Aloo Gobi recipe

 Aloo Gobi recipe

 Aloo Gobi — Pakistani Style 

A simple dry, masala-style aloo gobi that goes perfectly with roti, paratha, or naan.

Ingredients

1 medium cauliflower (gobi), cut into medium florets

3 medium potatoes (aloo), peeled and cut into cubes

1 medium onion, thinly sliced

2 medium tomatoes, chopped

2–3 green chilies, sliced

1½ tbsp ginger-garlic paste

4 tbsp cooking oil

1 tsp cumin seeds

½ tsp turmeric

1½ tsp red chili powder

1½ tsp coriander powder

½ tsp cumin powder

½ tsp garam masala

½ tsp black pepper

Salt to taste

½ cup water

2 tbsp fresh coriander, chopped

1 tbsp lemon juice

Step 1: Prepare the gobi

Cut the cauliflower into florets and wash well.

Put the florets in salted warm water for 5–10 minutes, then drain.

This cleans the cauliflower and also helps remove any insects hiding inside.

Step 2: Fry the potatoes

Heat 3 tbsp oil in a wide pan over medium heat.

Add the potatoes and fry for about 5–7 minutes, stirring occasionally.

You don't need to fully cook them. Just let them develop a light golden color.

Remove and set aside.

Step 3: Fry the cauliflower

Add another tablespoon of oil if needed.

Add the cauliflower and fry for 4–5 minutes.

Remove and set aside with the potatoes.

This extra frying step gives the aloo gobi much better flavor and prevents the vegetables from becoming mushy.

Step 4: Make the masala

In the same pan, add cumin seeds.

When they start sizzling, add the sliced onion.

Cook for 5–7 minutes until golden.

Add:

Ginger-garlic paste

Green chilies

Fry for 1–2 minutes.

Step 5: Add tomatoes and spices

Add the chopped tomatoes.

Then add:

Turmeric

Red chili powder

Coriander powder

Cumin powder

Black pepper

Salt

Cook for 7–10 minutes, stirring occasionally, until the tomatoes become soft and the oil starts separating from the masala.

Step 6: Add aloo and gobi

Return the fried potatoes and cauliflower to the pan.

Mix gently so the masala coats everything.

Add about ½ cup water.

Cover and cook on low heat for 12–18 minutes.

Stir gently every few minutes.

Don't add too much water—good aloo gobi should be mostly dry, not like a curry.

Step 7: Finish

When the potatoes are completely tender and the cauliflower is cooked but still holds its shape, add:

½ tsp garam masala

1 tbsp lemon juice

Fresh coriander

Mix gently and cook uncovered for another 2–3 minutes.

Turn off the heat and let it rest for 5 minutes.

 For extra Pakistani-style flavor

At the end, add a little:

Chaat masala

Fresh green chili

Thinly sliced ginger

A small drizzle of hot ghee

 Serve with

Roti

Tandoori roti

Paratha

Naan

Plain yogurt or raita

Fresh salad