Aloo Gobi Sabzi Recipe - Potato And Cauliflower Dry Curry
Aloo Gobi Sabzi Recipe is a North Indian style dry curry with potatoes and cauliflower in a medley of mild aromatic spices. This is a perfect sabzi to make for your everyday meals.
Aloo Gobi Sabzi is a North Indian style dry curry with potatoes and cauliflower in a medley of mild aromatic spices; perfect with rice and dal or any Indian flatbread, especially soft rotis.
If you like this recipe, you can also try other Potato Recipes such as
- 2 cups Cauliflower (gobi) , florets
- 1 cup Potatoes (Aloo) , peeled and cubed
- Curry leaves , few (optional)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Asafoetida (hing) , optional
- Salt , to taste
- 2 tablespoons Cooking oil , or ghee
- Kasuri Methi (Dried Fenugreek Leaves) , or coriander leaves (chopped) for garnishing
- Lemon wedges , few, (optional)
How to make Aloo Gobi Sabzi Recipe - Potato And Cauliflower Dry Curry
To begin making the Aloo Gobi Sabzi Recipe, chop cauliflower into florets and wash well in plenty of water; drain and keep aside.
Wash potatoes, peel and chop into medium-sized cubes; keep aside.
In a medium sized deep saucepan or kadai, heat oil or ghee.
Once the oil heats up, lower the heat and add the spices (turmeric, chilli powder, coriander powder, garam masala powder and hing); sauté for a few seconds.
Increase the heat and immediately, add the cubed potatoes; stir well to coat with spices.
Add a little bit of salt and sauté on high for about a minute or so.
Stir in the cauliflower flowerets and additional salt; give it a good stir.
Once the vegetables and spices have mixed well, lower the heat, close the saucepan and cook on medium low heat till the vegetables are cooked. Keep stirring in between so as not to burn the vegetables. Do not add any water.
Once the vegetables have cooked to your desired consistency, turn the heat off, remove from flame.
Garnish with crushed dried fenugreek leaves (kasoori methi) or chopped coriander leaves.
To give it an acidic element, give it a squeeze of lime or lemon juice.