Aloo Gobi is a delicious popular North Indian vegetarian recipe made with potatoes (aloo), cauliflower (gobhi), ginger, green chillies & few spices. It can be eaten with chapati, paratha or served as side dish with dal rice.
The aloo gobi recipe shared here is:
- Vegan (Dairy free)
- Gluten Free
- No onion No garlic (Satvik)
- Healthy & easy side dish
Any Indian menu is incomplete without Aalu Gobhi ki subji. It is a delicious blend of slightly crispy cauliflower (gobhi), soft potatoes (aloo), aromatic spices & fresh coriander. The recipe is simple yet adds so much flavour to everyday dal, roti or rice.
Each household has its own unique recipe for aloo gobhi. As I was born & brought up in a Jain family, onion & garlic were never used at my home while making it. In college days, one of my punjabi friend brought this dish in her tiffin and it was quite different as tomatoes, onion & garlic were generously used in its preparation. Some people also like to add matar (peas) to it.
Traditionally aloo gobi is cooked in mustard oil which gives it a nice rustic aroma & slightly golden colour. If you don’t want to use mustard oil, you can use ghee (clarified butter) or any cooking oil of your choice.
Aloo gobhi can be prepared in instant pot, pressure cooker or in a pan. Here I have shown simple way of preparing it in pan / kadai on a stovetop. If you want to try more healthy cauliflower recipes, then do check out this easy low oil air fryer crispy cauliflower or cauliflower soup recipe.
Hope you will like this simple aloo gobhi (potatoes cauliflower) recipe. Do checkout the variations shared at the end of post. You can enjoy it with chapati, paratha, naan or as side dish with:
- Dal fry (Yellow Dal)
- Dal palak (Spinach Lentil)
- Chana Masala (Chickpea Curry)
- Rajma Masala (Kidney Beans Curry)
Ingredients:
- Cauliflower- 1 whole
- Potatoes- 2 to 3 (medium)
- Ginger (finely chopped)- 2 tsp
- Green Chillies (chopped)- 2 to 3
- Ghee / Oil- 2 tbsp
- Asafoetida (hing)– 1/4 tsp
- Cumin seeds (jeera)- 1 tsp
- Water- 2 to 3 tbsp
- Turmeric (haldi)- 1/2 tsp
- Red Chilli Powder- 1/4 tsp
- Coriander Powder- 1 tsp
- Salt- 1 tsp (or to taste)
- Garam Masala- 1/2 tsp
- Amchoor / Lemon Juice- 3/4 tsp
- Chopped Coriander/ Cilantro- 2 tbsp
- Optional:
- Chopped garlic cloves- 4 to 5
- Chopped Onion (medium)-1
Directions:
Step 1:
Cut the cauliflower florets. Wash & keep them aside. Peel & cut the potatoes into medium size pieces. Wash them well to get rid of extra starch.
Step 2:
Heat oil in a pan. Once the oil is heated, add asafoetida (heeng), cumin seeds (jeera), green chillies & ginger. Sauté the spices for 30-40 seconds. (If you are adding onion & garlic add them in this step. Sauté till onions turns translucent.)
Step 3:
Add cauliflower florets and potatoes. Mix well.
Step 4:
Let them sauté on medium flame for 4-5 minutes till you start noticing light golden brown spots on them.
Step 5:
Add salt, turmeric, red chilli powder & coriander powder. Mix well & add water. Cover with a lid and let them cook on low flame for 8-10 minutes.
Step 6:
After 8-10 minutes, check one of the florets and potato pieces with a knife or spoon. If it gets cut easily, the vegetables are cooked else cover again with the lid and cook for another 2-3 minutes.
Step 7:
Add garam masala & amchoor (or lemon juice) and mix gently. Garnish with chopped cilantro or coriander before serving. Delicious aloo gobhi is ready. Enjoy it hot with chapatis, naan or paratha.
Tips:
- Keep the cauliflower florets medium sized as small sized florets can disintegrate quickly on cooking.
- Once aloo gobhi is ready, don’t mix too much as potatoes are already soft and they can turn mushy with too much mixing.
- I like slight crunch in cauliflower florets. If you like them softer, increase the cooking time (with lid) by 2-3 minutes.
- Using a heavy bottomed pan like cast iron pan ensures more even cooking.
How to store & reheat aloo gobhi?
You can store it in fridge easily for upto 2 days. To reheat it in a pan, add aloo gobi with 2-3 tbsp of water. Cover with lid & heat on low flame for 1-2 minutes. You can also reheat in microwave for 30-40 seconds.
Aloo Gobi Variations:
- Aloo Gobhi Curry: This is the saucy version of aloo gobhi. Along with onions & garlic, chopped tomatoes, tomato puree & heavy cream (or yogurt) are also used in preparation.
- Aloo Gobhi Adraki: In this recipe, adrak (known as ginger in english) is the prominent flavour. It is used both in grated & julienne form.
- Aloo Gobhi Matar: Matar (known as peas in english) goes very well in combination with aloo & gobhi. You can use frozen or fresh matar for it. Add them in step 4 (directions above) before covering with lid.
More Indian vegetable recipes (without onion or garlic):
- Stuffed Tomatoes
- Stuffed Bell Peppers
- Jeera Aloo (Cumin Potatoes)
- Khatta-Meetha Kaddu (Pumpkin)
- Aloo Beans (Potatoes Green Beans)
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(6 votes, average: 4.67 out of 5)
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