Aloo Gobhi Sabzi/Potato-Cauliflower with Indian spices

Aloo gobhi is one of the most common and popular side-dish prepared in almost every home in India. It is made with a combination of potato, cauliflower cooked  and seasoned with typical Indian spices and spruce up with common ingredients like ginger, green chilies, garlic and coriander leaves.

I have so many childhood memories attached to it, we used to carry this dish with pooris in family picnic or train/bus journey :). Aloo gobhi is a very versatile dish-goes well with chapatis, pooris, parathas or simple dal-rice.

So let’s start the recipe of this tasty and colorful dish.

Gobhi Aloo dry sabzi

Cuisine: Indian, North Indian

Recipe type: Side-dish

Author: Rateka

Prep time: 10-15 mins

Cook time: 30 mins

Serves: 3

Level of cooking: Easy

INGREDIENTS:

  • 1 medium-sized potato, peeled & cut into pieces.
  • 2-3 cups medium-sized cauliflower florets
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • 1 tsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp cumin seeds
  • 1 green chili chopped
  • 3/4 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala powder
  • 1/2 tsp amchur/dry mango powder
  • Pinch of heeng/asafoetida
  • Salt to taste
  • 2 tbsp oil
  • Chopped coriander leaves

METHOD:

  • Heat oil in a pan. Add heeng and cumin seeds once they start to splutter add ginger-garlic paste and sauté till raw fragrance goes.
  • Add onions, sauté till golden brown.
  • Add the potatoes, cauliflower, turmeric powder and salt. Mix well, cover the lid and cook on low flame. Keep staring in between so that pieces doesn’t get burn.
  • When veggies are half-cooked, add tomato paste and mix again. Cook again for 3-4 mins until soft not mushy.
  • Add the spice powders-red chili powder, coriander powder, garam masala powder, amchur. Mix again until all masala’s are well combined with veggies. Cook till the spice powder don’t smell raw anymore.
  • Roast nicely, once veggies is soft switch off the gas.
  • Garnish with coriander leaves and serve hot with chapatis, or with dal-rice.

TIPS:

  • You can add peas to this dish as well.
  • Keep gobhi and aloo pieces medium-sized, else if they will be too small,end result if sabzi will be mushy.
  • Leftover of this sabzi can be used for making stuffed sandwich or stuffed paratha, trust me it taste yum.

 

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