Aloo Gobhi is again a very widely cooked recipe across India, in different ways and with different flavors. It is cooked almost regularly in all households.
Aloo Gobhi (Potato & Cauliflower) dry sabzi is mostly a part of any feast or is generally cooked at all occasions or weddings. It is one of the most prominent vegetarian dishes.
Its cooked with cauliflowers & potatoes mixed with onion, ginger, garlic & spices, all blended well together to give it a wonderful taste.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
10 mins 20 mins 30 mins 3-4 Serving
Cauliflower (gobhi) – 400 grams
Potato –(Aloo) – 300 grams
Onion – 1 medium (finely chopped)
Ginger – 2 teaspoon (grated)
Garlic – ½ teaspoon (finely chopped)
Tomato – 2 large (grated finely without skin – almost like a paste)
Green chili – 1 finely chopped
Salt per taste
Cumin seeds – ½ teaspoon
Turmeric powder – ¼ teaspoon
Coriander powder – ½ teaspoon
Garam masala – ½ teaspoon
Chili powder – ¼ teaspoon
Degi mirch or Kashmiri lal mirch – ¼ teaspoon (for color)
Fresh green coriander – ¼ cup
Extra virgin olive oil – 2 tablespoon
Ghee or clarified butter – 1 teaspoon
- Wash and clean cauliflower properly and cut into small florets. Peel and dice potatoes too after cleaning & washing them.
- Heat oil in a wok or large pan & add cumin seeds. When they start to crackle add onion, ginger, garlic & green chili. Fry for 8-10 minutes.
- Now add tomato puree and all dry spices and salt. Keep frying till oil separates from the masala mix.
- Now add cauliflower & potatoes. Mix well & cover to cook. Incase its too dry, then sprinkle little water with hands. Keep checking and keep adding little water if required to avoid burning.
- When the cauliflower & potatoes are cooked and soft, then stop adding water and now add ghee, keep frying for another 2-3 minutes, to get a good flavor.
Note: garnish with fresh green coriander and serve hot with chapatti, roti, naan. Works well as a side dish with any curry or dal. Enjoy!