Aloo Gobi Recipe is nothing but a dry sabzi made with potato and cauliflower. It is very simple, easy and fast to make and everyone will love it from kids to adults.
A simple and satisfying dry curry that combines potato and cauliflower with onions, garlic and fragrant spices. Aloo gobi recipe makes a great side dish, and goes particularly well when it’s served along with Methi Dal. Or it was be served with Nan, chapati or roti. Apart from cauliflower and potatoes, garlic, red chili powder and garam masala is also added. so this dry aloo gobi sabzi derives it’s main flavor and aroma from garlic and garam masala. This recipe has the garlicky twist to it and so if you like the taste of garlic then you most certainly will love this dry aloo gobi sabzi recipe.
The Dry Aloo Gobi recipe is a favorite among the North Indians, and quite a standard on the menu of almost all the restaurants. I haven’t met any North Indian who doesn’t like this dish. This recipe is quite a hit among everyone. If you have ever searched for Dry Aloo Gobi recipe, you would know there are hundred ways of making it and no one way is right or wrong. You can make it simple with minimal spices or make it very rich with whole spices
In this particular recipe, I am using the version where minimal spices are used. You can even add the spices that you love to it and just follow the method and not worry about the ingredient list. I love the sheer ease of making this as it doesn’t require any elaborate preperations. And when we just cook it on low flame and allow it to cook by itself, the taste just turns out amazing.
You can even lightly steam the potatoes and cauliflower before hand for making it quicker. I steam the potatoes and cauliflower on the rice cooker when I am making the rice. That makes the process of cooking even more faster. But the fact is when we cook on low flame and allow it to cook with the spices, the taste is absolutely different.
So let’s get started with Aloo Gobi Recipe-How to make Dry Aloo Gobi-Potato Cauliflower Sabzi
Aloo Gobi Recipe
- 1 head cauliflower cut into large florets
- 4 large potatoes peeled and diced
- 2 onions finely chopped
- 7-8 garlic cloves crushed
- 2-3 whole dry red chili
- 2 tsp cumin seeds
- 1 tsp cumin powder
- 1/2 tsp garam masala
- 1 tsp turmeric powder
- 2 tsp chilli powder
- 2 tbsp oil
- fresh coriander to garnish
- 1 tsp salt or to taste
- Heat the oil in a kadai and fry the onion till translucent.
- Add the cumin seeds and garlic garlic and whole dry red chili.
- Throw in the potatoes, cumin powder, red chili powder and turmeric powder. Cook on low heat till the potatoes are almost done with the lid covered. You can sprinkle some water if necessary, otherwise the steam that forms on the lid is enough to cook the potatoes without burning. Don’t add too much water but make sure there is just enough to cook the potatoes.
- When the potatoes are almost cooked (you will be able to insert a fork into the potatoes with some difficulty), add in the cauliflower florets.
- Again, cover the pot and cook until the cauliflowers become soft and a fork can be inserted into them easily too.
- It’s very important to add the cauliflower when the potatoes are almost cooked or they’ll be overcooked and mashed.
- Add salt and sprinkle garam masala and fresh coriander to finish.
- Serve with dal and rice or with some naan or roti.
Signing off until next time,
This recipe was originally published in December 2015. It has been retested and updated with reader feedback. The recipe has been made printable and checkboxes added for following the steps easily.
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