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

aloo gobi recipe with video and step by step pics – easy, simple, homely and tasty dry aloo gobi with 6 ingredients. if you want to make a curry version of aloo gobi then you can check this aloo gobi curry.

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 every day or see every day, 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 and a family recipe. it is 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 (cauliflower) 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.

preparation to make aloo gobi

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

making aloo gobi

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 aloo gobi with ½ tsp turmeric powder, 1 tsp kashmiri red chili powder and salt as required.

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

cooking aloo gobi sabzi

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

more veggies recipes you may like

  • aloo methi – punjabi style recipe of potatoes with fenugreek leaves.
  • jeera aloo – an easy and quick recipe of potatoes spiced with cumin seeds.
  • potato fry – simple, easy and tasty recipe of potato fry.
  • cauliflower fry – easy and quick cauliflower recipe inspired from the kerala cuisine.

aloo gobi

4.82 from 11 votes
Author:Dassana Amit
Prep Time:15 mins
Cook Time:40 mins
Total Time:55 mins
Course:side dish
Cuisine:north indian,punjabi
Calories: 196kcal
Servings (change the number to scale):4
aloo gobi recipe, aloo gobi dry recipe
easy, simple and delicious homely aloo gobi ki sabji recipe.

INGREDIENTS FOR aloo gobi

(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

preparation for 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 aloo gobi

  • 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.

cooking aloo gobi

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

RECIPE VIDEO

GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia


POPULAR RECIPES

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

83 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 much5 stars

  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. 🙂5 stars

  4. 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.5 stars

  5. 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 )

    • 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.

  6. 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.5 stars

    • 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.

  7. Surely, you meant to cauliflower should be blanched for only 15 to 20 seconds (not minutes), correct?

    • 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.

  8. 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 .

    • 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.

  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?

    • 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.

  10. Wow thats nice I am pakistani but i live indian dishes so you did great job
    Yasir
    Saudi arabia