Aloo Gobi Recipe, How To Make Aloo Gobi Dry Recipe

Aloo gobi recipe is a simple but delicious stir fry mainly made up of potato and cauliflower florets. It is usually prepared in my home as a side to accompany with dal and chapati.

This aloo gobi can be prepared in many ways. Today I am sharing the method I feel best to prepare it.
The key point to remember is that I never add water in this recipe. It will be cooked in only oil and the water of vegetables itself.
Second thing is that I don't like to add as many spices in this aloo gobi as other Indian curries calls for. I also do not added onion in this aloo gobi. But you can always play around and add them according to your choice.

I hope you find this recipe easy to prepare. Let's see the recipe now.

Ingredients

1 tablespoon sunflower oil
1 teaspoon cumin seeds
3 cloves garlic, chopped
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/4 teaspoon red chilli powder
1 large potato, cubed
2 cups cauliflower florets
Salt to taste

Step by step aloo gobi recipe

Step 1. Place a saute pan on medium heat. Add oil to heat up. Add cumin seeds to crackle up, then add chopped garlic and saute for 30 seconds or till the raw aroma evaporates.

Step 2. Turn the flame to minimum heat and then add turmeric powder and coriander powder.

Note - Do not saute for too long at this point as powders may burn.

Step 3. Add potatoes and saute for 5 minutes on medium heat. Do not cover the potatoes.

Step 4. After 5 minutes of uncovered cooking, potatoes becomes bit soft.

Step 5. Add cauliflower florets and add red chilli powder. Saute for 30 seconds. Cook this aloo gobi for 10 - 12 minutes on low heat with the lid on. In between stir couple of times and discard any vapour water collects under the lid.
I don't add water, it will be cooked in oil only.

Step 6. Once it is cooked saute it on high flame to give little brown colour. This step is totally optional. Switch off the gas. Serve aloo gobi with dal and roti.