The State of Punjab in North West India comprise of lush green fields, diverse range of mouthwatering delicacies, robust people who are hard working and good eaters. Much can be said about the culture and cuisine of this Land of Rivers.
Aloo Gobi is a Punjabi delicacy popular in all North Indian restaurants. This is a semi-dry dish made from potatoes (aloo in hindi) and cauliflower (gobi in hindi). Each household have developed their own versions of this dish, adding ingredients as per their taste and ingredients available. The basic ingredients however that you will find in most of the versions are onions, tomatoes, chillies, turmeric, ginger, garlic and coriander. 
For an authentic, robust flavored Aloo Gobi, one must make a trip to a Punjabi dhaba that dot the highways all over India. Dhabas are quaint, country style small mud structures with wooden planks or cots for a rustic style of seating and offers inexpensive food. They were mainly started to cater to famished highway truck drivers but soon gained popularity among others as well. The interiors and structures have become more modernized than earlier times but the tantalizing taste of a roti fresh from the tandoor or smoky tikkas remain the same!
Contrary to belief that all Punjabi dishes are heavily spiced, their every day meal is moderately spiced and consists of a simple dal (lentil curry), roti (indian flat bread), vegetable or meat side dish along with some fresh green chillies and raw onion! Yes, you read it right, they are known to munch on some fresh and spicy chillies along with their rotis!
A typical Punjabi meal ends with a glass of lassi which is a spiced buttermilk or a sweeter version topped generously with fresh malai (homemade cream).
Now moving on to my mother`s way of making this dish which is no less in flavor and taste compared to the traditional. Here the vegetables are simmered in a mild tomato based gravy and finally topped with some fresh yogurt to add more depth to the curry. This curry pairs well with Indian breads like rotis, roomali roti, naan, chapathis or with rice even. Try it out for a hearty and satisfying meal with some Punjabi bhangra music playing in the background.
Punjabi Aloo Gobi – Potatoes and Cauliflower cooked Punjabi style
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Aloo Gobi is a classic Punjabi dish featuring potatoes and cauliflower simmered in a mildly spiced tomato gravy, finished with fresh yogurt for added depth.
Ingredients
- 3 1/2 to 4 pounds (2 small heads) cauliflower
- 1 small to medium potato
- 5 tbsp vegetable oil or clarified butter
- Salt to taste
- 1 cup (200 ml) beaten curd/yogurt (not Greek style or hung yogurt)
- 2 onions, peeled and cut into big chunks
- 2 tomatoes, washed, halved, seeds discarded, and cut into big chunks
- 1 inch ginger piece
- 4-5 garlic cloves
- 2-3 green chilies
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin seeds
- Fresh coriander leaves for garnish
Instructions
- Peel the onions and cut them into big chunks. Wash the tomatoes, cut them in half, discard the seeds, and cut into big chunks.
- Grind together the onions, tomatoes, ginger, garlic, and green chilies into a paste, adding water as required to achieve a smooth consistency.
- Heat the vegetable oil or clarified butter in a large pan over medium heat. Add the cumin seeds and let them splutter.
- Add the ground paste to the pan and sauté for 5-7 minutes until the oil separates from the paste.
- Add the turmeric powder, coriander powder, and salt. Mix well and cook for another 2 minutes.
- Add the cauliflower and potato pieces to the pan. Stir well to coat the vegetables with the spice mixture.
- Cover the pan and let the vegetables simmer on low heat for about 20-25 minutes, stirring occasionally, until the potatoes and cauliflower are tender.
- Once the vegetables are cooked, add the beaten curd/yogurt and mix well. Cook for another 5 minutes to allow the flavors to meld.
- Garnish with fresh coriander leaves before serving.
Notes
You could also make the same with a combination of cauliflower, potatoes, and some green peas. Vary the combination of these vegetables to get a different flavored curry each time. This dish pairs well with Indian breads like rotis, naan, or chapathis, or even with rice. For an authentic experience, enjoy it with some Punjabi bhangra music playing in the background.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 450
- Fat: 12
- Carbohydrates: 30
- Fiber: 5
- Protein: 6
- Cholesterol: 5
