Aloo Gobi (Potato & Cauliflower)
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.
[...] Course: Matter Paneer, Aloo Gobhi, Chole (chana masala), Spinach Raita, Cumin Rice, and an Indian bread, which I have not decided [...]
Chris,
For some reasons a lot of times Indian food is often best the next day. I don’t know if it’s because the spices have time toreally “mesh” with the other ingredients but it’s true. My husband is from India and I’ve been cooking now for 10 years. Aloo gobi is one of his favorites. Just like Manjula says – take these recipes and experiment and add your own twists to them. It sounds like you’ve done exactly that! One thing I’ve noticed when cooking dishes like aloo gobi where you are stir frying a vegetable and adding spices to it – they will often stay more “crunchy” until you add salt to them. That’s when they go soft. I sometimes, if I want that crunchy texture, will add salt a little later on in the cooking process or even add the onions later on which Manjula doesn’t use because she’s Jain. Onions add water and will make dishes like this “go soft” and so will adding salt early in the process. Also, if you cover the dish while cooking will make a difference…. you just have to play with it a bit to get the results you are looking for but like I said – it sounds like you are doing just fine!
What a great dish – I’d like to say *thank you* for your excellent website.
When I started cooking this recipe, I often found that the spuds (I’m english) didn’t soften fast enough and I would lose the cauli structure and texture by the time it was ready for serving.
Now I usually microwave the potatoes for 4 or 5 mins before putting them in the pot – that way I can have the cauli still little crunchy with the spuds soft…..
delicious!
Maybe just something to do with the type of potatoes we get here in England – anyway, thanks and best wishes
Chris
PS- I also like to get a red chilli, and chop it to really fine strips before putting into the mix – it adds nicely to the appearance……
….and I find this dish to be even better when left to go cold, and eaten the next day – sometimes I just try a little taste – but before I know it, I’ve eaten the lot!
This is one of my favorite recipes to make for my husband. Also, one of the first recipes I have found in a long time that doesn’t need some tweaking to make it taste better. Thank you for posting it.
JM, since I have always made this with fresh cauliflower I would avoid the frozen if possible. If you do use frozen make sure to lay it out on some paper towels when thawing. The only thing I can think of is the added moisture might make the dish have too much water.
Hello Manjula Aunty your recipes are excellent.you are a boon especially when we are staying out of india.My husband loved the dishes i made.Thankyou very much.
Manjula Mataji, this is one of the most delicious dishes I have ever cooked. Thank you so much for providing so many wonderful recipes without onion or garlic.
Hi Manjula: Can I use frozen cauliflower or must it be fresh?
instead of cauliflower ive experimented with other vegetables like zucchini with wonderful results! also, if you double the recipe you can get away with still only using 3 tablespoons oil.
Hi Manjula
This is my first time at your website, so glad I found your recipes. My question is about doubling the recipe for Aloo gobi. Should I just double the amount of each ingredient or ??
Thanks
Joanne
Thank you for sharing your recipes Manjula. I tried the peas and paneer last week and it turned out so delicious. I don’t I’m going to pay to eat it at the restaurant cause I can make it just as good. I’m looking forward to making the aloo gobi today for dinner.