Aloo Gobi

Aloo Gobi

Aloo Gobi

Every cook in India has their own version of Aloo Gobi and here is my take on this classic recipe. Aloo Gobi or Alu Gobi is a simple dry curry of potatoes and cauliflowers sautéed with a combination of aromatic spices. Some cooks use as little as 2-3 spice mixes and some may use as many as 7-10 spice combinations. My recipe of Aloo Gobi falls some where in the middle. I am bit heavy handed when it comes to the use of ground spices. The most common spice powders that I always have, like 24/7, in my kitchen pantry are turmeric powder, coriander powder, cumin powder, red chilli powder, and the garam masala. Either you can prepare these spices at home or buy from any good Indian grocery shop. Simple, quick to make and absolutely delightful! I love it so much that I end up eating them on their own for most of the time.


2 large Potatoes (about 2 cups), scrubbed, peeled and cut into ½ inch cubes
1 medium Cauliflower (about 3-4 cups), cut into medium sized florets
1 large Onion, finely chopped
1 tsp Ginger-Garlic Paste
2-3 Green Chillies, roughly chopped (Adjust acc to taste)
2-3 tbsp Coriander Leaves, finely chopped
Freshly squeezed Lime/Lemon Juice to taste
Salt to taste

For Tadka/Tempering:
1½-2 tbsp Oil
1 tsp Jeera/Cumin Seeds
A pinch of Hing/Asafoetida (Optional)

Spices Used:
½ tsp Haldi/Turmeric Powder
¾ tsp Red Chilli Powder (Adjust acc to taste)
½ tbsp Dhania/Coriander Powder
½ tsp Garam Masala (Adjust acc to taste)
½ tsp Kitchen King Masala (Optional)
½ tbsp Kasuri Methi/Dried Fenugreek Leaves (Optional but recommended)

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  1. I love aloo gobi, but I’m puzzled by this recipe. Why is there only a list of ingredients and no method for preparing the dish?

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