Saturday, June 16, 2012

Aloo Gobi - Potato Cauliflower - Punjabi Aloo Gobi

Aloo Gobi (potato & cauliflower dish) is one of the most famous dishes of Indian cuisine & there must be barely anyone who has tasted this dish & not fallen for it. 

Since a long time I was contemplating which version of Aloo Gobi should I post first (I cook this dish in few different styles). Finally I went with the most-liked-but-lesser-made version. Lesser because this dish calls for frying your Aloo & Gobi before mixing it with the Masala (dry gravy). Due to the extra oil content (than usual), despite being my home's favorite, we make this way only when we have a special occasion or friends/guests coming over.

Now to the recipe...

2-3 medium sized Aloo (potato) cut into wedges
1 Gobi (cauliflower) cut in big chunky pieces.
1 medium sized onion finely chopped
2 tomatoes cut into small pieces
1 tbsp ginger finely chopped (or paste)
1 bay leaf 
1 tsp cumin seeds (zeera)
1 tbsp tomato ketchup
2-3 green chilies slit into two
Some oil for frying & 1-2 tbsp oil for cooking
Few coriander leaves finely chopped for garnishing
salt to taste

Masala (Spices):
1/4 tsp turmeric
1 tsp red chilli powder (or to taste)
1 tsp amchur powder (dry mango powder)
1 tbsp coriander powder
1/2 tsp cumin seeds powder
1/2 tsp garam masala (optional)

For Shallow/Deep frying: In a vessel pour some oil to fry the Aloo & gobi. Rub some salt on Aloo & gobi & once the oil is hot fry them on medium to high flame till they are almost cooked. Drain & remove the fried aloo gobi on a plate lined with tissue paper to soak the excess oil. Keep this aside. 
Tip: I like to give the gobi (cauliflower) some brown color by frying it on high heat for 2 mins as it adds to the flavor

For Oven Baking Method: Preheat oven to 400F. Line 2  baking tray with aluminium foil. add the potato cubes to 1 and cauliflower florets to other. sprinkle some salt pepper and around 1-2 tbsp oil on both trays, Give it a good toss so that everything gets evenly coated. Now bake for  15 to 30 mins or until the potatoes and cauliflower are done and golden brown. Keep tossing in between. the baking times may vary depending on each oven type hence keep a close watch after 15 mins to prevent it from burning.

Now in another vessel, heat 1-2 tbsp of oil & once hot add the add bay leaf & cumin seeds. Once the cumin seeds start to splutter add the green chilies & onions. Saute it.  When the onions are translucent, add the tomatoes, ginger paste & salt. Mix well & cook for about 5 mins with lid on till so that the tomatoes become soft. 

Now add all the ingredients listed under Masala & tbsp of tomato ketchup and saute for 5 mins or till this mixture is well combined and starts giving out some oil from the sides. Add the fried aloo gobi & mix well. Finally add the finely chopped coriander leaves and mix. 

That's it our Aloo Gobi is ready, garnish with coriander & serve hot with Paratha or Roti or Chapati or any Indian bread of your choice. 

Happy Cooking!!


  1. wow...looks so delicious

  2. Delicious and colorful veggie dish.

    Hamaree Rasoi

  3. looks fantastic and yummy aloo gobhi subzi

  4. Looks inviting!!! Beautiful clicks...

  5. looking yummy and very tempting :)

  6. Yummy!

  7. looks spicy and tasty... neat presentation.

  8. Tempting & delicious..perfect with rotis,Shwetha:-)

    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom

  9. I hesitate to deep fry the veggies but that is the best way for aloo gobi. It looks very good, Shwetha.

  10. practice this,nice noodles next time i want to try chicken Fried Rice Recipe thanks for

    this post.

  11. Thank u...really a nice effort and very useful one
    I wil surely try this

  12. I tried this one today and everyone at my home loved it! Thank you! Kudos to U.. :D

    1. Thank you Mukta for trying the recipe and your sweet words. Am glad everyone at your home loved it :)


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