Photo: Billjones94 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dinner

Aloo Gobi + Roti

🟢 Veg🌾 Gluten-free📊 Easy

Potatoes and cauliflower tempered with cumin and dry spices, cooked until edges caramelise — a humble, everyday Punjabi dinner that is more nuanced than its simplicity suggests.

⏱️10 minPrep
🔥25 minCook
🕒35 minTotal
🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Aloo Gobi + Roti

  1. Heat ghee; add cumin until it splutters.
  2. Add onions; cook 4 min until edges colour.
  3. Add potatoes and cauliflower; toss on high heat 5 minutes until edges begin to caramelise.
  4. Add ginger, chillies, tomatoes, and all dry spices.
  5. Mix well.
  6. Cover; cook on medium-low 12 minutes stirring twice.
  7. Vegetables should be cooked through and slightly dry.
  8. Uncover for last 3 minutes to evaporate moisture.
  9. Add amchur; toss.
  10. Scatter fresh coriander.
  11. Serve semi-dry.

📖 Cultural notes

|---|---|---|---|---| | 240 kcal | 6g | 30g | 10g | 5g | Aloo Gobi is considered the essential everyday sabzi (vegetable dish) of Punjab — straightforward, seasonal, and available year-round. In Punjabi villages it is cooked in a large karahi over a wood fire. The combination with plain wheat roti forms the backbone of daily meals in working-class and farming households across the state. ---

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