Aloo gobi

Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Aloo recipes from 

Aloo Gobi, or Potatoes sauteed with Cauliflower, is a popular dish in every Indian household. There are many variations of this super delicious side dish recipe and this Punjabi version of Aloo Gobi is dry so that it can be served with rotis or parathas. 

The right mix of ingredients like red chilli powder, turmeric, onion, tomato and cumin along with fresh cauliflower florets and potato makes it a lip-smacking side dish. The cauliflower and potato must be slow cooked well so that they become soft enough to absorb the masala mix. 

Aloo Gobi can be easily prepared by following these simple steps.

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 2 - potato
  • 15 - cauliflower florets
  • 1 - onion
  • 1 - tomato
  • 1 tsp - red chilli powder
  • 1/4 tsp - turmeric
  • 1 tsp - cumin
  • 2 tbsp - coriander leaves, chopped
  • 1.5 tbsp - oil/ghee
  • To taste - salt

How to Make Aloo gobi

  • Microwave potatoes in high power, for 2 minutes.
  • Peel off the skin, cube it and keep it aside (potatoes should be only 3/4th cooked).
  • Parboil the cauliflower in salt water, drain the water and keep it aside.
  • Cut the onion, length wise and cube the tomatoes.
  • Heat a kadai and add oil/ghee. When hot, add cumin and allow it to splutter.
  • Add onion and fry till transparent.
  • Add the tomatoes, red chilli, turmeric powder and fry for a minute.
  • Then add the potato, cauliflower and coriander leaves.
  • Sprinkle salt, a little water and mix well.
  • Cook covered stirring in between, till the cauliflower and potato becomes soft and absorbs the masala.
  • Transfer to a serving bowl and garnish with coriander leaves.
  • Recipe courtesy: Rak's Kitchen