Aloo Gobi | The Punjabi Cauliflower and Potato Curry

Punjabi Aloo Gobi. Most Indians do not need any introduction to this eponymous dish made with Potatoes (called Aloo in Hindi) and Cauliflower (called Phool Gobi in Hindi). It exemplifies the saying “Simplicity is the ultimate sophistication.”

This was a regular curry made in our home but it gained special significance after we saw the movie Bend It Like Beckham. In this movie, the soccer-crazy Punjabi girl is regularly chastised for not knowing how to make even something as simple as Aloo Gobi. Now I cannot hear the phrase Aloo Gobi without thinking of the movie! 😀

I guess I never posted this recipe so far because it is one of those super simple dishes that we make so often that it loses any special significance. I thought of this dish this week because I am back on my diet and weight-loss trip. This normally means I eat loads and loads of sabzi with about 1 roti or a bit of rice. I was thinking of what to make for lunch on Friday, when I thought of this simple yet super tasty dish.

Aloo Gobi is one of those soul foods whose appeal cannot be explained to those who have not tasted it. On the face of it, this is a simple stir-fry. On the other hand, a well-made Aloo Gobi has the power to elevate the mood and satiate the soul.

Want to know why I am waxing so eloquent? Try this recipe.

Other Potato or Cauliflower Recipes

• Aloo Chutneywale | Baby Potatoes Cooked in Coriander Mint Chutney
• Cauliflower Fry | Phool Gobi ki Sabzi | Cauliflower Kura
• Phool Gobi ke Paranthe | Cauliflower Paratha

How to Make Punjabi Aloo Gobi

I had first posted this recipe in April 2016 and when I made it this week, I took the opportunity to update the pics in this post.

Recipe for Aloo Gobi | The Punjabi Cauliflower and Potato Stir-Fry

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Punjabi Aloo Gobi | Potato and Cauliflower Stir-fry

Aruna

Aloo Gobi is a very popular potato and cauliflower stir-fry from Punjab. Once you taste this simple, mildly-spiced and delicious potato and cauliflower stir-fry, you will realise why it is a comfort food.

I enjoy this vegan dish with both dal-rice and roti.

4 from 3 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Sides

Cuisine Indian, Punjabi, Vegan, Vegetarian

Servings 4 People

Calories 85 kcal

Equipment

• 1 Large Wok with Lid
• Spatula
• Knife
• Cutting Board
• Mortar and Pestle (Optional)

Ingredients

  

1x2x3x

• 1/4 Kg Cauliflower
• 2 Potatoes (Medium-sized, ~125 gm)
• 1 Onions (Medium-sized, ~125 gm)
• 1 tsp Cumin Seeds
• 1 tsp Grated Ginger
• 3/4 tsp Crushed Garlic
• 1/2 tsp Garam Masala
• 1/2 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1/4 tsp Turmeric
• 1 tbsp Kasuri Methi
• 1 tbsp Oil
• Fresh Coriander for Garnish
• Salt to Taste

Instructions

 

The Preparation

• Separate 1/4 kg cauliflower into florets. Keep the florets relatively large so they retain their crunch when we cook them.
• Wash and set aside.
• Peel and dice 2 medium-sized potatoes (~125 gms) into 1/2″cubes.
• Peel and cut 2 medium-sized onions (~125 gm) into 1/4″ pieces.
• Crush 3 to 4 large cloves of garlic in a mortar and pestle. You need about 3/4 tsp of crushed garlic.

To Make the Punjabi Aloo Gobi

• In a wok, heat 1 tbsp oil.
• Add 1 tsp cumin seeds and stir-fry till they change colour.
• Now, add the chopped onions, and stir-fry till the onions are translucent.
• Add 1 tsp grated ginger and 3/4 tsp of crushed garlic, and stir-fry for 10 seconds.
• Next, add the potato pieces, and mix well.
• Cook covered for 5 minutes so that the potato softens a bit. I also pour some water on the lid to help the vegetables cook faster. Check on the potatoes.
• Now, add the 1/2 Kashmiri red chilli powder, 1/2 tsp garam masala, 1 tsp coriander powder, and 1/4 tsp turmeric, and some salt. Mix well.
• To this mix, add the cauliflower florets, and mix well.
• Cook covered till the potatoes and cauliflower are cooked. Mix the vegetables with a gentle hands every 2-3 minutes to ensure even cooking. The cauliflower florets should retain their shape and be a touch crunchy. Once again, I ensure that there is some water on the lid to help the vegetables cook faster.
• Turn off the heat.
• Add 1 tbsp kasuri methi and mix well.
• Keep the Aloo Gobi covered for a few minutes.
• Just before serving, garnish with finely chopped fresh coriander.

Serving Suggestions

• Serve warm Aloo Gobi with hot rotis or as a side for Dal Rice.

Nutrition

Calories: 85 kcalCarbohydrates: 11 gProtein: 2 gFat: 4 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 1 gSodium: 172 mgPotassium: 360 mgFiber: 3 gSugar: 3 gVitamin A: 83 IUVitamin C: 37 mgCalcium: 36 mgIron: 1 mg

Keyword Aloo Gobi, Alu Gobi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!