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

Jump to Recipe
aloo gobi recipe, aloo gobi dry recipe

easy, simple and delicious homely aloo gobi ki sabji recipe.

4.18 from 23 votes
total time:
55minutes

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

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

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.

few variations of aloo gobi recipe are:

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.

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.

aloo gobi recipe, aloo gobi dry recipe
4.18 from 23 votes
print

aloo gobi recipe

easy, simple and delicious homely aloo gobi ki sabji recipe.
course side dish
cuisine north indian, punjabi
prep time 15 minutes
cook time 40 minutes
total time 55 minutes
servings 4
rough calories per serving 196 kcal
author dassana amit

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 aloo gobi recipe

preparation for 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 aloo gobi

  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 gobi aloo sabzi

  10. serve aloo gobi dry 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 sabzi with a few coriander leaves.

recipe video

TRENDING NOW

how to make 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 aloo gobi recipe

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

ghee for 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 aloo gobi recipe

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

ginger for aloo gobi 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 sabzi recipe

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

aloo gobi recipe, aloo gobi sabzi 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

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


Collections

Popular Recipes

82 comments/reviews

  1. How can you make this with gobhi finished in brownish Colour as I see in many delhi resturants. Are the florets prefried?

    • yes they are fried and then added to the gravy. plus most restaurants use brown onion paste which gives a very nice taste to the aloo gobi. onions are browned first and then made into a paste.

  2. Hi Dassana
    I tried this aloo gobi twice….both times it turned out awesome…. I have tried many of your recipes…and they all were super tasty. Clear instructions and step-by-step photos are of real help…. Whenever I m in dilemma of what to cook for Tiffin …i always look out for recipes on your blog…thank you so much

    • Welcome Priti. Glad to know this. Thanks for sharing positive feedback on recipes.

  3. Thank you!
    I love this recipe and make it a few times a month.
    One thing I have done is chopped the finished gobi aloo and then put it between two pieces of lightly buttered bread. I then put it in a sandwich maker to grill and seal the mixture in. I then serve the sandwiches with sweet chili sauce (Maggie) to dip it into. My family loves this for a delish portable lunch. 🙂

    • Welcome Regina. Its a good idea. Even I have also done this at times when i feel like having sandwich or there is left over aloo gobi.

  4. Can we cook in pressure cooker??

    • Fazila, it will be tricky to make in a pressure cooker.

Comments are closed due to some technical issues. Hopefully we will try to open the comments as soon as possible