Aloo Gobiਆਲੂ ਗੋਭੀ

Name: Aloo Gobi
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 1 medium head, about 600g Cauliflower (gobi), cut into florets; 3 medium Potatoes (aloo), peeled and cubed; 1 large Onion (pyaz), sliced thin; 2 medium Tomatoes (tamatar), chopped; 1.5 tbsp Ginger-garlic paste (adrak-lasan paste); 1 tsp Cumin seeds (jeera); 1/2 tsp Turmeric (haldi); 1 tsp Red chili powder (lal mirch); 1.5 tsp Coriander powder (dhaniya); 1/2 tsp Dry mango powder (amchur); 1 tbsp Dried fenugreek leaves (kasuri methi); 1/2 tsp Garam masala; 3 tbsp Mustard oil or vegetable oil

⏱ Prep 15m🍳 Cook 35m🍽 Serves 4🌿 Vegan

Video: Hebbars Kitchen (YouTube)

Aloo Gobi is the quiet workhorse of Punjabi home cooking — a dry-spiced cauliflower and potato dish that is deceptively simple to make and impossible to resist. Dhaba roadside restaurants across Punjab cook it in a cast-iron kadai over a wood flame, giving each piece a slightly charred, rustic edge.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪Cauliflower (gobi), cut into florets1 medium head, about 600g
▪Potatoes (aloo), peeled and cubed3 medium
▪Onion (pyaz), sliced thin1 large
▪Tomatoes (tamatar), chopped2 medium
▪Ginger-garlic paste (adrak-lasan paste)1.5 tbsp
▪Cumin seeds (jeera)1 tsp
▪Turmeric (haldi)1/2 tsp
▪Red chili powder (lal mirch)1 tsp
▪Coriander powder (dhaniya)1.5 tsp
▪Dry mango powder (amchur)1/2 tsp
▪Dried fenugreek leaves (kasuri methi)1 tbsp
▪Garam masala1/2 tsp
▪Mustard oil or vegetable oil3 tbsp
▪Saltto taste
▪Fresh coriander leaves (dhaniya patta), for garnisha small bunch

🌍 Cooking abroad? Substitutions

Kasuri methi (dried fenugreek leaves) is available at most South Asian grocery stores internationally and is the dish's signature aromatic finish. Leave it out rather than substitute if unavailable — the dish is still excellent.
Mustard oil gives an authentic Punjabi punch. Outside South Asia, cold-pressed mustard oil is found at Indian and specialty stores. Heat it to a light smoke first to mellow pungency; refined vegetable oil works fine otherwise.
Amchur (dry mango powder) gives gentle tartness. A squeeze of lemon juice added off the heat is a simple and effective substitute.

Method

1Par-fry potatoes: Heat oil in a wide kadai over medium-high. Fry potato cubes 5-6 minutes until golden outside. Remove and set aside. This par-fry ensures they hold shape and do not turn mushy later.
2In the same oil, add cumin seeds. When they crackle and darken, add sliced onion and cook on medium heat 8-10 minutes until deeply golden and caramelized, not just translucent.
3Add ginger-garlic paste, stir 2 minutes until raw smell fades. Add tomatoes, turmeric, red chili, coriander powder, and salt. Cook 6-8 minutes, mashing tomatoes, until oil separates clearly around the masala.
4Add cauliflower florets and toss to coat in the masala. Cover and cook on low heat 8-10 minutes until cauliflower is just tender but still has bite.
5Add par-fried potatoes, stir gently to combine. Increase heat to medium-high and cook uncovered 4-5 minutes, letting edges catch a light char. This is the dhaba character.
6Turn off heat. Add garam masala, amchur, and crushed kasuri methi. Toss, adjust salt, and garnish with chopped fresh coriander. Serve with hot chapati or dal.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.