Aloo Gobi Recipe - Dry Aloo Gobi Sabzi Recipe - Potato Cauliflower Dry Curry

Learn how to make Punjabi-style aloo gobi recipe, a classic dry vegetable dish with aloo (potatoes) and gobi (cauliflower). This simple dry sabzi goes wonderfully with roti if you have some dal tadka on the side is one of our favourite go-to comfort dishes. I even serve it with rice and moong dal tadka or vegetable sambar for a simple meal.

Over many years of making aloo gobi at home, I have refined the method to something that suits me really well. I don't add a drop of water while cooking this and I don't fry the spices in oil first as we do with pretty much all sabzi preparations in India, but I add them towards the end when the vegetables are cooked. Unconventional, agreed, but the resulting aloo gobi is roasted and perfect, even if I say so myself.

Gobi lovers like us? Check out my gobi biryani recipe, this lovely gobi manchurian recipe, and one of my favourites - gobi paratha using a fail-proof technique for rolling them out.

DRY ALOO GOBI RECIPE

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 4

INGREDIENTS:
1 medium-sized potato, peeled and cut into wedges
2 cups cauliflower florets
1 onion, chopped
1/2 tsp minced ginger
1/2 tsp crushed garlic
1/4 turmeric powder
3/4 tsp red chilli powder (adjust to taste)
1/2 tsp jeera powder
1/2 tsp coriander powder
A pinch of garam masala
1 tsp canned tomato paste (see notes)
A fistful of chopped coriander leaves
1 tbsp oil
Salt to taste

INSTRUCTIONS:

1. Heat oil in a pan and add the chopped onions. When the onions turn soft, add the ginger and garlic and saute until fragrant (about 2 mins).

2. Add the potatoes and cauliflower to this and cook on lowest heat, covered, mixing now and then so the vegetable pieces don't burn.

3. When the vegetables are half cooked, add the tomato paste and mix again. Cook again for 3-4 mins or until the vegetables are soft (not mushy).

4. Add the spice powders - coriander powder, turmeric powder, jeera powder, and chilli powder. Mix again until well combined. Cook until the spice powders don't smell raw anymore - another 2 mins or so. The potatoes and cauliflower should be roasted and dry by now. Add salt.

5. Finish off with a generous amount of chopped coriander leaves and mix again.

Gobi Masala all done!

Gobi Masala is a great combination with chapatis or rotis and a simple dal recipe. You can also serve with rice, jeera pulao, or any other pulao for a bit of an added spice kick.

Notes:
- Adjust spice levels to your liking.
- You can add pureed tomato or chopped tomato instead of canned paste. Since I like to add as little water as possible, I add the paste which is thick and quite intense. If you are adding pureed tomato, make sure to add it after the onions are cooked and let it thicken a bit before following the rest of the steps.

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