📝 About This Recipe
A quintessential North Indian classic, Aloo Gobi is a soul-warming dry curry that celebrates the humble cauliflower and potato. This version mimics the smoky, 'dhaba' roadside eateries of Punjab, where the vegetables are perfectly tender yet retain a crisp, golden edge. Infused with ginger, green chilies, and a symphony of dry spices, it is a vibrant, aromatic masterpiece that brings the heart of Delhi to your dinner table.
🥗 Ingredients
The Vegetables
- 1 medium head Cauliflower (Gobi) (cut into medium-sized florets, thoroughly dried)
- 2 large Potatoes (Aloo) (peeled and cut into 1-inch wedges)
- 1/2 cup Green Peas (fresh or frozen)
Aromatics and Base
- 3 tablespoons Mustard Oil or Ghee (mustard oil provides an authentic pungent kick)
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Asafoetida (Hing) (optional, for digestion and aroma)
- 2 inch piece Ginger (julienned into thin matchsticks)
- 2-3 pieces Green Chilies (slit lengthwise)
- 1 medium Tomato (finely chopped)
The Spice Blend
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 2 teaspoons Coriander Powder
- 1/2 teaspoon Dry Mango Powder (Amchur) (adds a necessary tang)
- 1/2 teaspoon Garam Masala (added at the end for fragrance)
- 1 teaspoon Salt (or to taste)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
For Garnish
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Ginger Juliennes (for a fresh bite)
👨🍳 Instructions
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1
Begin by washing the cauliflower florets and potato wedges. It is crucial to pat them completely dry with a kitchen towel; moisture is the enemy of a crispy Aloo Gobi.
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2
Heat 2 tablespoons of mustard oil in a large, heavy-bottomed pan or wok (kadai) until it reaches smoking point, then lower the heat. This removes the raw pungency of the oil.
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3
Add the cauliflower florets and potato wedges to the pan. Sauté over medium-high heat for 5-7 minutes until the edges turn golden brown and slightly charred. Remove them from the pan and set aside.
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4
In the same pan, add the remaining 1 tablespoon of oil. Once hot, add the cumin seeds and let them crackle. Add the asafoetida (hing) and half of the ginger juliennes.
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5
Add the chopped tomatoes and slit green chilies. Sauté for 2-3 minutes until the tomatoes soften and the oil begins to separate from the sides.
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6
Lower the heat and add the turmeric, red chili powder, and coriander powder. Stir quickly for 30 seconds to toast the spices without burning them.
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7
Add the partially cooked potatoes and cauliflower back into the pan, along with the green peas. Toss gently to ensure every piece is coated in the spice masala.
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8
Sprinkle salt over the vegetables. Cover the pan with a tight-fitting lid and cook on low heat for 8-10 minutes. Do not add water; the vegetables should steam in their own moisture.
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9
Check the potatoes with a knife; if they are tender, remove the lid. Increase the heat to medium and stir-fry for another 2-3 minutes to evaporate any residual moisture and crisp up the edges.
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10
Add the dry mango powder (amchur), garam masala, and the crushed kasuri methi. Toss one last time to incorporate these finishing flavors.
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11
Turn off the heat. Garnish generously with fresh cilantro and the remaining ginger juliennes.
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12
Let the dish sit covered for 2 minutes before serving to allow the flavors to meld perfectly.
💡 Chef's Tips
Ensure the cauliflower florets are not cut too small, otherwise they will turn into mush during the steaming process. If you don't have amchur, a squeeze of fresh lemon juice at the very end provides a similar brightening effect. For an extra indulgent version, you can deep-fry the potatoes and cauliflower before tossing them in the masala. Avoid stirring too vigorously once the vegetables are cooked to keep the florets intact and beautiful. Always use a heavy-bottomed pan to prevent the spices from sticking and burning at the bottom.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or puffed-up Phulkas (rotis). Pairs excellently with a side of chilled Cucumber Raita to balance the spices. Serve as a side dish alongside Yellow Dal Tadka and steamed Basmati rice. Accompanied by a fresh kachumber salad (diced onions, tomatoes, and cucumbers with lime). A glass of sweet or salted Lassi makes for the perfect traditional beverage pairing.