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aloo gobi ki sabji cauilflower potato vegan curry glutenfree curry Indian main meal restaurant dhaba style

Aloo Gobi Sabji - Potato & Cauliflower Curry

Anjali P
Aloo gobi Ki Sabji in English translates Cauliflower potato curry. Florets of cauliflower are mixed with cubed potatoes and simmered in an aromatic spice blend. . This is a vegan, gluten-free, beginner & bachelor-friendly recipe.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian
Servings 3 people

Ingredients
  

  • 2 cups Cauliflower
  • 3 nos Potatoes
  • 1 no Onion, finely chopped
  • 1 no Tomato, finely chopped
  • 1 no Green Chilli
  • 1 tsp Ginger, roughly crushed (or paste)
  • 1 tsp Cumin seeds (Jeera)
  • 1 tsp Red chilli powder
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Garam Masala Powder
  • 1 tbsp Coriander Powder
  • 1/2 tsp Sugar
  • Salt to taste
  • 1/2 cup Water, to cook the veggies
  • 2 tbsp Oil
  • 2 tbsp Coriander leaves to garnish

Instructions
 

  • In a saucepan / kadai, heat oil. Once the oil is hot, add cumin seeds and let them sizzle for till they turn golden brown.
  • Add crushed ginger and chopped green chillies. Saute till the raw smell of ginger fades away.
  • Add finely chopped onion and saute till onions are translucent. Add finely chopped tomatoes.
  • Cover and cook this mixture till tomatoes are tender.
  • Let's add spices, turmeric powder, coriander powder, garam masala powder, red chilli powder. Saute this masala for a minute on low flame.
  • Add peeled and cubed potatoes and mix well.
  • Add half a cup of water and let potatoes cook for 5-7 minutes on medium flame.
  • After 5-7 minutes, add washed cauliflower florets and mix. At this point, add salt to taste and half a teaspoon of sugar. sugar is optional here.
  • Add 1/4th cup of water to potatoes and cauliflower, cover & cook.
  • Lastly, garnish with chopped coriander leaves.
  • Aloo gobi ki sabji / Cauliflower potato curry is ready.

Notes

Note: You can add a teaspoon of amchur powder (raw mango powder) which enhances the taste of this dish. Also, you can add kasuri methi (dried fenugreek leaves) to give a restaurant-like taste.
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