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Aloo Gobi (Potato Cauliflower Side)

Aloo Gobi (Potato Cauliflower Side)

My 193rd recipe, “Aloo Gobi”, a super flavorful Dhaba style side. While I love North Indian foods, honestly, I have not been to an authentic dhaba. I believe I have been there once in my childhood, but that too I am not really sure and don’t even remember tasting any of my favorites. Most of the times I end up trying my favorite stuffed paratha, paneer dishes right from my local restaurant. This Aloo Gobi is also one such recipe which I had tasted in an Indian buffet here. I am a huge fan of cauliflower and no one would hate potatoes for sure. It quickly jumped onto my favorites list.When I tasted this dish for the first time, though it looked like a very simple dish, it was huge on aroma and flavor. It was slightly tangy, spicy, salty and had all the right notes you would expect from any mouth watering dish. I have been eyeing to recreate this recipe for a long time at home. Today was the right opportunity for me to try it out. It was the perfect side for lunch for my rice and dal. I guess, it would go very well as a side for chapati or other North Indian flat breads too. A simple and tasty side you can make in no time 🙂 

aloo gobi

Aloo Gobi

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 3

Ingredients
  

  • Oil - For frying + 3 tbsp
  • Potato - 3 Medium Equally cubed
  • Cauliflower - 1/2 Small
  • Garlic - 3 Cloves
  • Ginger - 1/4 inch piece
  • Jeera - 1/2 tsp
  • Green chilli - 1
  • Asafoetida - A large pinch
  • Onion - 1 Medium sliced
  • Tomato - 1 Medium Chopped
  • Salt - 1/2 tsp Adjust as per taste
  • Turmeric - 1/4 tsp
  • Red chilli powder - 3/4 tsp
  • Coriander powder - 1/2 tsp
  • Jeera powder - 1/2 tsp
  • Garam masala - 1 tsp
  • Amchur powder - 1/4 tsp
  • Kasoori methi - 1/2 tsp
  • Coriander leaves - For garnish.

Instructions
 

  • Heat the oil for frying and fry the potatoes and cauliflower in batches until golden brown. Remove from oil and place them in paper napkin to remove excess oil.

    aloo gobi aloo gobi

    aloo gobi aloo gobi
  • Now grind the garlic, ginger and green chilli together into a coarse paste or just crush them using mortar and pestle. Keep aside.

    aloo gobi aloo gobi
  • Now heat a large pan with 3 Tbsp oil, add the jeera and once it starts changing color, add in the ground (garlic, ginger, chilli) paste, asafoetida and saute for a minute or until the raw smell is gone.

    aloo gobi aloo gobi
  • Now add the onion and saute until it turns golden brown. Follow it by tomato, salt and saute until the tomato turns mushy.

    aloo gobi aloo gobi

    aloo gobi aloo gobi
  • Now add all the spice powders ( Turmeric, red chilli, coriander, jeera, amchur, garam masala), kasoori methi and saute until the oil starts to seperate.

    aloo gobi aloo gobi
  • Add about 1/4 cup water, mix well to get combined. Now add the fried potatoes and cauliflower florets, mix well until the masala is spread evenly. Now turn the flame to low-medium and cook covered for 4 mins. This will help the masala get infused into the potato and cauliflower. Turn off the flame. Add the coriander leaves and mix well.

    aloo gobi aloo gobi

    aloo gobi aloo gobi
  • Enjoy hot along with roti / Indian breads / rice.

    aloo gobi aloo gobi

Notes | FAQ

- Adjust the spiciness (Green chilli, Red chilli powder) according to your desire.
- If you prefer to make the dish a little healthier, instead of frying the potato and cauliflower, you can also steam or parboil it. However, you would loose out on the texture and taste of the dish.
- After frying, the potato and cauliflower will be partially cooked. While adding to the masala, stir it gently or else you will mash out the potato and cauliflower.
Recipe Rating




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33 Incredibly Delicious Indian Recipes | Top Teen Recipes

Wednesday 26th of May 2021

[…] Aloo Gobi […]

Jyothi - Currytrail.in

Monday 7th of December 2015

This is something I can eat just like that! Looks so yummy Revathi

revifood

Monday 7th of December 2015

Thanks Jyothi :-)

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