Aloo Gobi — Dry Spiced Potatoes and Cauliflower

Aloo Gobi — Dry Spiced Potatoes and Cauliflower

“Aloo gobi is my comfort food. It’s what I make on evenings when I want something straightforward, flavourful, and unpretentious. Dry sabzis like this are often overlooked in favour of gravies, but done well, this is one of the best things you can do with a cauliflower.”

What You’ll Need

• 1 medium cauliflower, cut into florets
• 3 medium potatoes, peeled and cubed
• 1 large onion, sliced
• 2 tomatoes, chopped
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala
• 1 tsp chili powder
• 2 tbsp oil
• Salt
• Fresh coriander to finish

Let’s Cook — Step by Step

1. Step 1 — Heat oil in a wide kadai or pan. Add cumin seeds and let them splutter.
2. Step 2 — Add sliced onion. Cook on medium heat until golden — about 8 minutes.
3. Step 3 — Add chopped tomatoes, turmeric, coriander powder, cumin powder, and chili powder. Cook until tomatoes break down and everything comes together — 8 minutes.
4. Step 4 — Add potatoes. Stir to coat in the masala. Add a splash of water, cover, and cook for 10 minutes.
5. Step 5 — Add cauliflower. Stir gently. Cover and cook for another 12 minutes, checking occasionally and adding small splashes of water if needed to prevent burning.
6. Step 6 — When both potato and cauliflower are tender, remove the lid and cook on medium heat for 3–4 minutes to dry off any excess moisture.
7. Step 7 — Add garam masala. Toss gently.
8. Step 8 — Serve scattered with fresh coriander, alongside chapati or rice.

Kitchen Tip: Don’t add too much water — this is meant to be a dry dish. Small splashes only.

Made with fresh ingredients & kitchen love ♥ — meozmedia.com