Punjabi Style Aloo-Gobi ki Sukhi Sabzi | Dry Potato-Cauliflower Curry

Punjabi Style Aloo-Gobi ki Sukhi Sabzi | Dry Potato-Cauliflower Curry

Author: Rumki Paul
Course: Side Dish
Cuisine: Indian
Preparation Time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4 Persons

Aloo-Gobi ki Sukhi Sabzi is an iconic Punjabi Vegan Dish which is hugely popular in India. It is the classic combination of Potatoes, Cauliflower, Tomatoes and Ginger-Garlic paste with aromatic Punjabi spices and fresh Cilantro herbs. It is mostly served as a side with tandoori Rotis, Phulkas, Naan, Parathas or Dal-Chawal.

I am a huge fan of Punjabi cuisine and especially when it comes to Aloo-Gobi, I can’t stop myself to devour. Aloo-Gobi is my all-time favourite dish since my childhood. I have learnt this recipe from my mother who got it straight from her very close Punjabi friend. I still remember how she used to pack my tiffin with Aloo-Gobi and Parathas.

It is mostly prepared during winters when fresh Cauliflowers are easily available in market. It is a very simple and easy recipe and is prepared with regularly used spices.

Aloo-Gobi Recipe with step by step photos and instruction have been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe I like to share few interesting facts about Aloo-Gobi and its key ingredient Cauliflower.

Aloo-Gobi ki Sabzi has occupied place in almost every Indian cuisine. It can be prepared in many ways. Sometimes, it is cooked with gravy, sometimes as dry curry and sometimes as simple bhaji too.

Many people stick to vegan during the preparation of this dish whereas many others use whipped Yogurt or Cream to enhance the taste and richness of the dish. Many people also prepare the Aloo-Gobi in Jain style without using Onion and Garlic. But Punjabis always prefer Onion-Garlic for this dish.

Aloo-Gobi has many other variations like Kashmiri Aloo-Gobi, Bengali Aloo-Gobi, Gujrati Aloo-Gobi and many more.

Health benefits of Cauliflower

How to make Aloo-Gobi?

The most frequent problem that occurs during the preparation of Aloo-Gobi is that, sometimes Potatoes or the Cauliflowers get mushy. There can be many reasons behind it. Sometimes Potatoes are new and get cooked quickly whereas Cauliflowers are more mature and takes longer to get cooked.

To overcome from this problem, it is very important to cook both the vegetables in a balanced way.

In this preparation, first I have fried the Cauliflowers before adding into the curry. It takes a little longer to get cooked to fry the cauliflower separately. But it helps to give a perfectly balanced texture to the dish. So, I have shallow fried the Cauliflowers evenly in medium high flame until it loses its crunch a bit and changes its colour and brown spots occur.

I have fried the Onions and then added Ginger-Garlic paste for the masala of the curry. I have added Potatoes into the pan and cooked them for some time before adding the separately kept fried Cauliflowers. It helps to resist Cauliflowers to get overcooked.

I have also added Tomatoes into this curry. Tomatoes and Amchur powder add a salivating tanginess which enhances the taste of the dish.

I have used Cumin seeds, Cinnamon stick and Bay leaf for tempering of the dish. In this preparation, these whole spices play an important role to flavour up the dish. For the perfect flavouring of this iconic dish, I have added Cumin powder, Coriander powder, Amchur powder (Dry mango powder) and some Garam Masala powder too. Each of these ground spices have been used in limited quantity. Too much ground spices may spoil the taste of the dish. At the end, addition of fresh chopped Cilantro herb is the cherry on the cake for the flavouring of typical Punjabi Style Aloo Gobi.

I have added green Chillies and Chilli powder to give a spicy kick to the curry, but you can adjust it according to your own taste.

Ingredients:

• 1 medium size Cauliflower, cut into medium florets
• 2 large Potatoes, medium diced
• 2 large Onions, thinly sliced
• 2 Tomatoes, deseeded and small diced
• 1 ½ teaspoon Ginger-Garlic paste
• 2 Green Chillies
• 2 tablespoons Cilantros, chopped
• ¼ tsp Cumin seeds (Jeera)
• 1 Bay leaf (Tejpatta)
• 1 Cinnamon stick (Dalchini), 1 inch
• ½ teaspoon Turmeric powder
• ½ teaspoon Chilli powder
• 1 teaspoon Cumin powder (Jeera)
• ¾ teaspoon Coriander powder (Dhania)
• ¾ teaspoon Garam Masala powder
• ¾ teaspoon Amchur powder
• Salt to taste
• Oil for cooking

1. Put a pan on flame and let it become dry.
2. Add 1 tablespoon oil and let the oil become hot.
   

3. Add the Cauliflower florets and fry them evenly in medium high flame.
   

4. Fry them for 5-6 minutes until the Cauliflower partially loses its crunch and brown spots occur on their body.
5. Turn the Cauliflowers on regular interval and fry them evenly.
6. Transfer the Cauliflower florets on a plate.
   

7. Add some oil into the same pan and put the flame in high flame.
8. Once the oil is hot, add Cumin seeds, Cinnamon stick, Bay leaves and let them crackle.
   

9. Add the sliced Onions and cook it for 2-3 minutes in high flame until it becomes translucent. Stir frequently.
   

10. Put the flame in medium and cook the Onions for another minute.
11. Add Ginger-Garlic paste into the pan and give a nice mix.
    

12. Cook it for some time in medium flame until the raw smell goes away. Stir occasionally.
13. Add Potatoes and green Chilli and mix them nicely.
    

14. Cook them for 4-5 minutes in medium flame.
15. Add Salt, Turmeric powder, Chilli powder and mix them nicely.
    

16. Add Cauliflower florets (Step 6) into the pan and give a nice stir.
    

17. Cook them in medium flame for 6-8 minutes. Stir occasionally.
18. Add Tomatoes and give a nice stir.
    

19. Cook it in medium flame for couple of minutes.
20. Cover the pan and cook it in medium low flame until the vegetables become tender. Stir in between.
21. Add Coriander powder, Cumin powder and Garam Masala powder into the pan and mix them well.
    

22. Cover the pan and let it cook for a minute in low flame.
23. Add Amchur powder and mix it nicely.
    

24. At the end sprinkle some chopped Cilantros and mix them nicely.
    

25. Put the flame in high and cook the curry for a minute. Stir frequently but gently.
26. Switch off the flame and put the pan down.