Today’s recipe is one of the popular North Indian vegetarian sabzi or stir fry called Aloo Gobi Adraki. It is basically Potatoes and Cauliflower cooked with loads of ginger and select Indian spices. This makes a great side to Indian Breads like Roti, Paratha or Dal Rice.
This Potato Cauliflower Sabzi or Dry Curry is an easy to put together lunch menu and can even serve a large crowd as it is extremely filling. This can also be packed for lunch box at work or turned into wraps for kids school tiffin box. The recipe is Gluten Free, Vegan and Vegetarian.
During winters in India making Aloo Gobi Adraki is a must at home because the markets are full of tender and fresh cauliflower.
Another reason we love the sabzi is the ginger flavour. Consumption of ginger during winters is the best way to deal with low immunity and the occasional cold and cough issues that one faces with the change in weather. It is also great for digestion.
This Sabzi tastes great with a meal of Dal Rice or Rotis (Indian Flatbreads). Very filling even in small portions (thanks to potatoes).
Few tips to Cook the Aloo Gobi Adraki
- Cut the cauliflower into florets and soak them in boiling hot water (with a lid on) for atleast 10 minutes. Discard the water, give it a good rinse and then proceed for cooking the sabzi or veg. We do this to get rid of the small worms etc which are hidden inside the cauliflower florets.
- For this recipe, the amount of ginger used should be slightly more than what you add normally to any other veg or gravy. Use tender juicy ginger and preferably grate them instead of adding a puree or paste.
Step by Step Recipe of Aloo Gobi Adraki
(1) Soak the cubed potatoes in water and prep the cauliflower as mentioned above (Few Tips to cook Aloo Gobi Adraki) and keep aside.
(2) Heat a pan or kadhai, add oil and Jeera or Cumin seeds.
(3) Now add the grated ginger and saute for a few seconds.
(4) Then add the sliced onions, saute until the onions are translucent.
(5) Add the sliced tomatoes and mix well. Allow it to cook on low heat until the raw smell disappears.
(6) Now, add salt, haldi powder and red chilli powder. Mix well.
(7) Add the cauliflower florets and cubed potatoes, mix well and add some water.
(8) Cover and cook this until the potatoes are soft and tender.
(9) After about cooking for 15 minutes on low heat, add garam masala powder, mix well, cover and cook for another 5 minutes.
(10) Switch off and serve piping hot with flatbreads or rotis and/or Dal Rice.
Some Sabzi / Stir Fry Recipes on the blog –
Aloo Methi Sabzi (No Onion No Garlic)
Turai Ki Sabzi (Ridge Gourd Curry)
Aloo Gobi Adraki
1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml
- 2 cups Cauliflower Florets
- 1 cup Potatoes (Cubed)
- 2 nos. Onions (to be sliced) medium size onions used
- 2 nos. Tomatoes (sliced) 1 large tomato or 2 small tomatoes
- 3 tbsp Ginger (grated)
- 2 tbsp Oil
- 1 tsp Jeera or Cumin Seeds
- 1 tsp Kashmiri Red chilli powder
- 1 tsp Garam Masala Powder
- Salt to taste
- Water to cook (approximately 3/4 cup)
For Garnish (Can be optional)
- Finely Chopped Coriander Leaves as required
- Few ginger juliennes
- Finely chopped green chillies
- Soak the cubed potatoes in water and chop the cauliflower into florets.
- Heat a pan or kadhai, add oil and Jeera or Cumin seeds
- Now add the grated ginger and saute for a few seconds
- Then add the sliced onions, saute until the onions are translucent
- Add the sliced tomatoes and mix well. Allow it to cook on low heat until the raw smell disappears
- Now, add salt, haldi powder and red chilli powder. Mix well.
- Add the cauliflower florets and cubed potatoes, mix well and add some water
- Cover and cook this until the potatoes are soft and tender
- After about cooking for 15 minutes on low heat, add garam masala powder, mix well, cover and cook for another 5 minutes
- Switch off and serve piping hot with flatbreads or rotis and/or Dal Rice
- Usually this recipe calls for more oil but I opt for a little water to cook the vegetables and make it slightly viable for everyday lunch ideas.
- Quantities of red chilli powder and garam masala powder can be altered as per your taste and preferences.
- Ideally as the name suggests, the recipe calls for a lot of ginger flavour. However, if you prefer it slightly less, adjust the quantity accordingly
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!