Rabia's Punjabi Style Gobhi Aloo

Discover the essence of traditional North Indian cuisine with Rabia's Punjabi Style Gobhi Aloo, a hearty and flavorful dry curry featuring tender cauliflower florets and golden potatoes bathed in a medley of aromatic spices. This vegetarian delight combines the earthy warmth of cumin seeds, the zing of ginger-garlic paste, and the richness of turmeric, coriander, and garam masala, creating a symphony of flavors. With its simple one-pan cooking technique and a short prep time, this dish is perfect for weeknight dinners or festive family meals. Serve it hot with chapati, paratha, or steamed rice, and garnish with fresh cilantro for a vibrant finish. Whether you're a fan of authentic Punjabi recipes or looking for a comforting vegan dish, this gobhi aloo recipe is bound to impress.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower (gobhi)
• 3 medium Potatoes (aloo)
• 4 tablespoons Oil
• 1 teaspoon Cumin seeds
• 1 large Onion (finely chopped)
• 1.5 teaspoons Ginger-garlic paste
• 2 medium Tomatoes (finely chopped)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro (coriander leaves, chopped)
• 1 medium Green chili (optional, slit lengthwise)

Directions

Step 1

Wash and cut the cauliflower into medium-sized florets. Peel and chop the potatoes into similar-sized chunks. Set both aside.

Step 2

Heat the oil in a large, heavy-bottomed pan or skillet over medium heat.

Step 3

Add cumin seeds to the hot oil and let them sizzle for about 30 seconds until aromatic.

Step 4

Add the chopped onion and sauté for 4-5 minutes until golden brown.

Step 5

Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.

Step 6

Add the chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and the oil starts to separate from the mixture.

Step 7

Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well to combine and let the spices cook for 1-2 minutes.

Step 8

Add the potato chunks and stir well to coat them in the spice mixture. Cook for 5 minutes, stirring occasionally.

Step 9

Add the cauliflower florets and mix thoroughly, ensuring they are evenly coated with the spices.

Step 10

Cover the pan with a lid and cook on low to medium heat for 15-20 minutes, stirring occasionally. Add a splash of water (about 2-3 tablespoons) if needed to prevent sticking, but avoid adding too much water to retain the dry curry consistency.

Step 11

Once the potatoes and cauliflower are tender and cooked through, sprinkle garam masala and green chili (if using). Stir gently to combine.

Step 12

Garnish with freshly chopped cilantro and serve hot with chapati, paratha, or steamed rice.

Nutrition Facts

Serving size	(1094.1g)

Amount per serving	% Daily Value*
Calories	800.3

Total Fat 60.2g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2582.4mg	0%
Total Carbohydrate 62.5g	0%
Dietary Fiber 20.5g	0%
Total Sugars 25.4g
Protein 17.3g	0%

Vitamin D 0IU	0%
Calcium 265.4mg	0%
Iron 8.6mg	0%
Potassium 2867.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.9%

Protein: 8.0%

Carbs: 29.0%