Aloo Gobhi or the Indian style potato cauliflower is a delightful stir fry which is really simple to make and it never fails to impress anyone. Even the fussy eaters come back for second servings of this dish. Taking a classic route and creating all of my favorite Indian stir fry here to share with you all. Classic Indian food made DSB style !
If i am not wrong, this was probably one of the first dishes i learnt from my mom when i was learning the arts of Indian cuisine. Cauliflower has always fascinated me and i loved it in all forms. Be it a stuffing for parathas, Pakoras or baked cauliflower.. i can just not get enough of it ! Whenever i make this aloo gobhi at home, i am reminded of this funny clipping of bend it like beckham where the mother of a football lover daughter is trying to teach her daughter the basics of Indian cooking and says if u can’t make Aloo gobhi, u can’t get married 😛 Well i know it makes no sense here.. but its funny alright 😛
So, i have had my share of experience with aloo gobhi and i love this version the best ! Try it, its tangy, zingy and truly comforting.
Aloo Gobhi – Indian Style Potato Cauliflower stir fry
Aloo Gobhi: Indian style potato cauliflower stir fry
- 1 cups cauliflower florets, bite sized
- 1 large/2 medium potatoes, cut into thick slices
- 1 small onion, finely chopped
- 1 tomato, roughly chopped
- 1 tablespoon oil (u can use vegetable, canola or mustard oil). I love to use mustard oil in this recipe
- pinch of asafoetida
- 1 tsp cumin seeds
- salt to taste
- 1/2 tsp red chili powder
- pinch of turmeric
- 1 small green chili, finely chopped
- 1 tablespoon ginger, grated
- 2-3 cloves of garlic, minced
- 1/2 tsp garam masala
- 1/2 tp dry mango powder or 1 tablespoons raw mango, grated
- Handful of chopped coriander for garnishing
- In a saucepan/kadhayi, pour the oil. Bring to heat. Next, add in the asafoetida and cumin seeds.
- Once the cumin seeds splutter, add in the onion and fry till translucent.
- Now, throw in the tomatoes, ginger and garlic. Add salt, turmeric, red chili powder and green chilis and mix well. Place a lid on the saucepan and bring it to simmer. Let this cook on low for about 10 minutes till the tomatoes are soft and squishy.
- While the tomatoes are cooking, place the potatoes and cauliflower in a microwave proof bowl and cook on high for 4 minutes in the microwave. Since we are adding tomatoes in this stir fry, par boiling the vegetables will help in cooking the dish faster.
- Now, add potatoes and Cauliflower to the tomato tempering and mix well.
- Place the cover on the saucepan again and let it cook for another 7-10 minutes. Sprinkle garam masala and dry mango powder/raw mango to the dish and combine.
- Sprinkle chopped coriander on top and serve hot with Naans, chapatis or rice.
This Indian stir fry is a pleasure. Comes together really quickly, uses simple and fresh ingredients and is enjoyed by all age groups. Serve these with some pipping hot parathas or with rice. I actually love to use these as stuffing for making Indian style sandwiches and they taste great.