Aloo gobi recipe, How to make aloo gobi

Aloo gobi is a simple and easy to make dry side dish prepared with potato (aloo), cauliflower (gobi) and spices. This aloo gobi is a very flavorful dish and is usually served Indian flatbread like Naan, Whole wheat naan, Italian herbs naan, Kulcha, Jeera rice, Phulka and Roti.

Aloo gobi is one such recipe in which potato and cauliflower/ gobi is supposed to be cooked to perfection yet should crunchy, so as many of them requested and questioned about often being mushy, I am posting the recipe with all the small notes in instructions which might be helpful. I have made this recipe in a way that we like it so I hope you guys like it too. So let’s get to the making!

Aloo gobi recipe, How to make aloo gobi

2020-04-22 00:17:21

Serves 3

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Ingredients

1. Gobi/ Cauliflower – 1 (small sized)
2. Aloo/ Potato – 1 (large sized, 2 medium sized)
3. Onion – 1 (large sized)
4. Tomato – 1 (medium sized)
5. Ginger garlic paste – 1 ½ tsp
6. Turmeric powder – ¼ tsp
7. Red chili powder – ½ to 1 tsp
8. Coriander powder – ½ tsp
9. Cumin powder – ½ tsp
10. Garam masala powder – ½ tsp
11. Salt – to taste
12. Cumin seeds – ¼ to tsp
13. Cilantro – 2 tbsp(chopped)
14. Oil – 1 tbsp
15. Water – ½ cup (to cook aloo/ potato)

Note

* 1 cup = 235 ml

Instructions

Cut cauliflower/ gobi into florets as shown in the collage. Heat water in a pot, add little salt and cauliflower florets. Blanch them in water for fe seconds and drain the water and keep the blanched florets aside.
Heat oil in a pan add cumin seeds, when it crackles add chopped onions.. Saute well in low to medium flame until onions gets translucent/ pink in color. Saute onions really well as it gives good tasty and sufficient masala to the dish. So take time and saute it.
When onions look sauteed add ginger garlic paste to it and saute until the raw smell goes.
Now add add salt, turmeric powder, chilli powder, coriander powder, cumin/ Jeera powder and garam masala powder. Give it a quick stir.Not for much time as it will get burnt quickly.
Now to the masala add the chopped tomatoes. Saute well until the tomatoes are cooked soft and mushy.
When the tomatoes are mushy add sliced potatoes. Mix well and add ½ cup water. Mix well and cook with lid on in low to medium flame. This should take about 5 to 10 minutes. Cook till the potatoes are soft and the mixture is dry.
After 5 to 10 minutes when the potatoes look cooked add blanched cauliflower. Toss it well. Sprinkle little water. Cover the pan with a lid and cook in low to medium flame for 4 to 5 minutes or until cauliflower is cooked. After 4 to 5 minutes toss the mixture well and garnish the dish with chopped cilantro / coriander. Serve it hot with phulka/ Chapati.

Notes

1. Make sure yo sautee onions well which yield in simple quantity of masala.
2. Cook potatoes right, not to overcook or mush it with too much water.
3. Blanch the gobi/ cauliflower just for a minute and do not cook them in the water, as it will get mushy when added with potatoes.
4. Also toss the cauliflower after adding it in masala/ use a flat ladle/ spatula to mix it as it prevent from breaking cauliflower.
5. Also you try frying the potatoes and cauliflower instead of cooking to get right texture.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make aloo gobi with step by step images

Cut cauliflower/ gobi into florets as shown in the collage. Heat water in a pot, add little salt and cauliflower florets. Blanch them in water for fe seconds and drain the water and keep the blanched florets aside.
Heat oil in a pan add cumin seeds, when it crackles add chopped onions. Saute well in low to medium flame until onions gets translucent/ pink in color. Saute onions really well as it gives good tasty and sufficient masala to the dish. So take time and saute it.
When onions look sauteed add ginger garlic paste to it and saute until the raw smell goes. Now add add salt, turmeric powder, chilli powder, coriander powder, cumin/ Jeera powder and garam masala powder. Give it a quick stir.Not for much time as it will get burnt quickly.
Now to the masala add the chopped tomatoes. Saute well until the tomatoes are cooked soft and mushy.
When the tomatoes are mushy add sliced potatoes. Mix well and add ½ cup water. Mix well and cook with lid on in low to medium flame. This should take about 5 to 10 minutes. Cook till the potatoes are soft and the mixture is dry.
After 5 to 10 minutes when the potatoes look cooked add blanched cauliflower. Toss it well. Sprinkle little water. Cover the pan with a lid and cook in low to medium flame for 4 to 5 minutes or until cauliflower is cooked.
After 4 to 5 minutes toss the mixture well and garnish the dish with chopped cilantro / coriander. Serve it hot with phulka/ Chapati.