Aloo Gobi Aloo Gobhi Recipe
by Tarla Dalal
Added to 272 cookbooks
This recipe has been viewed 556053 times
Punjabi Aloo Gobi is a dry Indian sabzi which is from Punjab, but is widely eaten in very part of India. Aloo Gobi goes well with Indian Breads like roti, Paratha and Naan .
Homemade Aloo Gobi is very quick and easy to make and is loved by all the age groups. Aloo Gobi is a flavor packed recipe and it consists of Potatoes, cauliflower, green chilies, garlic etc. Garnishing it with fresh coriander on top would give the sabzi a luscious taste.
As it is a dry sabzi, you can also pack it for your kids tiffin as it is easy and quick to make. Garam masala and Aamchur Masala play an important role in the Aloo Gobi sabzi as they add they perk up the flavor of the recipe.
This Aloo Gobi sabzi is day-to-day made in Indian Households mainly eaten in lunch or dinner.
Enjoy how to make Aloo Gobi recipe with detailed step by step photos and video below.
- To make aloo gobi, 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 aloo gobi subzi with a sprig of coriander and serve hot with parathas or rotis.
Aloo Gobi Video by Tarla dalal
Aloo Gobi Aloo Gobhi Recipe recipe with step by step photos
Like Aloo Gobi. 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 :
To make the aloo gobi recipe, place the roughly chopped potatoes into enough water so they do not discolour.
Drain using a strainer just before adding in the subzi.
Place the cauliflower florets in warm water for atleast 10 minutes to remove any insects if there.
Drain using a strainer.
Heat the oil in a deep non-stick kadhai. You can even make use of ghee if you like.
When the oil is moderately hot, add the cumin seed and asafoetida.
When the seeds crackle, add the dry red chillies.
Add the ginger.
Add the garlic. If you are Jain, then skip adding garlic.
Add the green chillies.
Sauté on a medium flame or a few seconds.
Add the potatoes. You can even chop the potatoes into wedges to make the aloo gobhi dry more appealing.
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.
Add the cauliflower. You can even add green peas to give the aloo gobhi a variation.
Add the salt and 1 tbsp of water.
Mix well and cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Add the turmeric powder.
Add the chilli powder. The amount of chilli powder can be increased or decreased as per your preference.
Add the garam masala. We have made use of homemade garam masala made using this recipe for garam masala powder.
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.
Mix Aloo Gobi well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Garnish the aloo gobhi ki sabji with a sprig of coriander and serve hot with parathas or rotis.
https://www.tarladalal.com/Sukhi-Aloo-Bhaji-Dry-Potato-Sabzi-41885r , https://www.tarladalal.com/Tendli-Batata-Nu-Shaak-Tendli-Aloo-Subzi-40692r , https://www.tarladalal.com/Kele-ki-Sabzi-Banana-Subzi-40790r are some other quick and easy dry sabzis that taste amazing with roti and parathas.
Nutrient values (Abbrv) per serving
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