If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest. Indian cuisine is a treasure of vegetarian and vegan dishes and every state of India has its own way of making these dishes. Today I am sharing the recipe for aloo gobhi, also called aloo gobhi masala or aloo gobhi ki sabzi which is one of the most popular vegetable dishes in India. This dish is eaten in almost every region of India. There may be a few variations in the way it’s cooked but the basic recipe remains the same. The recipe which I am sharing is the most common way aloo gobhi is made in North India. If you like Indian food and looking for recipes for simple homecooked style dishes from India then aloo gobhi is a recipe that you must try. This dish is not only eaten in India but the entire Indian subcontinent region. It tastes the best during winter when the best and freshest cauliflower comes in the Indian vegetable market.
Ingredient notes
Cauliflower: Use fresh cauliflower to make aloo gobhi. Frozen cauliflower will turn mushy in this recipe. If you don’t mind eating slightly mushy cauliflower, you can use frozen too.Potato: Any variety of potatoes is fine to be used.Coriander powder: It’s the powdered form of dried coriander seeds and is used as a spice.Kasoori methi: Dried fenugreek leaves are called kasoori methi. They are used as a spice which gives Indian dishes a unique smoky flavor. You can buy it from the spice section of any Indian grocery store.
Step 2: Wash and chop cauliflower and potatoes into bite-size pieces and add them to the pot. Step 3: Cook uncovered for around 10 minutes, stirring after every 2-3 minutes. In 10 minutes the vegetables will only be half cooked, we will fully cook them in a later step. Take them out in a bowl and keep aside. Step 4: Heat the remaining 1 tablespoon of oil in the same pot. Add cumin seeds. When they start spluttering add asafoetida and saute for 10 seconds. Step 5: Add chopped onion and cook until it starts turning brown. Step 6: Add minced garlic and saute for a few seconds. Step 7: Add red chili powder, turmeric powder, coriander powder, and crushed kasoori methi. Step 8: Saute for around 30 seconds. Step 9: Add chopped green chilies. Step 10: Add chopped tomatoes and salt. Step 11: Mix everything and cook until the tomatoes turn soft and mushy Step 12: Add half-cooked cauliflower and potatoes. Step 13: Gently mix everything. Step 14: Add sliced ginger. Step 15: Add 2-3 tablespoons of water. Step 16: Cover the pot and cook for around 15 minutes. Step 17: Gently stir after every 5-6 minutes then cover again and continue cooking until the potatoes are fully cooked. Step 18: Add chopped cilantro. Mix and cook uncovered for another 1-2 minutes. Your quick and easy aloo gobhi masala is ready to be served. You can also stuff the leftover Aloo Gobi in your wraps or grilled sandwiches. You can also freeze it for up to 3 months. To reheat, first, thaw it then reheat in a covered pan on the stovetop for a few minutes, stirring in between, until evenly heated. You may add 1-2 tablespoons of water to the pan while reheating. You can also reheat in a microwave for a few minutes, stirring after every 1-2 minutes.
Recipe
