Gobi Aloo Recipe | Culiflower Potato Curry

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Gobi Aloo | Cauliflower Potato Curry || How to make gobi aloo sabzi with step-by-step photos and video.....

A spiced, delicious, flavored simple veggie curry_aloo Gobi, is a popular Pakistani dish in which potatoes and cauliflower are cooked with onion, tomato, and spices.

Gobi can be made in several ways, such as gobi gosh, gobi paratha, gobi vada, gobi matar, and gobi keema posted any few recipes of gobi on my blog yet, but inshallah, soon share other gobi recipes as I get sufficient time.

I always tried to share easy and simple recipes with all of you. Aloo gobi recipe sharing today is my favorite version_ Additionally, you can vary this recipe by adding your choice of vegetables like peas, carrots.

One common problem with aloo gobi is that when you cook it, the cauliflower becomes really soggy, and you don’t want that; you want veggies to be cooked and tender but not soggy. That kind of spoils the taste and texture of this dish. A few tips can help prevent this.

My Latest Video Gobi Aloo Recipe:

Tips:

When making Gobi Aloo, it's crucial to half-cook the cauliflower and potatoes before incorporating them into the onion-tomato masala. You can either parboil them or fry them lightly in a bit of oil until they're half-cooked. This method helps keep the vegetables' shape and texture intact. Avoid covering the cauliflower during the initial cooking; if necessary, only cover it towards the end and cook on a low flame. For the tomato component, use tomato paste or blend the tomatoes with onion instead of using chopped tomatoes, which can make the dish watery. Start by cooking the onion masala with the spices; then add the sautéed cauliflower and potatoes. While the Gobi Aloo is cooking, avoid stirring with a spoon as it cooks. Instead, gently shake the pot using a kitchen towel to mix everything without breaking the cauliflower. I’ve had my share of mishaps where the cauliflower turned out too soggy, and I learned from those experiences. By following these tips, you should achieve a perfect texture for your Gobi Aloo.

If you are a vegetarian or love to eat veggies so check out our other veggie recipes.

Chatpata Aloo

Baingan Bharta

Matar ghugni

Aloo chana tarkari

Pav bhaji masala

Bihari aloo bhujia

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Peel and chop the cauliflower and potato.s

Collect all the spices on the plate.

Put the chopped onion, tomato, green chilies, and garlic with water in the grinder_Blend them to a smooth paste and set aside.

Sauté the cabbage and potato with 2 tbsp oil in the wok.

Heat the oil in the pot, then put the fenugreek seeds into the oil. Let it crackle for a minute.

Then pour onion paste into the oil and cook for 5 minutes_Once the raw smell of onion goes away, put powder and spices into the onion paste_Stir to mix up for a minute.

Then cook the masala with spices until the oil is separated.

Take all the excess oil out of the masala into the bowl. It will come to work in garnishing- keep aside.e

Pour ½ cup of water into the masala and bring it to a boil.

Now, put sautéed cauliflower and potatoes in the roasted masala_Roast the gobi aloo with masala for 5-10 minutes over medium flame.e

put-sauteed-gobi-aloo-to-the-onion-paste

Cover the lid_Cook for an additional 6-7 minutes on low flame or till the cauliflower and potatoes are tender but not soggy.

Remove the lid-you can see the Gobi is almost done. ne

Now sprinkle some grated ginger and garam masala over gobi aloo curry_Simmer it for 2-3 minutes.s

Transfer to the serving dish/plate or bowl and garnish with coriander leaves, green chilies, and the remaining oil.

Serve gobi aloo with chapatis and rice.

Gobi Aloo
Author: Sana Rasheed
Preparation Time:15 mins
Cooking time: 20 mins
Total time:35 mins
Servings: 4
Recipe Category: Veggie
Cuisine: Pakistani
Calories per serving:205 kcal

Gobi Aloo is a spiced, delicious, flavored, simple veggie curry_aloo Gobi is a popular Pakistani dish in which potatoes and cauliflower are cooked.d

Ingredients:

1/2 kg, cauliflower
250g, potato cubes
2 large-sized tomatoes chopped
2 medium-sized onions, chopped
3-4 pcs, garlic cloves
3 pcs, bullet green chilies
1 cup of cooking oil

For Spices:

1 tsp, Kashmiri red chili powder
½ tsp turmeric powder
1 tbsp coriander powder
Salt to taste
½ tsp, crushed red chili
1 tsp cumin powder
½ tsp,garam masala
1 tsp dried fenugreek seeds

For Garnishing:

A handful of coriander leaves chopped
1 tbsp ginger, grated
3-4 pcs, green chilies

How to make Gobi Aloo?

Put the chopped onion, tomato, green chilies, and garlic in water in the grinder. er
Blend them into a smooth paste and set them aside
Sauté the cabbage and potato with 2 tbsp oil in the wok
Heat the oil in the pot, then put the fenugreek seeds in the oil
Let it crackle for a minute
Then, pour the onion paste into the oil and cook for 5 minutes
Once the raw smell of onion goes away
Then, put powder spices, red chili flakes, Kashmiri red chili powder, turmeric powder, crushed coriander powder, cumin powder, and salt.
Stir to mix up for a minute
Then cook the masala with spices until the oil is separated
Take all excess oil out of the masala into the bowl
Pour ½ cup of water into the masala and bring it to a boil
Now, put the sautéed cauliflower and potatoes into the roasted masala
Roast the gobi aloo with masala for 5-10 minutes over medium flame
Then cover the lid
Cook for an additional 6-7 minutes on low flame or till the cauliflower and potatoes are tender but not soggy.
Check it occasionally and splash some water over the curry if your veggies are sticking to the bottom.
Remove the lid-you can see the Gobi is almost done
Now sprinkle some grated ginger and garam masala over the gobi aloo curry
Simmer it for 2-3 minutes
Transfer to the serving dish/plate or bowl and garnish with green chilies, coriander leaves, and the remaining oil
Serve gobi aloo with chapatis and rice

*Not to be duplicated, rewritten, or published without permission- Thank you!

Gobi Aloo Recipe | Culiflower Potato Curry

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