Aloo Gobi ki Subzi

    Aloo Gobi ki Subzi

    (43)
    10saves
    25min


    46 people made this

    About this recipe: Simple home cooked food doesn't get any better than spicy aloo gobhi. Serve with chapati.

    Ingredients
    Serves: 2 

    • 3 tablespoons vegetable oil
    • 1/4 teaspoon mustard seed
    • 1 pinch asafoetida powder
    • 1/4 teaspoon cumin seeds
    • 1 pinch ground turmeric
    • 1 hot green chilli, split down its length (optional)
    • 3 tomatoes, chopped
    • 2 tablespoons minced fresh ginger
    • 1 potato, cubed
    • 1 head cauliflower, broken into small florets
    • salt to taste

    Directions
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat oil over a medium-high heat. Toss in the mustard seeds; when they start spluttering, add the asafoetida, followed by the cumin seeds, turmeric powder and the green pepper. Add the chopped tomatoes and ginger; stir and saute for a few minutes.
    2. Add the potato, cauliflower florets, sugar and salt; stir well and cook until the potatoes are cooked and the cauliflower tender yet crunchy. (For a crunchier cauliflower, add it when the potatoes are just getting done but not quite finished cooking).
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    Reviews and Ratings
    Global ratings:
    (43)

    Reviews in English (40)

    by
    56

    I just wanted to let STARLITI know that the Aloo Gobi in the Indian restaurants will not taste like this recipe. Reasons: the oil used is much more and the cauliflower heads and/or the potatoes may also be deep fried before being mixed in. This recipe is a dish that is served on a regular basis in Indian homes and that is why it cannot be as rich as the one served in the Indian restaurants. The nice thing about Indian recipes is that you can mix ad vary the amount of spices based on your tastes - once you have figured out what you like! Hope this helps!  -  23 Oct 2001  (Review from Allrecipes US | Canada)

    by
    20

    Fantastic recipe. To thicken the sauce, pureed poatoes may be added along with the potatoe cubes. I have found this gives the dish a more authentic flair.  -  07 Jun 2001  (Review from Allrecipes US | Canada)

    by
    18

    Pretty decent all the way around. I added more than a pinch of turmeric; the asafoetida was, as in any dish, unnecessary.  -  22 Jan 2006  (Review from Allrecipes US | Canada)

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