Aloo Gobi Recipe

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.

Course: Main Course

Cuisine: Indian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 179kcal

Author: Neha Mathur

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 it.

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Ingredients

4 tablespoon Mustard Oil
1 Small Head Cauliflower Cut into small florets
2 Large Potatoes Peeled and Cubed
1 teaspoon Cumin Seeds
½ cup Onion Chopped
2 teaspoon Ginger Chopped
3-4 Green Chillies Slit into half
2 teaspoon Coriander Powder
½ teaspoon Turmeric Powder
2 teaspoon Kashmiri Red Chilli Powder
½ teaspoon Garam masala Powder
Salt to taste
½ cup Tomato Chopped
2 tablespoon Kasuri Methi
1 tablespoon Lemon Juice

Instructions

Heat water in a large pot.
Once the water comes to a boil, add ½ teaspoon 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.

Notes

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 leftover Aloo Gobi, you can use it to make a Stuffed Paratha, Sandwich, Frankie Roll, or even use to make Pulao.

Nutrition