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Aloo Gobi
April 7th, 2007 filed under Subji (Vegetables), Vegan
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.
Ingredients:
- 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:
- In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
- 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.
- Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
- Next, add the spice paste and stir for a minute until spices start leaving the oil.
- 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.
- 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.
I’ve tried making aloo gobi a few times before and it was never that good. I tried your recipe and it was awesome! Thanks a million! I love your site and your videos! Keep them coming please!
Sherry D, I couldn’t get mango powder anywhere either – I live in Israel and apparently it isn’t very popular here. However, I think I found a good substitute: mango chutney works very well, try it out.
And Manjula – thanks for the wonderful recipes!
Hi I cannot view the video of the aloo gobi.Is there any problem with this video. All other i can see.
regards,
deepu varghese
Like your husband, this is also my favorite dish. I have never made it as you do, I usually fry the spices directly in the oil. This will be exciting to try. Thank you.
Dear medam
when i was came to delhi , i eated the dish called dal makhini, I came to my own town coimbatore. i told with my wife about aloo gobi paratha, and dal makhini, basically i am a potato and cauliflower lover. but my wife was very weak in cooking. but she tried dal makini in her own ways as i told. but it was not so good like the same. when i searched through web I saw your methods in youtube , I really happy , The first thing iam going to house and tell about your website with my wife. I hope she will also be a good house cook in coming days with the help of manjulakitchen.com Thanks a lot
i Manjula–thanks for a great recipe. my husband was very excited about it!
Thanks Jaya and Manjula Aunty.
I will go with your suggestions
Hi aunty,
I don’t eat potatoes being a Jain.
Can I substitute the same using raw bananas.
If yes then how many cups should I use for this recipe
thanks,
Bhavika
Hello bhavika,
I have never tried with banana but I do substitute potatoes with green peas about one cup.
I think banana would taste quite awful if you mean the sweet yellow type of banana.
If you don’t eat potato, just skip it and add a little more cauliflower or peas as aunty suggests. Bananas? No.
Hi Jaya,
If you read carefully, Sherry says raw banana. Raw banana is often used to substitute for potatoes especially during fasts.
-Misha
Hi Misha, thanks for the info as I was not aware of that.
Have you considered plaintains? They are like bananas, but are larger and aren’t sweet (unless you let them ripen for too long), and are often used to make chips or to make a mashed potato-like dish (mofongo).
hi Sherry,
You can buy mango powder at Superstore (amchoor powder).
Dear Manjula,
I cannot find mango powder where I live. Is it essential to the dish? What does it add in flavor? Is there anything I can substitute for it?
Thank you for your helpful advice on Indian food – I’m trying to learn how to prepare it.
Sherry
Hi Sherry,
use lemon juice as a substitute.
Mango powder adds a touch of tang to Indian dishes. Lemon juice is a good substitute. Use 1 to 2 tsp. only until you figure out how much tartness you (and others eating the food) like.