Aloo Gobi Ki Sabzi Recipe (Spicy Potato and Cauliflower Vegetable)
A delicious subzi made with cauliflower and potatoes with the right balance of spice from garam masala and fresh tomatoes.
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
- 3 Potatoes (Aloo) , peeled and cubed
- 1 Cauliflower (gobi) , washed and cut into florets
- 1 inch Ginger , grated
- 3 cloves Garlic , finely chopped
- 2 Onion , roughly chopped
- 3 Tomatoes , finely chopped
- 1/2 teaspoon Cumin (Jeera) seeds
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Red chilli powder
- 4 sprig Coriander (Dhania) Leaves , finely chopped
- Cooking oil , as required
- Salt , to taste
How to make Aloo Gobi Ki Sabzi Recipe (Spicy Potato and Cauliflower Vegetable)
To begin making the Aloo Gobi Ki Sabzi Recipe, heat oil in a heavy bottomed pan; add cumin seeds, ginger, garlic and allow them to crackle.
Add the onions and saute the onions until lighty tender. Add the potatoes, sprinkle some salt and stir. Add 1/2 teaspoon turmeric powder half way through the cooking process and roast the potatoes until cooked through.
In another pan, heat oil over medium heat. Add the cauliflower and salt and steam cook until partially cooked. Half way through the cooking process, add the chopped tomatoes and the turmeric powder and cook until the tomatoes have softened and the cauliflower is cooked through.
Stir the roasted potatoes into the cooked cauliflower and add the red chilli powder, garam masala and sprinkle some water. Stir well to combine and cover the pan.
Allow the Aloo Gobi sabzi to steam cook together along with the masalas for another 4 to 5 minutes. Once done, check the salt and spice levels and adjust to suit your taste and turn off the heat.
Stir in the chopped coriander leaves and serve.
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