Dry Aloo Gobi

Dry Allo Gobi recipe

Cauliflower and Spiced Potatoes This Aloo Gobi is flavor-packed, super soothing, vegan, and absolutely the best aloo gobi you’ve ever had!

Aloo Gobi (Potatoes and cauliflower) cooked with onions, tomatoes, and spices in the famous Indian dish aloo gobi (potatoes and cauliflower). You can make this dish with only onions or just tomatoes, or you can skip the onion-tomato combination entirely.

Ingredients

  • Large cauliflower leaves removed and cut evenly into eighths
  • Potatoes 2 medium (small pieces)
  • Onions 2 (chopped)
  • Tomato puree 1/2 cup
  • Ginger (roughly chopped) 1 tablespoon
  • Garlic cloves 3-4 (chopped)
  • Ciba Taaza Spices KITCHEN KING 1 tablespoon
  • Red chili powder 1 teaspoon
  • Salt (to taste)
  • Turmeric powder 1 teaspoon
  • Cumin seeds 1 teaspoon
  • Oil 1 tablespoon
  • Coriander for garnishing

Directions

  • Heat 2 teaspoons of oil in a pan, keep the heat on medium.
  • Fry the cauliflower florets for 2-3 minutes before adding the sliced potatoes.
  • Fry for 7-8 minutes on medium-low heat, or until potatoes and cauliflower turn brown in color
  • Drain on tissue paper and set aside.
  • Heat 1.5 teaspoon oil in the same pan over medium heat, then add cumin seeds and let them crackle.
  • Cook for another 2 minutes, or until the onions are translucent.
  • Add ginger and garlic.
  • Cook for another 2 minutes, or until the raw ginger and garlic scent has gone out.
  • Toss in the diced tomatoes.
  • Cook for 2 minutes, or until tomatoes are softened.
  • Add turmeric powder, red chili powder, coriander powder, and amchur when the tomatoes are tender (mango powder). Allow the masala to cook for 2-3 minutes covered in the pan.
  • Mix in the potatoes and cauliflower at this stage.
  • Mix in the sliced coriander leaves thoroughly.
  • Cook the potato and cauliflower for 5-6 minutes on medium-low heat, add Ciba garam masala.
  • Add salt and cook for another 6-7 minutes on low heat, or until the potato and cauliflower are tender but not soggy. If the masala seems to be sticking, add a little water. Add 1 tablespoon at a time, just enough to cover the vegetables and prepare them. In my case, I didn’t use any water.
  • Garnish with some more coriander leaves.

Serve aloo with naan, paratha, or roti.