Learn how to make Aloo Gobi ki Sabzi|Homely Dry Aloo Gobi Recipe
It is one of the most common and regular dish at home and also the family favorite. This simple vegetable dish with aloo (potatoes) and gobi (cauliflower) goes wonderful with rotis and if you some dal tadka on the side. This is one of my favorite comfort meal and you can even serve it with plain rice. There are many variations to this recipe. If you want aloo gobi in restaurant style, then have to fry the aloo and gobi first and then added to the masala gravy. This fried aloo gobi is very tempting and full of flavour. But for a home version, let’s keep it easy and healthy. I have just steamed the aloo gobi in onion tomato masala. Have a look step by step with pictures.
Prep Time- 15 minutes
Cook Time- 20 minutes
- 1 Cauliflower (Gobi), washed and cut into florets
- 1 Potatao (Aloo), peeled and cut into dices
- 1 onion finely chopped
- 1 tomato finely chopped
- 1 teaspoon Ginger Garlic paste
- 1 teaspoon cumin seeds
- 1/4 fenugreek powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- A pinch Asafoetida (hing)
- Salt to taste
- 4 teaspoon Olive oil for cooking
- Fresh Coriander Leaves
How to make Aloo Gobi ki Sabzi:
Step 1: Chop the Cauliflower into medium florets and wash it very well in water. Peel the potato and cut it into cubes.
Step 2: Heat oil in a kadai, add cumin seeds. When they crackle, add chopped onions and ginger garlic paste. Saute them for 2 minutes till they turn golden brown.
Step 3: Add chopped tomatoes, turmeric powder, red chilli powder, coriander powder, fenugreek powder, Asafoetida (hing) and salt to taste.
Step 4: Add potatoes and stir fry them on low flame for 4-5 minutes. Put cauliflower and mix well. Sprinkle garam masala over the vegetable.
Step 5: Pour half cup water, cover the pan and simmer the sabzi for 10-15 minutes on low flame till the vegetables are cooked well. Stir in between so that the vegetables get cooked evenly.
Step 6: Once the vegetables are cooked properly, turn off the heat and transfer the sabzi into serving bowl.
Step 7: Garnish it with fresh coriander leaves and serve hot with rotis.