Potatoes and cauliflower cooked in the base of onions with spices and flavored with ginger and green chili to make a winters must have called aloo gobi. Alu gobi recipe can be served with simple chapatis or parathas or as a side dish with dal and rice. Aloo gobi recipe can be prepared in a number of ways. Here I am sharing my mother’s aloo gobi recipe. It is the Punjabi recipe for aalu gobi ki sabji. This recipe uses quite some onions to give a base to the aloo gobi recipe. No tomatoes are added. The basic spices along with ginger and green chilies are used to flavor it. Garlic is not added.
Potatoes: Use a variety which doesn’t take too long to cook.
Cauliflower: Pick fresh, white and well binded cauliflower. While cutting it make sure to check it for the worms. Discard it if you see any. Understand the cooking time of the potatoes and cauliflower and if the need be add the two separately according to the cooking time (as done in this recipe). However it is a better idea to cook the potatoes first. As the potatoes don’t tend to get mushy easily but if the cauliflower is over-cooked it gets mushy.
Onions: Chopped onions are added. Enough onions need to be added.
Ginger and green chili: I have used these two ingredients in the paste form. However the chopped version will give better flavors.
Perfect alu gobi is the one which has perfectly cooked potatoes and cauliflower. Both these ingredients should neither be over-cooked or under-cooked. The gobhi aloo ki sabji should be properly spiced and flavored. Following points should be kept in mind to get the perfect aloo gobhi recipe
1. Cut the vegetables properly. As in do not cut them too small or too big. Cut in evenly sized pieces.
2. Add enough spices. Do not cut down the quantity of spices used.
3. Cook the vegetables properly. Cook each one by one if the cooking time differs.
4. Cook on low flame.
5. Add salt at the time of adding each of the main ingredients. This fastens the process of cooking.
The recipe can be customised in so many ways. For example
1. You can also add in boiled peas once the sabji is almost ready. Cook for last 4-5 minutes to bring everything together.
2. You can also add in chopped tomato towards the end. Cover and cook for 3-4 minutes.
3. Further for flavoring you can add garam masala powder, dried fenugreek leaves etc.
Serve it hot with simple tawa roti and a bowl of yogurt.
1.This recipe serves 4 persons.
2.In a pan heat 2 tbsp of oil.
3.Add 2 chopped onions.
4.Also add in little salt.
5.Cook the onions on a medium flame till soft and translucent. Do not brown the onions.
6.Add in 3 peeled and chopped potatoes.
7.Again add in little salt. Salt fastens the process of cooking of the vegetables.
8.Cover and cook for 3-4 minutes.
9.The potatoes should be cooked till partly cooked or cooked half way.
10.At this stage add in the halved cauliflower florets.
11.Add in salt to taste.
12.Also add in 3 tsp coriander powder.
13.Also add 2 tsp red chili powder.
14.Add little less than ¼ tsp turmeric powder
15.Cover and cook on low flame for 12-15 minutes. Check after 10 minutes. Do not overcook the vegetables otherwise these might get mushy.
16.Check, the cauliflower florets must be cooked but not mushy.
17.Likewise the potatoes should be cooked but not mushy. If required add 1-2 tbsp of water and cover and cook.
18.Add in 1 tsp green chili paste.
19.Next goes in 1 tsp ginger paste.
20.Also add in ½ tsp dry mango powder (amchur powder).
21.Mix everything well and again cover and cook for 3-4 minutes.
22.Finish off with a handful of chopped coriander leaves.
23.Serve hot. Bon appetite!
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
Please rate us and share your valuable feedback