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
- Cauliflower – 2 cups (chopped)
- Potato – 2 medium size (chopped into small cubes)
- Onion – 1 medium (chopped)
- Garlic – 3 cloves (finely chopped)
- Ginger – 1 inch (finely chopped)
- Green chilli – 1 (finely chopped)
- Cumin seeds – 1/2 tsp
- Coriander powder – 1 tsp
- Red Chilli powder – 1/2 tsp
- Turmeric powder – 1/3 tsp
- Garam masala powder – 1/2 tsp
- Mustard oil – 2 tbsp (you can use any other oil as well)
- Coriander leaves – for garnishing
- Salt to taste.
PS: 1 Cup = 250 ML
How to make Aloo Gobhi:
- 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
- Add cumin seeds and let it splutter
- Add onions, garlic, ginger and green chillies. Saute till onions are translucent
- Add cauliflower and saute for 3-4 mins on a medium flame
- Add potatoes and spices – turmeric powder, red chilli powder, coriander powder and salt. Mix well
- Cover the kadai or pan and cook on low flame till potatoes are soft. Keep sauteing in between
- Add garam masala powder and cook for less than a minute uncovered
- Your Aloo Gobhi Dry is ready. Garnish with coriander leaves and serve.