Here is a simple and delicious recipe for Aloo Gobi, a Pakistani vegetarian dish made with potatoes and cauliflower. It is naturally gluten-free and dairy-free and can be prepared in under 30 minutes.
What Is Aloo Gobi?
The Pakistani dish aloo gobi consists of potatoes and cauliflower, seasoned with herbs, aromatics, and Indian spices. It is packed with nutrients and goes well with any kind of lentil or meat dish.
Ingredients For Aloo Gobi
Potatoes: are the base of the dish, so it’s important to choose the right potatoes for a good taste. Red potatoes are my favorite because they cook up firm and have a sweet, creamy, and waxy flavor. Russet potatoes are an excellent choice; they have a medium sweetness level and a mild, earthy flavor.
Cauliflower: I use medium-sized cauliflower. Cauliflower is high in vitamins C and K, as well as low in fat and cholesterol.
Ginger & Garlic: For a delicious flavor, use freshly ground ginger and garlic paste. You can also use grated ginger for a quick paste.
Onion: Both red and yellow onions are suitable for use when thinly sliced or finely chopped.
Oil: I use canola oil, but any type of oil can be used.
Garnish: Julien cut ginger, chopped cilantro, lemon, green chilies, and garam masala are usually a winning combination for this recipe.
Few Tips to Make a Perfect Aloo Gobi
Here are some more tips for making Aloo Gobi:
- To ensure consistent cooking and optimal flavor, use cauliflower and potatoes of the same small size.
- When making the curry, deglaze the pan with about 2 tablespoons of water if you see any uneven browning or bits sticking to the bottom.
- My preference is for perfectly cooked potatoes and cauliflower, so add the cauliflower along with the potatoes to prevent them from being underdone.
- I prefer to keep my sabzi simple so that I can enjoy the true flavor of the vegetables rather than the masala. therefore, I prefer not to season my sabji heavily. I didn’t add tomatoes to the masala, but instead, I like to squeeze the lemon at the end to enhance the flavor.
What To Serve With Aloo Gabi
Aloo gobi can be eaten on its own with any type of flatbread, such as chapati, naan, or roti. Serve with any type of achar, green chutney, and kachumbar salad to enjoy it to the fullest. Additionally, you can have it as a side dish with any meat or dal.
If you are looking for more vegetable and sabzi recipes, check out
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Under 30-Minutes Simple Aloo Gobi (Potatoes & Cauliflower)
4
servings30
minutes40
minutes300
kcal1
hour10
minutesAloo Gobi is a Pakistani vegetarian dish made with potatoes and cauliflower. It is naturally gluten-free and dairy-free and can be prepared in under 30 minutes.
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Ingredients
1/3 cup oil
4 cups cauliflower, cut into small pieces
4 cups of potatoes cut into 2-inch cubed
1 large onion, thinly sliced
1 teaspoon of ginger garlic paste
1 teaspoon salt
1/4 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup water
- For Garnishing
A handful of chopped cilantro
2 tbsp julienne ginger
2 tbsp ginger, julienne cut
2-3 green chilies
1/2 tsp garam masala
lemon juice
Directions
- Start by preparing your veggies. Roughly cut 4 cups of potatoes into 2-inch cubes, also cut 4 cups of cauliflower.
- Over medium heat saute the onion until translucent. Once translucent add the ginger and garlic. Stit for half a minute,
- Now add your potatoes followed by cumin, salt, turmeric, and chili powder mix well, and add potatoes.
- let your potatoes cook for 2-4 minutes. Add half a cup of water cover it and cook for 2-3 minutes
- Add cauliflower and cook for 10 minutes or until it’s fully cooked. Garnish with cilantro, sliced ginger, green chilis, garam masala, and lemon juice.
- Serve warm with chapati, or naan and enjoy!
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