Aloo Gobi Recipe | Potato Cauliflower Sabzi
Aloo Gobi is a simple and delicious semi-dry North Indian curry or stir-fry made using potatoes and cauliflower with fresh ginger. This gluten free, vegan and vegetarian curry can be made under 30 minutes and pairs well with steamed rice, paratha, roti or naan.
Servings 4 servings
Ingredients
- 2 tablespoon Oil
- 1 teaspoon Jeera or Cumin Seeds
- 2 Onions medium size, sliced (approx 1 heaped cup)
- 1 tablespoon Ginger use ginger paste or coarsely crushed ginger
- 2 Tomatoes medium size, sliced (approx 3/4 cup)
- 1 tsp Kashmiri Red chili powder
- ½ tsp Turmeric Powder or Haldi Powder
- 1-2 tablespoon Water read notes below
- 2 cups Cauliflower Florets
- 1 cup Potatoes peeled, boiled and cubed
- 1 tsp Garam Masala
- Salt to taste
Garnish
- Cilantro finely chopped
- 2 Green Chillies finely chopped (Optional)
1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml
Instructions
Prepping the Cauliflower
- Blanching the cauliflower – Soak the cauliflower in hot water for 10 minutes, cover and keep aside. Drain the water, rinse, pat dry using the kitchen towel and keep aside.
Instructions to Make Aloo Gobi
- Heat a pan, add oil and cumin seeds. Once roasted, add sliced onions. Sauté for a couple of minutes until the onions turn translucent.
- Now add crushed ginger or ginger paste. Sauté for a couple of minutes until the raw smell of ginger goes away.
- To this, add sliced tomatoes and sauté for 2-3 minutes until the tomatoes are mushy.
- Add Kashmiri red chili powder and turmeric.
- To prevent the onion tomato masala base from burning, add 1 – 2 tbsp water and sauté.
- Once the masala has cooked, add the cauliflower florets and mix.
- Cover and cook the cauliflower for a couple of minutes. The cauliflower should not be mushy. It should hold its shape and remain crunchy.
- Now add the boiled and cubed potatoes. Add salt to taste and garam masala powder.
- Mix well, cook on low heat for 5 minutes until the masala coats the cauliflower and potatoes
- Add finely chopped green chilies (optional) and cilantro. Switch off the heat and serve the curry with rice or roti.
Video
Notes
Ingredients / Substitutes
- I opt for 2:1 ratio. 2 cups of cauliflower for every cup of cooked potatoes. I am using pre-cooked or boiled potatoes that are peeled and cubed.
- Don't have pre-cooked potatoes - You can cook the peeled and cubed potatoes first with the onion and tomato base and once they are half done, add the cauliflower. Salt should be added at the very end.
- The recipe can be easily customized. If you like potatoes, use more of that. The taste remains unaffected. It will be just a curry with more potatoes instead of cauliflower. Hence, if you are a beginner with Indian Cooking, this is the perfect recipe to start with.
- Ginger is just coarsely crushed in a mortar and pestle. For this recipe, the flavor and aroma of ginger plays an important role. If you want to dial down the flavors, reduce the quantity by half or substitute with 2 tsp Ginger Garlic Paste.
- Spices – Red Chilli (substitute with paprika or cayenne for heat). Garam Masala can be substituted with curry powder.
- Salt should be added after the cauliflower has cooked else it will start leaving moisture and turn the potatoes soggy.
- Water is not added to cook cauliflower as we need it to be firm and have a bite. Cover and cook method helps in generating steam that softens the cauliflower without water. Ensure you keep sautéing the mixture often so that it doesn’t burn.
- Cauliflower should cook between 7-10 minutes especially if you are using fresh, seasonal and tender cauliflower.
- Cauliflower can be substituted with Broccoli, when in season. Follow the process of blanching or soaking them in hot water before cooking them in pan.
- You can garnish the dish with a tsp of kasuri methi (lightly crushed between your palms) instead of cilantro.
- While the sabzi is best eaten fresh, it can also be stored in the refrigerator for 2-3 days. In summers, potatoes tend to spoil quickly so we usually cook a small batch.
- You can also freeze it. However, we rarely have leftovers OR usually end up using it within a day or two.