Aalu Gobhi (Spiced Potato and Cauliflower) brings back a lot of fond lunch memories. I loved Aalu Gobhi and Paratha in my tiffin box and so did my friends. It has been a family favourite too. The recipe I am sharing today is Punjabi style and has a prominent ginger flavour. You may or may not add onion to this. Give it a try it’s very easy.
Here are the steps for you all;
Preparation Time 15-20 minutes
Cooking Time 25-30 minutes
Servings 4
Main Ingredients Potatoes & Cauliflower
Course Main-course
Level Of Cooking Medium
Ingredients
- Potatoes 3 medium (skin peeled, diced and rinsed)
- Cauliflower 300-350 grams (florets removed and rinsed)
- Ginger 1 1/2 inch piece (chopped)
- Onion 1 large (chopped) – Optional
- Green Chillies 2 chopped
- Tomato 1 medium (chopped)
- Coriander Leaves 2 tablespoons chopped
- Cumin Seeds 1/2 teaspoon
- Asafoetida (hing) a pinch
- Turmeric Powder 1 teaspoon
- Red Chilli Powder 1 teaspoon
- Garam Masala 1/2 teaspoon
- Cooking Oil or Clarified Butter (Ghee) 2-3 tablespoons
- Salt to taste
Method
Step 1
Heat oil or ghee in a pan (kadhai). Add cumin seeds and asafoetida (hing). Once the cumin seeds atart crackling add the ginger. Add onion after half a minute (optional) and keep stirring. Once the onion becomes transparent (about 3-4 minutes), add cauliflower florets and diced potatoes and mix well.
Step 2
Sauté the Aalu Gobhi for 5-7 minutes. Add salt, turmeric powder and red chilli powder and mix well so that the spices coat the veggies evenly. Cover the pan with it’s lid. Simmer and cook for 15-20 minutes on low flame (timing may vary with the size of the veggies and level of flame). At intervals, remove the lid and stir the veggies then cover with the lid and continue to cook.
Step 3
Once the potatoes and cauliflower are 75% cooked add tomato and green chillies, mix and continue cooking. Once the potatoes and cauliflower are 100% cooked add garam masala and mix. (While mixing, bring your spatula from the edges so that the cauliflower florets don’t split or get mashed.) Garnish with chopped coriander leaves and serve hot with rotis or parathas and curd/natural yogurt or as a side dish to dal–rice.
I would love to hear your feedback when you try this dish. Leave your comments and feedbacks in the Comment section below.
Have a fabulous week ahead! 🙂
Anugya Sudan 