Indian Aloo Gobi is a spiced potato and cauliflower dish that comes from the Punjab region in India, the northern area of the country. Potatoes were brought to India by the Portuguese and are a staple ingredient in their cuisine.
Potatoes paired with cauliflower was new to me and made for a wonderful combination especially spiced up! This is a hearty vegetarian dish made in the dry style that is sure to please.
Indian Aloo Gobi (Spiced Cauliflower and Potatoes)
Prep time
Cook time
Total time
Author: International Cuisine
Recipe type: Side dish
Cuisine: Indian
Serves: 4
Ingredients
- 5 to 6 medium size potatoes/aloo sliced in wedges
- 1 medium cauliflower/gobi cut into florets and rinsed
- 1.5 to 2 inches ginger/adrak, chopped
- ½ tsp turmeric powder/haldi
- 1 tsp red chili powder
- ½ tsp garam masala powder
- 4 tbsp oil or ghee
- salt as required
Instructions
- in a kadai or thick bottomed pan like a wok, heat oil or ghee.
- lower the flame and add the aloo/potato wedges.
- stir the potatoes well and saute them on a low flame or sim for 6 to 7 minutes. stir a couple of times when sauteing them.
- add the gobi/cauliflower and saute for 3-4 minutes. continue to stir in between.
- add chopped ginger. stir again very well.
- spice up the gobi and aloo with turmeric powder, red chili powder and salt.
- stir again very well, so that the spices are mixed uniformly in the sabzi and coat the veggies also evenly.
- cover the pan with its lid tightly.
- simmer the aloo gobi 18 to 20 minutes on a low flame. timing will vary with the size, depth and quality of the pan and flame intensity.
- in between for a couple of times, remove the lid and stir the aloo gobi well. cover and then again continue to cook. do not add any water.
- once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it all together
- serve aloo gobi with yogurt and/or naan bread.
