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You are here: Home / Dry Vegetarian Side Dishes / Aloo Gobi Recipe, How to Make Aloo Gobi Step by Step

Aloo Gobi Recipe, How to Make Aloo Gobi Step by Step

May 28, 2018 13 Comments

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Aloo Gobi Recipe: learn how to make Punjabi-style aloo gobi recipe, a classic dry vegetable dish with aloo (potatoes) and gobi (cauliflower). This simple dry curry goes wonderfully with roti if you have some dal tadka on the side is one of our favourite go-to comfort dishes. I even serve it with rice and moong dal tadka or vegetable sambar for a simple meal.

aloo gobi recipe, how to make dry aloo gobi recipePin

Over many years of trying aloo gobi recipe at home, I have refined the method to something that suits me really well. I don’t add a drop of water while cooking this and I don’t fry the spices in oil first as we do with pretty much all sabzi preparations in India, but I add them towards the end when the vegetables are cooked. Unconventional, agreed, but the resulting aloo gobi is roasted and perfect, even if I say so myself.

Gobi lovers like us? Check out my:
gobi biryani recipe
This lovely gobi manchurian recipe
One of my favourites – gobi paratha using a fail-proof technique for rolling them out.

aloo gobi recipe, how to make dry aloo gobi recipePin

Aloo Gobi Recipe

nags
Aloo gobi is a popular Punjabi recipe that's made even more globally known by Indian restaurants. It's a dry side dish prepared with gobi (cauliflower) and aloo (potato) with some spices.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Vegetarian Sides
Cuisine Indian
Servings 4

Ingredients
  

  • 1 medium-sized potato peeled and cut into wedges
  • 2 cups cauliflower florets
  • 1 onion chopped
  • 1/2 tsp minced ginger
  • 1/2 tsp crushed garlic
  • 1/4 tsp turmeric powder
  • 3/4 tsp red chilli powder adjust to taste
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • A pinch of garam masala
  • 1 tbsp canned tomato paste or 1 cup chopped ripe tomatoes
  • A fistful of chopped coriander leaves
  • 1 tbsp oil
  • Salt to taste

Instructions
 

  • Heat oil in a pan and add the chopped onions. When the onions turn soft, add the ginger and garlic and saute until fragrant (about 2 mins).
  • Add the potatoes and cauliflower to this and cook on lowest heat, covered, mixing now and then so the vegetable pieces don't burn.
  • When the vegetables are half cooked, add the tomato paste and mix again. Cook again for 3-4 mins or until the vegetables are soft (not mushy).
  • Add the spice powders - coriander powder, turmeric powder, cumin powder, and chilli powder. Mix again until well combined. Cook until the spice powders don't smell raw anymore - another 2 mins or so. The potatoes and cauliflower should be roasted and dry by now. Add salt.
  • Finish off with garam masala and a generous amount of chopped coriander leaves and mix again.

Step by Step Pictures to Make Aloo Gobi Recipe:

1. Heat oil in a pan and add the chopped onions. When the onions turn soft, add the ginger and garlic and saute until fragrant (about 2 mins).

aloo gobi recipe, how to make dry aloo gobi recipePin

2. Add the potatoes and cauliflower to this and cook on lowest heat, covered, mixing now and then so the vegetable pieces don’t burn.

aloo gobi recipe, how to make dry aloo gobi recipePin

3. When the vegetables are half cooked, add the tomato paste and mix again. Cook again for 3-4 mins or until the vegetables are soft (not mushy).

aloo gobi recipe, how to make dry aloo gobi recipePin

4. Add the spice powders – coriander powder, turmeric powder, cumin powder, and chilli powder. Mix again until well combined. Cook until the spice powders don’t smell raw anymore – another 2 mins or so. The potatoes and cauliflower should be roasted and dry by now. Add salt.

aloo gobi recipe, how to make dry aloo gobi recipePin

5. Finish off with garam masala and a generous amount of chopped coriander leaves and mix again.

aloo gobi recipe, how to make dry aloo gobi recipePin

Aloo gobi all done!

aloo gobi recipe, how to make dry aloo gobi recipePin

Gobi Masala is a great combination with chapatis or rotis and a simple dal recipe. You can also serve with rice, jeera pulao, or any other pulao for a bit of an added spice kick.

Notes:
– Adjust spice levels to your liking.
– You can add pureed tomato or chopped tomato instead of canned paste. Since I like to add as little water as possible, I add the paste which is thick and quite intense. If you are adding pureed tomato, make sure to add it after the onions are cooked and let it thicken a bit before following the rest of the steps.

For Gobi Masala recipe in Hindi, Urdu, Kannada, Tamil, Telugu, Marathi, etc, please use the Google Translate button in the sidebar.

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By nags Filed Under: Dry Vegetarian Side Dishes, Potato (Aloo) Recipes, Punjabi Recipes

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Reader Interactions

Comments

  1. Lisa

    April 14, 2020 at 7:04 am

    I made this tonight and it was delicious. I added half a can of tomatoes (in addition to the tomato paste), a can of chickpeas and some peas. I served it over rice. I loved the flavors in this and will make again and again. Thanks!

    Reply
    • nags

      April 15, 2020 at 1:04 pm

      Thank you!

      Reply
  2. jojhn

    August 12, 2018 at 6:49 pm

    hello what is a cup in oz thanks

    Reply
    • nags

      August 13, 2018 at 4:36 pm

      8oz

      Reply
  3. Suzanne

    February 2, 2017 at 11:24 am

    I have made this 3 times since last weekend. I love how very simple this dish is. So full of flavour and so very satisfying.

    Reply
    • nags

      February 7, 2017 at 6:07 pm

      thank you 🙂

      Reply
  4. Whitney Kamal

    January 28, 2017 at 1:32 am

    Delicious!!

    Reply
  5. Mario

    January 18, 2016 at 9:17 pm

    After my recent return from India to Europe, this food made me feel there again. Thank you for perfect recipe, easy enough for a man!

    Reply
    • nags

      January 19, 2016 at 9:27 am

      Thanks Mario

      Reply
  6. Melinda Daniel

    January 13, 2016 at 9:36 am

    Making this for my husband’s birthday. There is so little liquid in the recipe, the potatoes are taking forever to cook. How long does this recipe usually take–should I have blanched the potatoes first??? so far, it looks wonderful, by the way!

    Reply
    • nags

      January 13, 2016 at 9:39 am

      Hello there! I don’t usually pre-cook the potatoes but depending on the variety you are using, it’s possible that they would take longer to cook. You can add some water or tomato puree (or both) to cook it. Cover and cook on very low flame. Wishing your husband a wonderful birthday!

      Reply
  7. Ashley

    January 5, 2016 at 2:04 am

    Should it be a teaspoon or tablespoon of the tomato paste? If you’re using chopped tomato instead how much would you recommend using? Also, how much of the turmeric? Thanks!

    Reply
    • nags

      January 5, 2016 at 9:25 am

      a tablespoon of canned tomato paste. You can replace with 1 cup chopped ripe tomatoes instead. Use 1/4 tsp turmeric powder. I have updated the recipe too!

      Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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