Pakistani Aloo Gobi (Potato Cauliflower) Recipe

Aloo Gobi is One-pot, nutritious, vegetarian dish. Classic dish made by combining potatoes and cauliflowers. Infused with Indian herbs and spices. Budget-friendly, quick and fuss-free: 20 minutes to prepare. Pair it with roti, rice, and mint yogurt raita.

What is Aloo Gobi

Aloo (potato) and Gobi (cauliflower) is a very popular Pakistani and Indian curry. Introduced by Punjab region of India. Aloo ghobi recipe features onions, tomatoes, and earthy herbs. However, the REAL MAGIC lies in the blend of spices including coriander, cumin, garam masala, and Kashmiri red chili for a mild heat.

Potato and cauliflower have the ability to ABSORB flavors. When combined with spices, they create a delicious and unique dish. Very easy to make on the stovetop or in the instant-pot. Naturally, aloo and gobi recipe is vegan and gluten free dish.

Please check my Tasty achari aloo recipe and other vegetable recipes are easy to cook and take very less time.

Aloo Gobi Versions – Dry and Curry (Gravy)

There are two main types of aloo Gobi: a dry version, also known as sabji/sabzi in Hindi. On the other hand, there is a curried version that contains gravy or sauce. Ideal Aloo Gobi has soft potatoes and slightly crunchy cauliflower. No sogginess.

When I was a child, my mom frequently made this dish of cauliflower, potato, and peas. We sibling always loved it. I also learned it from my mom and do some changes according to the new trendy fusions. The great part is it’s easy to vary, so it feels like a new meal each time it’s made.

In my first attempt, I faced a major problem with aloo Gobi ki sabji: cauliflower/Gobi became really soggy, and no one liked that. Vegetables should be cooked tender and crispy (not soggy). This kind of mistakes spoils the look and taste. My tips can help you to prevent these problems.

How to Serve Aloo Gobi

• Breads – Serve hot aloo gobi with roti, warm Phulka, garlic naan, or paratha. You can also serve with gluten-free rice flour or millet flour rotis.
• Rice – Serve this masaledar aloo gobi with rice, such as steamed basmati rice, jeera (cumin) rice, brown rice or different Pulao.
• Raita – Add a cool cucumber or mint raita on the side to balance the spices in the aloo Gobi masala.
• Salad and lemon – server with kachumber salad or with a simple salad of sliced tomatoes, onion rings, and cucumber to complements the dish well. Squeezing lemon adds a zest flavor.
• Pickles and Chutneys – Serve with pickles (achaar) and chutneys for an authentic dining experience.
• Other Main Course – You can also serve it with Palak paneer, moong dal, aloo Matar, and Mince curry.

Aloo Gobi Ingredients and Preparation

Cooking Aloo gobi requires a very simple ingredient list, a staple of every kitchen.

1. Potatoes: Use potatoes according to availability. But choosing potatoes is always a simple trick. Only choose starchy and waxy potatoes. I always prefer red potatoes. Peel and cut them in medium size cube.
2. Cauliflower: A medium-sized cauliflower head is perfect for our recipe. But wash it properly before cooking. Cut up a cauliflower until you have 2 cups of florets. Soaked them in hot water for 2 to 3 minutes and drain it for later use.
3. Onion and Herbs:  A handful of aromatic earthly herbs, ginger, garlic, green chilies and onions give a base for the sauce of aloo gobi recipe. Chopped them all separately.
4. Tomatoes: How can we forget to add tomatoes for the necessary tang and sweetness? Chopped and canned both are recommended.
5. Whole spices: The best part about potatoes and cauliflower is that there are many ways to cook them. I start it by toasting whole spices in the oil. I usually add Cumin seed, cinnamon stick, and bay leaf.
6. Powder Spices: I will add salt, turmeric powder, coriander and red chili powder. There are so many other taste enhancer spices that we can add. Those are optional. Amchur powder and asafetida are one of them.
7. Oil or Ghee: You can use any type of oil (olive oil, refined vegetable oil or clarified butter). But I always suggest mustard oil.
8. Garam Masala and Kasoori Methi:  At the end, Garam Masala enhance overall taste and kasoori methi makes the aloo gobi Pakistani more appealing. Both of them provide a distinctive and bold flavor.

Make Homemade Best Aloo gobi (Very important)

Many people still need clarification on how to cook aloo gobi perfectly at home. There are two approaches to preparing this dish.

Traditional Method: In traditional method where a rich sauce is prepared with a blend of herbs and spices. The aloo gobi is then added to this sauce and slow cooked on low heat, allowing the flavors to infuse thoroughly. But most new people get failed in this method. In short, we are making aloo and gobi without frying.

Modern Method: The second method is a modern approach. In this method, you can bake, air fry, parboil or stir fry the vegetables separately before adding them to the pre-cooked gravy. This modern technique is not only straightforward but also yields excellent results. Perfect for everyone.

What I use: I love making aloo gobi using a modern approach. It is an easy and quick way to make any type of aloo gobi recipe, whether it’s dry or curry-based.

Aloo Gobi Masala – Dry (Stepwise Complete Guide)

1. Take a wide skillet and heat some oil on medium heat. Add cauliflower florets and fry for 1 to 2 minutes. Later, add the sliced potatoes and stir them well. Fry them well for 4 to 5 minutes on low flame or until they turn golden brown. Drain the oil on paper tissue and set aside for later use.
2. In the same pan, heat some oil on medium flame, and add cumin seeds, cinnamon stick, and bay leaf. Let them cook until the cumin starts to crackle.
3. Instantly, add chopped onion and stir it for at least 2 minutes or until translucent. Now add the minced ginger and garlic. Let them cook for the next two minutes. Please give enough time to remove the smell of ginger and garlic.
4. Next, Add our chopped or canned tomatoes. Cook for one to two minutes or until tomatoes are softened.
5. As the tomatoes are little soft. Add salt, red chili powder, coriander powder and black pepper powder. Cover the pan with a lid and cook until dissolved.
6. Now add fried cauliflower and potatoes in this mixture. Stir them well and cook it for one minute.
7. Now add garam masala and cook the veggies on medium low heat until tender.
8. Add chopped coriander leaves for appealing look and serve. Aloo gobi masala with roti pairs so delicious.  

How to Make Aloo Gobi Curry

1. Preheat the oven for at least 12 minutes. Season the potatoes and cauliflower with spice: salt, red chili powder, garam masala, and oil. Line a baking tray with parchment paper. Add potatoes and cauliflower florets on separate trays and bake.
2. Put the potatoes on the bottom oven rack and the cauliflower on the middle. Bake 15-18 minutes until they are cooked and slightly crispy.
3. Now add oil in preheated pan and sizzle the cumin, cinnamon and by leaf for a few seconds. Instantly add onion saute it on medium flame until translucent, then combine ginger and garlic and saute it until the raw smell goes.
4. Add tomatoes and saute it until dissolved. Now, you will add powder spices: turmeric, cumin powder, salt, garam masala, and chili powder. Stir them until oil releases and rise on the surface.
5. Add half a cup or half cup of water to the sauce and mix well (Add water in batches according to your desired consistency). Boil on high heat when some sauce is a bit thick. Introduce cashew paste and stir it well. Add less water and skip the cashew paste if you want semi-gravy.
6. It is the time when we will add cauliflower and potatoes, Mix them with gravy. Stir them for a few seconds, cover them with a lid, and let them simmer for a couple of minutes.
7. After simmering, give a taste test and adjust the spice level. If high, then add heavy cream to balance the spice level.
8. It is time to serve, but don’t forget to garnish with kasoori methi and fresh coriander leaves. Add some lemon widgets for a tangy kick. Always serve hot.

Instant-Pot Aloo Gobi Masala Recipe

1. Turn on the instant-pot and press Saute; add whole spices in heated oil and let them sizzle. Next, we will combine chopped onion as it turns translucent, add minced ginger and garlic, and saute it. If this mixture sticks to the pan, add water to deglaze the pan. Cook until the raw smell ends. These steps are very important for easy aloo gobi recipe.
2. Combine chopped tomatoes and cook it until mushy. Later, we add spices such as salt, coriander, cumin powder, garam masala, and red chili powder. Stir them with the mixture. As soon as the tomato is dissolved properly, add the potato to it.
3. Stir the potatoes for a minute and add 90g or 1/4 cup of water to avoid any burning. Mix it well. Cover the pot with a glass lid and let the potato cook for 2 to 3 minutes and stir occasionally.
4. Remove the lid, mix it, and add another 1/4 cup of water and mix it. Now add cauliflower florets and mix them with a spoon. Close the lid and turn the pressure valve sealing position. Set the pot on low pressure for 2-minute timer.
5. When the pot beeps, release the pressure quickly. Remove the lid stir it and serve gobi aloo recipe with lemon widgets and garnish with cilantro.

How to Store and Reheat aloo gobhi

Store – I advise you to cool down Aloo and Gobi at room temperature without covering it to avoid sogginess. Transfer it to a just-right-sized airtight container to prevent drying. Keep it in the fridge for 2-3 days. Or freeze it for a month in the freezer.

Reheat – If you want to heat it in the microwave, sprinkle water on the Aloo Gobi and heat it for 2 minutes, stirring once during reheat. In the case of the stovetop, add it to a pan/skillet, add a splash of water, and warm for 2 to 3 minutes, stirring occasionally. Adding water helps retain moisture and texture.

Pro Tips and Tricks:

1. Ingredients – For the best taste and flavor, try to purchase fresh red potatoes, as well as fresh cauliflower.
2. Half cook – the potatoes and cauliflower before adding it to the tomato sauce mixture. You can also parboil them or shallow fry them in less oil. It helps to retain the shape and texture.
3. Cooking Time – Cauliflower cooks quickly rather than potatoes. Don’t add together at once.
4. Stirring – Avoid stirring too frequently as doing so, could cause the vegetables to disintegrate, and makes the dish mushy.
5. Slow Cooking – Cook vegetables over low heat with the lid off, which allows them to release moisture while cooking without burning.
   Deglaze Pan – If required, add water to prevent the food from burning occasionally

Troubleshooting Tips

Variations of Aloo Gobi

• Aloo and Gobi Masala – Add more Onion and Tomato gray with Garam Masala
• Aloo Gobi with Peas – Adding Green Peas makes Aloo Gobi more delicious.
• Aloo Gobi with Paneer – Add Protein Rich Brown Paneer Chunks.
• Aloo Gobi Saag – Add pureed saag and curry leaves in it.
• Aloo Gobi Palak – Add preboiled Pureed Palak.
• Aloo Gobi Paratha – stuff the paratha with chilled Mashed dry aloo gobi in it.

Frequently Asked Question:

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Aloo and Gobi Recipe

Aloo Gobi is One-pot, nutritious, vegetarian dish. Classic dish made by combining potatoes and cauliflowers. Infused with Indian herbs and spices. Budget-friendly, quick and fuss-free: 20 minutes to prepare. Pair it with roti, rice, and mint yogurt raita.

Prep Time15 minutes mins

Active Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: aloo and gobi Recipe, aloo gobi, aloo gobi curry, Aloo gobi ingredients, aloo gobi masala, aloo gobi recipe, aloo gobi with gravy, cauliflower and potato recipe, easy aloo gobi recipe, Gobi aloo recipe, how to make aloo gobi, instant pot aloo gobi, making aloo gobi, Pakistani aloo gobi

Yield: 4 Servings

Equipment

• 1 Deep Sauce Pan

Materials

• 4-5 Tablespoons Oil
• 2 Pieces Medium Size Potato chopped into 2 cm pieces
• 1 Head of Cauliflower – Chopped in small Florets
• 1 Medium Onion (100g)
• 2-3 Medium Chopped Tomatoes
• 1 Tablespoon Minced Ginger (1inch piece)
• 1 Tablespoon Minced Garlic (7-8 Cloves)
• 1 Teaspoon Salt or To Taste
• 1 Teaspoon Red Chili Powder
• 1 Teaspoon Coriander Powder
• ⅓ Teaspoon Turmeric Powder
• 1 Teaspoon Garam Masala Powder
• 2 Tablespoon Chopped Coriander leaves
• 3-4 Pieces Green Chilies Chopped
• 1 Piece Lemon

Instructions

• Take a wide skillet and heat some oil on medium heat. Add cauliflower florets and fry for 1 to 2 minutes. Later, add the sliced potatoes and stir them well. Fry them well for 4 to 5 minutes on low flame or until they turn golden brown. Drain the oil on paper tissue and set aside for later use
• In the same pan, heat some oil on medium flame, and add cumin seeds, cinnamon stick, and bay leaf. Let them cook until the cumin starts to crackle.
• Instantly, add chopped onion and stir it for at least 2 minutes or until translucent. Now add the minced ginger and garlic. Let them cook for the next two minutes. Please give enough time to remove the smell of ginger and garlic.
• Next, Add our chopped or canned tomatoes. Cook for one to two minutes or until tomatoes are softened.
• As the tomatoes are little soft. Add salt, red chili powder, coriander powder and black pepper powder. Cover the pan with a lid and cook until dissolved.
• Now add fried cauliflower and potatoes in this mixture. Stir them well and cook it for one minute.
• Now add garam masala and cook the veggies on medium low heat until tender.
• Add chopped coriander leaves for appealing look and serve. Aloo gobi masala with roti pairs so delicious.