Dry Aloo Gobi Recipe | Punjabi Style Potato Cauliflower Sabzi
Aloo Gobi is one of those dishes that shows up on almost every Indian household’s weekly menu, and for good reason — it’s quick, uses ingredients you already have, and doesn’t need a fancy gravy to taste good.
What is Aloo Gobi?
Aloo Gobi is a dry, semi-dry Indian sabzi made with potatoes and cauliflower, cooked together with turmeric, cumin and a handful of everyday spices. Unlike a lot of Indian curries, there’s no onion-tomato base here, which makes it lighter and faster to put together.
Ingredients:
- 2 medium potatoes, cut into cubes
- 1 medium cauliflower, cut into florets
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon garam masala
- 1 green chilli, slit
- 1/2 inch ginger, finely chopped
- 3 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
Step 1: Prep the vegetables
- Wash the cauliflower florets and soak them in warm salted water for 5 minutes — this helps get rid of any hidden dirt or insects. Drain well.
Step 2: Start the tempering
- Heat oil in a wide pan. Add cumin seeds and let them splutter.
- Add chopped ginger and green chilli, sauté for 30 seconds.
Step 3: Add potatoes and cauliflower
- Add the potato cubes first and cook for 4-5 minutes on medium heat, stirring occasionally.
- Add the cauliflower florets, turmeric powder and salt. Mix well.
Step 4: Cook until tender
- Cover and cook on low-medium heat for 12-15 minutes, stirring every few minutes so nothing sticks to the bottom. Add a splash of water only if needed — this dish is meant to stay mostly dry.
Step 5: Add the remaining spices
- Once the vegetables are tender, add coriander powder, red chilli powder and garam masala.
- Mix well and cook uncovered for another 2-3 minutes so the spices coat everything nicely.
Step 6: Serve
- Garnish with fresh coriander leaves.
- Serve hot with roti, paratha or dal-rice.
Tips:
Cutting the potato and cauliflower pieces roughly the same size helps them cook evenly. If you like a slightly charred, restaurant-style flavour, cook uncovered on medium-high heat for the last few minutes instead of keeping it covered.
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