Aloo Gobiઆલુ ગોબી
A dry, spiced potato and cauliflower sabzi. In winter it appears on the table at least once a week in most north Indian homes.
Ingredients
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- 1 cauliflower, cut into florets
- 2 potatoes, cubed
- 1 onion, 1 tomato
- 1 tsp grated ginger, 2 green chillies
- Cumin, asafoetida, turmeric, coriander-cumin powder, chilli powder
- ½ tsp garam masala, salt
- 3 tbsp oil, coriander
Method
- Temper cumin and asafoetida in oil, then fry the onion, ginger and chillies.
- Add the potatoes and cook 4-5 minutes, then add the cauliflower.
- Stir in turmeric, coriander-cumin powder, chilli and salt, mixing gently.
- Cover and cook on low for 12-15 minutes, stirring once or twice. No water needed.
- Add the tomato and garam masala and cook uncovered for 3 more minutes.
- Finish with coriander and serve with roti or paratha.
Tips
- Add no water; the cauliflower cooks in its own steam.
- Stir as little as possible or the florets break apart.
Storing and reheating
Being a dry sabzi it keeps two to three days in an airtight box in the fridge, and should not sit out more than four or five hours in warm weather. Reheat it uncovered in a pan on medium heat so the water the cauliflower has released can evaporate. A microwave leaves it soft and wet.
What you can swap
- No garam masala? A pinch of ground cinnamon and clove with a little extra coriander-cumin powder gives a milder but good version.
- If the tomato is bland or you have none, finish with half a teaspoon of amchur or a squeeze of lemon instead. The sabzi stays drier that way.
- To make it without onion, leave it out, use a little more asafoetida and grate the tomato in.
- No coriander-cumin powder? Use 1 tsp coriander powder with ½ tsp cumin powder.
What to serve with it
At home it goes with hot phulka or paratha, alongside dal, rice, curd and raw onion. Because there is no gravy it is the classic tiffin sabzi, packed with parathas for school and office lunch boxes.
Mistakes to avoid
- Dry the washed florets on a cloth. Wet cauliflower steams in the pan instead of browning.
- Do not cut the florets too small. Medium pieces hold their shape; small ones collapse into mush.
- Do not add the tomato early. Its acidity slows the potatoes down, so add it only once they are tender.
- Do not crowd the pan. Use a wider kadai for a bigger batch, or the bottom layer burns while the top stays raw.
Questions people ask
Why does my aloo gobi turn watery?
Usually one of three things: the washed cauliflower was not dried, salt went in at the start and pulled water out of the vegetables, or the pan was too small. If it does get watery, uncover and cook on high for two or three minutes at the end.
Should I blanch the cauliflower first?
Not for this method. Covered on low heat the florets cook in their own steam. If you are worried about insects in market cauliflower, dip the florets in hot salted water for five minutes, drain and dry them thoroughly before cooking.
Can I make it a day ahead?
You can, but the cauliflower softens once it cools. If you are cooking for guests, chop the vegetables and measure the spices in advance, and do the actual cooking twenty minutes before you eat.
