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
Units
Scale
- 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