Punjabi Aloo Gobi Recipe
This aloo gobi recipe combines potatoes (aloo) and cauliflower (gobi) in a spicy Punjabi-style masala.
Servings: 4 adults
Calories: 187kcal
Equipment
- 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.
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