X

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

aloo gobi recipe with step by step pics – easy, simple, homely and tasty 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:

but this dry aloo gobi sabzi recipe is a regular one and a family recipe. also my mom-in-law’s special recipe. most of her recipes are easy and quick to make and yet taste delicious. 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 parathagobhi manchurian, gobi masala, gobi 65 and gobi manchurian dry recipe.

aloo gobi recipe quick video (51 second video)

dry aloo gobi recipe details below:

4.73 from 11 votes
print
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.

course: side
cuisine: north indian, Punjabi
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.

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.




SUBSCRIBE TO OUR YOUTUBE CHANNEL

Sharing is Caring!

This post was last modified on November 13, 2017, 12:21 pm

    Categories Indian Vegetable RecipesKids RecipesMain CourseNo Onion No GarlicNorth Indian RecipesPunjabi RecipesTiffin RecipesVegan Recipes