Aloo Gobi (Potato & Cauliflower)
April 7th, 2007 filed under Gluten Free, 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.
Dear Manjula ji,
I have seen you using chopped cilantro in almost all of your receipes. Now can you please tell me how to keep these leaves fresh for a longer period of time?
Thanks in advance
The BEST recipe I ever try for Cauliflower , I forwarded to my daughters and their friends.
Thank you.
Hello manjula aunty,
This is the first time i visit your site. Really excellent. I saw your aloo gobi video. Simply superb!!!
Manjula – I can see why this is your husband’s favorite. It is delicious. Thanks again for a great recipe/video. And also thank you for making a video about rolling out the breads. I see comments that others (like me) have a little trouble keeping the dough from getting tough. I know you need to skip the kneading in the recipes, but a video just about rolling out the dough will be great. Thank you again,
Marilyn
thanks aunty
Hello Aunty, we are big fan of yours, we tried your recipes for Jalebi and Rasgulla and both turned fantastic and delicious. I appreciate your efforts since now we don’t miss verity of Indian dishes abroad and can try any of it at home.
Thank you very much.
Thank you Manjulaji, vl definitely try that next time.
Hello Shubhi,
Some times vegetables can have more moisture then other (Like one lemon has more juice then other) next time if you experience the same don’t cover the pot so water can evaporate faster and don’t stir too much that will make subji mushi
Manjula
Hello Auntyji,
I tried your aloo gobi recipe today, it was good, but it didnt look as dry as yours, it was a little mushy. I followed your recipe, after adding the gobi and salt to it, it sarted giving up water .I cooked for 15 mins not more. Do u think i m doing something wrong?. Plz let me know.
THANK YOU!
Hello Aunty,
I tried the aloo gobi recipe and it turned out wonderful. I love North Indian food and my husband has become a big fan of your recipes. Thanks.