Aloo (potatoes) Gobi (cauliflower) is a hot favorite sabzi especially in the Indian restaurants around the US. Some restaurants deep fry the cauliflower florets before adding them to the sabzi and you know the rule, anything deep fried is delicious! However, in our home kitchens, we mostly do not deep fry the gobi. If you can handle this shocking truth then do read on and try to make this simple curry at home. Aloo gobi or flower batata can be made with gravy or dry. Aai (mom) tends to make it with gravy when she wants a change from making dal every day and makes a dry sabzi when she needs to pack meals in a tiffin. My mother-in-law always made it dry with loads of julienned ginger and fresh cilantro and it is so delicious with rotis or pooris.

I am sharing my version of aloo gobi as again, there are many versions of this simple and hearty curry. I also prefer my dry also gobi to be a little caramelized and heavier on the tomatoes. But you can change it up to suit your palate. The veggies are chopped into chunks so they can retain their shape and texture even after cooking.

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Step by Step

1. Remove the stem, leaves and stalk of one whole medium sized cauliflower. Cut it into medium size florets and rinse under running water. Set aside.
2. Peel and rinse 2 potatoes, chop into bite sized pieces and set aside.
3. Chop 1 medium onion into bite sized pieces.
4. Chop 2 small or 1 large tomato into bite sized pieces.
5. Chop 2-3 green chilies into 1″ pieces (optional).
6. Grate 1″ piece of ginger.
7. Heat 2 tbsp oil in a pan. Add
   • 1 tsp cumin seeds, allow them to sputter
   • A pinch of asafetida
   • 1 tsp turmeric powder
8. Then add the grated ginger, chopped onions and green chilis, and saute for a minute, stirring gently.

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9. Then add the chopped tomatoes and stir for a minute.
10. Add the chopped cauliflower and potatoes.
11. Add the dry spices:
    • 1 tsp cumin powder
    • 1.5 tsp coriander powder
    • 1 tsp red chili powder
    • 1.5 tsp salt
12. Cover and cook on a low flame, stirring occasionally.

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13. The veggies will cook in their own juice in about 7-10 mins.
14. Pierce a sharp knif through a piece of potato and if it goes through easily, the veggies are done.
15. Now turn the heat up to medium, remove the cover and allow the liquid to dry up, stirring occasionally.
16. Once all the liquid is dried up (2-3 mins), allow the veggies to caramelize a bit on each side. To achieve this finish all you need to to is be patient and resist the urge to stir the pot (literally).
17. Allow the veggies to cook, untouched, till they start to lightly brown, then stir and repeat one more time.
18. Now the sabzi should be soft, completely dry, slightly caramelized, and ready to serve.
19. Top with freshly chopped cilantro and julienned ginger if desired.
20. Serve hot with rotis or rice.