Aloo Gobi is a delicious and popular vegetarian dish from North India. It is made with potatoes, cauliflower, and a blend of aromatic spices. The dish is rich in flavors and is easy to prepare, making it a go-to recipe for many home cooks. In this recipe blog, we will explore the history of Aloo Gobi, the different ways it can be prepared, and tips and tricks for making the perfect dish.
History of Aloo Gobi:
Aloo Gobi originated in North India, particularly in the states of Punjab and Uttar Pradesh. The dish has been a staple in Indian households for generations and is now popular around the world. Aloo Gobi is typically served as a side dish to accompany other main dishes or as a vegetarian main course.
Aloo Gobi Curry:
Aloo Gobi Curry is a dry preparation of Aloo Gobi that is cooked in a tomato-based gravy. To make this dish, the potatoes, and cauliflower are first fried until they turn golden brown. They are then cooked in a tomato-based gravy that is flavored with a blend of spices such as cumin, coriander, turmeric, and garam masala. This curry is best served with hot naan or roti.
Aloo Gobi Gravy:
Aloo Gobi Gravy is a more soupy version of Aloo Gobi that is cooked in a creamy onion-tomato gravy. To make this dish, the potatoes, and cauliflower are first boiled until they are tender. They are then cooked in a creamy gravy that is flavored with a blend of spices such as cumin, coriander, turmeric, and garam masala. This dish is best served with steamed rice or naan.
Aloo Gobi Recipe:
Here is a simple recipe for Aloo Gobi that can be prepared in about 30 minutes.
- 2 medium-sized potatoes, peeled and cut into small cubes
- 1 small cauliflower, cut into small florets
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder (use Lakadong Turmeric)
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil (It is recommended to use Healthy Cold Pressed Mustard Oil )
- Fresh coriander leaves for garnishing
- Heat oil (Cold Pressed Mustard Oil) in a pan and add cumin seeds. Allow the seeds to splutter.
- Add chopped onions and sauté until they turn translucent.
- Add minced garlic and grated ginger and sauté for a minute.
- Add chopped tomatoes and cook until they turn mushy.
- Add coriander powder, turmeric powder, and garam masala and mix well.
- Add the cubed potatoes and cauliflower florets and mix well.
- Add salt to taste and mix well.
- Cover the pan and let the vegetables cook on a medium flame for 15-20 minutes or until they are tender.
- Garnish with fresh coriander leaves and serve hot.
Aloo Gobi Instant Pot:
To make Aloo Gobi in an Instant Pot, follow these steps:
- Turn on the Instant Pot and select the “Sauté” function. Heat oil and add cumin seeds.
- Once they start spluttering, add chopped onions and sauté until translucent.
- Add ginger and garlic paste and sauté for a minute.
- Add chopped tomatoes and green chilies and cook until the tomatoes are soft and mushy.
- Add all the spices – coriander powder, turmeric powder, red chili powder, and salt to taste. Mix well.
- Add cubed potatoes and cauliflower florets and mix well.
- Close the Instant Pot lid and set the pressure valve to “Sealing”.
- Select the “Manual” or “Pressure Cook” function and set the timer for 5 minutes.
- Once the timer goes off, let the pressure release naturally for 10 minutes, then quick release the remaining pressure.
- Open the lid and give the Aloo Gobi a good stir.
- If you want a thicker gravy, select the “Sauté” function again and cook for a few more minutes until the desired consistency is achieved.
- Garnish with fresh coriander leaves and serve hot with roti or rice.
Aloo Gobi Calories:
A serving of Aloo Gobi (1 cup) contains approximately 140-150 calories, depending on the recipe and serving size. It is a low-calorie, nutrient-dense dish that is rich in fiber, vitamins, and minerals.
Tips & Tricks:
- Use fresh cauliflower and potatoes for the best taste and texture.
- Cut the vegetables into small, evenly-sized pieces to ensure they cook evenly.
- You can add other vegetables like peas or carrots for added flavor and nutrition.
- If you prefer a spicier dish, add more green chilies or red chili powder.
- To make the dish vegan, use oil instead of ghee or cream.
- For a creamier version, add a dollop of cream or yogurt at the end.
- If you don’t have an Instant Pot, you can make Aloo Gobi on the stovetop by following the same recipe and cooking on low heat for 20-25 minutes.
- Adjust the amount of water or vegetable broth to achieve your desired consistency.