Aloo Gobi

I love Aloo Gobi... my love for this dish has its roots in my stay in Punjab as a kid. Well Aloo that is potato and Gobi which is cauliflower might just be the post popular vegetables in the whole of northern plains! And I am not complaining about it.. Aloo.... may be a second thought .. but Gobi .. i am gonna eat it all. I love cauliflower. I remember back in those days when we were in Punjab- Amritsar to be precise, cauliflowers were mostly available during winter, and were dirt cheap during the winter. Summer.. it used to be so rare and so pricey we also went without it!!! It has remained a favorite for many years. If time were to be a criteria, aloo gobi will definitely stay of the list of my favorites!

Potatoes 2 (i use Maine potatoes, somehow they cook faster and are much softer compared to say the Idaho potatoes.)
Cauliflower 1 small head, cleaned, florets separates.
Chilly powder 1 tbsp
dhania powder 1/2 tbsp
Amchoor powder 1 tsp
Garam Masala 1 tsp
Salt to taste
Oil 2 tbsp
Jeera 1/2 tsp
Turmeric a generous pinch
fresh Coriander chopped 2 tbsp
tomato 1 (optional)


  • Clean potatoes and chop them approximately the size of the cauliflower florets.
  • Heat oil in a thick pan(preferably with a lid). Drop the cumin. Once it stops spluttering add the potatoes and the cauliflower. 
  • Maine potatoes cook in the same time as cauliflower but other potatoes might take longer. If using other potatoes, saute the potatoes for about 10 minutes before adding the cauliflower florets. 
  • Mix in all the spices, salt and tomato if using. Cover and cook till the vegetables are tender. Sprinkle the coriander and remove from heat.
Serve it with fresh Phulkas...

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