Aloo Gobi Ki Sabzi Recipe (Spicy Potato and Cauliflower Vegetable)
The Aloo Gobi Ki Sabzi Recipe is a simple and quick recipe that can be made in one pot with the least amount of cooking time. The delicious flavors from the cauliflower, when combined with garam masala powder along the fresh tomatoes brings out a rich texture and flavour of the aloo gobi sabzi. Each region of India makes different variations of this recipe and it takes no effort to make these two vegetables taste good.
Did You Know: Cauliflower is an excellent source of vitamin C, and a very good source of manganese, that provides us with two core conventional antioxidants. Research shows that by providing us with an array of antioxidant nutrients, cauliflower helps lower our cancer risk by helping us avoid chronic and unwanted oxidative stress.
If you like Indian Sabzis that go well with phulkas then you must try some of our favourites such as
Note: you can make the aloo gobi sabzi in a curry/ gravy form, by adding more of the tomato puree, a little cream or milk and water for an alternative taste. Addition of milk or cream gives a curry-like flavor. Alternatively, try adding fresh yogurt as well, adjust proportions to suit your taste.
Pan Used: Heavy Wok or Stir-fry pan
2 large potatoes (aloo), peeled and cubed
1 cauliflower (gobi), washed and cut into florets
An inch piece of ginger, grated
2 large tomatoes, pureed
1/2 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon garam masala powder
2 cardamom pods
1/4 teaspoon chilli powder
A small bunch chopped coriander leaves
Oil as required
Salt to taste
Directions for Aloo Gobi Ki Sabzi Recipe
To begin making the Aloo Gobi Ki Sabzi Recipe, heat oil in a heavy bottomed pan; add cumin seeds, ginger, cardamom pods. Allow the cumin seeds to crackle.
Once the cumin seeds crackle for a few seconds, add the tomatoes, potatoes, cauliflower, salt, chilli powder, turmeric powder, garam masala and 1/4 cup of water.
Stir to combine all the ingredients well, turn the heat to low.
Cover the pan and simmer the aloo gobi sabzi for 15 to 20 minutes until the vegetables are cooked. Stir the aloo gobi sabzi occasionally so that the vegetables get cooked evenly. Check the salt and spice levels and adjust to suit your taste.
Once you notice the potatoes and the cauliflower are cooked through, turn off the heat and stir in the chopped coriander leaves.
Transfer the Aloo Gobi Sabzi to a serving bowl.
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