Tuesday, May 8, 2007

Aloo-Gobhi :)

Aka, an all time comfort food, atleast for me :). This dish reflects comfort in multiple ways for me: Mom made the most delicious aloo-gobhi ever, and as a kid even though i wouldn't have this sabzi as such, i would eagerly have it after she mashed it up for me or stuffed it in paranthas.....and then this dish has potatoes, enhancing the comfort factor. I just love it :).

There are multiple ways of making aloo-gobhi, even when you are talking about just Punju cuisine. There is the Amritsari gobhi, where the gobhi is deep fried (and if you use potatoes, you deep fry them too), another type where you marinate gobhi in curds and masala and then deep fry it or cook it etc etc. Then there are uber-stylish and healthy baked varieties of the same. And a delightful simple gobhi fry from my Boston kitchen, courtesy my dear friend Ms. Moon. But today, i am sharing a simple, home-style aloo-gobhi, my take on how Mom used to make it. The only additions to her recipe are tomatoes and green chillies (for color and mirchi ka swaad/flavor or green chillies).

We need:

  • One Cauliflower (cleaned and cut into big florets)
  • 2 Russet/Idaho Potatoes (peeled and cubed)
  • 1/4 Onion (chopped fine)
  • Ginger (julienned or chopped) to taste
  • 1 big tomato (chopped)
  • 1/2 tsp. jeera
  • 1-2 tsp. melted ghee
  • 1/2 tsp. Turmeric and red chilli powder (to taste)
  • Salt to taste
  • Garam masala (a pinch)
  • Green chillies 9chopped or slit, to your taste)
  • Cilantro (chopped)

Lets first cut the cauliflower/phoolgobhi/phullgobhi (Punjabi) into big florets and the potatoes into big cubes. While cutting the cauliflower, remove the base/stalk. Punjus use them for making dandhal/danthal (stalk) stir fry. Will post that recipe sometime. In a pan, lets heat the ghee (feel free to use any other cooking oil, but ghee adds to the flavor and aroma), add the jeera and let it splutter. Now add the onions and saute, followed by half of the chopped ginger (i use about 1/2 tbsp at this step, i love ginger, and that is the key spice in this dish) and saute. Add the chopped tomatoes (Mom hardly used tomatoes and it would still be good, really good! i just use it for color and tangy taste). Stir and add turmeric and red chilli powder (as per your taste). Cook for 4-5 minutes. Now add the cut vegetables (cauliflower and potatoes) and stir to coat the vegetables with this mixture. Sprinkle 1-2 tbsp. water and mix. Reduce the flame, cover the pan and cook on low with occassional stirring. Half way through (when the vegetables look a bit cooked and tender) add the rest of ginger and green chillies.

Once done, the dish should should look firm and yet not crunchy (you should be able to mash a floret easily). Add a pinch of garam masala (not more, just enough to complement the ginger) and cilantro/coriander leaves.

Serve hot with chapatis and dahi or paranthas. For those who enjoy tangier stuff, some amchoor or lemon juice is completely a welcome addition :).

Notes: The second addition of ginger is completely optional. You shouldn't add too much water, else it would result in a mushy preparation. The key is to stir gently, so the florets would remain intact. Cook on low heat for best results. Did i say that this sabzi also makes the best stuffing for paranthas ever! It does :). For me gobhi parantha actually means parantha with left over aloo-gobhi! and it goes well in sandwiches. I also mash it up, add some chopped raw onions and squirt some lemon/lime juice and enjoy it with toasted bread or paav!! Enjoy :).


bee said...

i esp love aloo gobhi made with the dried caulifower garlands that punjus nmake. it has a more concentrated flavour.

Richa said...

haanji dabba tayar rakheya tussi?
gobi alu looks YUM! the ever fav, isn't it? koi aanwala hoey te fry warna gharwalea vaaste stir fry heh!heh! good going sweetie :)

trupti said...

A Classis recipe.....I do like to add the amchoor along with the ginger for a richer, tangier flavor....and yes, the stuffed parathas made from the leftovers along with some dahi ki chutney.....mash some raw garlic in dahi, add salt, sugar, chili powder.Bring it On...

Reena said...

muse, you always make comfort foods..that is the food seeing which i drool :)) greedy me. i love this aloo-gobi combo. the only difference is i cut gobi into really small pieces and make it a little more gravy-ish.

musical said...


Yup, thats my favorite too :-D ie. making the garlands and then eating the sabzi ;). Dried vegetables taste so yum! i will blog about the dried cauliflower sabzi sometime. Ah! those day.....you know Punju obsessions so well ;).


You are really sweet, and funny :-D bahar waliyaan vaaste fry te ghar vaste stir-fry, so true :-D tuhada dabba ekdum tayyar e, aake le jao ji :).

musical said...


Tum bhi meri hi behan ho :). tangy flavor and ginger, in gobhi and in daals :)). will try your dahi chutney sometime, dear. can you make the same with ginger. Lovely recipe.

hugs to you too,


Aloo gobhi is good in every form, dried or with gravy, with big or small pieces. It just is good, that good :-D. totally drool-worthy!

Pelicano said...

It is very obvious that this dish is delicious...:-) what is less obvious is how you made a square roti!! [rubs his eyes and looks again]

musical said...


You are cute :-D. Its not a roti, its parantha (that obvious, you know how i love paranthas). Look at my cheese parantha post and you'll know how (dunno' how to embed links in comments). Just click on paranthas and this is the first post. Hope that takes the suspense away. BTW, the square shape is most common Punju parantha shape.

Swapna said...

I deleted the previous comment as I was trying how to insert links in comments..To do that type:
For e.g:Cheese Paratha Hope that helps:)
This is my all-time fav sabzi..Simply delicious..And I know what u mean when u say.."Stir gently"..My husband always puts too much energy in stirring the sabzi and murdering the florets..

Roopa said...

love this aloo gobi Simple and tasty as ever!
the paratha is making me to roll some!

Vcuisine said...

A simple but delicious side dish. I love Gobi with pulkas always. Viji

archana said...

I always like to make aloo gobhi your way.It is really tasty .Instead of garam masala I sprinkle chana masala(ready made) on the cooked vegetable . It gives a different flavour.

Anita said...

I make this twice a week all through winter! The Punj gobhi aloo rocks! Mine is even simpler - sans the onion and tomato - but ginger is a must,and that pinch of garam masala totally transforms this dish!

musical said...


Thanks a lot, sweetie. I will try your trick :). he he, i know, those gobhi florets need lots of care. Am glad that you are a gobhi lover too. its delicious in every form.


Welcome to my corner :). Gobhi, phulkas and dahi-simple and delicious combo, my favorite too :).

musical said...


Thanks for the tip, dear. I have MDH chana masala, will sprinkle some of that next time.


I agree, simpler, the better :). As i said, tomato is totally my addition. i do it just with ginger and garam masala sometime, tastes just as good. Ginger is the only "must have" and yes, sometimes that "pinch of garam masala" makes a dish wow!

Dumela said...

Hi Musy, mm mm mm, that looks sooo yummy esp the plate with the parantha and pickle with the aloo gobhi... im so hungry now looking at that...

I never used to like gobhi when i was a kid, but as I grew up I developed a huge liking for it. For me, it shudnt overcook, it shud be khadi-khadi..

musical said...

Hey Dumela:

Thanks you :). Sending some your way. I enjoy gobhi both ways khadi gobhi and mashed up too :). it just has to have gobhi in it and i enjoy the dish!

Sig said...

Musie, I thought I already commented here, blogger ate it? :(

Anyway, this looks wonderful, if I have to order vegetarian food in an Indian restaurant, I go for aloo gobi, yours look healthy and wonderful, not like the oily ones they serve at the restaurants...

swapna said...

Same pinch!!
yesterday only i did this curry.I too used the same way..pictures looks lovely!!

musical said...


Awww! i know blogger is sometimes crazy! Thank you, dear. Try this recipe, am sure you'll enjoy it. and i know what you mean by the restaurant food being oily! i hate to see that layer of oil floating on top!!


Yippeeeee! am glad to know that. isn't that sweet that we both tried the same thing :). Thanks for your lovely words, dear.

Sia's Corner said...

balle balle... alu gobi... do i need to say anything about this classic punju food? it always reminds me of scene from 'bend it like beckham';) he he he...

Sandeepa said...

Aloo Gobi...love it always...you know it had a mention in "Bend it Like Beckham" too
I will make this..the Bong version is usually lighter

musical said...


I somehow knew you and Sandeepa are going to mention Bend it Like Beckham :). Love it, i mean Aloo-Gobhi and Bend it Like Beckham. Interesting na that beckham is doing the rounds of Los Angeles, after leaving GB :-D. Aapke yahan se hamare yahan :)).


Like i told Sia, i knew you too will bring "Bend it Like Beckham" up :). Do you love Soccer to. BTW, i love the Bangla style Phulkopi, especially with khichuri. I have tried your gobhi recipes, and i love them!

Sushma said...

I agree with you gobhi and aaloo sabzi taste great in gobhi paratha..

Perfectly described as a simple tangy gingery comofort food

musical said...


Yup, you are so right in every word of yours :) Hugs to you, Gobhi fan :)

Sia's Corner said...

yeah...after losing so shamelessly in world cup he is not to fit to play in eng team;) he he he... and i am not a gr8 fan of him nor football;) so jise chahe le jao;) he he he...

musical said...


Oho! Jise chahiye le jao! Nahin ji, i am also not a big fan of his ;).

Dee said...

Cant get enough of aloo gobi, We make it typical UP style and it tastes wonderful

Sukanya Ramkumar said...

Its a colourful dish....Looks nice and YUM!.....It looks like a plate of flavors.

musical said...


Welcome to my corner :).Yes, you are absolutely right! Can't get enough of gobhi :). I love the UP style recipe too.


Thank you so much, dear. Am glad you enjoyed it :).

Suganya said...

Wow! I wonder how yr cauliflower retains its shape after cooking. Mine always becomes mushy :(

sunita said...

I love everything to do with cauliflowers.We have it quite a lot in a variety of ways...your plate looks absolutely mouthwatering...

musical said...


Slow cooking and being extra gentle while stirring helps. and also make the florets big. thanks :).


Me too, i use cauliflower in kadhi, rice, paranthas, bread.....i just love it :). Thanks for the warm words :).

Kajal said...

Hi Musical,
Great dish........Love your dish...
Your parathas is very crispe.:)
Gud Day.:)

musical said...

Hey Kajal:

Thank you so much :). You too have a great weekend, dear.

trupti said...

Pahonch Gayi Baraber???Take care, Surili!!!


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