Aloo Gobi Recipe

Posted on February 16th, 2011 by
Aloo Gobi Recipe
Serves 4 people
30 minutes

Aloo gobi is delicious Indian vegetarian dish made with potatoes, cauliflower and spices.

Method:

  1. Heat Oil in frying pan and fry cauliflower florets until golden, keep aside.
  2. In same oil fry potatoes on medium heat until tender and golden, keep aside.
  3. Heat oil in a pan, add cumin seeds and wait until seeds crack.
  4. Add asofoetida, turmeric powder and grated ginger, and mix.
  5. Add tomatoes mix well and cook until oil separates, stir frequently.
  6. When oil is separated, add coriander powder, garam masala powder, red chili powder, dry mango powder and salt, mix well.
  7. Add potatoes and cauliflower, mix gently until all potatoes and cauliflower are well coated.
  8. Garnish with chopped cilantro and serve with chapatti or roti or paratha.

Ingredients

  • 1 Medium Size Cauliflower, cut into medium size florets
  • 2 Potatoes, cut into small pieces
  • 1 Tomato, diced
  • 1 Teaspoon Ginger, grated
  • 1/2 Teaspoon Cumin Seeds (Jeera)
  • 1/2 Teaspoon Turmeric Powder
  • 2 Teaspoon Coriander Powder
  • 1 Teaspoon Red Chili Powder
  • 1 Teaspoon Garam Masala Powder
  • 1/2 Teaspoon Dry Mango Powder (Amchur)
  • A Pinch of Asafoetida (Hing)
  • 2 Tablespoon Oil
  • Salt to Taste
  • Oil for Frying
  • To Garnish:
  • 1 Tablespoon Cilantro (Coriander Leaves), finely chopped
Posted under categories:

Curry / Subzi No-Onion No-Garlic Vegan Recipes
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2 Responses to “Aloo Gobi Recipe”

  1. just made this today – came out perfect!
    I have made Aloo Gobi numerous times and it never really worked – always looked kind of dull and taste was only ever ok … but the above recipe works – here are my comments on it:
    1. I used 3 tomatoes instead of 1, I skinned and removed the seeds
    2. I used red potatoes

    I think the point you have to watch out for is to really cook the cauliflower
    a lot – fry it until very golden brown.

    Richard, on February 20th, 2011

  2. Glad that the recipe worked for you. Yes, you made a good point – the cauliflower should be fried until it becomes golden brown!

    Neelam, on February 21st, 2011

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