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Aloo Gobi (Potato & Cauliflower)

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Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.

Serves between 2-4 people.

Aloo GobiIngredients:

  • 2 cups of cut cauliflower (cut into small florets)
  • 2 medium potatoes (cubed into bite sized pieces)
  • 1/2 inch shredded ginger
  • 3 teaspoons coriander powder (dhania)
  • 1/4 teaspoon turmeric (haldi)
  • 1/4 teaspoon cayenne pepper ( lal mirch)
  • 3 tablespoons water
  • 3 tablespoons oil
  • Pinch of Asafetida (Hing)
  • 1/2 teaspoon cumin seeds (jeera)
  • 2 green chilies, sliced in long pieces
  • 2 bay leaves
  • 1 teaspoon salt (to taste)
  • 1 teaspoon mango powder (amchoor)
  • 2 tablespoons of chopped cilantro (green coriander)
  • 1/4 cup water as needed

Method

  1. In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
  2. Heat the oil in a pan. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.
  3. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
  4. Next, add the spice paste and stir for a minute until spices start leaving the oil.
  5. Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
  6. Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

Variations:

Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.

Tips:

Making a paste with the spices will prevent the spices from burning.


229 thoughts on “Aloo Gobi (Potato & Cauliflower)

  1. Manjula ji,

    You have my sincere gratitude for having created such a variety of recipes at this website. I had gotten tired of my regular onion tadka aloo gobhi and decided to give your recipe a try. It has been a huge success! My daughter came into kitchen asking, “What smells so good?” For a busy mom like me, it’s so helpful to have these recipes which are easy on time and BIG on flavor!

    Thank you,

    Gurpreet

  2. Dear Aunty Manjula, You have done a wonderful job putting these recipes together. They have helped countless desis like myself who live in Indian transplanted communities and have lost touch with their traditional dishes.

    Congratulations and keep up the great work.

    Many thanks for your service.

  3. This recipe is soooooo delicious. It’s the first one from your website I’ve made, but it makes me see how it’s possible to become a vegetarian. Can’t wait to try more. I made this recipe 3 times this week because my husband and daughter love it. Much gratitude. Love the video.

  4. Just starting to make this variant of the famous dish. (Followed several other recipes before.)

    Manjula does not seem to tell when hing (my favourite spice!) is to be added, but it is best to do it when the cumin seeds are done: it can take only some 10 seconds of heat, but needs it.

    I have to use red chili as here in Finland green chilies are difficult to get. I also substitute the cayenne with fresh red chilies for the paste.

    Can’t wait to taste…

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