In India, this dish is a staple of every home and is loved by every single person. With the scents of Indian spices, tomatoes and onions are used to make this traditional dish. With phulka (roti, an Indian wheat bread), this is enjoyed. There are many variations of aloo gobi; this is just my interpretation. Please make this dish and provide feedback. Serve with a lemon wedge and coriander leaves as garnish. Serve alongside hot chapati, rice, and curds.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup vegetable oil for frying, or as needed
- 2 large potatoes, peeled and cubed
- ½ cup small cauliflower florets
- 1 tablespoon vegetable oil
- ¾ teaspoon roasted ground cumin
- 3 cloves garlic, minced
- 1 green chile pepper, seeded and minced
- 1 medium onion, sliced lengthwise
- 1 tablespoon ginger garlic paste
- 1 medium tomato, chopped
- salt to taste
- 1 ½ teaspoons red chile powder
- 1 ½ teaspoons garam masala
- ¾ teaspoon ground turmeric
- ¾ teaspoon ground cumin
- ¾ teaspoon ground coriander
- 1 pinch white sugar, or to taste
- 1 tablespoon water, or to taste
- 1 ½ teaspoons lemon juice
- 1 ½ teaspoons ground fenugreek (menthi powder)
Instructions
- Add 1/8 inch of oil to a skillet over medium-high heat. Shallow-fry potatoes and cauliflower separately until light brown, 5 to 7 minutes each. Transfer to a bowl.
- Add 1 tablespoon oil to the same skillet and reduce heat to medium. Add roasted cumin to the hot oil; saute for 1 minute. Add garlic and green chile pepper; saute for 1 minute. Add onion and ginger garlic paste; cook and stir until onion is translucent, about 5 minutes.
- Add tomato and season with salt. Cook until tomato is soft, about 5 minutes. Add chile powder, garam masala, turmeric, cumin, and coriander. Taste and if mixture is a little sour, add sugar. Cook for about 1 minute. Reduce heat to low, add water, and cook until garam masala is cooked well.
- Add reserved potatoes and cauliflower. Mix well and taste, adding lemon juice if needed. Add fenugreek and cook, covered, for about 1 minute.
Reviews
I made this recipe with slight alterations. Only one potato and I steamed the cauliflower a few minutes before I fried it. I only used half the hot Indian chili powder and it was HOT. Also, I skipped the sugar. The recipe was too dry and so I tripled the water. This recipe needs tweaking but overall the flavor was very good.