for cooking.
  • Add a pinch of garam masala. (Optional) if you don’t like the taste of garam masala you may skip. Add ¼ teaspoon of sabji masala instead and stir well.
  • Garnish with freshly chopped coriander leaves and add ½ tsp of amchur powder/ dry mango powder. This will add a tangy flavour to the preparation. Serve hot with poori, chapatti, rice etc.
  • Aloo Gobi

Notes

Tomato is optional and you can skip. If you are not adding tomato, then after onion gets fried add the diced vegetables and sauté for 5 minutes on medium flame. Then add the spices and sauté for 2 minutes. Then cover the lid on slow flame to avoid burning. In this way of cooking put 1 more tbsp of oil. No need to add water at all. It will get cooked in slow flame. Stir occasionally. This will be a tastier version completely crispy and stir fried dish.
If you have other vegetables available then you can add to the dish, e.g green peas and carrots goes really well when added with potatoes and cauliflower.

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