Aloo gobhi (or some may write it as gobi), is one of the simplest Indian curry (dry), of cauliflower and potatoes.
Make the most easy aloo gobhi by following this easy recipe. There is nothing more satisfying than delicious food on plate and if that is easy to make, then life is sorted. This aloo gobhi recipe is a winner and loved by thousands (check my pinterest).
Table of contents
What is aloo gobhi
Aloo is potato and gobhi is cauliflower. A dry curry made with potato and cauliflower is loosely termed as “aloo gobhi”. This is usually made by addition of Indian spices, tomatoes, onion and garlic.
If you follow “no onion no garlic” diet, you can omit them from this recipe and it should still taste great.
Origin
I have no idea when this recipe would have been invented. I here assume that it may have came into existence by the nature of availability of these two key ingredients, namely, potato and cauliflower.
Soon I will be touching my forty and I still remember that my mum would be cooking aloo gobhi almost every week during winters. And according to my mum, she had this aloo gobhi in her childhood too. This suggests that it has been in Indian plates for decades and perhaps from centuries.
It is made more often in winters in India, as that maps to the fresh produce of cauliflowers. However, these days cauliflowers are available across all the seasons.
Ingredients for aloo gobhi
Key ingredients are:
- Aloo / Potato – This is abundantly available across the world
- Cauliflower – It is also available everywhere generally
- Spices – no fancy spices used here. Just the usual coriander powder, chilli powder, turmeric powder, garam masala.
- Onion and garlic – for adding flavours, but not strictly required, if you want to avoid these.
Method to make aloo gobhi
- Wash the chopped Cauliflower florets and keep them drained.
- Heat a pan/kadhai over medium heat and add oil to it. Once warm, add asafoetida and cumin seeds. Add chopped onion and saute till they are golden pink.
- Add grated ginger and saute again. Add coriander powder, cumin powder, turmeric powder, red chilli powder and salt to it and saute again.
- Add chopped chillies and tomatoes to it and saute till the oil start oozing. Add cauliflower florets and chopped potatoes now and mix well.
- Add little water, cover the pan with lid and let it cook for 10 minutes. After that, open the lid, flip the cooked cauliflower and potatoes pieces and cover again. Let it cook for few more minutes.
- Open the lid and sprinkle garam masala and chopped coriander leaves and mix well. Serve it hot and enjoy with bread of your choice.
Pro Tips
- One of the common problem faced during making aloo gobhi is, soggy cauliflower. This spoils the taste. You want cooked, yet crunchy florets. To get so, try avoiding water. Keep the floret size to medium size. Not too small, else floret will break, and big size florets will not cook properly across.
- Try using fresh cauliflower. However, if you wish to save time, you may pre-cut florets and freeze them. Use when required.
- With regards to potato, go easy on size, though not large. Else your gobhi will get cooked, but aloo will stay remain partly raw.
- Cook on medium to low heat. High heat will burn gobhi, and won’t cook inside.
- Tomatoes are optional too, however, I like using tomatoes as I feel, tomatoes along with spices gives a nice coat on gobhi and aloo, which gives it yummiest taste.
Why make aloo gobhi
- This recipe is mass pleaser. Majority will love it. If you want to go safe, use aloo gobhi in menu.
- This aloo gobhi is fully vegan.
- This recipe has spices which you can easily find in any kitchen cupboard.
- It takes about 30mins to make it from scratch. This means it can be made during busy week schedule too.
Serving suggestion
Serve aloo gobhi as side dish, or as main dish along with any Indian bread, such as roomali roti, tawa roti, paratha or naan. Do not forget to garnish with fresh cilantro.
Other cauliflower recipes
For the love of cauliflowers, do not forget to try out
Recipe card for gobhi aloo
Gobhi Aloo
Ingredients
- 1 kg Cauliflower chopped into pieces
- 2 Potatoes chopped into pieces
- 1 Onion chopped
- 1/2 cup Tomatoes chopped
- 2 Green chillies chopped
- 1 tbsp Grated ginger
- 2 tbsp Oil
- 1/3 tsp Asafoetida
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Powder
- 1/2 tbsp Cumin powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Salt
- 1/2 tsp Garam masala
- 1 tbsp Chopped Coriander Leaves
Instructions
- Wash the chopped Cauliflower florets and keep them drained.
- Heat a pan/kadhai over medium heat and add oil to it. Once warm, add asafoetida and cumin seeds. Add chopped onion and saute till they are golden pink.
- Add grated ginger and saute again. Add coriander powder, cumin powder, turmeric powder, red chilli powder and salt to it and saute again.
- Add chopped chillies and tomatoes to it and saute till the oil start oozing. Add cauliflower florets and chopped potatoes now and mix well.
- Add little water, cover the pan with lid and let it cook for 10 minutes. After that, open the lid, flip the cooked cauliflower and potatoes pieces and cover again. Let it cook for few more minutes.
- Open the lid and sprinkle garam masala and chopped coriander leaves and mix well. Serve it hot and enjoy with bread of your choice.
Video
Notes
- This recipe tastes best when cooked with mustard Oil however you can use any Oil or even butter.