Aloo Gobi Recipe: How To Make Dry Aloo Gobi Sabzi

Aloo gobi is a popular North Indian dish that is commonly prepared in most households. The dry aloo gobi sabzi is prepared by cooking potatoes and cauliflower with plenty of spices that add to the aroma and flavour of this dish.

Aloo gobi can be made as a curry with gravy or as a dry sabzi. In this recipe, we have prepared the dry aloo gobi sabzi. The process of preparation is simple yet time consuming. However, it does not take any expertise to get the side dish right.

The dry aloo gobi sabzi is a scrumptious dish with a burst of flavour and aroma. The tanginess of the tomato is a cherry on top, enhancing the taste buds and making this dish delectable.

The aloo gobi goes best with roti or naan, but is a great compliment with rice as well. Here is a detailed step-by-step procedure on how to make the aloo gobi sabzi. Also, watch the video recipe.

ALOO GOBI VIDEO RECIPE

STEP BY STEP - HOW TO MAKE ALOO GOBI

1. Add 3 cups of water in a heated pan.

2. Add a teaspoon of salt and allow it to boil on a high flame.

3. Add the potato cubes and the cauliflower florets.

4. Cover it with a lid and allow it to cook on a high flame for 2 minutes.

5. Remove the lid and strain the water from the vegetables.

6. Add 2 tablespoons of oil in a heated pan.

7. Add hing.

8. Add the vegetables and sauté.

9. Allow it to cook for 15 minutes, until the vegetables become soft.

10. Meanwhile, add the garlic cloves in a mortar.

11. Add a teaspoon of grated ginger.

12. Add a pinch of salt and pound it with the pestle into a paste and keep it aside.

13. Add tomatoes in a mixer jar.

14. Grind it into a puree and keep it aside.

15. Add 2 tablespoons of oil in a heated pan and spread it.

16. Add jeera and sauté, until it turns brown.

17. Add onions and sauté well, until it turns light brown.

18. Add the ginger-garlic paste.

19. Add the chopped green chillies and the tomato puree.

20. Mix well.

21. Add salt and red chilli powder.

22. Mix well and cover it with a lid.

23. Allow it to cook on a high flame for 5 minutes, until the oil separates.

24. Remove the lid and add jeera powder.

25. Then, add garam masala and mix well.

26. Add half a cup of water.

27. Add the fried vegetables in the masala and stir well.

28. Add another half a cup of water and simmer the stove.

29. Allow it to cook for 2-3 minutes.

30. Add half a cup of water again and cover it with a lid.

31. Allow it to cook on a high flame for 7-8 minutes, until the water gets absorbed.

32. Remove the lid, mix well and transfer into a bowl.

33. Garnish with chopped coriander leaves and serve hot.