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.
Hi Manjula,
I wanted to thank you for posting these recipes and especially the videos. I have made a few of your dishes so far and they have turned out AMAZING! I understand that this is complely a vegetarian site, however I was hoping you might be able to share your Butter Chicken recipe with me? I have friends coming over nest week and I would LOVE to surprise them with the amazing popular chicken dish!
Thanks so much!
Hello. Do you have a recipe for mullitatawny soup. I will be making your aloo gobi this weekend. A wonderful dish, great tips on the spices.
Cheers
Hello Manjula Ji,
I am a new visitor to your site. Loved all your recipe videos, last night i made your version of Alu gobi it came out very well, the family loved it.
Thank you for all the recipes.
Aparna
Hi Julia, I made the recipe last night without Amchor and Asafetida, and it still turned out excellent.
hello,
im not sure i can find amchoo or Asafetida where i live. im wondering what the dish would be like without it, or if you had any ideas on substitutes? thanks, and i love the website!
[...] Mix corriander, red chili powder, ginger, tumeric, and 3 tablespoons of water in a small bowl. Put 3 tablespoons of oil in a pan. When the oill is hot add hing and cumin. (Before coming to the UK, I’d never seen hing in a store anywhere. This keep me from making some Indian dishes. Now that I have it I can say that it’s quite oniony and you could probably substitute a small diced onion for this ingredient.) Cook for a few seconds then add green chilis and bayleaves. Add spice mixture you just made to the oil and cook for 1 minute. Then stir in potatoes, cauliflower, water and salt. Cover and cook on medium heat for about 20 minutes or until the potatoes are soft. Stir it ever few minutes to make sur it doesn’t stick. After 20 minutes stir in fresh cilantro and serve. Manjula puts mango powder in this recipe, but I don’t have mango powder and it was still delicious. Check out Manjula’s originally recipe and watch her video here. [...]
Hello Varsha,
I will explain in my blog in few days how to keep cilantro.
Dear Manjula,
I love the karhai that you have the steel one. Where can you get similar one?
thanks
Varsha: “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?”
Once chopped, you can freeze cilantro and it will keep for a long time. You can then take it straight from the freezer to garnish meals with, and it will defrost quickly.
Hi Manjula,
I made this last night too — my first Indian dish! It came out very well even though I had to cheat a little on some of the spices. And I didn’t cut the potatoes thin enough so the cauliflower was overcooked by the time the potatoes were done. I will do better next time, I promise.
I made chapathis to go with it and they also came out great.
Thank you for your videos. Some things are easier to learn by seeing rather than just reading.
Hi Manjula,
I made this last night for my family and they absolutely loved it! I have never gotten my brother to enjoy a vegetarian meal but he loved it, and It looks like I will be making this recipe again and again! Thank you!