Aloo Gobhi (आलू गोभी), is potato (आलू – Aloo) and cauliflower (फूलगोभी- Phoolgobi) based popular vegetarian dish from India. This simple recipe is an authentic Indian recipe (विधि – Vidhi) which is easy to make. This dish is very popular in North and usually served with Indian bread called Roti (रोटी) or Naan (नान ) and you can serve it with cooked Basmati rice (चावल – Chaawal).

Let me show you how to make this dish at home.

Recipe Servings : 4 – 6
Recipe Cook Time : 25 minutes

Ingredients:

2 tablespoons Ginger(अदरक – Adarak)-Garlic (लहसुन – Lahsun) Paste
1 tablespoon ground coriander (धनिया – Dhaniya)
1/4 teaspoon turmeric (हल्दी – Haldi)
1/4 teaspoon red pepper (लाल मिर्च – Lal Mirch)
1 cup water (पानी – Paani)
2 tablespoons peanut (मूंगफली – Mungphali) oil
1 large green chilli (मिर्च – Mirch), finely chopped
1 teaspoon cumin seeds (जीरा – Jeera)
1 small head cauliflower (फूलगोभी – Phoolgobhi), cut into small florets
3 small potato (आलू – Aloo), peeled and cut into 1/2 inch thick slices (similar size to cauliflower)
Salt (नमक – Namak) as per taste (स्वाद – Svaad)
2 tablespoons freshly minced cilantro (धनिया – Dhaniya) leaves
1/2 cup cloves garlic, whole for the Ginger-Garlic Paste
1/2 cup fresh ginger, peeled, cut into 1/2-inch slices for the Ginger-Garlic Paste
1/4 cup Ghee (घी) or Canola or Sunflower oil

Method:

1. Make thick Ginger-Garlic Paste by mixing garlic and ginger in the mixer.

1. Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala paste. Set aside.

2. In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the cumin seeds and wait until they’re done spluttering.

3. Add the wet masala paste (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the paste, about 2 minutes.

4. Add the cauliflower and potatoes, stirring to coat the vegetables with the masala paste. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve hot with Roti or Naan or Basmati rice.