Aloo Gobi Sabzi Recipe - Potato And Cauliflower Dry Curry
A vegetarian North Indian Recipes recipe with cauliflower (gobi) - florets, potatoes (aloo) - peeled and cubed, curry leaves - few (optional). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
To begin making the Aloo Gobi Sabzi Recipe, chop cauliflower into florets and wash well in plenty of water; drain and keep aside
cauliflower (gobi) - florets(2 cups) - 2
Wash potatoes, peel and chop into medium-sized cubes; keep aside
potatoes (aloo) - peeled and cubed(1 cup) - 3
In a medium sized deep saucepan or kadai, heat oil or ghee
tablespoons sunflower oil - or ghee(2) - 4
Once the oil heats up, lower the heat and add the spices (turmeric, chilli powder, coriander powder, garam masala powder and hing); sauté for a few seconds
coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)kasuri methi (dried fenugreek leaves) - or coriander leaves (chopped) for garnishing - 5
Increase the heat and immediately, add the cubed potatoes; stir well to coat with spices
potatoes (aloo) - peeled and cubed(1 cup) - 6
Add a little bit of salt and sauté on high for about a minute or so
salt - to taste - 7
Stir in the cauliflower flowerets and additional salt; give it a good stir
cauliflower (gobi) - florets(2 cups)salt - to taste - 8
Once the vegetables and spices have mixed well, lower the heat, close the saucepan and cook on medium low heat till the vegetables are cooked
- 9
Keep stirring in between so as not to burn the vegetables
- 10
Do not add any water
- 11
Once the vegetables have cooked to your desired consistency, turn the heat off, remove from flame
- 12
Garnish with crushed dried fenugreek leaves (kasoori methi) or chopped coriander leaves
curry leaves - few (optional)coriander powder (dhania)(1 teaspoon)kasuri methi (dried fenugreek leaves) - or coriander leaves (chopped) for garnishing - 13
To give it an acidic element, give it a squeeze of lime or lemon juice
lemon wedges - few - 14
Serve Aloo Gobi Sabzi along with Panchmel Dal and Phulkas for a weekday meal
- 15
You can also serve Boondi Raita with this meal
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Aloo Gobi Sabzi Recipe - Potato And Cauliflower Dry Curry
A vegetarian North Indian Recipes recipe with cauliflower (gobi) - florets, potatoes (aloo) - peeled and cubed, curry leaves - few (optional). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
15 steps- 1
To begin making the Aloo Gobi Sabzi Recipe, chop cauliflower into florets and wash well in plenty of water; drain and keep aside
cauliflower (gobi) - florets(2 cups) - 2
Wash potatoes, peel and chop into medium-sized cubes; keep aside
potatoes (aloo) - peeled and cubed(1 cup) - 3
In a medium sized deep saucepan or kadai, heat oil or ghee
tablespoons sunflower oil - or ghee(2) - 4
Once the oil heats up, lower the heat and add the spices (turmeric, chilli powder, coriander powder, garam masala powder and hing); sauté for a few seconds
coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)kasuri methi (dried fenugreek leaves) - or coriander leaves (chopped) for garnishing - 5
Increase the heat and immediately, add the cubed potatoes; stir well to coat with spices
potatoes (aloo) - peeled and cubed(1 cup) - 6
Add a little bit of salt and sauté on high for about a minute or so
salt - to taste - 7
Stir in the cauliflower flowerets and additional salt; give it a good stir
cauliflower (gobi) - florets(2 cups)salt - to taste - 8
Once the vegetables and spices have mixed well, lower the heat, close the saucepan and cook on medium low heat till the vegetables are cooked
- 9
Keep stirring in between so as not to burn the vegetables
- 10
Do not add any water
- 11
Once the vegetables have cooked to your desired consistency, turn the heat off, remove from flame
- 12
Garnish with crushed dried fenugreek leaves (kasoori methi) or chopped coriander leaves
curry leaves - few (optional)coriander powder (dhania)(1 teaspoon)kasuri methi (dried fenugreek leaves) - or coriander leaves (chopped) for garnishing - 13
To give it an acidic element, give it a squeeze of lime or lemon juice
lemon wedges - few - 14
Serve Aloo Gobi Sabzi along with Panchmel Dal and Phulkas for a weekday meal
- 15
You can also serve Boondi Raita with this meal
Rate this recipe
