Aloo Gobi Sabzi Recipe: Potato and Cauliflower Dry Curry
A Wholesome North Indian Delight
Aloo Gobi Sabzi, a beloved North Indian dish, beautifully marries the subtle flavors of potatoes and cauliflower with aromatic spices, creating a delightful dry curry that’s perfect for any meal. With its vibrant colors and rich textures, this vegetarian dish is not only satisfying but also incredibly nutritious. Let’s dive into the preparation of this comforting classic.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cauliflower (gobi) – florets | 2 cups |
| Potatoes (Aloo) – peeled and cubed | 1 cup |
| Curry leaves (optional) | A few |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Asafoetida (hing) – optional | 1/4 teaspoon |
| Salt | To taste |
| Sunflower Oil or ghee | 2 tablespoons |
| Kasuri Methi (Dried Fenugreek Leaves) or coriander leaves (chopped) | For garnishing |
| Lemon wedges | A few |
Nutritional Information
| Nutrient | Amount per Serving (approx.) |
|---|---|
| Calories | 120 |
| Protein | 3 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Sugars | 2 g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Instructions
To begin making your Aloo Gobi Sabzi, start by preparing the vegetables. Chop the cauliflower into bite-sized florets, ensuring you wash them thoroughly in plenty of water to remove any dirt; drain and set aside. Next, wash the potatoes, peel them, and cut them into medium-sized cubes, keeping them aside as well.
In a medium-sized deep saucepan or a kadai, heat your choice of sunflower oil or ghee over medium heat. Once the oil is sufficiently heated, reduce the heat slightly and introduce the spices: turmeric powder, red chilli powder, coriander powder, garam masala powder, and hing. Sauté the spices gently for just a few seconds, allowing their aromas to release.
Now, increase the heat and immediately add the cubed potatoes to the pan. Stir well to ensure each piece is nicely coated with the spices. Add a pinch of salt to the potatoes and sauté on high heat for about a minute, allowing them to slightly soften.
Next, introduce the cauliflower florets to the pan, along with a little more salt. Give everything a good stir, mixing the vegetables and spices thoroughly. Once well combined, lower the heat, cover the saucepan, and let it cook on medium-low heat. It’s essential to keep stirring intermittently to prevent any burning; do not add water, as the vegetables will release their moisture as they cook.
Cook until both the potatoes and cauliflower reach your desired tenderness. Once done, turn off the heat and remove the pan from the flame. For a fragrant finish, garnish the sabzi with crushed dried fenugreek leaves (kasuri methi) or freshly chopped coriander leaves.
To brighten the dish, add a squeeze of fresh lime or lemon juice right before serving. Aloo Gobi Sabzi pairs wonderfully with Panchmel Dal and Phulkas, making for a wholesome weekday meal. You might also enjoy serving it alongside Boondi Raita for a refreshing contrast.
Conclusion
With its blend of spices and hearty ingredients, Aloo Gobi Sabzi is not just a meal; it’s a comforting embrace on a plate. Enjoy this delightful vegetarian dish with your loved ones and savor the essence of North Indian cuisine. Happy cooking!
