North Indian RecipesLunchVegetarian

Aloo Gobi Sabzi Recipe - Potato And Cauliflower Dry Curry

Name: Aloo Gobi Sabzi Recipe - Potato And Cauliflower Dry Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: North Indian Recipes
Ingredients: 2 cups cauliflower (gobi) - florets; 1 cup potatoes (aloo) - peeled and cubed; curry leaves - few (optional); 1 teaspoon coriander powder (dhania); 1/2 teaspoon garam masala powder; 1 teaspoon red chilli powder; 1/2 teaspoon turmeric powder (haldi); 1/4 teaspoon asafoetida (hing) - optional; salt - to taste; 2 tablespoons sunflower oil - or ghee; kasuri methi (dried fenugreek leaves) - or coriander leaves (chopped) for garnishing; lemon wedges - few

A vegetarian North Indian Recipes recipe with cauliflower (gobi) - florets, potatoes (aloo) - peeled and cubed, curry leaves - few (optional). Ready in 30 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

620kcal

Estimated Cost

₹300-450

Carbs81g

Protein37g

Fats17g

Servings Scaler

Instructions

15 steps

1
To begin making the Aloo Gobi Sabzi Recipe, chop cauliflower into florets and wash well in plenty of water; drain and keep aside
cauliflower (gobi) - florets(2 cups)
2
Wash potatoes, peel and chop into medium-sized cubes; keep aside
potatoes (aloo) - peeled and cubed(1 cup)
3
In a medium sized deep saucepan or kadai, heat oil or ghee
tablespoons sunflower oil - or ghee(2)
4
Once the oil heats up, lower the heat and add the spices (turmeric, chilli powder, coriander powder, garam masala powder and hing); sauté for a few seconds
coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)kasuri methi (dried fenugreek leaves) - or coriander leaves (chopped) for garnishing
5
Increase the heat and immediately, add the cubed potatoes; stir well to coat with spices
potatoes (aloo) - peeled and cubed(1 cup)
6
Add a little bit of salt and sauté on high for about a minute or so
salt - to taste
7
Stir in the cauliflower flowerets and additional salt; give it a good stir
cauliflower (gobi) - florets(2 cups)salt - to taste
8
Once the vegetables and spices have mixed well, lower the heat, close the saucepan and cook on medium low heat till the vegetables are cooked
9
Keep stirring in between so as not to burn the vegetables
10
Do not add any water
11
Once the vegetables have cooked to your desired consistency, turn the heat off, remove from flame
12
Garnish with crushed dried fenugreek leaves (kasoori methi) or chopped coriander leaves
curry leaves - few (optional)coriander powder (dhania)(1 teaspoon)kasuri methi (dried fenugreek leaves) - or coriander leaves (chopped) for garnishing
13
To give it an acidic element, give it a squeeze of lime or lemon juice
lemon wedges - few
14
Serve Aloo Gobi Sabzi along with Panchmel Dal and Phulkas for a weekday meal
15
You can also serve Boondi Raita with this meal

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Recipe Source: archanaskitchen.com

North Indian RecipesLunchVegetarian

Aloo Gobi Sabzi Recipe - Potato And Cauliflower Dry Curry

A vegetarian North Indian Recipes recipe with cauliflower (gobi) - florets, potatoes (aloo) - peeled and cubed, curry leaves - few (optional). Ready in 30 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time30 min

Calories

620kcal

Est. Cost₹300-₹450

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

81g(52%)

Protein

37g(24%)

Fats

17g(24%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

15 steps

1
To begin making the Aloo Gobi Sabzi Recipe, chop cauliflower into florets and wash well in plenty of water; drain and keep aside
cauliflower (gobi) - florets(2 cups)
2
Wash potatoes, peel and chop into medium-sized cubes; keep aside
potatoes (aloo) - peeled and cubed(1 cup)
3
In a medium sized deep saucepan or kadai, heat oil or ghee
tablespoons sunflower oil - or ghee(2)
4
Once the oil heats up, lower the heat and add the spices (turmeric, chilli powder, coriander powder, garam masala powder and hing); sauté for a few seconds
coriander powder (dhania)(1 teaspoon)garam masala powder(1/2 teaspoon)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)kasuri methi (dried fenugreek leaves) - or coriander leaves (chopped) for garnishing
5
Increase the heat and immediately, add the cubed potatoes; stir well to coat with spices
potatoes (aloo) - peeled and cubed(1 cup)
6
Add a little bit of salt and sauté on high for about a minute or so
salt - to taste
7
Stir in the cauliflower flowerets and additional salt; give it a good stir
cauliflower (gobi) - florets(2 cups)salt - to taste
8
Once the vegetables and spices have mixed well, lower the heat, close the saucepan and cook on medium low heat till the vegetables are cooked
9
Keep stirring in between so as not to burn the vegetables
10
Do not add any water
11
Once the vegetables have cooked to your desired consistency, turn the heat off, remove from flame
12
Garnish with crushed dried fenugreek leaves (kasoori methi) or chopped coriander leaves
curry leaves - few (optional)coriander powder (dhania)(1 teaspoon)kasuri methi (dried fenugreek leaves) - or coriander leaves (chopped) for garnishing
13
To give it an acidic element, give it a squeeze of lime or lemon juice
lemon wedges - few
14
Serve Aloo Gobi Sabzi along with Panchmel Dal and Phulkas for a weekday meal
15
You can also serve Boondi Raita with this meal