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Aloo Gobhi Recipe ,How To make Aloo Gobhi Dry ,Aloo Gobhi Sabzi

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Aloo gobhi sabzi -Crisp and mildly spiced Potato and cauliflower stir fry a cooked in North Indian way

Aloo Gobhi sabzi is a classic North Indian curry originally from the Northern state of Punjab but now very popular in India and Pakistan.

Aloo gobhi ki sabzi can be found in the menu card of every big or small restaurant and dhaba’s. Every home have it’s own version and choice of spices to make it. some like to deep fry the vegetables before adding in the curry,some make it in the tomato gravy-I have already posted Gobhi Masala but personally I don’t like to make it spicy always,it taste great with mild spices too.

I add some crushed black cardamom seeds and home made garam masala with the routine spices to enhance the flavor of sookhi aloo gobhi sabzi. You can also add peas instead of potatoes and make it as gobhi matar stir fry.Try this simple curry and you will surely love this.
Do try these Gobhi recipes-

aloo gobhi ki sabzi

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5 from 1 vote

Aloo Gobhi ki subzi ,Potato and Cauliflower stir fry

A delicious stir fry of potato and cauliflower
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dry curry, Main Course
Cuisine: Punjabi Cuisine
Keyword: aloo gobhi sabji, sookhi aloo gobhi
Servings: 6 people
Calories: 220kcal
Author: Anjana Chaturvedi

Ingredients

  • 400 grams Cauliflower /phool gobhi
  • 2 medium Potatoes / Aloo
  • 1 Tomatoes / Tamatar
  • 1 tsp Ginger / Adrak
  • 1.5 tbsp Fresh Coriander / Cilantro / Hara Dhaniya

Spices

  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Mango Powder / Amchoor Powder *
  • 1/3 tsp Garam Masala Powder
  • 1 tsp Salt / Namak

Tempering / Tadka

  • 3.5 tbsp Cooking Oil
  • 2 Black Cardamom / Badi Elaichi
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 2 Cloves / Lavang
  • 1/2 tsp Asafoetida / Hing powder

Instructions

  • Wash and soak cauliflower florets in salted lukewarm water to remove the worms if any.
  • Peel and dice potatoes in medium size pieces.
  • Open the black cardamom and slightly crush the seeds.
  • Heat oil in a pan and add cumin seeds and asfoetida .
  • When seed start crackling add cardamom seeds and cloves.
  • Now add turmeric,diced potatoes,and chopped ginger.
  • Saute for 1 minute,cover and cook for 1.5 minute on slow heat.
  • Now open the pan and add cauliflower and salt,mix and saute for a minute
  • Now cover and cook on slow flame till nearly done.Keep stirring in between.
  • Now add chopped tomato and all the spices,mix gently.
  • Cover and cook on medium flame till done(approx-1-2 minutes)
  • Add chopped coriander and serve hot.

Notes

NOTE-
1-Add 1.5 tsp of ghee at step 9 to give a very nice flavour and taste to the dish.
2-You can also add 1/2 cup of fresh peas along with potato and cauliflower.
3- can also add 1 tsp of dried fenugreek leaves(kasoori methi) instead of cardamom seeds.
4- Add 1.5 tsp of lemon juice if you don't want to add mango powder.
Serving suggestions-best with any Indian bread ,daal , rice, or for making sandwiches

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Comments

  1. Kalin Madra says

    We have tried many recipes but this one is our favorite. Thank you!!!

    Reply

  3. Maayeka says

    Hi Laura
    there are so many veg subzi in my blog ,please check my recipe index.they all are delicious and easy to make,you will surely love them
    Anjana

    Reply

  4. laura says

    I tried this for the first time. its tasty. it was simpleto make. pls post some more veg subzi recipes.. i would love to make…

    Reply

  5. Uj says

    Hi Anjana,
    I tried this recipe from your blog and it came out really wonderful. I usually make aloo gobhi with garlic and onion.This one tasted great without any of it.
    I made some substitutions such as using kasuri methi as you suggested and I used green cardamom instead of black as I did not have any.Following you! Thanks

    Reply

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