This aloo gobi recipe combines potatoes (aloo) and cauliflower (gobi) in a spicy Punjabi-style masala. It is not just a dish; it’s an emotion for many who grew up enjoying it.
Estimated reading time: 5 minutes
Aloo Gobi is a beloved dish in Indian households, known for its comforting texture and vibrant colours. Whether served with roti, paratha, or dal rice, it’s one vegetarian dish that always evokes the warmth of home.
Its simplicity, flavour, and delicious texture make it an evergreen favourite.
Why You’ll Love Aloo Gobi
- vegan
- one pot recipe
- meal prep friendly
- gluten and nut free
- wholesome and filling
- easy to cook and customize
Ingredients You’ll Need
- Cauliflower florets fresh or frozen (small-medium size). You can make soup, mash, or fried rice with leftover cauliflower.
- Other Vegetables: Potato, Green Peas, Onion, Tomato
- Fresh Fenugreek Leaves (Methi) give a delicious taste to aloo gobi. If not available, add kasuri methi or dried fenugreek leaves.
- Ginger thinly sliced, adds a lot of texture and a deliciously spicy, rustic flavour.
- Spice Powders: Turmeric, Chilli Powder, Coriander Powder, Dried Mango Powder (Amchur), Garam Masala
- Whole Spices: Cumin (Jeera), Nigella Seeds (kalonji, Mustard Seeds, Dried Red Chillies, Asafoetida (hing)
- Mustard Oil is my first choice for cooking this Punjabo sabzi. Substitute it with vegetable refined oil.
- Salt, Green Chilli, and Fresh Coriander Leaves
How To Make Gobi Aloo Sabzi
1. Prep Work
- Wash and cut the potatoes into medium-sized cubes.
- Finely chop the onion.
- If using fresh methi leaves, wash and finely chop them.
- Grate or make a paste of tomato in a blender.
- Cut ginger and green chilli into thin slices.
- Soak the cauliflower florets in hot water with a pinch of salt for 2–3 minutes to remove any impurities. Drain and set aside. Skip this step if your florets are clean and pre-washed.
2. Make Masala
- Heat mustard oil in a large, heavy-bottomed pan or kadhai until it begins to smoke lightly (this reduces its pungency). Reduce the heat to medium.
- Add cumin, nigella, mustard seeds, dried red chillies and asafoetida. Let them sizzle until aromatic, about 30 seconds.
- Add finely chopped onions. Cook until golden brown, stirring occasionally, about 5 – 6 minutes.
- Add the grated/pureed tomatoes, turmeric powder, coriander powder, red chilli powder, and salt.
- Cook the masala until the tomatoes break down and the oil separates from the masala, about 5 – 6 minutes.
3. Add Vegetables
- Add the cubed potatoes, green peas, and cauliflower to the masala. Stir to combine nicely.
4. Cook Aloo Gobi
- Add ¼ cup of water. Cover the pan with a lid and reduce the heat to low.
- Allow the vegetables to cook, stirring occasionally to prevent sticking or burning. This should take about 15–20 minutes, depending on vegetables.
5. The Final Touches
- Once the potatoes and cauliflower are cooked, add fresh methi leaves, sliced ginger and green chilli.
- Sprinkle garam masala and amchur powder. Mix gently
- Cook for 5 minutes over low heat without cover.
Garnish with freshly chopped coriander leaves before serving.
Recipe Variations
- Make it Gravy-Based like my cauliflower curry recipe with coconut milk.
- Add Achari Flavour with the Indian pickle masala.
- South Indian Twist: Add curry leaves and mustard seeds.
More Indian Sabzi Recipes
- Sev Tamatar Ki Sabji
- Kamal Kakdi Ki Sabji
- Beetroot Poriyal
- Kathal Ki Sabzi
- Kaddu Ki Sabzi
- Aloo Ki Sabzi
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Punjabi Aloo Gobi Recipe
This aloo gobi recipe combines potatoes (aloo) and cauliflower (gobi) in a spicy Punjabi-style masala.
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Servings: 4 adults
Calories: 187kcal
- Heavy Bottom Kadhai
Ingredients
- 1 medium size (approx 500 gram) cauliflower, cut into florets
- 2 tablespoon mustard oil
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon nigella seeds ( kalonji)
- ½ teaspoon mustard seeds (rai)
- ⅛ teaspoon hing (asafoetida)
- 2 dried red chilies
- 1 medium size onion, finely chopped
- 2 medium size tomatoes, grated
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- ½ teaspoon dried mango powder (amchur)
- ½ teaspoon Garam Masala Powder (get recipe)
- 1 medium size potato, diced
- ¼ Cup green peas
- ¼ Cup water
- 1 Cup fresh fenugreek leaves, chopped
- 1 inch ginger, thinly sliced
- 1 green chillies sliced
Instructions
- Soak the cauliflower florets in hot water with a pinch of salt for 2–3 minutes to remove any impurities. Drain and set aside. Skip this step if your florets are clean and pre-washed.
- Heat mustard oil in a large, heavy-bottomed pan or kadhai until it begins to smoke lightly (this reduces its pungency). Reduce the heat to medium.
- Add cumin, nigella, mustard seeds, dried red chillies and asafoetida. Let them sizzle until aromatic, about 30 seconds.
- Add finely chopped onions. Cook until golden brown, stirring occasionally, about 5 – 6 minutes.
- Add the grated/pureed tomatoes, turmeric powder, coriander powder, red chilli powder, and salt.
- Cook the masala until the tomatoes break down and the oil separates from the masala, about 5 – 6 minutes.
- Add the cubed potatoes, green peas, and cauliflower to the masala. Stir to combine nicely.
- Add ¼ cup of water. Cover the pan with a lid and reduce the heat to low.
- Allow the vegetables to cook, stirring occasionally to prevent sticking or burning. This should take about 15–20 minutes, depending on vegetables.
- Once the potatoes and cauliflower are cooked, add fresh methi leaves, sliced ginger and green chilli. Sprinkle garam masala and amchur powder. Mix gently. Cook for 5 minutes over low heat without cover.
- Garnish with freshly chopped coriander leaves before serving.
- Serve aloo gobi warm with chapati/roti/paratha.
Recipe Notes:
- Choose Fresh Vegetables: They cook more evenly and retain their flavour better.
- Blanch Cauliflower: This step helps clean the cauliflower and ensures it cooks evenly without turning mushy.
- Adjust the amount of chillies, chilli powder and garam masala as per your taste preference.
- Canned Tomatoes or Puree works perfectly for this recipe.
- Low and Slow Cooking: Cooking aloo gobi on low heat allows the spices to infuse deeply into the vegetables.
- Avoid Overmixing: Be gentle while stirring to maintain the texture of the cauliflower florets.
Nutrition
Calories: 187kcal | Carbohydrates: 24g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 54mg | Potassium: 551mg | Fiber: 5g | Sugar: 6g | Vitamin A: 878IU | Vitamin C: 59mg | Calcium: 270mg | Iron: 3mg
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