Aloo gobhi

Here’s a flavorful and homestyle Aloo Gobhi (Potato & Cauliflower) dry sabzi recipe — a beloved North Indian dish that’s easy to cook and perfect with roti, paratha, or dal-chawal.

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🥔🥦 Aloo Gobhi Dry Sabzi

(Serves 2–3)

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Ingredients

2 medium potatoes – peeled and diced

2 cups cauliflower florets – medium size

1 medium onion – chopped (optional)

1 medium tomato – chopped

1–2 green chilies – slit or chopped

1 tsp grated ginger

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp coriander powder

1/2 tsp garam masala

Salt – to taste

2 tbsp oil

Fresh coriander leaves – chopped, for garnish

A pinch of hing (asafoetida – optional)

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Instructions

1. Prep Veggies:

Wash and cut potatoes and cauliflower. Optionally, blanch cauliflower in hot water with a little salt for 3–4 mins to remove impurities and reduce cooking time.

2. Sauté Base:

Heat oil in a pan. Add cumin seeds (and hing if using), let them splutter.

Add green chilies and ginger. Sauté for a few seconds.

(Optional) Add onions and sauté until golden.

Add tomatoes and cook till soft and mushy.

3. Add Spices:

Add turmeric, red chili powder, coriander powder, and salt.

Cook the masala until oil separates slightly (2–3 mins).

4. Cook Aloo & Gobhi:

Add chopped potatoes and cauliflower florets.

Mix well so the masala coats the veggies.

Cover and cook on low heat for 15–20 minutes, stirring occasionally.

(Avoid adding water unless necessary – it’s a dry sabzi.)

Cook until potatoes and cauliflower are soft and slightly crisped at edges.

5. Finish:

Sprinkle garam masala and chopped coriander leaves.

Mix gently and turn off the heat.

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✅ Tips:

For crispier texture: cook uncovered for the last 5 mins.

You can also add a pinch of amchur (dry mango powder) or a squeeze of lemon for tang.

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Would you like a gravy version of aloo gobhi, or a Punjabi dhaba-style twist next?