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Aloo Gobi Recipe

Aloo Gobhi

Aloo Gobhi is a famous Punjabi food which is full of flavours. It can be prepared easily and tastes delicious
Prep Time 25 minutes
Cook Time 25 minutes
0 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • Gobi - 1 Medium Size
  • Aloo Potato - 2 No.
  • Mustard Oil - 2 Tbsp + 1 Tbsp
  • Cumin Seeds - 1 Tsp
  • Finely Chopped Ginger &
  • Green Chilli - 1 Tbsp
  • Finely Chopped Tomatoes - 2 No.
  • Turmeric Powder - 1/2 Tsp
  • Red Chilli Powder - 1 Tsp
  • Coriander Powder - 1 Tsp
  • Salt to taste
  • Maggi Magic Masala - 1 Sachet
  • Finely Chopped Coriander Leaves

Instructions
 

  • Wash, cut and blanch gobi in turmeric and salt water for 5 mins.
  • Wash, peel and cut potatoes and soak it in water for 5 mins.
  • Strain excess water from aloo and gobi just before cooking.

Shallow Fry Aloo and Gobi –

  • In a pan heat 2 Tbsp mustard oil.
  • Add potato (aloo) and cook for a min or two.
  • Add gobi in the same pan. Cook for 8 -10 mins on a low flame or till tender.
  • Switch heat to high and cook for 2-3 mins till aloo and gobi turns crisp brown from outside. Make sure not to burn.
  • If cooking in large quantity cook aloo and gobi separately till tender yet crisp.
  • Transfer to a bowl and set aside.

Make Aloo Gobi Sabzi -

  • Heat mustard oil till it reaches smoking point. Switch off the flame and let it cool a bit.
  • Switch on the flame. Add cumin seeds and let it splutter.
  • Add finely chopped ginger and green chillies. Cook for a min on a low flame.
  • Add finely chopped tomatoes and mix well.
  • Add turmeric powder and salt, mix well.
  • Cover and cook for 2-3 mins or till tomatoes turn mushy.
  • Using the back of spatula press tomatoes to get the right consistency.
  • Add red chilli powder, coriander powder, maggi magic masala (optional) and finely chopped coriander leaves.
  • Mix well and cook for another 2-3 mins.
  • Add shallow fried aloo and gobi.
  • Mix well and cook for 3 -4 mins on a low flame so that all the spices are combined well.
  • Serve hot with roti or paratha.

Video

Notes

• Shallow frying aloo and gobi prevents it from turning mushy.
• Sometimes gobi cooks faster than aloo, depending on the type. If not sure, shallow fry aloo and gobi separately.
• Mustard oil not only gives a nice flavor but is healthy as well.
• Adjust spices as per taste.
• Blanch gobi to make sure it is free from any worms. It also helps in faster cooking.
• Soaking potatoes in water helps it preventing from oxidization.