Aloo Gobi, Aloo Gobhi Recipe


by
Aloo Gobhi, a regular in a punjabi subzi recipe that can be eaten with puris for breakfast or with a meal.

4/5 stars  100% LIKED IT    5 REVIEWS ALL GOOD

Added to 247 cookbooks   This recipe has been viewed 513695 times

An all time favourite combination, in an all time favourite form! potato and cauliflower feature in a traditional curry seasoned with typical Indian spices and spruced up with common ingredients like ginger, green chillies and garlic.

The magic of the garam masala and the dry mango powder is evident in Aloo gobi, as these spice powders really perk up the flavour of the subzi.

Serve for lunch or dinner with rotis .

Add your private note

Aloo Gobi, Aloo Gobhi Recipe recipe - How to make Aloo Gobi, Aloo Gobhi Recipe

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
Show me for servings

Ingredients
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
parathas/rotis
Method
  1. Heat the oil in a deep non-stick kadhai, and add the cumin seed and asafoetida.
  2. When the seeds crackle, add the dry red chillies, ginger, garlic and green chillies and sauté on a medium flame or a few seconds.
  3. Add the potatoes, mix well and cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  4. Add the cauliflower, salt and 1 tbsp of water, mix well and cover and cook on a medium flame for 5 minutes, while stirring occasionally.
  5. 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.
  6. Garnish with a sprig of coriander and serve hot with parathas or rotis.
Accompaniments

Spicy Urad Dal Puris ( Know Your Dals and Pulses ) 
Stuffed Cauliflower Puris 
Stuffed Shahi Puri 
Til and Jowar Puri (100 Calorie Snacks) 
Urad Dal Puris 

Nutrient values per serving
Energy208 cal
Protein3 g
Carbohydrates23.7 g
Fiber3.7 g
Fat11.3 g
Cholesterol0 mg
Vitamin A138.4 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B31.7 mg
Vitamin C47.2 mg
Folic Acid16.1 mcg
Calcium27.8 mg
Iron1.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium39.9 mg
Potassium311.2 mg
Zinc0.7 mg

RECIPE SOURCE : Punjabi SubzisBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Aloo Gobi, Aloo Gobhi Recipe
5
 on 13 Jul 16 11:09 AM


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.
| Hide Replies
Tarla Dalal    Hi Caros, We are happy to know you liked the recipe. Do try more and more recipes and let us know how they turned out.. Happy Cooking !!
Reply
13 Jul 16 12:45 PM
Aloo Gobi, Aloo Gobhi Recipe
4
 on 21 May 16 12:19 PM


CB - so yummy! I added water so it cooks a bit and also added a cup of chopped tomatoes for a tangy flavour!
Aloo Gobhi
5
 on 03 May 14 01:37 AM


Aloo Gobhi
5
 on 18 Jun 12 09:17 AM


A dry combination of cauliflower and potatoes delicately flavored with ginger, garlic and chillies and garam masala.
Aloo Gobhi
5
 on 16 Feb 11 05:11 PM


I made this many times and i can say with confidence it comes out very well every time i make thanks Tarlaji-Narayan