Aloo Gobi is a popular Indian vegetarian dish where potatoes & cauliflower are cooked in spices and served as a side dish.
The dish is said to have originated in North India but it is popular in neighboring Bangladesh and Pakistan too.
Aloo Gobi is one of the most common dish that you will find in all parts of the country. The dish can be made in multiple ways - dry version which is often served as a starter, semi-dry which is served with rotis and naans or the gravy type which is commonly served with rice items.
Packed with flavours and easy to make, this restaurant style dish is a versatile side dish that goes with almost all main course.
Aloo Gobi Recipe
A perfect North Indian vegetarian curry that can be served as a side dish to all main course.
Ingredients for Aloo Gobi
How to make Aloo Gobi
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Add the cumin seeds, asafoetida and turmeric powder.
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Add the onions and a pinch of salt.
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Saute for 2 to 3 minutes or until the onions start to turn light brown.
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Add ginger garlic paste, green chillies and stir well.
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Add the potatoes and cook for 2 minutes or until tender.
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Add the cauliflower, garam masala powder, red chilli powder, coriander powder and salt.
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Cook for 5 to 6 minutes, stirring from time to time to prevent sticking to the bottom.
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Gradually pour enough water and stir well. Do not add too much water, about 1/2 to 3/4 cup should be fine.
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Reduce flame to low and cover the pan with a lid.
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Cook for 12 to 15 minutes, stirring from time to time.
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Garnish with the coriander leaves and remove from flame.
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Serve with rice, roti or naan.