This Punjabi Aloo Gobi is a spicy Indian 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.
About This Recipe
Aloo Gobi Sabzi or Spiced Cauliflower with Potatoes is one of the most delicious dishes in the Indian cuisine.
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.
Beyond doubt, it is the most popular dish and can be prepared in many ways.
Typically, it is made with onions and tomatoes but you can skip adding these according to your taste preferences. You can just stir fry potatoes and cauliflower with everyday spices and you get a simpler version of this Aloo Gobi Ki Sabzi.
This recipe is dairy-free, vegan, and gluten-free like many other Indian recipes, and is very appetizing.
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.
Other Ingredients – You will also need onion, tomatoes, ginger, green chillies, cumin seeds, red chilli powder, Kashmiri red chilli powder, coriander powder, garam masala powder, turmeric powder, Kasuri methi, lemon juice and salt.
Kasuri Methi is optional, but I love the taste it adds to a rather simple Aloo Gobi Ki Sabzi.
That’s it! I am sure everything will be already available in your kitchen.
Step by Step Recipe
Heat water in a large pot. Once the water comes to a boil, add 1/2 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 1/2 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 chillies. 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.
Aloo Gobi itself makes a scrumptious side dish, particularly when served with any Indian Dal or a Curry.
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.
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 Aloo Gobi, it doesn’t get mushy.
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Aloo Gobi Recipe
- 4 tbsp Mustard Oil
- 1 Small Head Cauliflower (Cut into small florets)
- 2 Large Potatoes (Peeled and Cubed)
- 1 tsp Cumin Seeds
- 1/2 cup Onion (Chopped)
- 2 tsp Ginger (Chopped)
- 3-4 Green Chillies (Slit into half)
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Garam masala Powder
- Salt to taste
- 1/2 cup Tomato (Chopped)
- 2 tbsp Kasuri Methi
- 1 tbsp Lemon Juice
- Heat water in a large pot.
- Once the water comes to a boil, add 1/2 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.