Aloo Gobi Dry

This is our house’s favorite dish. Loved by all of the family and friends. It goes just perfect with a paratha or a phulka. I must say the fusion of cauliflower and potatoes is unbeatable. A recipe must try.

Also try: Aloo Gobhi with Tomatoes.

Course: Main Course

Cuisine: North Indian

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

Servings: 2-3


  1. Cauliflower – 2 cups (chopped)
  2. Potato – 2 medium size (chopped into small cubes)
  3. Onion – 1 medium (chopped)
  4. Garlic – 3 cloves (finely chopped)
  5. Ginger – 1 inch (finely chopped)
  6. Green chilli – 1 (finely chopped)
  7. Cumin seeds – 1/2 tsp
  8. Coriander powder – 1 tsp
  9. Red Chilli powder – 1/2 tsp
  10. Turmeric powder – 1/3 tsp
  11. Garam masala powder – 1/2 tsp
  12. Mustard oil – 2 tbsp (you can use any other oil as well)
  13. Coriander leaves –  for garnishing
  14. 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, ginger and green chillies. Saute till onions are translucent
  4. Add cauliflower and saute for 3-4 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 soft. Keep sauteing in between
  7. Add garam masala powder and cook for less than a minute uncovered
  8. Your Aloo Gobhi Dry is ready. Garnish with coriander leaves and serve.

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