Aloo Gobhi with Tomatoes

Aloo Gobhi goes so well with any daal or raita or even as is with a phulka or a paratha.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 Mins, Cooking – 20, Total – 30 Mins

Servings: 2-3


  1. Cauliflower (phool gobi) – 2 cups (coarsely chopped)
  2. Potato – 2 medium size (chopped into cubes)
  3. Onion – 1 medium (finely chopped)
  4. Garlic – 2 cloves (finely chopped)
  5. Ginger – 1 inch (finely chopped)
  6. Green chilli – 2 (finely chopped)
  7. Tomatoes – 1 large size (puree)
  8. Cumin seeds (Jeera) – 1/2 tsp
  9. Coriander leaves –  2 tbsp
  10. Coriander powder – 1 tsp
  11. Red Chilli powder – 1/2 tsp
  12. Turmeric powder – 1/3 tsp
  13. Garam masala powder – 1/2 tsp
  14. Mustard oil – 2 tbsp (you can use olive or refined oil as well)
  15. Salt to taste

PS: 1 Cup = 250 ML

How to make Aloo Gobhi:

  1. Heat mustard oil in a kadai or a pan. Let it smoke for a minute. Then turn the flame to medium and add a pinch of salt, it helps in removing the mustard oil smell
  2. Add cumin seeds and let it splutter
  3. Add onions, garlic and green chillies and saute till onions are translucent
  4. Add cauliflower and fry for 2-3 mins on a medium flame
  5. Add potatoes and spices – turmeric powder, red chilli powder, coriander powder and salt. Mix well
  6. Cover the kadai or pan and cook on low flame till potatoes are almost soft. Keep sauteing in between
  7. Once the potatoes are almost cooked dig a circle till the bottom of the kadai or the pan and add the puree tomatoes (image below for your reference)
  8. Cover the kadai or the pan again. Cook for another 2-3 mins on low flame
  9. Remove the lid. Add garam masala powder
  10. Cook for another 2-3 mins on high flame so that excess water is evaporated. Keep mixing in between so that it doesn’t stick to the kadai or the pan
  11. Turn off the flame
  12. Your Aloo Gobhi is ready. Garnish with coriander leaves and serve hot with Phuklas.


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