Aloo Gobi

Aloo gobi step-by-step recipe with photos.

Aloo gobi or potato and cauliflower curry is a very common weekday dish at my home. Potatoes and cauliflower cooked with onions, tomatoes, and a blend of aromatic spices is an absolute winner. For the first few years of my cooking, I used to hate making anything with cauliflower. I was literally scared of even the thought of making it as I always ended up over-cooking it. Eventually, I learned and mastered cooking this humble vegetable which is now a regular at my kitchen.

To make this easy vegetarian curry, I lightly fry potato cubes and cauliflower florets, which I have rubbed in salt and turmeric powder. I then saute onion, ginger and garlic in whole spices and add tomatoes, powdered spices and simmer them for a few minutes. I then add potatoes and let it cook. Once the potato is almost done, I add cauliflower florets and let everything simmer until completely done.

Needless to say, there are many ways to make this Punjabi dish and this is my take on it. This dish can be made in onion and tomato gravy, with just onions or no onion or tomatoes. Simple, delicious, aloo gobi tastes great with pulao, jeera rice, roti or chapati. Our favourite combo is aloo gobi served with roti and dal fry.

Aloo gobi step-by-step recipe with photos

1. Lightly fry potato and cauliflower

2. Cook the spices and tomatoes until pulpy

3. Add potatoes and cauliflower and cook until done

Delicious and simple curry served as a part of thali

Aloo Gobi

Shilpa

Aloo gobi or potato-cauliflower curry is a very common weekday dish at my home. Potatoes and cauliflower cooked with a blend of aromatic spices is an absolute winner.

5 from 1 vote

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Course Main Course

Cuisine Indian, Punjabi

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Ingredients

  

1x2x3x

• 1 medium cauliflower
• 4-5 medium potatoes
• 1 medium onion chopped
• 1 medium tomato chopped
• 2-3 tbsp oil
• 1-2 bay leaf
• 1 tsp cumin seeds
• 1 inch ginger grated or ½ tsp ginger paste
• 1-2 cloves garlic grated or ¼ tsp garlic paste
• 1½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves (kasuri methi)
• Salt to taste
• A few coriander leaves for garnish

Instructions

 

• Cut the cauliflower into medium florets and rinse thoroughly. Rub salt and 1 tsp turmeric and set aside
• Wash and peel the potatoes and cut into medium cubes. Rub some salt and turmeric and set aside
• Heat a fry pan or kadhai and add oil. Add the potato cubes and lightly fry until they are light brown. Drain on a kitchen towel
• Now in the same oil, add cauliflower florets and fry until they are light brown. Drain on a kitchen towel
• In the same pan, add cumin seeds and let it splutter. Add bay leaf and onion, and fry until onion is golden
• Add ginger, garlic and fry for another minute
• Now add tomatoes, ½ tsp turmeric powder, red chilli powder, coriander powder and salt. Mix well and cover
• Simmer until the tomatoes are pulpy. Add ½ cup warm water and bring to boil
• Add potato and mix well. Cover and simmer until the potatoes are almost cooked
• Add the cauliflower. Cover and simmer until the potato and cauliflower are done. Cauliflowers should have some bite and should not be mushy
• Crush the fenugreek leaves in you hand and add it along with garam masala. Mix well
• Increase the flame and dry out any excess water
• Garnish with coriander leaves and serve hot

Nutrition Facts

Aloo Gobi

Amount Per Serving

Calories 113 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 30mg1%

Potassium 735mg21%

Carbohydrates 25g8%

Fiber 4g17%

Sugar 3g3%

Protein 4g8%

Vitamin A 128IU3%

Vitamin C 59mg72%

Calcium 37mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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