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Aloo gobi
Aloo gobi (आलू गोभी): Punjabi dry cauliflower and potatoes with turmeric, cumin and ginger
In winter, when the Punjab markets are piled with tight white cauliflowers, aloo gobi is on the table in Amritsar and Ludhiana homes several times a week, folded into hot phulkas for lunch boxes or eaten with dal and rice at night. This is the dry home version, not the oily dhaba one: florets and potato cubes cooked covered in their own steam with cumin, ginger, turmeric and green chilli, then uncovered so the edges brown a little. A portion is about 175 kcal. The most common mistake is adding water, which boils the cauliflower to mush; the lid and a low heat do the work. Chef's tip: cut the potatoes smaller than the florets so they cook in the same time, and don't stir too often, or the florets break.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ½ tbsp sunflower oil
- 1 tsp cumin seeds
- 1 ⅛ in fresh gingercut into fine matchsticks
- 2 green chilliesslit
- 9 oz potatoespeeled, cut into 1.5 cm cubes
- 1 ⅛ lb cauliflowercut into 4 cm florets
- ½ tsp ground turmeric
- 1 ½ tsp ground coriander
- ½ tsp Kashmiri chilli powder
- 1 tsp salt
- ½ tsp garam masala
- ⅓ oz fresh corianderchopped
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Method
0/6 doneStep 1: Heat 1 ½ tbsp sunflower oil in a wide, heavy pan with a lid over a medium heat. Add 1 tsp cumin seeds; when it sizzles and darkens, add half of ⅝ in fresh ginger and the 2 green chillies and stir for 20 seconds.
Step 2: Add 9 oz potatoes and stir for 3 minutes, until the edges look translucent.
3 minStep 3: Add 1 ⅛ lb cauliflower, ½ tsp ground turmeric, 1 ½ tsp ground coriander, ½ tsp Kashmiri chilli powder and 1 tsp salt and toss gently until everything is yellow. Do not add water.
Step 4: Cover and cook on a low heat for 10–12 minutes, giving the pan a gentle shake or one careful stir halfway. The vegetables steam in their own moisture; they are ready when a knife slides into the potato easily.
12 minStep 5: Uncover, turn the heat up to medium and cook for 3–4 minutes more without stirring much, so some edges turn golden.
4 minStep 6: Sprinkle over ½ tsp amchur (dried mango powder), ½ tsp garam masala, the rest of the ⅝ in fresh ginger and ⅓ oz fresh coriander, toss once and serve with roti or dal and rice.
Nutrition per serving
- Calories
- 175 kcal
- Protein
- 5 g
- Carbs
- 24 g
- Fat
- 6 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aloo gobi take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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