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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.
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So far this is my favorite. I’ve made it several times and shared it with several people. Thank you for taking the time to make your recipes available to all of us indian food lovers. Thanks to you, I need an entire cabinet to house all of my spices! I love it.
Mmmmm… delicious recipe! Thank you, Manjula!
thanks your dish is really tasteful and great i made it with nan breads and it was just mouthful
thanks again and please show us more desserts dish and currys thanks
Thank you so much for sharing your recipes and techniques. I love Indian food and love learning to make it.
Thank you so much for your wonderful recipes which I’ve enjoyed cooking and eating. My mom observes strict vegetarianism that forbids onions, garlic, chives, shallots, and scallions on certain days. Your website is definitely a godsend.
Dear Manjula Aunty, I have tried your alu-gobi recipe many times and it’s one of my all-time favourites. It is a fool-proof recipe and everyone who tastes it wants more!
Thank you so much for sharing all your recipes. We really appreciate it.
Jennifer,
Please find an Indian grocery sto
re
near you. They would have everything you need.
Dear Manjula,
Happy New Year to you and your family! For New Years Eve, I made your Veg Samosas, Aloo Gobi, & Naan. It was incredible! Thank you so much for sharing!
Phillip
Dear Manjula:
I made this dish with a few missing ingredients (cauliflower -I doubled the potato amount, amcoor, haldi, hing, and green chillies – used dried, red chillies instead) and added green peas and the dish still turned out pretty tasty. Thanks again for providing the recipe!
Manjula,
I love your vedioes and recipes! Thanks for put them out here. I am a Chinese who loves indian food. My difficulty is finding the spices and herbs you mentioned on your website. Where can I get them in the US? You reply is greatly appreciated!
Thanks again and happy holidays!
Jennifer