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Aloo Gobhi is a traditional North Indian side dish that is often served as a second Sukha-sabji alongwith some main course. Since it’s a dry sabji, it is had with the roti or phulkas.
It has lots of carbohydrate and is fat free. It can be consumed at any meal like breakfast, lunch or dinner. The main ingredients of this dish include potato and cauliflower which are abundantly and freshly available in all parts of India.
In the preparation of this dish turmeric and salt are used, thus the yellowish coloring appears and coriander leaves diced and topped on the finished product which is in contrast with the yellow coloring giving it a nice presentation.
On the whole it goes good with roti, chapati, parantha or poori thus making this a very popular dish in northern India. It contains a nice aroma and the mixed flavor of spices makes it extremely lovable for all sort of people to have it. Though it is purely vegetarian in nature, it is equally loved by both vegetarians and non-vegetarians. And what’s the best part? Well, it can be cooked easily and quickly with even the basic ingredients available at your home!
- 2 cups Gobhi Florets
- 2 Potatoes
- 1 Onion
- 2 Tomatoes
- 1 Green Chilli
- 1/2 tsp Red Chilli Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Garam Masala Powder
- 1/2 inch Ginger
- 4 Garlic Pods
- 1 pinch Hing
- 1/4 tsp Turmeric Powder
- 1 pinch Kasuri Methi
- 1 tbsp Green Coriander Leaves
- 1 tsp Cumin Seeds
- 10 Curry Leaves
- Salt to taste
- Water as needed
- 3 tbsp Oil
Cut the potatoes into wedges. Chop the onion, tomatoes, green chilli and garlic pods. Grate the ginger.
Heat about 5 cups of water on a high flame. Let it come to a boil.
Add the Gobhi florets and let boil for 5 minutes.
Drain in a colander and let the water drip off.
Now, heat up 1 tablespoon oil in a non-stick pan or a thick-bottom pan.
Add the potato wedges. Cover with a lid and let them fry on low flame till almost cooked. Remove and keep aside.
In the same pan, add 1 tablespoon oil again and put in the Gobhi florets. Stir fry them until the light color change. Remove these and keep aside.
Again, add 1 tablespoon oil in the same pan and put in the chopped onion. Cook until soft.
Add the cumin seeds, ginger, turmeric powder, hing, garlic pods, green chilly and curry leaves.
Let the cumin seeds and curry leaves splutter. Put in the chopped tomatoes and cover with a lid.
In about 5 minutes, they will turn soft. Season with salt, hing, red chilli powder, garam masala powder, haldi, coriander powder, kasuri Methi.
At this point, add the potato wedges and gobhi florets. Stir-fry so that they get well coated with the seasonings.
Add in ½ cup of water. Cover with a lid and cook till water is absorbed up.
Lastly, garnish with chopped green coriander leaves.
Serve with roti or ghee parathas
If you are looking for a simple recipe, you can skip adding tomatoes and onions and simply go with potatoes and cauliflower.
Ensure that both cauliflower and potatoes are cooked by cutting them with the spatula.
Though roti or parantha both go well with gobhi aloo but it tastes really awesome with hot pooris.
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