Aloo Gobhi ki sabji (आलू गोभी की सब्ज़ी) is a simple, easy to make, tasty dry vegetable which can be made without onion and garlic. Gobhi (cauliflower) and potatoes are stir fried with spices to make this dish. It is very popular and delicious dish of Indian cuisine. It is prepared in most Indian household. It can be easily packed in lunch boxes. This sabji tastes great with roti, parantha and poori.
Aloo gobhi can be made in different ways. It can be made by blanching or deep frying potatoes and gobhi and then tossed with spices. Some people make aloo gobhi with gravy and some make it dry. It can be made by simple procedure in which chopped vegetables are just steamed in a pan. In restaurants, potatoes and cauliflower are deep fried so that cauliflower remains crunchy and tender. When cauliflower overcooked, it becomes soggy and mushy which doesn’t give taste better. Cauliflower should be properly cooked and tender, not be soggy.
Aloo Gobhi is not only easy to make but the ingredients are simple too. Some people add tomatoes in this aloo gobi sabji. If you are adding tomatoes, add when potatoes become soft. Don’t add water while cooking aloo gobhi. This aloo gobhi is tossed along with spices like coriander powder, red chilli powder and garam masala. It is enhanced by ginger and green chilli. You can sprinkle some kasuri methi to give aroma and flavor. You may add some peas and capsicum with aloo gobhi to give a variation.
Aloo gobhi ki sabji can be served as a side dish along with dal, roti and rice. It goes well with any type of parantha at the time of dinner as a simple meal. It can be made on any occasion with poori. You can serve any yummy raita along with this sabji.
Course: Main course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
1 small cauliflower
1 inch ginger, chopped finely
1 green chilli, chopped
2 tbsp. mustard oil
½ tsp. cumin seeds
A small pinch heeng
½ tsp turmeric powder
¼ tsp red chilli powder
½ tsp coriander powder
¼ tsp. garam masala
¼ tsp. amchoor powder
Salt to taste
Wash, peel and chop potatoes in small pieces.
Heat oil in a kadhai. Add cumin seeds, asafoetida. When cumin splutters, add turmeric powder.
Add chopped ginger, green chilli, potatoes and florets. Now add salt and mix well. Do not add any water.
Cover and cook over low heat for 15 minutes or till the potatoes and florets are cooked well.
Remove the lid and stir in between. Repeat this 2-3 times. When potatoes completely cook, add coriander powder, chili powder, garam masala and amchoor powder.
Mix well and stir. Turn off flame.
Serve hot with laccha paratha.
Aloo gobhi can be made in different ways. It can be made by blanching or deep frying potatoes and gobhi and then tossed with spices. Some people make aloo gobhi with gravy and some make it dry. It can be made by simple procedure in which chopped vegetables are just steamed in a pan. In restaurants, potatoes and cauliflower are deep fried so that cauliflower remains crunchy and tender. When cauliflower overcooked, it becomes soggy and mushy which doesn’t give taste better. Cauliflower should be properly cooked and tender, not be soggy.
Aloo Gobhi is not only easy to make but the ingredients are simple too. Some people add tomatoes in this aloo gobi sabji. If you are adding tomatoes, add when potatoes become soft. Don’t add water while cooking aloo gobhi. This aloo gobhi is tossed along with spices like coriander powder, red chilli powder and garam masala. It is enhanced by ginger and green chilli. You can sprinkle some kasuri methi to give aroma and flavor. You may add some peas and capsicum with aloo gobhi to give a variation.
Aloo gobhi ki sabji can be served as a side dish along with dal, roti and rice. It goes well with any type of parantha at the time of dinner as a simple meal. It can be made on any occasion with poori. You can serve any yummy raita along with this sabji.
Course: Main course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
2 medium sized potato1 small cauliflower
1 inch ginger, chopped finely
1 green chilli, chopped
2 tbsp. mustard oil
½ tsp. cumin seeds
A small pinch heeng
½ tsp turmeric powder
¼ tsp red chilli powder
½ tsp coriander powder
¼ tsp. garam masala
¼ tsp. amchoor powder
Salt to taste
Instructions:
Chop cauliflower in medium florets. Rinse very well in water.Wash, peel and chop potatoes in small pieces.
Heat oil in a kadhai. Add cumin seeds, asafoetida. When cumin splutters, add turmeric powder.
Add chopped ginger, green chilli, potatoes and florets. Now add salt and mix well. Do not add any water.
Cover and cook over low heat for 15 minutes or till the potatoes and florets are cooked well.
Remove the lid and stir in between. Repeat this 2-3 times. When potatoes completely cook, add coriander powder, chili powder, garam masala and amchoor powder.
Mix well and stir. Turn off flame.
Serve hot with laccha paratha.
Tips:
- You can blanch gobhi in hot water.
- Do not overcook gobhi otherwise it become soggy.
- Sprinkle some kasuri methi. It gives an aromatic flavor.
- You can sprinkle some dry ginger powder instead of ginger.
- You can add tomatoes. Add them at the end.
- If you want you can garnish with coriander leaves.
Chech out more gobhi recipe:
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| Gobhi ka Achar |
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