Pan-cooked Cauliflower-Potato (Aloo Gobi) - A hearty Indian dish

This purely Indian-style pan-seared potato-cauliflower dish is delicious and an absolute delight to relish. The dish is filled with vibrant colors and flavors and is incredibly good in taste. The pan-fried diced potatoes and cauliflower, loaded with the aroma of garlic, ginger, herbs and has a bright color. So, it won’t be wrong to say it is a hearty dish as it warms up your heart. The fragrance of fresh vegetables like cauliflower and potato makes it an Indian treat to have on a Sunday brunch. 

What makes the substantial difference is the right set of spices with a sprinkle of “garam masala” and techniques to bring the flavor out of them. When you know it, it’s no hard job to cook it at home whenever you feel like eating. 

Indians do eat it with plain chapatis or poori (deep-fried bread) to enjoy it to the fullest. You have one bite of it and you will know what is special about this remarkably simple dish from Indian gourmet fast-food cuisine. So, let’s save the chatting and jump on to the recipe.

Aloo-Gobi Recipe 

Ingredients Required 

• 1 ½ cups of diced potato

• 2 cups cauliflower 

• 2 chopped green chilies 

• 2 tbsp ginger-garlic paste 

• 2 chopped onions 

• 2 chopped tomatoes 

• Oil for cooking 

• 1 tsp cumin seeds

• 1 tbsp Fenugreek leaves 

• ¼ cup fresh cilantro (chopped)

• 1 tbsp coriander powder 

• 1/2 tbsp garam masala 

• ½ tsp turmeric 

• 1tsp red chili 

Cooking Instructions 

1. Add oil to the pan and add diced potato and cauliflower when the oil is heated. Stir-fry the vegetables for 3-4 minutes on low-medium heat. Once the vegetables are slightly cooked, take them out on a plate and keep the plate aside.

2. In the same pan, add some cumin seeds. After a few seconds, add garlic-ginger, and onions. Keep stirring until the onions are translucent. At this stage, add chopped green chilies and tomatoes.

3. After cooking for 2-3 minutes when the tomatoes are soft, add the spices including turmeric powder, red chili powder, coriander powder, and garam masala (you can use all-spice powder instead). Cook it by covering it with a lid until the vegetables are soft.

4. Now, add salt and give it a mix. Sauté for 2-3 minutes and make sure the vegetables are a little crunchy on the outside. Sprinkle some dried and crushed fenugreek leaves and fry for another 1-2 minutes. 

5. Garnish it with chopped cilantro and serve with chapati.

This mouth-watering Aloo-Gobi will make you love the combination of potato and cauliflower. Try cooking this recipe at home or give it a shot at Royal Kitchen if you’re near Oakland airport. You can sit, chat and relish this vegan dish with many more delights.