Photo: Billjones94 · CC BY-SA 4.0 · Wikimedia Commons
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
- Heat ghee; add cumin until it splutters.
- Add onions; cook 4 min until edges colour.
- Add potatoes and cauliflower; toss on high heat 5 minutes until edges begin to caramelise.
- Add ginger, chillies, tomatoes, and all dry spices.
- Mix well.
- Cover; cook on medium-low 12 minutes stirring twice.
- Vegetables should be cooked through and slightly dry.
- Uncover for last 3 minutes to evaporate moisture.
- Add amchur; toss.
- Scatter fresh coriander.
- 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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