Aloo Gobi Recipe

Make the best Aloo Gobi that’s simply delicious, flavor packed & healthy! There is nothing more comforting for an Indian soul than a bowl of fresh cooked sabzi (veggies) served with some hot rice, puffed rotis & Dal Tadka. Aloo gobi is pure comfort food if you love the magical Indian flavors. Made with pantry staples, this aloo gobi is surely going to win your heart for its simplicity & delicious flavors.

Aloo gobi is a simple vegetarian dish made with potatoes, cauliflower, spices and herbs. The dish gets its name from the Hindi words, – Aloo means potatoes and gobi means Cauliflower. It is a popular everyday dish from the Indian sub-continent and is made in numerous ways.

In fact every family & restaurant has their own recipe. So you will find dry, semi dry and curried versions (gravy) of this dish. Surprisingly aloo gobi in each standard restaurant tastes so much different & unique from the other.

My family is a huge fan of this dish and they love it always. In this post I share 2 versions of the dish – semi dry and gravy. The semi dry version is made by simply stir frying the ingredients.

Aloo & gobi are a match made in the heaven! Stir frying them with spices and herbs, not only brings out the natural earthy flavor of potatoes and nutty aroma of cauliflower but also help them soak up the flavors of the spices.

This potato & cauliflower dish goes well as a side with roti, rice, Plain Paratha or with flavored rice like Jeera Rice and Ghee Rice. For a restaurant kind meal, serve the gravy with Butter Naan.

Aloo Gobi Recipe

A delicious & flavor packed dish of spiced potatoes & cauliflower. Make the best aloo gobi with this recipe! Serve it with plain rice, roti or paratha.

Prep: 15min

Total: 50min

Serving Size: 1 serving

Nutrition Facts: calories 175 kcal, Carbohydrate 19 g, Protein 4 g, Fat 10 g, Sodium 93 mg, Fiber 5 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 medium potatoes ((1 heaped cup cubed))
• 2 cups cauliflower florets ((gobi) (180 grams))
• 1 medium onion ((¾ cup chopped finely) )
• 1 medium tomato ((½ cup finely chopped) or 1 to 2 tbsp tomato paste)
• 1 tablespoon ginger garlic minced (or paste)
• 1 green chili (slit or chopped (optional))
• 2 tablespoons coriander leaves (chopped finely)
• ½ to ¾ teaspoon salt ((adjust to taste))
• 2 tablespoons oil
• lemon juice to serve ((optional))
• ½ teaspoon cumin seeds ((jeera))
• ¾ to 1¼ teaspoon red chili powder ((adjust to taste))
• ¼ teaspoon turmeric
• 1 to 1½ teaspoon garam masala ((adjust to taste))
• ¾ to 1 teaspoon coriander powder
• ½ to ¾ teaspoon roasted cumin powder ((jeera powder) (updated))
• 1 tablespoon kasuri methi ((dried fenugreek leaves) (skip if you don’t have))
• ½ to 1 teaspoon amchur ((Optional, Dried mango powder))

Instruction:

1. Mince ginger and garlic. Keep this aside.
2. Sprinkle amchur if using. Finally garnish aloo gobi with coriander leaves. Sprinkle some lemon juice if you want. Serve with rice, roti or any bread.

Aloo Gobi – Potatoes & Cauliflower

Aloo Gobi – Potatoes and cauliflower cooked with onion, tomatoes & spices is a popular Indian recipe. [Vegan]

Prep: 10min

Total: 30min

Serving Size: 1 serving

Nutrition Facts: calories 304 kcal, Carbohydrate 52 g, Protein 12 g, Fat 7 g, Sodium 122 mg, Fiber 13 g, Sugar 11 g, servingSize 1 serving

Ingredients:

• 2 potatoes (medium, sliced or cubed)
• 1 cauliflower (medium, cut into small florets)
• 1 onion (medium, chopped)
• 2 tomatoes (medium, chopped)
• 1/2 teaspoon cumin seeds
• 1.5 teaspoons ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon dry mango powder (amchur)
• 1/4 teaspoon red chili powder or to taste
• 1/4 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 3-4 teaspoons oil
• 2 tablespoons chopped cilantro
• salt (to taste)

Instruction:

1. Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
2. Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
3. Drain on a tissue paper and set aside.
4. In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
5. Add the onions and cook for 2 minutes till translucent.
6. Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
7. Add the chopped tomatoes and cook for 2 minutes till they are little soft.
8. Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
9. Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
10. Add chopped coriander leaves and give a good mix.
11. Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
12. Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.
13. Garnish with some more coriander leaves and serve hot with any Indian bread.

Aloo Gobi

Cauliflower and potatoes come together with fragrant spices like turmeric, coriander and cumin in this hearty veg-forward curry enjoyed throughout India and Pakistan.

Prep: 0 20min0

Total: 0 45min0

Yield: 4 to 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 193, Fat 14g, Saturated Fat 2g, Carbohydrate 16g, Fiber 2g, Sugar 1g, Protein 3g, Cholesterol 0mg, Sodium 377mg

Ingredients:

• 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
• 1 tablespoon ground coriander
• 1/4 teaspoon turmeric
• 1 cup water, divided
• 2 tablespoons peanut oil
• 1 large serrano pepper, split down the middle leaving halves attached
• 1 teaspoon cumin seeds
• 1 small head cauliflower, cut into small florets
• 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
• Kosher salt
• 2 tablespoons freshly minced cilantro leaves, to garnish
• 1/2 cup cloves garlic, whole
• 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
• 1/4 cup canola oil

Instruction:

1. Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
2. In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they’re done spluttering.
3. Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
4. Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.
5. Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
6. Save what you don’t use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It’s a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Aloo Gobi – Instant Pot & Stovetop

Aloo Gobi is a healthy and delicious stir-fry made with potato, cauliflower that’s infused with Indian spices and extremely easy to make

Prep: 10min

Total: 20min

Serving Size: 1 serving

Nutrition Facts: calories 175 kcal, Carbohydrate 19.2 g, Protein 4.5 g, Sodium 632 mg, Sugar 5.52 g, Saturated Fat 0.76 g, Fat 10 g, Fiber 5.2 g, servingSize 1 serving

Ingredients:

• 1 medium cauliflower head (washed and cut into florets (20-22 medium sized florets, about 3 cups))
• 2 small potatoes (cut into 1/2 inch cubes (about 1 cup))
• 2 tablespoons oil
• 1/2 teaspoon cumin seeds (jeera)
• 1 tablespoon ginger garlic (minced)
• 1 green chili (slit lengthwise)
• 1 medium onion (finely chopped (about 3/4 cup))
• 2 small tomatoes (finely chopped (about 1 cup))
• 1 tablespoon lime juice (OR 1 teaspoon Amchur powder (Dry mango powder))
• 2 tablespoons coriander leaves ( for garnish)
• 1/2 cup water (divided, (or as required))
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• salt (to taste)

Instruction:

1. Aloo gobi masala is ready. Serve hot with chapatis, roti, parathas, or naan.
2. Squeeze some lime juice and garnish with cilantro. Mix well. Aloo Gobi is ready, serve hot with chapatis, roti, parathas, or naan.

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