Gobi Aloo is a popular North Indian dish made with cauliflower (Gobi) and potatoes (Aloo). It’s a flavorful vegetarian dish where cauliflower florets and potato cubes are cooked together with a blend of aromatic spices such as cumin, turmeric, red chili powder, coriander, and garam masala. The vegetables are sautéed in a spiced tomato-onion base until tender yet retaining their texture. Gobi Aloo is often served as a side dish with Indian bread like chapati or naan, or as an accompaniment to rice dishes. It’s loved for its comforting flavors and versatility in adjusting spices according to personal taste preferences.
Here’s a simple recipe:
Ingredients:
- 1 medium cauliflower, cut into florets
- 2 medium-sized potatoes, peeled and cubed
- 2-3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped or pureed
- 1 green chili, finely chopped (adjust to taste)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Wash the cauliflower florets and potatoes thoroughly. Set them aside.
- Heat oil in a pan or skillet over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and green chili. Sauté for a minute until the raw aroma disappears.
- Put in the chopped tomatoes or tomato puree and cook until they become soft and the oil starts to separate from the masala.
- Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook the spices for a couple of minutes.
- Add the cauliflower florets and potato cubes to the pan. Coat them evenly with the spice mixture. Stir gently to combine everything.
- Cover the pan and let the vegetables cook on low-medium heat. Stir occasionally to ensure they cook evenly. If needed, sprinkle a little water to help cook the vegetables.
- Check the cauliflower and potatoes for doneness. They should be tender but not mushy. Cook for a few more minutes if required.
- Once the vegetables are cooked to your preference, garnish with fresh coriander leaves.
- Serve Gobi Aloo hot with chapati, naan, or rice.
This dish offers a delightful blend of flavors and can be adjusted according to your spice preferences. Enjoy your homemade Gobi Aloo!
