Punjabi Aloo Gobi is an Indian spiced potato and cauliflower stir fry that is made for everyday meals. It is a vegan, gluten-free dish that can be enjoyed with any Indian style bread. Here is how to make it.
Looking for more Gobi recipes? Then make this easy peasy recipe for your everyday meals – Aloo Matar Gobi, Gobi Paratha, Achari Gobhi, Aloo Matar Gobhi Ki Tehri, and Gobi Pulao.
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What is Aloo Gobi?
There are so many Indian Sabzi Recipes, that can be made in a jiffy and among them, this Aloo Gobi is my favorite and is often made at home. Also, because my son eats it happily!
You just have to cook potatoes and steamed cauliflower with onion, tomato, and everyday spices. This dish takes less than 30 minutes to get ready, making it apt for everyday meals.
Also called Aloo Gobi Dry, Aloo Gobi Masala, or Aloo Gobi Fry, this classic Indian dish is very easy to prepare, super-comforting, and infused with rich spices that suffice the palate of all food lovers.
The only that you have to keep in mind is to not let cauliflower turn soggy. Follow the steps as I have mentioned below that should be taken care of.
I have noticed that every Indian home prepares this Sabzi, but each household has its own way of preparing it. This Indian style stir fry can also be prepared with only onion, only tomato, or without onion and tomato.
You can also make it dry, semi dry or with gravy, each variation tastes delicious.
This Alu Gobi is,
- Vegan
- Gluten-Free
- One Pan
- Quick & Easy
- Delicious
- Perfect to pack in Lunch Box
Ingredients
I love recipes, where I don’t have to visit the market to buy ingredients, especially for that particular recipe, especially when I am doing my everyday cooking.
This Alu Gobi is not only easy to make but the ingredients are simple too.
Potatoes and Cauliflower – It needs Aloo and Gobi, definitely. You can even add some green peas along with Aloo and Gobi in this Sabzi.
While potatoes are just peeled and added in the sabzi, cauliflower is steamed with turmeric powder before adding in the stir fry.
Other Ingredients – You will also need onions, tomatoes, ginger, green chilies, cumin seeds, red chili powder, Kashmiri red chili powder, coriander powder, garam masala powder, turmeric powder, Kasuri methi, lemon juice, and salt.
I have added both red chili powder and Kashmiri red chili powder so that this sabzi gets a perfect color along with being subtly spicy.
If you do not like it to be spicy, you can avoid adding green chilies or useless green chilies in the same. Adding ginger is very important. Cauliflower causes gas and when ginger is added to this sabzi, it helps to make it easily digestible.
Kasuri Methi is optional, but I love the taste it adds to a rather simple sabzi.
That’s it! I am sure everything will be already available in your kitchen.
How to make Aloo Gobi
Heat water in a large pot. Once the water comes to a boil, add ½ tsp turmeric powder and cauliflower in it and cook for a minute.
Drain the water and keep the cauliflower aside.
Heat oil in a pan.
Add cauliflower and potatoes and fry for 5-6 minutes until they are slightly browned.
Remove the florets on a plate.
Add cumin seeds in the remaining oil and let them crackle for a few seconds.
Add onion and fry until it slightly browned.
Now add ginger and green chillies and fry for another 2 minutes.
Add coriander powder, turmeric powder, Kashmiri red chilli powder, salt, and garam masala powder and cook for a minute.
Add little water if the masala is burning.
Now add tomato and cook for 2-3 minutes.
Add the fried cauliflower and potatoes and mix well.
Cover the pan and cook on low heat until the potatoes are cooked through.
Add kauri methi and lemon juice and mix well. Serve hot.
Frequently Asked Questions
You must immerse the cauliflower in hot water to clean it. If the cauliflower is infested with bugs, hot water will kill the bugs as well as remove the contamination if any.
Add about ½ tsp of turmeric powder per quart warm water and allow the cauliflower florets to soak in for 2-3 minutes. You should see bugs either floating or at the bottom when you remove the florets.
Press the SAUTE button on the Instant Pot. Once it displays hot, heat oil to the pot and then add the cumin seeds.
Once the cumin seeds sizzle, add in onions, ginger, and green chilies. Let it cook till the onions are slightly brown in color.
Next add in all the dry spice powders, a little water, and let it cook for about a minute. Now add in tomatoes and cook for another minute.
Add in the potatoes and let it cook for about 2 minutes. Now add in cauliflower and 2 tablespoons water.
Close the pot and press the PRESSURE COOK button. Use the adjust or pressure level button to set the pressure to “low”. Cook on low pressure for 3 minutes, with the pressure valve in sealing position.
Let the pressure release. Open the lid, add in Kasuri Methi and Lemon Juice, give it a stir and it is ready to serve.
This recipe doesn’t use garlic, but it has onions. To make No Onion No Garlic Alu Gobi, just skip adding onions and continue the same process. This recipe tastes great without onions too.
Variations
Simple – You can make it even more simple by skipping onion, tomatoes, and just stir-frying it with salt, turmeric powder, red chili powder, and coriander powder.
South Indian Style – Give a tadka of curry leaves and dry red chillies in the stir fry.
Creamy – Add in cashew paste or almond paste in the tomato onion masala.
Serving Suggestions
Aloo Gobi itself makes a scrumptious side dish, particularly when served with any Indian Dal or a Curry.
Typically, it is served with Roti, Tawa Paratha, or Laccha Paratha for everyday meals.
You can also serve a delicious Raita on the side to make the meal more filling and nutritious.
I also like to serve it as a side dish with a simple Dal and Steamed Rice.
To get the authentic restaurant-style experience, you can serve it with Naan, Raita, and some pickled onions on the side.
Storage Suggestions
This Aloo Gobi Sabzi will stay good in the refrigerator for about 3 to 4 days in an airtight container.
You can freeze it too. But I would recommend you to undercook Potatoes and Cauliflower a bit so that when you reheat the frozen sabji, it doesn’t get mushy.
Pro Tips By Neha
Steam the Cauliflower with a little turmeric powder, to remove any dirt or bugs in the same.
To make it rich and creamy, you can add in some cashew paste in the onion tomato masala. This one tastes like Restaurant Style Aloo Gobi. You can also make this stir fry in ghee instead of oil for a richer taste.
You can make a different variation by adding green peas, beans or carrots.
Do not overcook this sabji. The cauliflower florets should have a bite to them and they should not be soggy.
If you have leftovers, you can use it to make a Stuffed Paratha, Sandwich, Frankie Roll, or even use to make Pulao.
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Recipe Card
Aloo Gobi Recipe
Ingredients
- 4 tbsp Mustard Oil
- 1 Small Head Cauliflower (Cut into small florets)
- 2 Large Potatoes (Peeled and Cubed)
- 1 tsp Cumin Seeds
- ½ cup Onion (Chopped)
- 2 tsp Ginger (Chopped)
- 3-4 Green Chillies (Slit into half)
- 2 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- ½ tsp Garam masala Powder
- Salt to taste
- ½ cup Tomato (Chopped)
- 2 tbsp Kasuri Methi
- 1 tbsp Lemon Juice
Instructions
- Heat water in a large pot.
- Once the water comes to a boil, add ½ tsp turmeric powder and cauliflower in it and cook for a minute.
- Drain the water and keep the cauliflower aside.
- Heat oil in a pan.
- Add cauliflower and potatoes and fry for 5-6 minutes until they are slightly browned.
- Remove on a plate.
- Add cumin seeds in the remaining oil and let them crackle for a few seconds.
- Add onion and fry until it slightly browned.
- Now add ginger and green chillies and fry for another 2 minutes.
- Add coriander powder, turmeric powder, Kashmiri red chilli powder and garam masala powder and cook for a minute. Add little water if the masala is burning.
- Add tomato and salt to taste and cook for 2-3 minutes.
- Now add the fried cauliflower and potatoes and mix well.
- Cover the pan and cook on low heat until the potatoes are cooked through.
- Add kauri methi and lemon juice and mix well.
- Serve hot.
