Aloo Gobhi

A very common dish in most north Indian households, Aloo Gobhi [literally ‘Potatoes and Cauliflower’] goes well on its own with rotis or with rice and dal.

Aloo Gobhi
  • 3 Potatoes
  • 1 onion
  • 300gm Cauliflower
  • 1 tsp Turmeric
  • 1 tsp chilli powder
  • Salt to taste
  • Pinch Cumin seed
  • Oil for frying
  • Fresh coriander

Method:

  1. Dice potatoes, finely chop onion, cut cauliflower into 1″ florets
  2. Heat oil, put in the cumin seed. Follow with the turmeric, salt and chili powder
  3. Add onions. Fry till beginning to brown.
  4. Add potatoes. Coat with mixture in pan.
  5. Cook covered on low flame till nearly tender.
  6. Add cauliflower. Cook covered on low flame till tender. If you have problems with food sticking in the pan, add a tablespoon or two of water and cover again. It will be gone by the time you serve, will prevent sticking and the steam will help cook the cauliflower faster.
  7. Personally, I like adding a dollop of butter. You could skip this step.
  8. Add chopped, fresh coriander, adjust seasoning and toss.

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.