Aloo gobi is simple flavour packed, comforting spiced potato and cauliflower recipe. Homey, vegan, gluten-free popular Indian dish is best recipe to serve with with Paratha or Roti.
There are many different ways to cook Aloo gobi. As I always say as far as most Indian home cooked food is concerned it keeps changing home to home. Gobi aloo is cooked in many different ways.
I also have cooked it in many different ways. A change in ingredient here and there makes a lot of difference in terms of taste and texture of the final dish. I some times make aloo gobi with onion and tomato, sometimes just with tomatoes. Even cooking it in different oils gives a completely different flavour. But the regular masalas used in making it remains same. most favourite was is Achari aloo gobi. In making this variation is made without onions or tomatoes.
Achari Aloo Gobi sabzi is a simple cauliflower recipe in which cauliflower and potatoes are cooked with pickling spices in mustard oil. Achari aloo gobhi tastes slightly different from regular aloo gobi sabzi. It is cooked in mustard oil and Indian pickling spices which makes the sabzi more spicy and tangy in taste just like a pickle.
Cauliflower recipes are latest craze among healthy food loving people. If like to make cauliflower with Indian flavour then this Potato and cauliflower fry with masala is great.
Spices like cumin seeds, mustard, kalonji or fenugreek, and fennel seeds add a lot of flavour and extra texture. This Punjabi aloo gobi dry sabji has a good amount of ginger and green chili.
For making this sabji, I can't stress enough on using the mustard oil, because that makes the base of flavours and slightly sharp in taste. But care has to be taken to properly temper the oil so that there is no raw smell.
Traditionally Aloo gobi sabzi is considered a winter dish in India, because of till a few years ago cauliflower or gobi was available only in winters, and Indian cooking was mostly done with seasonal ingredients. In fact In fact, in many homes, seasonal ingredients and dishes still play important role in food choices.
This is completely no onion no garlic recipe of cauliflower. One thing you must take care while making this recipe is you should cook it in a heavy bottomed pan so it does not burn easily.
Also, while adding water mix and cook well with masala before adding cauliflower and potato. This will give you a well rounded roasted kind of sabzi than watery or raw kind of aloo gobi sabzi.
Aloo gobi is actually a very simple and easy recipe. But most often I get a query that how to prevent gobi from getting soggy and mushy. Usually people do not want that. To prevent this I suggest
- Do not add too much water while cooking masala.
- Soak gobi in salted water and add little salt in sabji towards end of the cooking.
- Cook it in wok/kadai and do not cover that. Only cover it in last 5 minutes when it is almost done. Leave it for 5-7 minutes.
This is Punjabi style cauliflower is cooked with achari masala you can also add peas/matar if you like them. Or avoid potatoes if you want to go with lower carb cauliflower version. Cauliflower in itself is nutritious and a low-calorie vegetable so the dish is naturally low calorie, vegan and packed with nutrition.
If you want to try different styles of Cauliflower recipes you may like Cauliflower and cheddar cheese soup, Parmesan Roasted Cauliflower, Pan fried Cauliflower fritters, or another sabzi which Mixed Vegetable Sabzi.
The Aloo gobi sabzi recipe is gluten-free and suitable for vegan and clean-eating lifestyle and tastes perfect with Paratha or chapati. You can also make Cauliflower rice recipes like Cauliflower fried rice, Low carb cauliflower rice Jambalaya.
If you cook this recipe of Aloo gobhi sabzi and find it helpful, please do share it on facebook, twitter or pin it on Pinterest this may help others who love food too, and it keeps me motivated to write more.
- 400 g cauliflower
- 200 g potato
- 10 g ginger grated
- 2 tablespoon yogurt Dahi
- 1 tomato medium chopped
- 1 green chilli chopped
- 2 tablespoon mustard oil virgin
- Salt to taste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- Achari Masala
- ½ teaspoon cumin seeds jeera
- ½ teaspoon mustard seeds rai
- ½ teaspoon fennel seeds saunf
- ¼ teaspoon nigella seeds kalonji
- ¼ teaspoon Fenugreek seeds methi
- Heat up mustard oil and heat it till slightly smoky.
- Reduce the heat to the slowest and add chopped ginger and green chili, followed by all ingredients mentioned under achari masala.
- Let the seeds sizzle for ½ minute and
- add chopped tomatoes to it.
- Cook the tomatoes until soft and pulpy for4-5 minutes and add 2 tablespoon of yogurt.
- Continue stirring it all the while and add 3-4 tablespoon of water.
- Now add cubed potatoes, cauliflower florets and cover it.
- Cook on slow heat for 15-20 minutes stir it for 3-4 times in between
- Garnish with chopped fresh coriander and squeeze of lime.
- Serve with fresh hot chapatis or paratha.