Aloo Gobi, Aloo Gobhi Recipe
by Tarla Dalal
aloo gobi dry recipe | Punjabi aloo gobi | aloo gobhi ki sabzi | potatoes and cauliflower vegetable | with 22 amazing images.
Punjabi Aloo Gobi is a dry Indian sabzi which is from Punjab, but is widely eaten in very part of India.
Aloo gobi is a quick and easy recipe even a amateur cook can’t go wrong with the recipe.
The method to make aloo gobhi ki sabzi is very simple and we have made it using ingredients that are available in every Indian household. All you need is to take a deep pan. Heat some oil and add jeera, asafoetida, dry red chilli, ginger and garlic, it adds unique flavour to the Punjabi aloo gobi. Add green chillies and potatoes. We have cooked aloo a little before adding gobi as their cooking times differ. Once the potatoes are slightly cooked, add gobi and little water and cook while stirring occasionally. Lastly add Indian Masala’s like turmeric powder, red chilli powder, garam masala and amchur powder and cook again. Add coriander which would give our aloo gobi dry sabzi a luscious taste.
Aloo Gobi goes well with Indian Breads like roti, paratha and naan .As it is a dry sabzi, you can also pack it for your kids tiffin as it is easy and quick to make.
Enjoy how to make aloo gobi dry recipe | Punjabi aloo gobi | aloo gobhi ki sabzi | potatoes and cauliflower vegetable | with detailed step by step photos and video below.
Aloo Gobi, Aloo Gobhi Recipe recipe - How to make Aloo Gobi, Aloo Gobhi Recipe
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
For Aloo Gobi
1 cup roughly chopped potatoes
1 1/2 cups cauliflower florets
1 1/2 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 whole dry kashmiri red chillies , broken into pieces
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
salt to taste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
For The Garnish
a sprig of coriander (dhania)
For Serving With Aloo Gobi
parathas/rotis
For aloo gobi
- For aloo gobi
- To make {span class="bold1"}aloo gobi{/span}, heat the oil in a deep non-stick kadhai, and add the cumin seed and asafoetida.
- When the seeds crackle, add the dry red chillies, ginger, garlic and green chillies and sauté on a medium flame or a few seconds.
- Add the potatoes, mix well and cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the cauliflower, salt and 1 tbsp of water, mix well and cover and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
- Add the turmeric powder, chilli powder, garam masala and dried mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Garnish the {span class="bold1"}aloo gobi{/span} subzi with a sprig of coriander and serve hot with parathas or rotis.
Aloo Gobi Video by Tarla dalal
Like Aloo Gobi
- Like aloo gobi recipe | Punjabi aloo gobi | dry aloo gobhi ki sabzi | potatoes and cauliflower vegetable | Cauliflower is a popular vegetable, abundantly available in the Northern region of India. You can make many variations of the gobi sabzi by adding/subtracting ingredients while preparing it. Below are some of my favorite quick and easy sabji recipes made using cauliflower :
How to make Aloo Gobi Sabji
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To make the aloo gobi recipe | Punjabi aloo gobi | dry aloo gobhi ki sabzi | potatoes and cauliflower vegetable | place the roughly chopped potatoes into enough water so they do not discolour.
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Drain using a strainer just before adding in the subzi.
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Place the cauliflower florets in warm water for atleast 10 minutes to remove any insects if there.
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Drain using a strainer.
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Heat the oil in a deep non-stick kadhai. You can even make use of ghee if you like.
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When the oil is moderately hot, add the cumin seed and asafoetida.
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When the seeds crackle, add the dry red chillies.
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Add the ginger.
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Add the garlic. If you are Jain, then skip adding garlic.
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Add the green chillies.
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Sauté on a medium flame or a few seconds.
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Add the potatoes. You can even chop the potatoes into wedges to make the aloo gobhi dry more appealing.
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Mix well and cover with as lid and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. The cooking time of aloo and gobi is different so, it is important to cook potatoes slightly before adding the gobhi.
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Add the cauliflower. You can even add green peas to give the aloo gobhi a variation.
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Add the salt and 1 tbsp of water.
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Mix well and cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
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Add the turmeric powder.
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Add the chilli powder. The amount of chilli powder can be increased or decreased as per your preference.
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Add the garam masala. We have made use of homemade garam masala made using this recipe for garam masala powder.
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Add the dried mango powder. If you don’t have amchur then make use of fresh lemon juice. If you feel the subzi is little dry at this step you can add 1 to 2 tbsp of water.
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Mix aloo gobi | Punjabi aloo gobi | dry aloo gobhi ki sabzi | potatoes and cauliflower vegetable | well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Garnish the aloo gobhi ki sabji with a sprig of coriander and serve hot with parathas or rotis.
- Similar to aloo gobi | Punjabi aloo gobi | dry aloo gobhi ki sabzi | potatoes and cauliflower vegetable | sukhi aloo bhaji, tendli batata nu shaak, kele ki sabzi are some other quick and easy dry sabzis that taste amazing with roti and parathas.
| Energy | 208 cal |
| Protein | 3 g |
| Carbohydrates | 23.7 g |
| Fiber | 3.7 g |
| Fat | 11.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 138.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.7 mg |
| Vitamin C | 47.3 mg |
| Folic Acid | 47.8 mcg |
| Calcium | 27.8 mg |
| Iron | 1.1 mg |
| Magnesium | 38.5 mg |
| Phosphorus | 69.6 mg |
| Sodium | 39.9 mg |
| Potassium | 311.2 mg |
| Zinc | 0.7 mg |
Tastes good.
I enjoyed doing it as it was very simple and all of us liked it very much. Thank u mam
Very tasty. I used three large potatoes and half a medium-sized cauliflower, but kept the quantity of the other ingredients the same. It was very hot and spicy, just the way we love it! I added a little extra water though when the vegies were cooking.
CB - so yummy! I added water so it cooks a bit and also added a cup of chopped tomatoes for a tangy flavour!
A dry combination of cauliflower and potatoes delicately flavored with ginger, garlic and chillies and garam masala.
I made this many times and i can say with confidence it comes out very well every time i make thanks Tarlaji-Narayan