Indian Aloo Gobhi Cauliflower & Potato Sauté

By Cookin in category: India

Aloo Gobhi is a classic North Indian dry sauté and a subzi to die for. Being a cauliflower and potato fan, Aloo Gobhi has to be a favourite.

Rotis with spiced Aloo Gobhi is a regular dinner fare from our local Indian diner during the winter. The aroma of spices that go into North Indian cooking makes me hungry just thinking about them.

aloo-gobhi Typical North Indian tadka (tempering) is cumin seeds, asafoetida and spice powders like turmeric, red chilli and coriander, followed by vegetables.

Markets are flooded with cauliflowers in early winter and they are very reasonably priced. Buy two big cauliflowers, clean, and cut into florets and store in a ziplock bag. Blanch the florets in salted boiling water for at least 6-8 minutes before preparing any curry or dry saute.

There are a few variations of Aloo Gobhi and this recipe is without onions. The spices bring out the natural flavours of the vegetables beautifully.

Sukhi Aloo Gobhi Sabzi Recipe

Preparation & Cooking: 40-45 minutes

Serves: 4-5 people

Cuisine: North Indian

Ingredients:

2 large potatoes, peeled and cubed
2 cups cauliflower, cut into florets, blanched in hot salt water, drained
1/2 teaspoon cumin seed
1 teaspoon grated ginger root
big pinch of asafoetida/hing/inguvva
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3/4 tablespoon coriander powder
garam masala powder (1 cloves, 1/2″ cinnamon bark stick, 1 white cardamom pod)
pinch of amchur powder (dry mango powder) (optional)
salt to taste
coriander leaves for garnish
1 1/2 tablespoons oil

Bring water to a boil in a vessel, add salt, cauliflower florets and let it cook for 7-8 minutes on low to medium flame. Turn of heat and drain. Keep aside.
Heat oil in a vessel, add the grated ginger, asafoetida, coriander powder, turmeric powder, red chilli powder and 2 tablespoons of water and saute for 20-30 seconds. Add the blanched gobhi and salt.
Cover with lid and cook on medium flame for 4-5 minutes.
Add the cubed aloo and combine. Place lid and cook for 25 minutes. Combine in between every 7-8 minutes by tossing. (This is a dry saute dish)
Add garam masala powder and amchur powder mix well. Cook with out lid for another 2 minutes and turn off the heat.
Garnish with coriander leaves and replace lid and let it rest for a few minutes before serving.

Serve hot aloo gobhi with phulkas, paranthas or puris.