Pakistani Best Aloo Gobi Recipe

Aloo Gobi is an exemplary Indian dish of potatoes and cauliflower. It’s a one pot, very straightforward, soothing dish that is prepared in a short time level. Loaded with season, you’ll be making it consistently. In case you’re searching for considerably increasingly simple Indian dishes, this Chicken Curry will be your


Aloo Gobi is a customary dry vegan dish which is made utilizing cauliflowers and potatoes. Aloo Gobi is generally high on flavor remainder and is presented with raita or plain curd. It goes very well with parathas or chapatis. This North Indian principle course formula tastes well with plain rice and dal. In case you’re having those abrupt cravings for food however would prefer not to enjoy expound cooking, at that point settle on this simple Aloo Gobi formula. You can likewise put together this lunch formula for your children in their lunchbox as it is flavorful, filling just as sound. In the event that you’re setting up this for fussy eaters, at that point alter this formula a piece and lessen the amount of green chillies utilized in this formula. In the event that you love the velvety surface of veggies you can include some crisp cream and mix well, this will add on to the flavor of this formula. You can include your very own spot of f to this formula by including flavors of your decision. To cause it increasingly fragrant we to recommend you to dry dish the flavors, pound it and afterward add it to the Aloo Gobi formula. Another hack to make the gobi delicate and delicate is by absorbing the gobi tepid water with a spot of salt, this will expel adulterants and will make it delicate. Set it up on exceptional events like kitty parties, office parties and even on family social affairs and be prepared to acquire all the conceivable gratefulness for yourself.

Aloo Gobi – Potatoes and Cauliflower


Aloo Gobi – Potatoes and cauliflower cooked with onion, tomatoes and flavors is a mainstream Indian formula.

Course Main Course

Food Indian

Watchword aloo gobi

Planning Time: 10 minutes

Cook Time: 20 minutes

All out Time: 30 minutes

Servings: 2

Calories: 304 kcal

4.84 from 24 cast a ballot



2 potatoes, medium, cut or cubed

1 cauliflower, medium, cut into little florets

1 onion, medium, slashed

2 tomatoes, medium, slashed

1/2 teaspoon cumin seeds

1.5 teaspoons ginger-garlic glue

1/2 teaspoon turmeric powder

1/2 teaspoon dry mango powder, amchur

1/4 teaspoon red bean stew powder or to taste

1/4 teaspoon garam masala powder

1 teaspoon coriander powder

3-4 teaspoons oil

2 tablespoons slashed cilantro

salt, to taste



Warmth 2 teaspoon of oil in a skillet on medium warmth. Include cauliflower florets and fry for 2-3 minutes and afterward include the cut potatoes.

Fry on medium-low fire for 7-8 minutes till potatoes and cauliflower have some darker spots on them.

Channel on a tissue paper and put in a safe spot.

In a similar skillet heat 1.5 teaspoon of oil on medium warmth and include cumin seeds and let them pop.

Include the onions and cook for 2 minutes till translucent.

Include the ginger-garlic glue and cook for an additional 2 minutes or till the crude smell leaves.

Include the hacked tomatoes and cook for 2 minutes till they are minimal delicate.

Include turmeric powder, red stew powder, coriander powder and amchur (mango powder).

Spread the dish and let the masala cook for 2-3 minutes and afterward add the potatoes and cauliflower to it and blend.

Include slashed coriander leaves and give a decent blend.

Include garam masala and cook the potato and cauliflower on medium-low warmth for 5-6 minutes.

Include salt and spread the skillet and cook increasingly extra 6-7 minutes on low fire or till the potato and cauliflower are delicate however not wet. On the off chance that you feel the masala is staying, you may include some water. Include 1 tablespoon at once and just add enough to cook the veggies. I didn’t include any water in mine.

Topping with some more coriander leaves and serve hot with any Indian bread.

Formula Notes


Include bunches of slashed cilantro leaves to your aloo gobi, it adds a great deal to the flavor.

You can even profound fry the potatoes and cauliflower till they are totally cooked and afterward add them to the masala. In any case, profound searing = more calories so it’s not the manner in which I make aloo-gobhi at home routinely.

Change zest levels to taste.

You can likewise sprinkle some kasuri methi (dried fenugreek leaves) on top for included flavor.

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