Aloo Gobi Dry Recipe (Cauliflower Potato)
This aloo gobi dry recipe is a simple, homestyle Indian sabzi made with potatoes and cauliflower cooked in warm spices. Light, flavorful, and perfect for everyday meals.
Ingredients
- 4 cups cauliflower (cut into bite-sized florets)
- 2 cups peas
- 3 potatoes (cut into chunks)
- 2 tomatoes (finely chopped)
- 2 green chilies (finely chopped)
- 2 onions (finely chopped)
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon paprika
- ½ teaspoon black pepper
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon cumin seeds (whole)
- 2 inches cinnamon stick
- 2 cardamom pods
- 3 cloves
- 3 tablespoon oil
- salt (to taste)
Instructions
- Cut the cauliflower into bite-size florets and the potatoes into small cubes. Rinse both well under running water and set aside.
- Heat 1 tablespoon oil in a wide pan over medium heat. Once hot, add the cinnamon stick, cardamom pods, cloves, and cumin seeds. Stir for 2 to 3 minutes until fragrant.
- Add the chopped onions and green chilies. Cook, stirring often, until the onions turn golden brown.
- Stir in the ginger and garlic paste and saute for about 1 minute until aromatic. Add black pepper, cumin powder, turmeric powder, paprika, salt, and garam masala. Saute the spices for 2 to 3 minutes to bloom the flavors.
- Add the peas, potatoes, and cauliflower. Mix well, then pour in ½ cup water. Cover and cook on low heat for 8 to 9 minutes until the vegetables become tender.
- Add the chopped tomatoes and stir everything together.
- Once fully cooked, increase the heat and roast for 1 to 2 minutes, stirring gently, to enhance the flavor and remove excess moisture.
- Garnish with chopped cilantro (or fresh basil as a substitute) and turn off the heat. Serve hot with rice, flatbread, or crispy fried bread.
Notes
- Cut potatoes and cauliflower evenly so they cook at the same pace.
- Lightly frying the vegetables first helps keep the sabzi dry and flavorful.
- Cook on low heat after adding water to avoid burning the spices.
- Roast at the end to remove excess moisture and enhance flavor.
- Best served fresh, but leftovers keep well for a day in the fridge.
Nutrition
Calories: 224kcal