Punjabi Style Aloo-Gobi ki Sukhi Sabzi | Dry Potato-Cauliflower Curry


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I am a huge fan of Punjabi cuisine and especially when it comes to Aloo-Gobi, I can’t stop myself to devour. Aloo-Gobi is my all-time favourite dish since my childhood. I have learnt this recipe from my mother who got it straight from her very close Punjabi friend. I still remember how she used to pack my tiffin with Aloo-Gobi and Parathas.

It is mostly prepared during winters when fresh Cauliflowers are easily available in market. It is a very simple and easy recipe and is prepared with regularly used spices.

Aloo-Gobi Recipe with step by step photos and instruction have been provided in the 'Instructions' section of the recipe. But before jumping into the recipe I like to share few interesting facts about Aloo-Gobi and its key ingredient Cauliflower.


Aloo-Gobi Recipe - Different types of preparation

Aloo-Gobi ki Sabzi has occupied place in almost every Indian cuisine. It can be prepared in many ways. Sometimes, it is cooked with gravy, sometimes as dry curry and sometimes as simple bhaji too.

Many people stick to vegan during the preparation of this dish whereas many others use whipped Yogurt or Cream to enhance the taste and richness of the dish. Many people also prepare the Aloo-Gobi in Jain style without using Onion and Garlic. But Punjabis always prefer Onion-Garlic for this dish.

Aloo-Gobi has many other variations like Kashmiri Aloo-Gobi, Bengali Aloo-Gobi, Gujrati Aloo-Gobi and many more.
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Aloo-Gobi - The reason behind the popularity

  • Aloo-Gobi has a huge fan following in India because of its different ranges of preparations.
  • It is one of the most versatile dishes which can easily pair up with flat breads or rice items.
  • It is a pure comfort food and can be prepared in homestyle with very common ingredients that are easily available in kitchen.
  • It is a simple dish, and does not require much effort to get prepared.
  • It is unbeatable in taste. People wait for the whole year to enjoy this remarkable dish to dine.


Health benefits of Cauliflower

  • It is a good source of nutrients, vitamins and minerals.
  • It is full of fibre which is good for our digestive system.
  • It contains antioxidants which helps to get rid of many chronic diseases.
  • Cauliflowers are low in calories and can be your great friend during the journey for weight loss.
  • It is a good source of sulforaphane which decreases the risk of heat diseases and diabetes.


How to make Aloo-Gobi?

The most frequent problem that occurs during the preparation of Aloo-Gobi is that, sometimes Potatoes or the Cauliflowers get mushy. There can be many reasons behind it. Sometimes Potatoes are new and get cooked quickly whereas Cauliflowers are more mature and takes longer to get cooked.

To overcome from this problem, it is very important to cook both the vegetables in a balanced way.

  • Many people blanch the cauliflower and many fries them before adding to the curry. Both the ways work quite well.
  • Second important thing that needs to be taken care off is the process of cooking. This curry can’t be prepared in low flame with cover for a long time. The vegetables release water inside the cover and can get overcooked. It is very important to observe the curry and stir infrequently to get out of this problem.

In this preparation, first I have fried the Cauliflowers before adding into the curry. It takes a little longer to get cooked to fry the cauliflower separately. But it helps to give a perfectly balanced texture to the dish. So, I have shallow fried the Cauliflowers evenly in medium high flame until it loses its crunch a bit and changes its colour and brown spots occur.

I have fried the Onions and then added Ginger-Garlic paste for the masala of the curry. I have added Potatoes into the pan and cooked them for some time before adding the separately kept fried Cauliflowers. It helps to resist Cauliflowers to get overcooked.

I have also added Tomatoes into this curry. Tomatoes and Amchur powder add a salivating tanginess which enhances the taste of the dish.

I have used Cumin seeds, Cinnamon stick and Bay leaf for tempering of the dish. In this preparation, these whole spices play an important role to flavour up the dish. For the perfect flavouring of this iconic dish, I have added Cumin powder, Coriander powder, Amchur powder (Dry mango powder) and some Garam Masala powder too. Each of these ground spices have been used in limited quantity. Too much ground spices may spoil the taste of the dish. At the end, addition of fresh chopped Cilantro herb is the cherry on the cake for the flavouring of typical Punjabi Style Aloo Gobi.

I have added green Chillies and Chilli powder to give a spicy kick to the curry, but you can adjust it according to your own taste.

I have already shared few dry curry recipes with you. You can check few of them like


..And Many more…
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Ingredients:
  • 1 medium size Cauliflower, cut into medium florets
  • 2 large Potatoes, medium diced
  • 2 large Onions, thinly sliced
  • 2 Tomatoes, deseeded and small diced
  • 1 ½ teaspoon Ginger-Garlic paste
  • 2 Green Chillies
  • 2 tablespoons Cilantros, chopped
  • ¼ tsp Cumin seeds (Jeera)
  • 1 Bay leaf (Tejpatta)
  • 1 Cinnamon stick (Dalchini), 1 inch
  • ½ teaspoon Turmeric powder
  • ½ teaspoon Chilli powder
  • 1 teaspoon Cumin powder (Jeera)
  • ¾ teaspoon Coriander powder (Dhania)
  • ¾ teaspoon Garam Masala powder
  • ¾ teaspoon Amchur powder
  • Salt to taste
  • Oil for cooking




Instructions:
  1. Put a pan on flame and let it become dry.
  2. Add 1 tablespoon oil and let the oil become hot.
  3. Add the Cauliflower florets and fry them evenly in medium high flame.
  4. Fry them for 5-6 minutes until the Cauliflower partially loses its crunch and brown spots occur on their body.
  5. Turn the Cauliflowers on regular interval and fry them evenly.
  6. Transfer the Cauliflower florets on a plate.
  7. Add some oil into the same pan and put the flame in high flame.
  8. Once the oil is hot, add Cumin seeds, Cinnamon stick, Bay leaves and let them crackle.
  9. Add the sliced Onions and cook it for 2-3 minutes in high flame until it becomes translucent. Stir frequently.
  10. Put the flame in medium and cook the Onions for another minute.
  11. Add Ginger-Garlic paste into the pan and give a nice mix.
  12. Cook it for some time in medium flame until the raw smell goes away. Stir occasionally.
  13. Add Potatoes and green Chilli and mix them nicely.
  14. Cook them for 4-5 minutes in medium flame.
  15. Add Salt, Turmeric powder, Chilli powder and mix them nicely.
  16. Add Cauliflower florets (Step 6) into the pan and give a nice stir.
  17. Cook them in medium flame for 6-8 minutes. Stir occasionally.
  18. Add Tomatoes and give a nice stir.
  19. Cook it in medium flame for couple of minutes.
  20. Cover the pan and cook it in medium low flame until the vegetables become tender. Stir in between.
  21. Add Coriander powder, Cumin powder and Garam Masala powder into the pan and mix them well.
  22. Cover the pan and let it cook for a minute in low flame.
  23. Add Amchur powder and mix it nicely.
  24. At the end sprinkle some chopped Cilantros and mix them nicely.
  25. Put the flame in high and cook the curry for a minute. Stir frequently but gently.
  26. Switch off the flame and put the pan down.


Serving Instruction
Transfer the Aloo-Gobi ki Sukhi Sabzi into a serving bowl. Serve hot or warm to enjoy the best taste. You can pair it up with Rotis, Chapatis, Parathas or Dal-Chawal and enjoy the delicious taste of Punjab.

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