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Indian Aloo Gobi Masala | Potato Cauliflower Dry

Aloo Gobi (Alu Gobi)

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Aloo Gobi (Alu gobi) is a tasty and flavorful one-pot vegetarian side dish popular in most restaurants and households of India. It is prepared with minimal ingredients like cauliflower, potato, and Indian spices. This alu gobi is a perfect vegan-friendly side dish that be can be served with naan, chapati, roti, jeera rice, or ghee rice.
Course Side Dish
Cuisine Indian
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 393
Author Sangeetha Vel

Ingredients

  • ½ lb Cauliflower gobi
  • 3 Potato chopped
  • 1 Onion chopped
  • 2 Tomato chopped
  • ¼ cup Oil additional 1 tsp for stir-frying
  • 1 tsp Cumin Seeds
  • 2 Bay Leaves
  • 2 tsp Ginger Garlic Paste
  • ½ tsp Turmeric Powder
  • 1½ tsp Chili Powder
  • 3 tsp Coriander Powder
  • Salt As needed
  • ½ cup Water
  • ¼ cup Coriander Leaves
US Customary - Metric

Instructions

To Fry the Aloo and Gobi

  • In a pan with medium heat, pour 1 tsp of oil and add the cauliflower(gobi) florets and aloo(potatoes) cubes and stir for 3 to 5 minutes or until it turns slightly crisp. Remove them from the pan and keep them for later use
    sauting cauliflower and potatoes

To Prepare Aloo Gobi

  • In the same pan, pour ¼ cup of oil and sizzle in the bay leaves and cumin seeds
    sizzling cumin seeds and bay leaf
  • Now add the onions and saute until it turns soft
    sauting onions until soft
  • Add ginger-garlic paste, salt, turmeric, chili, and coriander powder, and give a nice mix
    Adding Indian masalas
  • Now add the tomatoes and saute until it turns mushy
    sauting tomatoes to mushy
  • Add water and allow it to cook for 2 to 3 minutes
    adding water to tomato mixture
  • Now add the stir-fried cauliflower and potatoes and cook for 5 to 7 minutes
    adding aloo and gobi to the gravy
  • Simmer the heat, Close the pan with the lid and cook the aloo gobi mixture for 5 minutes
    cooking aloo gobi with pan closed
  • Open the lid and switch the heat to high. Stir the potato cauliflower mixture for 2 to 3 minutes and garnish with coriander leaves. Now the delicious aloo gobi is ready for you to taste and enjoy
    garnishing with coriander leaves

To Serve

  • Serve this delicious aloo gobi with Naan, basmati rice, jeera rice, ghee rice, or roti
    Serving delicious aloo gobi

Notes

  • To get a perfect alu/aloo gobi, always fry the cauliflower and potatoes until it is half cooked in oil. Alternatively, you could also parboil the same in water before adding them to the onion-tomato mixture
  • Adding cumin seeds and bay leaves gives a nice aroma to the dish and you could also add other Indian spices like cardamom, fennels seeds, kasoori methi, and cardamom for extra punch
  • Make sure to close and cook the cauliflower and potatoes in low heat which helps in achieving non-soggy cauliflowers
  • This aloo gobi is a perfect vegan-friendly dish that can be served as a side dish with Naan, roti, chapathi, white rice, jeera rice, or ghee rice

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 50g | Protein: 7g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 63mg | Potassium: 1443mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1087IU | Vitamin C: 93mg | Calcium: 86mg | Iron: 3mg