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

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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:

punjabi dry aloo gobi recipe
4.75 from 8 votes
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punjabi dry aloo gobi recipe

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

COURSE side
CUISINE north indian, Punjabi
PREP TIME 15 minutes
COOK TIME 40 minutes
TOTAL TIME 55 minutes
SERVINGS 4
CALORIES 196 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:

  1. 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. 

  2. 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.

  3. meanwhile slice the potatoes in wedges. after 15 to 20 minutes, drain the cauliflower and keep aside. 

  4. the step of blanching is optional and is only done if there are insects in the cauliflower.

making dry aloo gobi recipe:

  1. in a kadai or thick bottomed pan, heat oil or ghee.
  2. lower the flame and add the aloo/potato wedges.
  3. 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.

  4. now drain the cauliflower and add them. saute cauliflower for 3-4 minutes. continue to stir in between.

  5. add chopped ginger. stir again very well. spice up the gobi and aloo with turmeric powder, red chili powder and salt.

  6. stir again very well, so that the spices are mixed uniformly in the sabzi and coat the veggies also evenly.
  7. 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.
  8. 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.
  9. once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it with the entire sabzi

  10. serve aloo gobi with rotis or parathas and a bowl of curd or bread. 

  11. the recipe also makes for a tiffin box brunch or lunch. if you want you can garnish aloo gobi with a few coriander leaves.

RECIPE NOTES

this approximate nutrition info is per serving of aloo gobi:

Nutrition Facts
punjabi dry aloo gobi recipe
Amount Per Serving
Calories 196 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 627mg 26%
Potassium 618mg 18%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 1g
Protein 3g 6%
Vitamin A 3%
Vitamin C 68.8%
Calcium 4.5%
Iron 16.9%
* Percent Daily Values are based on a 2000 calorie diet.


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.

gobi for dry aloo gobi recipe

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

ghee for dry aloo gobi recipe

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

aloo for aloo gobi recipe

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.

aloo for aloo gobi recipe

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

gobi for dry aloo gobi recipe

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

ginger for aloo gobi dry recipe

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

spices for aloo gobi recipe

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

making aloo gobi recipe

9. cover the pan with its lid tightly.

making aloo gobi recipe

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.

preparing aloo gobi recipe

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

making aloo gobi recipe

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

making aloo gobi recipe

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

making aloo gobi recipe

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.

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



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Reader Interactions

{ 76 Responses }

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  3. Beautiful alu gobhi recipe ! Luv it. However intead of blanching I micro the cauliflower for 6 minutes so it is half cooked . Saves time. Thanks.

    Reply

  4. I have tried many of your recepie..and it did all good for I am a true beginner. Please I request u to also give about the quantity of salt to be added ( for medium salt intakes )

    Reply

    • thanks shruti. in some recipes i do give salt measurement. but in majority of the recipes i do not give as the taste for salt varies from person to person. e.g. same dish one person may find a bit salty and the other person will find perfect. i would give you a suggestion. when making any recipe for 3 to 4 servings, first add 1/4th teaspoon salt. mix very well and check the taste. then add more 1/3rd to 1/2 teaspoon salt. generally for a serving of 3 to 4, 1/2 to 2/3rd teaspoon salt is fine.

      Reply

  5. Hi, I am a big fan of yours. This feedback is not just for this particular recipe but for all those I have tried. You have made my life so good by these simple and yummiest recipes. Thank you so much for all these recipes.

    Also, I read that you don’t make soya chunks….. But please do your magic and post some recipes for the same.

    Reply

    • thanks a lot sarabjeet for this lovely comment. i do not include soy chunks as i had read one article on the manufacturing process of soy chunks in india. its highly processed and the goodness of soy beans gets lost due to the over processing. thus i don’t cook soy chunks or granules. but i do cook soy beans sabzi and curry, just like we make rajma or rongi masala.

      Reply

    • here we get cauliflower, which takes a lot of time to cook. so i did meant blanching for 15 to 20 minutes. i will update in the post that the cauliflower can be blanched for a few minutes too.

      Reply

  7. Hi
    i have tried some of ur recipes, all are Awsome, i am not able to comment on matter paneer recipe box for comments so am writing here,
    Mattar paneer was toòooo guuuud nd as usual lunch box came back EMPTY,
    many thanx for making our life easy by giving such recipes which help us to add variety to our daily cooking,
    Keep uo d gud work,
    One suggestion – any new recipe posted by u should be easily seen on d front page of ur blog for ppl like me,
    thanks, God bless .

    Reply

    • thanks a lot jaya for this feedback. i will check the issue with comment section on matar paneer post. all the new recipes are posted on the front page. thats how the website is designed. all the latest recipes are on the home page. let me know if you see old posts or recipes.

      Reply

  9. I have just discovered your wonderful cooking site, and want to thank you for the wealth of recipes, the clear instructions and esp, that you have included step-by-step photos. That is so confidence inspiring! My first recipe to try will be this aloo gobi, I order the dish whenever we visit an Indian restaurant..
    I wonder if you would consider linking your recipes to Pinterest?

    Reply

    • thankyou so much dolores for your kind and encouraging words 🙂 surely try and let us know how the aloo gobi was? we are working on our blog will place the pinterest soon on our pictures thanks.

      Reply

  13. amazing great job the end product looks beautiful and yummy!! I like this recipe its easy and simple and all these ingredients are easily at hand! thank the lord for your website…i would be a complete mess without it lol…5/5 stars!! =)

    Reply

  14. Amazing to see Kashish’s comments. I have a daughter named Kashish too. The reason it’s amazing is that my wife has gone to India for a couple of weeks and I have been trying my best to take care of stuff, you know!

    I tried your recipe for Aloo-Gobi, except that I added Jeera w/ Oil, and did not add ‘Garam Masala’, because I could not find it 🙂

    The end-product was amazing and it was so simple. Thanks and now I am looking forward to trying out some of your other recipes when my wife gets back home. I realize how hard it is for someone to do this on a daily basis.

    Reply

  15. Hi Daasna,

    All your receipes are just too good. I miss my mummy a lot after making all the dishes. Surf almost all receipes on the Internet but always end up trying with your instructions only.

    Thanks for being a great support.

    Keep up the good work.

    Reply

  16. Thank you for your great recipe. I tried it yesterday and my wife loves Aloo Gobi, it came
    out wonderful. now I am preparing to learn Paneer Tikka this weekend and will follow your
    advise.

    Reply

  17. Hi Dassana,
    thank you for a great dry aloo gobi recipe. Delicious! Just tried it. I have also had instances of the cauliflower not cooking at the same rate as potatoes and then -tempted to speed up the process- adding a little bit of water to find that the whole thing turns into a mushy mess…

    I got around that recently by sauteeing the potatoes until they are nice and golden, putting them aside on a plate; cooking the gobi separately till it is nice and not too soft and then combining the two. Might not be the traditional way but it is foolproof! Hope this tip helps everybody 🙂

    Reply

    • thanks maria for the feedback. the tip you have shared is such a good one. agree its much better if the cauliflower refuses to cook. the tip will surely help the other readers as well.

      Reply

  19. Hi Dasanna,

    This recipe looks really mouth watering. I have tried making Gobhi a couple of times. But every time it takes a long time to cook. To ensure that they are cooked properly i have even boiled them in hot water with some salt. However, the amount of time taken to cook continues to remain the same. Is it because of the quality of the vegetable or some other reason?

    Reply

    • it is due to the quality of the vegetables. i have had once an experience with gobi like this. the gobi refused to cook even after steaming and sauting for a lot of time. the potatoes were cooked and became so soft and mashable and the gobi was just not cooking. finally in desperation i added water and steamed the gobi and we had a mushy aloo gobi.

      Reply

  21. Dassana, I’ve been following your recipes for quite a while already, but this is the first time I’m commenting. First of all I’d like to thank you for your amazing website and your recipes.

    I like this simple version of aloo gobi, but the absence of sauce and the long sauteeing make the potatoes prone to sticking to the pan. If I’d use a non-stick pan this would not be an issue, but I don’t want to use such a pan because they seem to lack durability. You mention “a kadai or thick bottomed pan” in this recipe, so I bought a thick-bottomed enameled Dutch oven. I’ve found that even with a adequate layer of oil, onions quickly tend to stick to the bottom of the pan, as do potatoes. It gets worse as more oil is absorbed by the onions and other ingredients. So an enameled pan seems wholly unsuitable to cook a dish like this.

    So my question is, what kind of cookware do you use? Non-stick, steel or cast iron perhaps? And what kind of cookware would you recommend for this recipe in specific? I, and probably other readers as well, would appreciate it if you could give some advice on cookware and kitchen equipment in general in some sort of FAQ page.

    Reply

    • thanks alexander. simple recipes liked these which do not have any sauce, are best made in a kadai or wok. i use the iron kadai which i have. even a good sturdy steel kadai makes the job easier. dutch oven is best used for making gravies or sauce based dishes or a biryani or pilaf. when i make this dish, after all the sauteing is done, i cover the kadai and cook. so the steam helps in cooking. a sprinkling of water also helps at times. a kadai or a shallow frying pan does not have much depth as compared to a dutch oven. the there should not be too much of space between the lid and the food. a smaller space helps the steam to condense and cook the veggies quickly. you can use a frying pan too. just cover the veggies tightly with a lid.

      btw i haven’t used onions in this recipe. but as you mentioned, the onions do absorb a lot of oil if using such pans. i suggest you to go for a very good iron kadai or a sturdy steel kadai. the kadai should be heavy. if its light, then the food gets stuck. you don’t need to season them if you use them often. they are also good for making halwa or puddings like carrot halwa or semolina halwa and even for deep frying like pooris or samosas. you can make any dry veggie dish in the kadai. there are different sizes available. best is to buy yourself rather than buying online. non stick is also good. but not everybody uses non stick.

      i will be considering your suggestion. i have got a few more suggestions from readers and will try to add them in the blog.

      Reply

  22. Excellent recipe. Suggest write tips on how to cut and clean Gobi since it sometimes has worms in it which have to be carefully seen and washed away.

    Reply

  25. no body at home simply i thought of doing dinner at home itself
    for my bro ,dad and my baby khushi …i felt so
    easy to do it …..thanks….

    Reply

  26. This is how i always wanted my aloo gobhi to be, but could never get it, till i tried your recipe. What can i say, you are my new favorite person. Thanks for posting this.

    Reply

  27. Hi, Thanks for this recipe. I have been a vegetarian all my life and I simply love Aloo Gobi(I love aloos and my mum gobis!). I am definitely going to try this tonite… I will certainly update you on the results… Hopefully it turns out well. Well, gotta go out and get my hands on some good gobi! Do continue to give us lots of no-onion, no-garlic recipes. Thank you again.

    Reply

    • thanks ambeca. this recipe is a bit tricky. so if the gobi does not cook, then just add some water and cover the pan. the gobi will cook faster. also use a heavy based pan or kadai so that the veggies don’t stick at the bottom.

      Reply

  28. Hi, I tried this vegetable for dinner for the first time. it came out very well and tasty. it was simpleto make. pls post some more veg subzi recipes..
    thank you

    Reply

  29. I tried making the sabzi this way but it got all mashed up with the aloo. The pieces started breaking. What am I doing wrong?

    Reply

    • i think the cauliflower must have got overcooked. once the cauliflower and potatoes are cooked… thats it, switch off the fire… if you cook more than the cauliflower will get mushy. it also depends on the quality of veggies. i have had made aloo gobi with cauliflower which took ages to cook.

      another way to cook the aloo gobi is too not to cover the kadai or pan at all. in this case you have to stir the sabzi for some times so that they do not stick to the bottom of the pan. this method takes a longer time than the one in the above recipe.

      Reply

  30. Too verbose. Simple and great recipe, you should try to write simple and short as well. Too many words.

    Reply

  31. Simple and excellent recipe. Loved it and cannot wait to try it. Thanks again for sharing this great recipe.

    Reply

  33. Wow !
    I have never seen a more beautiful looking Aloo Gobi – the colors are captivating. Very Inviting.

    I don’t know whether to admire the camera or the camera Person but the dish is certainly worth admiring and worth trying.Thank you and your mother in law

    -Jagan

    Reply

    • Long Long back in human history it was said
      ” The way to a Man’s Heart is through his Stomach ”
      Seduction of Man through food is an age old practice.
      I was only elaborating that point a bit.

      Sorry you found parts of my remarks dis tasteful.
      Your editing was crisp.
      You should be made a Film Censor board member.

      -jagan

      Reply

      • i deleted part of your comment, because it would have been offensive to many readers from india.

        while maintaining a website i have to consider many factors. i am glad you have understood my position.

        Reply

  36. hey thats so mouth watering…gobhi was that vegetable which was out of my list….but now will surely try it…thank u

    Reply

  38. This is the first time I am cooking Aloo gobi and I found your recipe closest to how my mom, my grandma and my sisters made when I was growing up. Thanks for keeping it simple to cook and not add unwanted ingredients.

    Reply

    • i used to mush up this recipe very much in the beginning and would never get it right. I did not have the patience to cook it then and it does require a slow process of cooking.

      Reply