Aloo Gobi (Dry Sabzi)
A classic Indian dry curry featuring tender potatoes and cauliflower florets cooked with aromatic spices until perfectly golden and flavorful. This dish is hearty, satisfying, and pairs wonderfully with roti, naan, or rice.
Ingredients
- •1 lb Potatoes (peeled and cut into 1-inch cubes)
- •1 head Cauliflower (cut into small florets)
- •1 medium Onion (finely chopped)
- •1 tbsp Ginger-Garlic Paste
- •1-2 piece Green Chili (slit lengthwise (adjust to taste))
- •1 tsp Cumin Seeds
- •1/2 tsp Turmeric Powder
- •1 tbsp Coriander Powder
- •1/2 tsp Red Chili Powder ((or to taste))
- •1/2 tsp Garam Masala
- •1/2 tsp Amchur (Dry Mango Powder) (optional, for tang)
- •to taste to taste Salt
- •2 tbsp Fresh Cilantro (chopped, for garnish)
- •3 tbsp Vegetable Oil
Instructions
- 1.
Heat vegetable oil in a large heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 15-20 seconds.
Time: 2 min - 2.
Add the chopped onion and sauté until it turns light golden brown, about 5-7 minutes. Stir occasionally to prevent burning.
Time: 7 min - 3.
Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Time: 1 min - 4.
Add the turmeric powder, coriander powder, and red chili powder. Mix well and cook for 30 seconds, stirring constantly to prevent spices from burning.
Time: 1 min - 5.
Add the cubed potatoes to the pan and mix thoroughly with the spices. Add about 1/4 cup of water, cover the pan, and cook for 5-7 minutes, or until the potatoes are partially tender. Stir occasionally.
Time: 7 min - 6.
Uncover, then add the cauliflower florets and salt to taste. Mix gently to combine. Cover again and cook for another 8-10 minutes, or until both potatoes and cauliflower are fully tender but still hold their shape. If it starts to stick, add a tablespoon or two of water.
Time: 10 min - 7.
Once the vegetables are cooked, remove the lid. Increase the heat slightly to medium-high and cook for 2-3 minutes, stirring occasionally, until any excess moisture evaporates and the vegetables get a slight char on the edges. This gives it the 'dry sabzi' texture.
Time: 3 min - 8.
Stir in the garam masala and amchur powder (if using). Garnish with fresh chopped cilantro before serving hot.
Time: 1 min
Tips
- 💡For best results, use a heavy-bottomed pan or non-stick kadai to prevent sticking.
- 💡Don't overcook the cauliflower; it should be tender but not mushy. It's often helpful to add cauliflower a little later than potatoes if your florets are smaller than your potato cubes.
- 💡Adjust the amount of green chilies and red chili powder to suit your preferred spice level.
Recipe from TheCookbook.ai
Created by sonal shrivastava