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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.
have to say that your recipes look delicious! have not tried them yet, but will have to for sure! also, thnk you for posting videos and not just pictures, it does help to see it step by step and what it should look like once everything is done!
Manjula,
Thank you very much for your recipes. You are amazing!!!
[...] supplies. We thought to make a couple of Indian dishes and found potatoes and cauliflower to make Aloo Gobi and some chickpeas and coconut milk to make a coconut chickpea curry- Matt’s [...]
Hi,
Sooooo glad I found this site… It’s absolutely wonderful with simple and clear instructions… My dream was to become little by little a vegetarian as I adore Indian food… You should receive an award Manjula…!!!! However, i live in South America and it’s impossible to find many of the spices… for instance hing and the mango powder, even garam masala… can you suggest with what it can be replaced please? My eternal gratitude!!!
This came out fine the first time I tried it. The second time was perfect. I made
the following modifications.
1. Used curry leaves instead of bay leaves
2. Used paprika instead of cayenne (less heat more color)
3. Hand ground coriander seeds in a mortar to make the powder (fresh ground seeds seem to make a big difference)
4. Microwave the cauliflower+potato for 3 min in the microwave reduces cooking time.
4. After frying the ginger-spice paste, added 1/2 cup water. This allowed the
spices to coat/stick to the cauliflower better.
this is indian recipenot fast food so we avid microwaving..i think manjula style is better than urs…bay leave is garam masaa u cant replace it but u can sure add extra cury leaves…
Thank you so much for the wonderful recipes. I’ve always loved Indian food and have wanted to try cooking it at home – now I can! Everything tastes great…now all my friends are trying your recipes.
I have never been able to replicate good Indian food until now!! Thank you so much, these recipes rock!
I have never tasted a better aloo gobi than this one. Thanks a lot for sharing your valuable receipes with us.
Shalaka
i tried ur malai kofta and now aloo gobi both were dalecious thanx a lot
tried your recepie it was great every one liked it at home.
thanks for your recepies it has taught me so many small but verry verry useful tips which only a mother can teach a daughter.