Aloo gobi recipe - a healthy dry vegetable preparation aka sabzi made from potatoes and cauliflower. This goes perfect with phulka roti.
This is one of the healthy sabzi recipes that can be made on day to day basis. At home we love cauliflower, so I make it at least once a week.
Cauliflower and cabbage are the two vegetables that we never get tired of eating. So this sabzi and cabbage sabzi are my go to recipes.
This is not punjabi style aloo gobi recipe where onion tomato are sauteed first then mixed with potatoes and cauliflower. I do make that version once in awhile. But today’s sabzi is the SIMPLE and EASY made with minimal ingredients. Also this is no onion no garlic recipe.
Here I have used very basic and few spices. No garam masala is added. With less spices, you will get the best flavors. So please do not overpower the taste with too many spice powders.
Occasionally I add a handful of green peas into it for a change.
Check out more gobi sabzi recipes
Aloo gobi matar gravy // Gobi shimla mirch // Gobi matar
How to make aloo gobi recipe (Step by Step Recipe with Photos):
1) First wash, peel and cube the potatoes. Then cut the cauliflower into florets, keep them in colander and rinse them well. Let the excess water drain out. I like to cut them into small bite sized florets. Many prefer the bigger sized, it’s the personal preference. Just keep in mind that keep the potato cubes and floret size almost same, so both get cooked at the same time.
2) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
3) Then add ginger paste and green chili.
4) Saute for a minute or till the raw smell of ginger goes away.
5) Then add hing and turmeric powder.
6) Mix into oil.
7) Immediately add potato, gobi and tomato.
8) Mix well.
9) Add salt, red chili powder and coriander powder.
10) Again mix till all the spices are coated to the veggies.
11) Then cover with lid or plate. Make sure that lid has ½ inch high rim around the edges. Pour a glassful of water on the lid. Let the veggies steam cook.
12) Cook till they are soft and tender. Do stir once or twice in between. Make sure not to overcook it otherwise gobi will get mushy.
13) Lastly add squeeze the lemon juice.
14) Sprinkle coriander leaves and mix.
It is ready to serve. If not serving right away then keep it covered till the time of serving.
Serving suggestion: Serve aloo gobi sabji with phulka roti or paratha. Have some dal-rice, kachumber salad on side to make a complete meal.
Aloo gobi recipe
Ingredients
- 2 tablespoons Oil
- ½ teaspoon Cumin seeds
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 Green chili chopped
- a pinch Hing (Asafoetida)
- ½ teaspoon Turmeric powder
- 2 small or 1 cup Potatoes peeled and cubed
- 2 cups Cauliflower (gobi) cut into bite size florets
- ¼ cup Tomato chopped
- Salt to taste
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ½ teaspoon Lemon juice
- 1 tablespoon Cilantro or coriander leaves chopped finely
Instructions
Preparation:
- First wash, peel and cube the potatoes.
- Then cut the cauliflower into florets, keep them in colander and rinse them well. Let the excess water drain out.
- Also chop the tomato.
Making aloo gobi recipe:
- Heat the oil in a pan on medium heat.
- Once hot add cumin seeds and let them sizzle.
- Then add ginger paste and green chili. Saute for a minute.
- Then add hing and turmeric powder. Mix into oil.
- Immediately add potato, gobi and tomato. Mix well.
- Add salt, red chili powder and coriander powder. Again mix till all the spices are coated to the veggies.
- Then cover with lid or plate. Make sure that lid has ½ inch high rim around the edges. Pour a glassful of water on the lid. Let the veggies steam cook.
- Cook till they are soft and tender. Do stir once or twice in between.
- Make sure not to overcook it otherwise gobi will get mushy.
- Lastly add squeeze the lemon juice.
- Sprinkle coriander leaves and mix.
- Turn off the stove.
Hi Kanan
I have become follower of your recipes. At least I have got right website to cook North Indian subjies and gravies.
Alugobimutter came awesome.
Make allow to post images cooked
Regards
Aravinda
Glad to know that recipes and site are helpful to you.
sorry there is no way you can upload the pics here on site. But if you want, you can share the photo on my facebook page
Hiiiiiii Kanan.. I just love your recipes. They are so simple yet so yum... The eggless recipes and jain food.. Everything.. You are doing a great great job.. Very commendable. Yours is the only site I refer to.. Phenomenal.. Love it
Thank you Sagram.
Happy to know that recipes are helpful to you
I've making this dry subzi with boiled and skin peeled potatoes and parboiled cauliflower..without yogurt.. This recipe seems different..I hope it holds crunchy feel of veggies.. No need of adding water?? Won't it get burnt off ??
No need to add any water.
Enough fat (oil in this case) will prevent it from sticking. Also you need to stir occasionally while cooking
i wish it allowed you to save the recepies. the feature cut copy and paste does not exist
You can click on print recipe and it will open in new window. You can print or save the recipe from there.
Copy and paste by right clicking is disabled just to prevent the theft and plagiarism.
Still you can select the text and copy by pressing ctrl+c and paste by using ctrl+v
One of the best curries I have ever tasted...! My local Indian restaurant is wondering where I've been since I discovered your site. I've had this curry every day this week and still want more. I never knew vegetarian dishes could taste so good...!
Thanks for the feedback. Happy to hear that you like our website. such a wonderful comment pushes me to upload some more recipes. 🙂