Aloo Gobi is a spicy Indian potato and cauliflower stir fry. It is a vegan, gluten free dish which can be enjoyed with any Indian style bread. Here is how to make Aloo Gobi Recipe.
Aloo Gobi is one of the fav Punjabi style sabji in my house. At the start of winters, when the best of cauliflowers start to flood the market, this recipe becomes a regular in my kitchen. Each house hold has a different way to make Aloo Gobi and today I am sharing my way. Let me know in comments how you make Aloo Gobi.
You can make many variations in Aloo Gobi too like Aloo Gobi Matar, Aloo Gobi Saag, Aloo Gobi in Coconut Milk, Aloo Gobi Curry, Niranish Aloo Phulkopi, Aloo Gobi paratha etc.
So come let’s dive in the recipe right away.
What is Aloo Gobi?
Aloo Gobi aka spiced cauliflower with potatoes is one of the most delicious dishes in the Indian cuisine. Also called as 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 suffices the palate of all food lovers.
Beyond doubt, Aloo Gobi is the most popular dish and can be prepared in many ways. Typically, Aloo Gobi is made with onions and tomatoes but you can skip adding onion and tomatoes according to your taste preferences. This recipe is dairy free, vegan and gluten free like many other Indian recipes and is very appetizing.
How to clean cauliflower?
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 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.
What to serve with Aloo Gobi Masala?
Aloo Gobi itself makes a scrumptious side dish, particularly when served with lentil dal or any Indian curry. Typically, Aloo Gobi is served with butter smeared naan (Indian bread) or Paratha that is relishing.
To get the authentic restaurant style Aloo Gobi experience, you can serve it with naan and a dollop of raita (cucumber yoghurt sauce) as well as flavoured pickles.
Tips to make the best Aloo Gobhi.
To master the art of making perfect restaurant style Aloo Gobi takes many attempts. Here are the few tips to prepare the best Aloo Gobi.
If you over cook the cauliflower florets, they tends to become soggy which spoils the taste.
You need to sauté or half cook the cauliflower florets and potatoes before they are steamed. Thereafter, add red chilli powder, garam masala and ginger to impart sharp flavours.
Add lot of ginger in any cauliflower dish. It helps in better digestion of cauliflower. This Adraki Aloo Gobi tastes delicious too.
To make Aloo Gobi, without onion, just skip adding the onion and keep the remaining recipe same.
How to make Aloo Gobi Step by Step
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.
Aloo Gobi Recipe
Aloo Gobi
Aloo Gobi is a spicy Indian potato and cauliflower stir fry. It is a vegan, gluten free dish which can be enjoyed with any Indian style bread. Here is how to make Aloo Gobi Recipe.
Ingredients
- 4 tbsp Mustard Oil
- 1 Small Head Cauliflower Cut into small florets
- 2 Lage 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
Instructions
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.
Recipe Notes
If you over cook the cauliflower florets, they tends to become soggy which spoils the taste.
You need to sauté or half cook the cauliflower florets and potatoes before they are steamed. Thereafter, add red chilli powder, garam masala and ginger to impart sharp flavours.
Add tomatoes at the end. This will make sure the veggies are nicely cooked through.
Add lot of ginger in any cauliflower dish. It helps in better digestion of cauliflower.
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