Aloo means potato and gobi means cauliflower in India. This is a mildly spiced potato and cauliflower stir fry made with very few simple ingredients. It is one of the most loved and very popular Indian dishes that goes well with paratha, basmati rice, jeera rice, biryani rice, naan and many more dishes. There are many many ways to make aloo gobi recipe right from humble stir fry to semi gravy and masala loaded gravy. We like this dry aloo gobi the most and I am sharing the same here. I make this whenever I have a good stash of fresh potatoes and cauliflower.
Humble ingredients, easy steps and quick to make aloo gobi recipe with step by step photos and video, simple yet a flavor packed delicious curry with potato and cauliflower that is hearty and wholesome.
Potatoes and cauliflower are two most popular vegetables used in Indian cooking. In this potatoes and cauliflower curry recipe these veggies are sautéed in Indian spices and finished with an optional garnish of cilantro leaves.
Scrub 2 large potatoes thoroughly and cut into 1/2 inch cubes. Place the cubed potatoes soaked in a large bowl of water. This step will remove the excess starch from the potatoes and prevent them from turning mushy.
Chop 1 small head cauliflower into bite size florets.
Bring a large pot of water to rolling boil, add a big pinch of salt and switch it off. Add the cauliflower florets and let sit for 5 minutes.
Drain the florets in a colander and rinse them with cold water immediately to prevent them turning soggy.
Once the potato and cauliflower are prepped, finely chop one large onion, slit one green chili, mince 1/2 inch peeled ginger and 2 cloves garlic.