Aloo Gobi Ki Sabzi Recipe
Aloo Gobi Ki Sabzi is a classic and comforting North Indian dry curry made with potatoes aloo and cauliflower gobi sautéed with onions, tomatoes, and a blend of everyday spices like turmeric, cumin, and coriander. Simple yet flavorful, this homely dish is a staple in Indian households, often enjoyed with roti, paratha, or steamed rice. Lightly spiced and seasoned with fresh cilantro, it’s a nutritious and satisfying vegetable preparation that brings warmth and simplicity to any meal
Ingredients
500 Gram cauliflower
As needed water
A large pinch water
A large pinch salt
3 Medium size potato
3 Inch ginger
3 NOS green chili
Cooking
2-3 Tablespoon mustard oil
1 Tablespoon cumin seeds
A pinch ajwain
1/4 Tablespoon hing
Salt to taste
1/4 Tablespoon turmeric powder
2 coriander powder
A pinch garam masala
A pinch cumin powder
If needed salt
A pinch dry mango powder
A handful fresh coriander (chopped)
Step:1
Remove the core of the cauliflower and cut it into medium , bite-size florets . Do not discard the stem , peel off the hard outer layer and cut the tender inner into pieces , it cooks beautifully and tastes similar to potato . You can also use some of the green leaves attached to the cauliflower
Step:2
Transfer the cauliflower florets into a bowl , add water and a large pinch of salt , wash thoroughly and keep it submerged while you prepare the remaining ingredients . Peel the potatoes , cut them into similar-size pieces , and keep them submerged in water to prevent oxidation
Step:3
Using a mortar and pestle , pound the ginger and green chilies into a coarse paste , keep this aside . Heat a kadhai over high flame and add mustard oil . Allow the oil to heat until it lightly smokes , then lower the flame . Add cumin seeds , ajwain and hing , letting them crackle
Step:4
Add the drained potato pieces and stir well and cook over medium-high flame for a minute , then cover and cook on the lowest flame for 3-4 minutes so the potatoes begin to soften
Step:5
Uncover the kadhai , stir potatoes and add the prepared ginger-green chili paste along with the drained cauliflower . mix everything well , cover again and cook for 2-3 minutes to allow the vegetable to steam and release moisture
Step:6
Remove the lid and add salt along with the remaining powdered spices . Stir gently to coat the vegetable evenly . Cover once again and cook over low flame for 10-15 minutes , stirring occasionally , until the potatoes and cauliflower are fully cooked and soft
Step:7
Once cooked , taste and adjust salt if needed finish with a pinch of dry mango powder . Add fresh coriander and mix gently . Your simple yet super delicious , dry-style aloo gobhi is ready . Serve hot with chapati , laccha paratha or puris
FAQs
1. How do I prevent the cauliflower (gobi) from becoming mushy?
Don’t Overcrowd: Cook in a wide pan to allow steam to escape.
Add Later: Add the cauliflower florets after the potatoes are partially cooked.
Avoid Over-stirring: Stir gently and minimally once the vegetables are added to prevent breaking.
2. Why does my sabzi sometimes taste bitter?
Burnt Spices: If spices like turmeric or cumin are added to very hot oil, they can burn quickly. Reduce heat before adding them.
Overcooked Onions: Onions cooked on high heat for too long can also develop a bitter edge.
3. Can I make this in a pressure cooker?
Yes, for a quicker version. Sauté spices, add potatoes and a sprinkle of water, and cook for 1 whistle. Then add cauliflower and cook for 1 more whistle without water.
Note: This method can make the vegetables very soft, so timing is crucial.
4. How can I make a drier, restaurant-style Aloo Gobi?
Use less water while cooking; let the vegetables steam in their own moisture.
Roast Separately: Par-boil potatoes and blanch cauliflower, then sauté them on high heat with spices until slightly charred.
5. My sabzi is too watery. How can I fix it?
Cook Uncovered: Let it simmer without a lid to allow excess liquid to evaporate.
Mash: Lightly mash a few potato pieces against the pan to thicken the gravy.
Add Dry Spices: A sprinkle of dry mango powder (amchur) or besan can help absorb moisture