Gobhi Aloo

Gobhi Aloo is a very popular Punjabi dish made with cauliflower & potatoes cooked with a few spices. It’s a dry dish & is served at almost all Indian restaurants, the world over. Although there are several versions of the basic gobhi aloo, this one remains my personal favourite  😍
The husband doesn’t enjoy cauliflower much but he LOVES aloo so it’s basically a win-win for us! This dish makes an excellent side when you have simple mains like dal fry, rasam etc. It can be enjoyed with rotis as well as rice. I usually make it with rotis & serve some curd on the side & dinner is sorted. Gobhi Aloo also is a wonderful dish for lunchboxes! It stays fresh & tastes good even after hours of being packed in a dabba. Paired with plain paranthas & some pickle, ummm…it’s literally bliss  😋
Other variants with cauliflower that I make at home are Gobhi Aloo Matar, Achaari Gobhi, Mix Vegetable Fry, Gobhi Manchurian, Adraki Gobhi etc. There are plenty of ways to cook the humble cauliflower..what more, it’s become very popular of late with people making pizza crusts & cauli rice out of grated gobhi  😁 Not something that I’d eat, but then different strokes for different folks 🤷‍♀️
For now, let’s get started with this simple Gobhi Aloo recipe that you can make easily at home with the most basic ingredients.

Gobhi Aloo

Course: MainCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

A dry dish made with cauliflower, potatoes & a few basic spices. Tastes best with rotis.

Ingredients

  • Gobhi (cauliflower): 15 florets

  • Aloo (potato): 2; peeled & chopped into cubes

  • Tomato: 2; finely chopped

  • Green chilli: 1; slit lengthwise

  • Turmeric: 1/4tsp

  • Jeera: 1tsp

  • Ginger: 1 inch piece; finely chopped

  • Red chilli powder: 1/2tsp

  • Coriander powder: 1tsp

  • Aamchur (dry mango powder): 1/2tsp

  • Garam masala: 1/2tsp

  • Fresh coriander: A handful; finely chopped

  • Oil

  • Salt to taste

Directions

  • Heat oil in a kadhai. Add jeera & haldi to it. When the jeera begins to splutter, add the chopped ginger.
  • When the ginger turns golden brown, add the tomatoes. Now tip in the salt, coriander powder & red chilli powder. Mix well.
  • You don’t have to wait for the tomatoes to turn mushy, they’ll cook with the cauliflower & potatoes.
  • Add the cauliflower florets now & mix everything together till the masala coats the gobhi well. Roast it for 2-3 mins.
  • Now add the cubed potatoes. Since the potatoes are chopped evenly, they’ll take lesser time to cook.
  • Cover & cook for 15 minutes. Keep checking in between to ensure that the sabzi doesn’t stick to the kadhai.
  • Once the potatoes & cauliflower are cooked through, add the amchur & garam masala powder & mix gently.
  • Finish by garnishing with freshly chopped coriander.

Notes

  • The moisture from the tomatoes will be sufficient for the sabzi to cook well. Don’t add water, it’ll turn it mushy.
  • Chop the vegetables uniformly to ensure even cooking.
  • Serve with rotis/paranthas or as a side dish with dal rice.

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