June 10, 2017 by dassana amit 72 Comments

aloo gobi recipe, how to make dry aloo gobi | punjabi aloo gobi recipe

Name: punjabi dry aloo gobi recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 400 to 450 grams cauliflower (or 1 medium sized cauliflower (gobi), florets removed and rinsed); 300 to 350 grams potatoes (or 5 to 6 medium size potatoes (aloo), sliced in wedges); 1.5 to 2 inches ginger ((adrak), chopped or 4 teaspoon chopped ginger); ½ teaspoon turmeric powder ((haldi)); 1 teaspoon kashmiri red chili powder ((lal mirch powder or deghi mirch)); ½ teaspoon garam masala powder; a few coriander leaves (or dhania patta for garnish - optional); 4 tablespoon oil (or ghee); salt as required

aloo gobi recipe, aloo gobi dry recipe, dry aloo gobi recipe

aloo gobi recipe with step by step pics – easy, simple, homely dry aloo gobi with 6 ingredients.

this simple punjabi recipe of aloo gobi should have been one of my earlier posts. i wonder why it took so long for me to post a recipe that is a regular at home and also the family favorite. i think, things we make everyday or see everyday, often get overlooked. as they say, the grass is greener on the other side.

i have had many different varieties of aloo gobi. this aloo gobi recipe is the way we make it at home. i have made different variations of aloo gobi too, like aloo gobi curry and restaurant style aloo gobi, but this dry sabzi recipe is a regular one and a family recipe. also my mom-in-law’s special recipe. i have shared some of her signature recipes like aloo capsicum, aloo baingan, aloo methi, dal makhani, punjabi kadhi pakora and aloo moongre ki sabzi.

initially, when i used to cook this dish, i just couldn’t get the gobi to get cooked. as a result, i would add some water and steam and thus the dish would become soggy and mushy. after many trials and errors, i have mastered the art of cooking this aloo gobi dish. it just requires patience and slow cooking. plus the gobi (caulifower) and aloo (potatoes) have to be sauteed for some time before they are steamed.

apart from cauliflower and potatoes, ginger, red chili powder and garam masala is also added. so this aloo gobi sabzi derives it main flavor and aroma from ginger, red chili powder and garam masala. the dish has the gingery taste in it. so if you like ginger then you will like this aloo gobi sabzi. this is dry sabzi and goes very well with rotis, chapatis or bread. it can also be had as a side vegetable dish with the main course of dal-rice.

if you are looking for more gobi recipes then do check gobi paratha, gobhi manchurian, gobi masala, gobi 65 and gobi manchurian dry recipe.

aloo gobi recipe quick video (51 second video)

dry aloo gobi recipe details below:

4.86 from 7 votes

punjabi dry aloo gobi recipe

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

dry aloo gobi recipe - easy, simple and delicious homely aloo gobi recipe.

nutrition info is per serving

Nutrition Facts

punjabi dry aloo gobi recipe

Amount Per Serving

Calories 210 Calories from Fat 127

% Daily Value*

Total Fat 14.1g 22%

Saturated Fat 2g 10%

Polyunsaturated Fat 5.1g

Monounsaturated Fat 6.4g

Sodium 345.9mg 14%

Potassium 663.4mg 19%

Total Carbohydrates 19.8g 7%

Dietary Fiber 4.1g 16%

Sugars 2.7g

Protein 3.7g 7%

Vitamin A 1%

Vitamin C 106%

Calcium 4%

Iron 7%

* Percent Daily Values are based on a 2000 calorie diet.

Course: side

Cuisine: north indian, Punjabi

Servings: 4

Calories: 210 kcal

Ingredients (1 cup = 250 ml)

400 to 450 grams cauliflower or 1 medium sized cauliflower (gobi), florets removed and rinsed
300 to 350 grams potatoes or 5 to 6 medium size potatoes (aloo), sliced in wedges
1.5 to 2 inches ginger (adrak), chopped or 4 teaspoon chopped ginger
½ teaspoon turmeric powder (haldi)
1 teaspoon kashmiri red chili powder (lal mirch powder or deghi mirch)
½ teaspoon garam masala powder
a few coriander leaves or dhania patta for garnish - optional
4 tablespoon oil or ghee
salt as required

How to make recipe

preparation for punjabi aloo gobi recipe:

first chop 1 medium sized cauliflower in medium florets. rinse the cauliflower florets very well in water. boil water to which some salt has been added and take it a bowl or pan.
add the cauliflower florets. cover the bowl and blanch them in the hot water. i usually get cauliflower, which takes lot of time to cook. so i blanch the florets for 15 to 20 minutes. but you can blanch for a few minutes to 5 minutes.
meanwhile slice the potatoes in wedges. after 15 to 20 minutes, drain the cauliflower and keep aside.
the step of blanching is optional and is only done if there are insects in the cauliflower.

making dry aloo gobi recipe:

in a kadai or thick bottomed pan, heat oil or ghee.
lower the flame and add the aloo/potato wedges.
stir the potatoes well and saute them on a low flame or sim for 6 to 7 minutes. stir a couple of times when sauteing them.
now drain the cauliflower and add them. saute cauliflower for 3-4 minutes. continue to stir in between.
add chopped ginger. stir again very well. spice up the gobi and aloo with turmeric powder, red chili powder and salt.
stir again very well, so that the spices are mixed uniformly in the sabzi and coat the veggies also evenly.
cover the pan with its lid tightly. simmer the aloo gobi 18 to 20 minutes on a low flame. timing will vary with the size, depth and quality of the pan and flame intensity.
in between for a couple of times, remove the lid and stir the aloo gobi well. cover and then again continue to cook. do not add any water.
once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it with the entire sabzi
serve aloo gobi with rotis or parathas and a bowl of curd or bread.
the recipe also makes for a tiffin box brunch or lunch. if you want you can garnish aloo gobi with a few coriander leaves.

lets start step by step dry aloo gobi recipe:

1. first chop 1 medium sized cauliflower or gobi in medium florets. rinse the cauliflower florets very well in water. boil water to which some salt has been added and take it in a bowl or pan. add the cauliflower florets. cover the bowl and blanch them in the hot water. i usually get cauliflower, which takes lot of time to cook. so i blanch the florets for 15 to 20 minutes. but you can blanch for a few minutes to 5 minutes. meanwhile peel and slice 5 to 6 medium sized potatoes in wedges. after 15 to 20 minutes, drain the cauliflower and keep aside. the step of blanching is optional and is only done if there are insects in the cauliflower.

2. in a kadai or thick bottomed pan, heat oil or ghee.

3. lower the flame and add the aloo/potato wedges.

4. stir the potatoes well and saute them on a low flame or sim for 6 to 7 minutes. stir a couple of times when sauteing them.

5. add the gobi (cauliflower) and saute for 3-4 minutes. continue to stir in between.

6. add 4 tsp chopped ginger. stir again very well.

7. spice up the gobi and aloo with ½ tsp turmeric powder, 1 tsp kashmiri red chili powder and salt.

8. stir again very well, so that the spices are mixed uniformly in the sabzi and coat the veggies also evenly.

9. cover the pan with its lid tightly.

10. simmer the aloo gobi 18 to 20 minutes on a low flame. timing will vary with the size, depth and quality of the pan and flame intensity.

11. in between for a couple of times, remove the lid and stir the aloo gobi well.

12. cover and then again continue to cook aloo gobi sabzi. do not add any water.

13. once the potatoes and cauliflower have cooked, sprinkle ½ tsp garam masala powder and mix it with the entire aloo gobi sabzi.

14. serve aloo gobi with rotis or parathas and a bowl of curd (yogurt) or bread. the recipe also makes for a tiffin box brunch or lunch. if you want you can garnish aloo gobi with a few coriander leaves.

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