Aloo Gobi, a popular North Indian dish, combines the earthy flavors of potatoes (aloo) and cauliflower (gobi) with a medley of aromatic spices. This vegetarian delight is loved by many for its simplicity, yet it packs a punch in terms of taste. Here’s a step by step guide to making this delicious Aloo Gobi recipe:
Ingredients for Aloo Gobi Recipe :
2 cups cauliflower florets
2 cups diced potatoes
1 large onion, finely chopped
2 tomatoes, chopped
2-3 cloves of garlic, minced
1 inch piece of ginger, minced
2-3 green chilies, slit lengthwise (adjust to your spice preference)
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala
Salt to taste
Cooking oil
Fresh cilantro leaves, chopped, for garnish
Instructions:
1. Prepare the Cauliflower and Potatoes:
Wash and chop the cauliflower into small florets.
Peel and dice the potatoes into bite sized pieces.
Parboil the cauliflower and potatoes by boiling them in a large pot of water for about 4 – 5 minutes. Drain and set aside.
2. Saute the Aromatics:
Heat 2 – 3 tablespoons of oil in a large, deep pan or skillet over medium heat.
Add cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn translucent.
3. Add the Spices:
Stir in the minced ginger, garlic, and green chilies. Sauté for a couple of minutes until the raw smell disappears.
Add the turmeric powder, red chili powder, ground coriander, and ground cumin. Mix well and cook for another 2 – 3 minutes.
4. Combine Cauliflower and Potatoes:
Add the parboiled cauliflower and potatoes to the pan. Mix them with the spices and sauté for 4 – 5 minutes.
5. Simmer with Tomatoes:
Add the chopped tomatoes and cook until they turn soft and mushy. You may cover the pan and cook to speed up this process.
6. Spice it Up:
Sprinkle garam masala and salt over the mixture. Stir well, and if needed, add a little water to create a thick gravy. Cover and simmer for about 10 – 15 minutes or until the cauliflower and potatoes are tender.
7. Finish with Cilantro:
Just before serving, garnish the Aloo Gobi with freshly chopped cilantro leaves.
8. Serve Hot:
Aloo Gobi pairs wonderfully with fresh chapatis, naan, or steamed rice.
Aloo Gobi is a versatile dish with regional variations in India. Some like it with a tomato based gravy, while others prefer a drier, spicier version. Adjust the spice levels to suit your taste, and enjoy this delightful and nutritious Indian favorite.