Aloo Gobi
Aloo Gobi is a beloved cornerstone of North Indian and Punjabi home cooking. A dry, aromatic stir-fry of potatoes (Aloo) and cauliflower (Gobi), it is the ultimate 'comfort curry'. Unlike heavy, cream-based restaurant dishes, a true Aloo Gobi is defined by its 'toasted' spices and the way the vegetables remain distinct and firm rather than mushy.
Cuisines
Cooking Instructions
Cooking: 25 minutes
Notes:
Kashmiri chilli powder provides a rich red colour with mild heat; adjust the quantity to suit your preferred spiciness.
Pat the washed cauliflower florets thoroughly dry before adding to the hot oil to avoid splattering.
Sugar is optional but helps balance the acidity of the tomatoes and the warmth of the spices.
Make Spice Paste
In a small bowl, whisk together the ground turmeric, Kashmiri chilli powder, ground coriander, and 4 tbsp of water until a smooth paste forms.
Pan-Fry Cauliflower
Heat 2 tbsp of vegetable oil in a pan over medium-high heat. Add ¼ tsp of turmeric and ¼ tsp of salt, then add the dry cauliflower florets. Fry for 4 to 5 minutes until the edges are lightly browned, then transfer to a plate.
Sauté Aromatics and Potatoes
Add 3 tbsp of oil to the same pan over medium heat. Add the bay leaves, dried red chilli, panch phoron, and asafoetida. Add the sliced onions and a pinch of salt, frying for 1 minute. Add the diced potatoes and cook for 4 to 5 minutes until lightly golden along the edges.
Cook Spice Paste and Tomatoes
Stir in the grated ginger and garlic, followed by the spice paste and a splash of water to loosen. Add the chopped tomato and ½ tsp of salt, pour in 80ml of hot water, cover, and cook for 3 minutes until the tomato softens.
Simmer Curry
Add the browned cauliflower, garam masala powder, and 120ml of hot water. Cover and simmer over low heat for 8 minutes until the vegetables are tender, stirring through the frozen peas halfway through cooking.
Finish and Serve
Uncover and test the vegetables for doneness. Stir in the sugar, ghee, and fresh coriander, then serve hot with rice or roti.
Share this Recipe
Ingredients
| Turmeric | 1 tsp |
| Kashmiri Chilli Powder | 2 tsp |
| Ground Coriander | 2 tsp |
| Water | 4 tbsp |
| Cauliflower | 1 head |
| Potatoes | 2 |
| Onion | 1 |
| Tomatoes | 1 |
| Frozen Peas | 50g |
| Ginger | 1 tsp |
| Garlic | 1 tsp |
| Vegetable Oil | 5 tbsp |
| Bay Leaves | 3 |
| Dried Red Chilli | 1 |
| Panch Phoron | 1 tsp |
| Asafoetida | ¼ tsp |
| Garam Masala | 1 tsp |
| Salt | 1 tsp |
| Turmeric | ¼ tsp |
| Sugar | 1 tsp |
| Ghee | 1 tsp |
| Fresh Coriander | 2 tbsp |
