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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.
Very nice dish indeed! And the recipe is great!!!
hi,
i tried this and taste was too good, best part is that cauliflower florets remains intact, which was great…. the way you cook can make any one crazy for food and cooking. thanks a lot !!!!
I cooked this for a friend, also I did your basen puda, mint raita and daal. He said he had never tasted food like this before. Coming from someone who has eaten all different types of food it is a real compliment and he asked me to thank you.
Real home cooking beats restaurant food. Thank you Manjula, I have enjoyed following your recipes.
thank you for this recipe. a nice vegetarian delight.
Hi! Just a question for you…how hot should the heat be at the beginning when adding the spices? I think I had mine up too high because my spice paste burned! Thanks!
hi
i am sudha
ur recipe’s r so nice, so tasty.
we r excepting some more recipe’s to prepare gobi 65 etc….
thank u
sudha
U.S.A
Manjula ji,
Thank u so much.
I m expecting my 1st child…and now my husband who knew nothing about cooking is so much inspired by ur recipes & videos has now started cooking for me and often serves great meals for me & my baby and for that u owe a big thanks for making cooking so much easier for new cooks & learners.
I wish you all the best.
Dear Manjula!
Im a hungarian girl and my husband is indian.Your recipies are great help for me.Just yesterday I tried your aloo gobi recipie and it came out very tasty.
Thank you!
hi,
thank you somuch for a yummy recipes
hello thank you so much for your wonderful recipes which i,ve enjoyed cooking eating i have one qu why you dont use onians in any your vegetabels dish why?