Any recipe with Aloo and Gobi combo goes wrong? definitely not. So today I am sharing an evergreen combo Aloo Gobi recipe that goes very well with rice varieties like brinji rice, lemon rice, mint rice etc. Not only with rice, this potato cauliflower fry can be easily paired with chapathi and even poori too. This is such a simple dish that we can bend the ingredients as per wish and it taste similar to the one that we have in restaurants. Then why waiting, let’s go to the recipe…..
If interested check out my other gobi recipes….
Potato Cauliflower Fry
Aloo Gobi Recipe | Potato Cauliflower Fry
Recipe Cuisine: Indian | Recipe Category: Side dish, Lunch/Dinner
Preparation + Cooking Time : 30 Mins | Serves : 2 to 3
- Cauliflower / Gobi – 1 Medium Sized
- Potato / Aloo – 1
- Onion – 1
- Green Chilli – 1
- Ginger Garlic Paste – 2 tsp
- Tomato – 2 Small Sized
- Turmeric Powder – 1/8 tsp
- Chilli Powder – 1 tsp
- Garam Masala Powder / Kitchen King Masala – 1 tsp
- Curd – 1 tbsp
- Salt – As Required
- Coriander Leaves – 1 tbsp (for garnishing)
- Oil – 2 tbsp
- Jeera – 1/2 tsp
- Cinnamon – 1 Small Piece
- Pepper Corns – 1/8 tsp
- Cardamom – 1
- Cloves – 1
- Bay Leaf – 1
- Curry Leaves – 1 Sprig
1. Chop cauliflower into medium sized florets. Rinse well and add it to the boiling water, switch off flame. Keep covered for 7 to 8 minutes. Drain the water and keep by side. This step helps to get rid of worms.
2. Chop onion, slit green chilli, tomato and potato finely. Keep all the other ingredients ready.
3. Heat oil in a pan, add jeera, cinnamon, pepper corns, cardamom, clove, bay leaf and fry till nice smell wafts. Then add onion and saute till it turns transparent.
4. Now add curry leaves, green chilli, ginger garlic paste, tomato and saute till the raw smell leaves and tomato turns mushy.
5. Add chopped potato, turmeric powder and chilli powder.
6. Then add garam masla powder / kitchen king masala, salt and mix everything well.
7. Pour 1/2 cup of water, cover and cook in medium flame for 7 to 8 minutes. Cook the potato till 3/4th only, it should be little crunchy and retain its shape. Stir it in the middle now and then.
8. Then add the cauliflower florets and mix gently.
9. Cook for 5 minutes in medium flame till the veggies and the masala blends well. Finally add curd, give a quick stir and garnish with coriander leaves.
Serve this cauliflower potato curry with paruppu rasam.
Aloo Gobi Recipe
1. Always keep the cauliflower in boiling water as this step helps to get rid of worms.
2. Also don’t keep the cauliflower in hot water for more than 10 minutes (maximum) else it turns mushy.
3. Adjust green chilli and chilli powder as per spiciness preferred for this aloo gobi recipe.
4. Both aloo and gobi should be little crunchy only and not mushy (3/4th cooked). It should retain its shape.
5. For variation green peas, paneer or even mushroom can be used.
6. For restaurant touch, aloo can be par boiled, then fried in oil and used. It adds more taste and helps to retain the shape.
7. Addition of curd is optional, but it lends creaminess and taste to the dish.
8. For variation, tomato can be pureed and added, it gives a semi-gravy subji. This potato cauliflower fry goes well with chapati / poori and even sambar rice.
Aloo Gobi Recipe
More from my site
Bitter Gourd Curry Recipe | Pavakkai Masala Recipe
Kadai Paneer Gravy Recipe | Restaurant Style Kadai Paneer
Paneer Butter Masala Recipe | Easy Paneer Butter Masala
Kadamba Sambar Recipe | Festive Sambar Recipe
Sabudana Kheer Recipe | Sago Kheer | Javvarisi Payasam
Andhra Style Pappu Recipe | Palakura Pappu Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
Love your version of aloo gobi! Check mine too 🙂