Unique Dhaba Style Aloo Gobi Curry | Indian Cauliflower and Potato Recipe | Instant Pot Aloo Gobi
There are many Indian traditional main course in which Aloo Gobi Curry is loved by all ages and it’s also known as Dry Potato Cauliflower Curry, is a classic Indian vegetable dish that has won the hearts of food enthusiasts around the world. This delectable and flavorful dish combines the humble potato (aloo) and the versatile cauliflower (gobi) with a medley of aromatic spices, creating a mouthwatering experience for your taste buds.
Whether you’re a seasoned fan of Indian cuisine or someone looking to explore new flavors, this easy-to-make dish is sure to become a favorite in your kitchen. Join us as we dive into the delightful world of Aloo Gobi Curry!
You can try Other Cauliflower Potato Recipes
Making of Aloo Gobi
- Take a kadai and pour oil. Heat it up and then add 20 florets of cauliflower in it. You should add it very carefully as the oil can split on you.
- Fry the cauliflower till it become golden brown.
- Now transfer the fried cauliflower in to the plate on butter paper and set aside to cool down at room temperature.
- In that kadai now append 2 peeled potatoes and fry it until it become golden brown.
- Afterwards transfer the potatoes to a plate.
- In another kadai heat 3 tablespoon oil in a large, non-stick pan or kadhai over medium heat. Add 1 tablespoon cumin seeds, 1 finely chopped onion and allow them to splutter.
- Append 1 green chili split & 1 teaspoon ginger & garlic paste. Mix it well.
- Now add 1 chopped tomato.
- Sprinkle 1/2 teaspoon black pepper powder, 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder, and 1/2 teaspoon red chili powder over the vegetables. Gently mix everything together, making sure the spices coat the veggies uniformly.
- Toss in the bite-sized potato cubes and cauliflower florets. Stir them well with the onion mixture to coat them evenly with the flavors.
- After getting fully coated add 1/2 teaspoon garam masala & 1/2 teaspoon amchur powder. Adjust the seasoning according to your preference.
- Last but not the least garnish this dish with kasoori methi.
- Garnish the Aloo Gobi Dry with fresh coriander leaves to add a burst of freshness and flavor.
Aloo Gobi Dry is best served hot with your choice of Indian flatbread like roti, naan, or paratha. It also complements steamed rice and a side of cooling homemade yogurt for a complete and satisfying meal.
Expert Tips
Preparing the Vegetables:
Cut the potatoes and cauliflower into similar-sized pieces to ensure even cooking.
Parboil the potato cubes and cauliflower florets for a few minutes before using them in the recipe. This step will help speed up the cooking process later on.
Choosing the Right Spices:
Use fresh, high-quality spices for the best flavor. If possible, grind your own spices for an even more aromatic experience.
Adjust the spice levels to suit your taste. If you prefer a milder version, reduce the amount of green chilies and red chili powder.
Sautéing the Onions and Spices:
Caramelize the onions to a light golden brown for a sweeter, deeper flavor.
Toast the spices with the onions and oil for a minute or two before adding the vegetables. This process enhances their flavors.
Cooking the Vegetables:
Cook the potatoes and cauliflower on low to medium heat, allowing the flavors to meld together slowly.
Stir the vegetables gently to avoid breaking them apart. Use a soft spatula to prevent damaging the delicate cauliflower florets.
Timing and Texture:
Check for doneness by inserting a fork into the potatoes and cauliflower. They should be tender but not mushy.
If the vegetables release excess moisture during cooking, remove the lid and cook on high heat for a few minutes to evaporate it.
Adding Freshness:
Garnish the Aloo Gobi Dry with freshly chopped coriander leaves just before serving to add a burst of freshness and color.
Customizations:
Feel free to add other vegetables like peas, bell peppers, or carrots to enhance the dish’s nutritional value and add variety.
For a creamier version, you can add a splash of heavy cream or coconut milk towards the end of cooking.
Accompaniments:
Pair the Aloo Gobi Dry with some tangy pickles or chutneys for extra zing.
Serve it with a side of cooling cucumber raita or yogurt to balance the spiciness.
Make Ahead and Storage:
Aloo Gobi Dry can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days.
Reheat the dish gently on the stovetop or in the microwave, adding a splash of water if needed to prevent sticking.
FAQs
Q. What is Aloo Gobi Dry?
A. Aloo Gobi Dry is a classic Indian vegetable dish made with potatoes (aloo) and cauliflower (gobi) cooked with aromatic spices. It is a dry curry, meaning it doesn’t have a gravy or sauce, making it perfect to pair with Indian flatbreads like roti or naan.
Q. Is Aloo Gobi Dry vegan?
A. Yes, the traditional Aloo Gobi Dry recipe is entirely plant-based and vegan-friendly. It contains no animal products, making it suitable for those following a vegan or vegetarian diet.
Q. Can I make Aloo Gobi Dry gluten-free?
A. Yes, Aloo Gobi Dry is naturally gluten-free. However, be cautious when using store-bought spice blends, as some may contain gluten or additives. Always check the ingredients or prepare your spice mix to ensure it is gluten-free.
Q. How long does it take to make Aloo Gobi Dry?
A. The cooking time for Aloo Gobi Dry depends on the size of the vegetable pieces and the heat used. On average, it takes about 30 to 40 minutes to prepare the dish, including the preparation and cooking time.
Q. Can I use frozen cauliflower and potatoes?
A. While fresh vegetables are recommended for the best texture and taste, you can use frozen cauliflower and potatoes if fresh ones are not available. Keep in mind that frozen vegetables may have a slightly different texture after cooking.
Q. How spicy is Aloo Gobi Dry?
A. The spiciness of Aloo Gobi Dry can be adjusted to your preference. The recipe typically includes green chilies and red chili powder, which contribute to the heat. You can reduce the amount of chili powder or omit the green chilies for a milder version.
Q. Can I add other vegetables to Aloo Gobi Dry?
A. Absolutely! Aloo Gobi Dry can be customized with additional vegetables like peas, carrots, bell peppers, or even green beans. Just ensure that the cooking times of the added vegetables are similar to those of the potatoes and cauliflower.
Q. Can I make Aloo Gobi Dry ahead of time?
A. Yes, you can make Aloo Gobi Dry ahead of time. Prepare the dish and store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.
Q. What can I serve with Aloo Gobi Dry?
A. Aloo Gobi Dry pairs well with Indian flatbreads like roti, naan, or paratha. It also goes great with steamed rice and a side of cucumber raita or yogurt for a balanced and satisfying meal.
Q. Is Aloo Gobi Dry healthy?
A. Aloo Gobi Dry is a nutritious dish as it contains a good mix of vegetables and aromatic spices. Cauliflower is rich in vitamins and minerals, while potatoes provide energy and fiber. Cooking it with minimal oil and avoiding excessive salt can make it a healthy addition to your diet.
Enjoyed this recipe? Then try our Other Main Course Recipes
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Aloo Gobi Dhaba Style Recipe Card
Equipments
Ingredients
- 20 Florets Cauliflower
- 2 Potatoes (peeled)
- 3 tablespoons Oil
- 1 tablespoon Cumin seeds
- 1 medium-sized Onion(finely chopped)
- 1 split Green Chili
- 1 teaspoon Ginger & Garlic paste
- 1 medium-sized Tomato(chopped)
- ½ teaspoon Black Pepper powder
- 1 teaspoon Salt
- ½ teaspoon Turmeric powder
- ½ teaspoon Coriander powder
- ½ teaspoon Red Chili powder
- ½ teaspoon Garam masala
- ½ teaspoon Dry Mango Powder(amchur powder)
- A pinch of Kasoori Methi
For Garnishing
- Few fresh Coriander leaves
Instructions
- Take a kadai and pour oil. Heat it up and then add 20florets of cauliflower in it. You should add it very carefully as the oil can split on you.2. Fry the cauliflower till it become golden brown.3. Now transfer the fried cauliflower in to the plate on butter paper and set aside to cool down at room temperature.4. In that kadai now append 2 peeled potatoes and fry it until it become golden brown.5. Afterwards transfer the potatoes to a plate.6. In another kadai heat 3 tablespoon oil in a large, non-stick pan or kadai over medium heat. Add 1 tablespoon cumin seeds, 1 finely chopped onion and allow them to splutter.7. Append 1 green chili split & 1 teaspoon ginger &garlic paste. Mix it well.8. Now add 1 chopped tomato.9. Sprinkle 1/2 teaspoon black pepper powder, 1 teaspoon salt,1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder, and 1/2teaspoon red chili powder over the vegetables. Gently mix everything together, making sure the spices coat the veggies uniformly.10. Toss in the bite-sized potato cubes and cauliflower florets. Stir them well with the onion mixture to coat them evenly with the flavors.11. After getting fully coated add 1/2 teaspoon garam masala& 1/2 teaspoon amchur powder. Adjust the seasoning according to your preference.12. Last but not the least garnish this dish with kasoori methi.13. Garnish the Aloo Gobi Dry with fresh coriander leaves to add a burst of freshness and flavor.Your Aloo Gobi is ready
Video
Notes
- The spiciness can be adjusted to preference by controlling the amount of green chilies and red chili powder used.
- You can customize the dish by adding other vegetables like peas, carrots, or bell peppers.
- Aloo Gobhi Dry can be made ahead of time and stored in the refrigerator for up to 3 days.
- It pairs well with Indian flatbreads, rice, and a side of cucumber raita or yogurt.
