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Aloo Gobi Sabzi

Aloo (potatoes) Gobi (cauliflower) is a hot favorite sabzi especially in the Indian restaurants around the US. 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 also prefer my aloo gobi to be a little caramelized and heavier on the tomatoes.
Prep Time15 minutes
Cook Time20 minutes
Course: Bhaji, Curry, Sabzi, Vegetables
Cuisine: Indian
Keyword: aloo, aloo gobi, cauliflower, curry, ginger, gobi, potato, sabzi, tomatoes
Servings: 6
Author: Madhavi

Ingredients

  • 1 whole cauliflower medium sized
  • 2 potatoes
  • 1 onion medium sized
  • 2 toamotes small or 1 large
  • 3 fresh green chilis
  • 1 inch fresh ginger
  • 1/4 cup fresh chopped cilantro to garnish
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • pinch asafetida
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1.5 tsp corainder powder
  • 1 tsp red chili powder
  • 1.5 tsp salt to taste

Instructions

  • 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.
  • Peel and rinse 2 potatoes, chop into bite sized pieces and set aside.
  • Chop:
    1 medium onion into bite sized pieces
    2 small or 1 large tomato into bite sized pieces
    2-3 green chilies into 1" pieces (optional)
    Grate 1" piece of ginger.
  • Heat 2 tbsp oil in a pan.
    Add:
    1 tsp cumin seeds, allow them to sputter
    a pinch of asafetida
    1 tsp turmeric powder
  • Add the grated ginger, chopped onions and green chilis, and saute for a minute, stirring gently.
  • Then add the chopped tomatoes and stir for a minute.
    Add the chopped cauliflower and potatoes.
  • Add the dry spices:
    1 tsp cumin powder
    1.5 tsp coriander powder
    1 tsp red chili powder
    1.5 tsp salt
  • Cover and cook on a low flame, stirring occasionally.
  • The veggies will cook in their own juice in about 7-10 mins.
    Pierce a sharp knif through a piece of potato and if it goes through easily, the beggies are done.
  • Now turn the heat up to medium, remove the cover and allow the liquid to dry up, stirring occasionally.
  • Once all the liquid is dried up (2-3 mins), allow the veggies to caramelize a bit on each side.
  • Allow the veggies to cook, untouched, till they start to turn lightly brown, then stir and repeat one more time.
    Now the sabzi should be soft, completely dry, slightly caramelized, and ready to serve.
  • Top with freshly chopped cilantro and julienned ginger if desired.
    Serve hot with rotis or rice.