Aaloo Gobi

Aaloo gobi is a traditional North Indian Recipe.  This is a stir fried main course dish with potato & cauliflower as main ingredients and along with it has flavours of Indian spices. However this is made in other parts of country as well but with a little variation. e.g. in Eastern part of India they cook with a gravy base where as in Northern part it’s preferred completely dry and fried form. However I like this in both the forms.

Dry aaloo gobi tastes yummy with dal, rice and roti, paratha. This is one easy to make recipe and hardly takes 20 minutes to prepare. For garnishing coriander leaves is the best option. But you can try dried fenugreek leaves (kasuri methi).

Lets cook this easy and yummy dish.

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Aaloo Gobi
Aaloo Gobi
Print Recipe
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.
  • CourseMain Dish, Sabzi & Curry
  • CuisineIndian
Servings Prep Time
4 People 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 People 10 Minutes
Cook Time
20 Minutes
Aaloo Gobi
Aaloo Gobi
Print Recipe
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.
  • CourseMain Dish, Sabzi & Curry
  • CuisineIndian
Servings Prep Time
4 People 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 People 10 Minutes
Cook Time
20 Minutes
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add medium diced potatoes, cauliflower. Mix it well. Add salt as per taste.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
Recipe 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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