Aloo Gobi Sabji is a comforting home-style dish made with potatoes, cauliflower, onions, tomatoes, and warming spices. This simple vegetarian curry is cooked slowly to allow the vegetables to soften and absorb the spices, making it perfect to serve with chapati, yogurt, or on its own.
- Serves: 4 People
- Prep Time: 15 minutes
- Cooking: 45 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 medium cauliflower, cut into florets
- 3 medium potatoes, peeled and chopped
- 3 medium onions, chopped
- 4 cloves garlic, crushed
- 50 grams fresh ginger, crushed
- 3 whole green chilies, optional
- 1 handful tomatoes, chopped
- 2 tablespoons vegetable oil
- 1 tablespoon cumin seeds
- 1 tablespoon garam masala
- 1 tablespoon turmeric powder
- 1 tablespoon fenugreek leaves
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 1 tablespoon salt
- 2 tablespoons fresh coriander, chopped for garnish
For Dressing
Nutritional Information
-
Calories
260 kcal -
Fat
12 g -
Carbohydrates
32 g -
Protein
6 g -
Fiber
7 g -
Sugar
6 g -
Sodium
540 mg
Procedure
-
10 minutesMark As Complete
Prepare the vegetables
Wash and chop the cauliflower into medium florets and peel and dice the potatoes into even-sized pieces. Finely chop the onions and tomatoes, then crush the garlic, ginger, and green chilies together into a paste. Set all the prepared vegetables aside so they are ready to use while cooking.
-
5 minutesMark As Complete
Heat oil and spices
Heat the oil in a large pan over medium heat and allow it to warm properly. Add the cumin seeds and let them roast gently until fragrant and lightly browned. Stir in the crushed ginger, garlic, and chilies, cooking for a couple of minutes until the raw aroma disappears.
-
15 minutesMark As Complete
Cook the potatoes
Add the chopped potatoes and salt to the pan and mix well to coat them with the spiced oil. Fry the potatoes for a few minutes, then cover the pan and cook on low heat, stirring occasionally. Allow the potatoes to soften gradually while absorbing the flavors.
-
8 minutesMark As Complete
Add onions and tomatoes
Once the potatoes begin to soften, add the chopped onions and tomatoes to the pan. Sprinkle in the turmeric, coriander powder, chili powder, cumin powder, garam masala, and fenugreek leaves. Stir well, cover, and cook until the onions turn soft and the spices blend into a thick masala.
-
15 minutesMark As Complete
Add cauliflower and finish cooking
Add the cauliflower florets and any tender cauliflower leaves to the pan and mix thoroughly so they are coated in the spice mixture. Cover and cook on low heat, stirring occasionally, until the cauliflower is tender and cooked through. Garnish with fresh coriander and serve hot.
