Gobi Aloo Sabzi
A classic North Indian dry curry featuring cauliflower and potatoes, cooked with tomatoes and aromatic spices, but without any onion or garlic. A simple, comforting, and healthy dish perfect for a weekday lunch.
For 4 servings
Prepare the vegetables.
Wash the cauliflower and potatoes well. Cut the cauliflower into bite-sized florets and cube the potatoes. Finely chop the tomatoes and grate the ginger. Keep everything ready.
TIPEnsure the florets and potato cubes are roughly the same size for even cooking.Temper the spices.
- Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it's slightly smoking, then reduce the heat.
- Add the cumin seeds and let them splutter.
- Add the hing and grated ginger. Sauté for 30 seconds until fragrant.
TIPHeating mustard oil properly removes its pungent smell and brings out a nutty flavor.Cook the tomato base.
Add the chopped tomatoes to the pan. Cook for 3-4 minutes, stirring occasionally, until they turn soft and mushy.
Add vegetables and spices.
- Add the potato cubes and cauliflower florets to the pan.
- Sprinkle turmeric powder, coriander powder, red chili powder, and salt over the vegetables.
- Mix gently but thoroughly to coat all the vegetables with the spices and tomato masala.
Cook the sabzi.
Add 1/4 cup of water, stir, then cover the pan with a lid. Reduce the heat to low and let the sabzi cook for 15-20 minutes. Stir every 5 minutes to prevent it from sticking to the bottom.
TIPCook until the potatoes and cauliflower are tender but not mushy. You can check by piercing a piece with a fork.Garnish and serve.
Once the vegetables are cooked, turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
Serve hot.
Serve the Gobi Aloo Sabzi hot with rotis, parathas, or as a side dish with dal and rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, you can pan-fry the cauliflower and potatoes separately until light golden before adding them to the masala.
- 2Do not add too much water, as this is a dry sabzi. The vegetables will release their own moisture.
- 3If the sabzi looks too dry during cooking, you can sprinkle a little more water.
- 4A pinch of sugar can be added with the tomatoes to balance the tanginess.
- 5For a slight crunch, don't overcook the cauliflower.
- 6Leftover sabzi can be stored in an airtight container in the refrigerator for up to 2 days.
Frequently asked questions
Yes, Gobi Aloo Sabzi is a healthy dish. Cauliflower is low in calories and rich in vitamins C and K, while potatoes provide energy and potassium. This version, made with minimal oil and no onion/garlic, is light and easy to digest.
