Photo: Tracy Hunter · CC BY 2.0 · Wikimedia Commons

Punjab · Lunch

Aloo Gobi

Potato and cauliflower dry-cooked with turmeric, cumin, and ginger until tender with slightly crisp edges — a straightforward, everyday Punjabi sabzi beloved in homes and dhabas alike.

🧺 Ingredients

• 300g potatoes, peeled and cut into 3cm chunks
• 400g cauliflower florets (medium-sized)
• 3 tbsp mustard oil or ghee
• 1 tsp cumin seeds
• ½ tsp asafoetida (hing)
• 1-inch ginger, julienned
• 2 green chillies, slit
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp red chilli powder
• ½ tsp amchur (dry mango powder)
• ½ tsp garam masala
• Salt to taste
• Fresh coriander
• Frying potato and cauliflower separately first prevents sogginess.
• Amchur at the end adds tartness without liquid.
• For dry-style: no water, slightly charred edges. For semi-gravy: add tomato at step 3.

👩‍🍳 How to make Aloo Gobi

1. Heat oil in kadai on HIGH until smoking.
2. Add potatoes — fry HIGH 6–8 min, stirring every 2 min, until golden on edges and half-cooked.
3. Remove, set aside.
4. In same kadai on HIGH, add cauliflower — fry 4–5 min until golden patches appear.
5. Remove.
6. In kadai, add more oil if needed.
7. Add cumin, hing — splutter 30 sec.
8. Add ginger, green chillies — fry 1 min.
9. Add all dry spices — stir 30 sec on MEDIUM.
10. Return potatoes and cauliflower to kadai.
11. Toss to coat in spices.
12. Sprinkle 2 tbsp water, cover.
13. Cook MEDIUM-LOW 6–8 min until potato is tender when pierced (but not breaking apart).
14. Uncover, add amchur, garam masala.
15. Toss on HIGH 1 min to dry any excess moisture.

Track the macros of Aloo Gobi and 100s of Indian dishes with Nutri Macro India.