Aloo Gobhi Ki Sabji: A Step-by-Step Guide to a Classic Indian Dish

This is a tasty Aloo Gobi Sabzi from North India, bursting with flavors from tomatoes, onions, and a basic garam masala. Serve this as a simple weekday supper with Kadhi and Phulka, or place it in a lunchbox for your coworkers or children.

With the least amount of cooking time, this easy and quick recipe for Aloo Gobi Sabzi may be prepared in one pot. The flavor and texture of the aloo gobi sabzi are enhanced by the combination of fresh tomatoes and the aromatic notes of cauliflower and garam masala powder.

This meal is made in many ways throughout India, and it doesn't take much work to make these two veggies taste nice.

Serve Aloo Gobi Ki Sabzi as a hearty weeknight meal, or pack it for a work or school lunchbox. Serve with some hot Kadhi and Phulka.

Did You Know? Besides being a great source of manganese and vitamin C, cauliflower gives us two essential conventional antioxidants. Cauliflower contains both flavonoid and carotenoid antioxidants, which help reduce our risk of cancer by giving us a variety of antioxidant elements.

Cuisine: North Indian Recipes

Course: Lunch

Diet: Vegetarian

Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

3 peeled and diced potatoes (Aloo)

One Gobi cauliflower, cleaned and sliced into florets

1 inch of grated ginger

Three cloves Finely sliced garlic

Two onions, coarsely chopped

Three tomatoes, cut finely

Half a teaspoon of jeera (cumin) seeds

One teaspoon of Haldi's powdered turmeric

One tsp powdered garam masala

Half a teaspoon of powdered red chili

Four sprigs of finely chopped coriander (Dhania) leaves

Oil, when needed

Add salt to taste.

Directions:

Preheat oil in kadai or pan. Sprinkle in the cumin seeds and watch them pop.

When the onions are golden brown, add the chopped onions and sauté.

Add the finely chopped garlic and the grated ginger. Let it cook for a minute, or until the raw scent goes away.

Add the chopped tomatoes and heat until the oil separates and the tomatoes are mushy.

Add the red chili powder, garam masala powder, and turmeric powder. Stir thoroughly and let cook for a few minutes.

Add the cauliflower florets and cubed potatoes. Be sure to thoroughly coat the vegetables by mixing them with the masala.

Taste-test and then add salt. When the potatoes and cauliflower are soft, simmer them in the pan with a lid on over low heat, stirring now and then.

After the veggies are cooked, taste and adjust the salt and spices to your preferred level of flavor.

Add finely chopped coriander leaves as a garnish.

Serve hot with rice, roti, or chapati.

Savor your homemade gobi aloo!

Pro Tips:

Here are some expert suggestions to improve your recipe for Aloo Gobi Sabzi:

Prepare ahead of time:

To ensure equal cooking, chop the cauliflower and potatoes to the same size.

To speed up the cooking process, prepare the ingredients—garlic, ginger, and others—in advance.

Method of Sautéing:

The onions should be gently yellow after sautéing. This brings out the flavor of the onions and gives the meal more depth.

Stratified Tastes:

When the potatoes are cooking, add the turmeric powder to give them a golden hue and flavor.

Before adding the tomatoes, partially steam the cauliflower. This keeps the texture of the cauliflower intact and lets the spices seep in.

Regulate the Level of Spice:

Adapt the amount of garam masala and red chili powder to your preferred level of spiciness.

Before you finish steaming, taste and adjust the spices.

Method of Steaming:

To ensure that the vegetables cook uniformly and maintain their moisture, cover the pan while it is steaming.

Accessorizing:

For a last taste explosion, stir in the finely cut coriander leaves.

To add a touch of acidity, try adding a squeeze of lemon juice.

Correct Serving:

Aloo Gobi Sabzi tastes great with naan, roti, or chapati, among other Indian breads. It goes well with rice meals as well.

For the finest flavor and texture, serve it hot.

Try Different Variations:

To add more color and nutrients, you can alter the dish by adding peas, bell peppers, or other vegetables.

To add a personalized touch, experiment with different spice combinations or add your own preferred spices.

Harmonizing Texture:

Make sure the potatoes are tender but not falling apart. They ought to hold their form.

Though delicate, the cauliflower should still have a hint of bite.

Cooking Oils:

Use ghee for extra richness or mustard oil for a more conventional and strong flavor.

Keep in mind that cooking is an art, and these are just suggestions. Please feel free to modify and customize the recipe to your own tastes.

Nutritional information

Here's the nutritional information

Certainly! Here's the nutritional information presented in a row and column format for better clarity:

Nutrient	Per Serving
Calories	Approximately 200-250 kcal
Protein	Around 5-8 grams
Carbohydrates	Approximately 25-30 grams
Dietary Fiber	Around 5-7 grams
Sugars	Approximately 5-7 grams
Fat	Around 10-12 grams
Saturated Fat	1-2 grams
Cholesterol	0 milligrams
Sodium	Varies based on added salt, typically 500-700 milligrams