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