Last updated on July 8th, 2020
Make best aloo gobi or Indian cauliflower potato curry with my recipe today. This is seriously a no frills recipe for this super popular curry. Vegan, gluten free, no grinding and tastes great with your rice or roti, naan, dal. Make this yummy cauliflower potato today, may be you have all the ingredients ready 🙂
There are few Indian curries that immensely popular around the globe and aloo gobi is one of them. It is basically cauliflower and potatoes cooked together with mild seasoning.
There are many many ways to make this curry right from humble stir fry to semi gravy and masala loaded gravy. We like this dry aloo gobi the most and I am sharing the same here.
I will say this aloo gobi dry recipe truly captures the essence of Indian cooking. It is the most popular among Indian vegetable dishes.
Humble ingredients, easy steps and quick to make yet a flavor packed delicious curry that is hearty and wholesome.
Potato and cauliflower are two most popular vegetables used in Indian cooking. In this cauliflower and potato curry recipe these veggies are sauteed in Indian spices and finished with an optional garnish of cilantro leaves.
Delicious, healthy and perfect side dish for everyone including toddlers and kids. Aloo gobi tastes wonderful with dal rice, roti, sambar, rasam, as stuffing for sandwich, in wraps and I can go on and on 🙂
You can make aloo gobi sabzi in so many ways. In some recipes tomatoes are added to get a semi dry consistency. Also one more popular version is aloo gobi masala made in the lines of paneer butter masala with a tomato-onion based gravy.
Here I am sharing an easy everyday cauliflower and potato curry that requires no grinding and minimum ingredients. You can easily make this on weekdays also.
This Aloo Gobi Recipe Is
Simple, easy and quick
Most delicious and flavorful
Healthy & wholesome
Quick curry for weekdays, no grinding or non stop stirring!
vegan & gluten free
Versatile side dish
Loved by kids (mostly 🙂 )
Ingredients You Will Need
To make this easy potato cauliflower curry you need very few pantry staple ingredients other than the veggies.
Potatoes– Select fresh new potatoes that are less starchy for this recipe. You can thoroughly scrub and use them with peels if you prefer.
Cauliflower- Select fresh and new cauliflower the has no brown spots. The florets should be close and dense. If you use frozen florets, do not thaw.
Spices- Regular and commonly used spice powders for Indian curries. The spice blend used in this aloo gobi recipe are red chili powder, garam masala, roasted cumin powder, a bit of ground coriander, ground turmeric, amchur and kasuri methi.
You can vary the quantity of any spice to suit your taste.
Variations With this Recipe:
- You can leave out onion in this recipe for making no onion garlic version.
- Add some green peas to this recipe to make aloo matar gobi.
- Add 1/2 cup finely chopped tomatoes after sauteing onions to make a semi dry curry. You can use this semi dry curry as filling for aloo sandwich or even wrap.
- For rich flavor you can use butter instead of oil.
- If you prefer you can shallow fry or pan roast the potatoes and cauliflower before tossing with the spices.
- Ginger can also be added for flavor.
- Add chopped coriander leaves finally and finish with some lemon juice if you prefer. This is an optional step.
Tips To Make Best Potato Cauliflower Curry
How to prevent curry from turning soggy?– First, use fresh potatoes that are less starch. Keep the potatoes immersed in water for 15 minutes to remove excess starch.
Next parboil the cauliflower only for five minutes. If you let the gobi boil for long time they will get fully cooked and by the time you add in curry, they are already soggy. Also after draining the parboiled cauliflower, rinse in cold water and wipe gently with a kitchen towel. This will prevent cauliflower from getting soggy.
Both the veggies should be completely dry. After steaming or pressure cooking the potatoes, let cool for some time so it doesn’t turn mushy or soggy.
Cook this curry keeping the pan open: Always cook this curry in a open pan. Sauteing in medium high flame, keeping the pan open ensures that the aloo gobi stays dry and crispy. If you close the pan, the curry will sweat out and turn soggy.
Do add kasuri methi at the end as it elevates the flavor of this dish.
Increase or decrease the spice powders as per preference. This recipe is for mildly spiced aloo gobi.
You can double or triple this aloo gobi recipe.
Serve this dry potato cauliflower curry hot with phulka, poori, roti, steamed rice along with dal and curd.
You can also pack this curry in toddlers and kids lunch box.
More Similar Recipes:
- Palak paneer,
- simple potato curry
- aloo paratha,
- gobi paratha
- rajma masala
- aloo matar
- bhindi masala
- aloo paneer
- aloo capsicum
Step By Step Method
1. Pressure cook potatoes for 2 whistles. Once the pressure is released, peel and pat dry. Cut into bite size cubes. Set aside.
2. Separate cauliflower into bite size florets. Bring plenty of water to boil in a pot and add the cauliflower florets. Add a pinch of salt and turmeric powder. Boil for 3-5 minutes. Drain well and set aside.
3. Heat 3 teaspoons oil in a kadai. Add cumin seeds and let it splutter. Add sliced onions and saute till the color changes slightly.
4. Once the onions turn soft add cubed potatoes and saute well for 5-7 minutes.
5. Next add cauliflower florets and mix well.
6. Add turmeric powder, chili powder, garam masala and salt. Mix well and cook in medium flame for 10-15 minutes. Once done add kasuri methi and mix well. Add chopped coriander leaves and mix in lemon juice if using. Serve aloo gobi hot.
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Aloo gobi recipe | How to make aloo gobi dry recipe
- 3 medium sized potatoes
- 1 small whole cauliflower.
- 1 teaspoon cumin seeds
- 1 onion thinly sliced
- 1/2 teaspoon chilli powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 2 teaspoons oil
- 1/2 kasuri methi
- Pressure cook potatoes for 2 whistles. Once the pressure is released, peel and pat dry. Cut into bite size cubes. Set aside.
- Separate cauliflower into bite size florets. Bring plenty of water to boil in a pot and add the cauliflower florets. Add a pinch of salt and turmeric powder. Boil for 3-5 minutes. Drain well and set aside.
- Heat 3 teaspoons oil in a kadai. Add cumin seeds and let it splutter. Add sliced onions and saute till the color changes slightly.
- Next add cubed potatoes and saute well for 5-7 minutes.
- Add cauliflower florets and mix well.
- Add salt and all the spice powders. Mix well and cook in medium flame for 12-15 minutes. Finally add kasuri methi and mix well. Serve aloo gobi hot.