Dry Aloo Gobi – Punjabi Style (Cauliflower and Potato Curry)

Another recipe of cauliflower and potatoes that turned out to be delicious supper meal that goes well with chapathi and can be prepared in less time.  Simple yet delicious.  It is prepared most commonly in almost all indian house holds as it is very quick to prepare.

Main Ingredients

Red potatoes (diced in one inch cubes) – 2

Cauliflower – cut into medium sized chunks – 1 medium head

For tempering 

Cumin & Mustard seeds – 1/2 spoon each

Cumin and corriander powder – 3/4 tbsp spoon each.

Red Onion – 1 medium – finely chopped

turmeric – 1/4 spoon

Garam masala – 2 pinches

Cilantro/Corriander leaves – 1/2 cup – added at the end

Ginger Garlic Paste – 1 tbsp

Green chillies – 4-5 depending on the spice level you want. finely chopped.

Dried Red Chilly – 1 small


1. On a stove top, add oil, followed by mustard & cumin seeds, red chilly, add chopped onions and wait until the onion color becomes translucent.

2. Add garlic ginger paste and let the smell fade away, add all other spices (cumin, corriander, green chillies, turmeric and garam masala) – pour some water if required.

3. Now add potatoes, let it cook for about 5-6 minutes, then add cauliflower chunks.. mix well with the spices. Let it cook covered for about 10-15 minutes occasionally stirring in between until cooked. Add water if necessary.

4. If the dish contains water, uncover.. put it on high flame and let the water evaporate until it becomes dry. Add cut cilantro leaves and turn off the stove immediately.


Sprinkle lemon juice before serving for the tangy taste (this is optional). Goes really well with toasted bread with butter on tawa or chapathi. Below color of dish may not be accurage as it was taken without flash under yellow light.

aloo gobi

Dry Aloo Gobi

Your feedback is highly appreciated. Let me know if you have other better variations.



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