Recipe for Aalu Gobi Sabzi

Aalu Gobi Sabzi is an Indian vegetable dish made by cooking Aalu ( potatoes) and Gobi ( Cauliflower) with spices. It is usually paired with rotis, paranthas or with dal and rice. Potatoes and cauliflower are a match made in heaven, and every north Indian would vouch for that :). This combination is very popular in the northern parts of India, and people relish and eat this sabzi.

Let’s start with the recipe.

Ingredients needed for Aalu Gobi Sabzi:

Cauliflower: 1 small-sized, cut into medium-sized florets
Potatoes: 3-4, peeled and cut longitudinally
Oil: 4 tablespoons
Cumin Seeds: 1 teaspoon
Onion: 1 medium-sized, chopped
Ginger and garlic paste: 1 tablespoon
Tomato: 1 medium-sized, chopped
Salt: 2 teaspoons
Turmeric Powder: 3/4 teaspoon
Coriander Powder: 1 tablespoon
Kashmiri Red Chili Powder: 2 teaspoons
Garam Masala: 3/4 teaspoon
Fresh Coriander Leaves: For garnishing
Water: to soak the vegetables

Method to make Aalu Gobi Sabzi:

Heat water in a pot with 1/2 teaspoon of salt. When the water comes to a boil, take it off the heat. Add the cauliflower florets and cut potatoes and let them soak in water for about 5 minutes. After 5 minutes, strain the water and let the vegetables stay on the sieve.
Meanwhile, heat the oil in a pan. Add cumin seeds and let them splutter.
Add ginger garlic paste and onions and fry till the onions brown a bit.
Add tomatoes, followed by all the spices- turmeric powder, coriander powder, red chilli powder, garam masala and salt.
Reduce the heat, put a lid and cook till the tomato becomes soft.
Add cauliflower and potatoes. Mix everything. Cover with a lid. On medium heat, cook till the vegetables turn tender, occasionally mixing and turning with a spatula.
Take off the heat and garnish with chopped coriander leaves.

Other dishes that pair well with Aalu Gobi Sabzi are Rajma Chawal ( Kidney beans gravy and rice), Chole Chawal ( Chickpea gravy with rice) and Dal Chawal ( lentils with rice).