Cauliflower and potato fry Indian recipe (Aloo Gobi dhaba style)

04 Jan Cauliflower and potato fry Indian recipe (Aloo Gobi dhaba style)

Last Updated on November 16, 2021 by blessmyfoodbypayal

Cauliflower and potato fry Indian recipe | Aloo Gobi dhaba style with step wise pictorial and video recipe.

ABOUT ALOO GOBI

Vegan and Gluten-free, this one pot recipe is made by combining cauliflower and potatoes with certain basic spices. It is such a comfort food which can be eaten as everyday meal.

This recipe of aloo Gobi goes well with flatbread, although some love to eat it with plain steamed rice too.

DIFFERENT WAYS TO COOK ALOO GOBHI

Aloo Gobi is not a special dish made on only special occasions but as earlier said, it is part of everyday’s cooking.

Every family has it own way of making aloo Gobi.

Some made dry or semi dry or even with gravy.

At times it is made without potatoes, like we do quite often.

Those avoiding use of onion and garlic make without using both.

Fried Aloo Gobi

We have initially fried both potatoes and cauliflower but it is shallow frying. However fried aloo Gobi is made by deep frying the both. And the rest of the process remains the same.

In weddings and special occasions, if aloo Gobi is part of the menu, then you will find only fried version of aloo Gobi.

Non-fried Aloo Gobi

Aloo Gobi can also be made without frying at all. After roasting masala, add aloo Gobi to the pan with some water. Cover the pan with a lid and let it cook on low heat untill turns soft enough to eat. Simple.

Non fried version of aloo Gobi is usually made at homes because being a part of everyday’s meal, you don’t feel like eating fried food so often.

FREQUENTLY ASKED QUESTIONS (FAQ’s)

How to clean Cauliflower?

Cauliflower is a vegetable much prone to bugs and insects. And the possibility of having such bugs and insects are more high during extreme summers.

The cauliflower we get here in our city is more fresh and bug free in winters than summers.

So if we are making it in winters, we just wash it thoroughly but in summers, we take extra precautions with cauliflower.

To clean the cauliflower, cut it and separate it’s florets.

Add warm water in a pan with few pinches of turmeric powder. Mix.

Soak cauliflower florets in this water for 3 to 4 minutes. This process will help in removing the bugs and insects, if any, from the cauliflower.

How to make aloo gobi in Instant Pot?

Press the SAUTE button and when it displays hot, heat oil in the pot and then add the cumin seeds.

Let cumin splitter and thereafter add ginger garlic paste and green chilly. Saute.

Add onion and cook till the onions turn slightly brown.

Next add tomatoes along with all the dry spice powders. Cook for another minute.

Add potatoes and let them cook for about 2 minutes. Now add cauliflower and 2 tablespoons water.

Close the pot and press the “PRESSURE COOK” button. Cook on “low pressure” for 3 minutes, with the pressure valve in sealing position.

Let the pressure release. Open the lid, add in dry mango powder. Stir and aloo Gobi is ready to be served.

How to serve Aloo Gobi?

As earlier said, aloo Gobi is a regular meal in india so it is generally eaten with flat bread, popularly called by the name chapati, roti or fulka.

However few eat it with rice but for that, aloo Gobi needs to have little gravy.

If you are ordering for aloo Gobi in resturant or daba, you will get it with naan or paratha.

Storage Suggestions

You really need not to rush to finish it in one go and can keep in refrigerator for about 3 to 4 days in an airtight container but only during winters.

In summers, it stays good for 2 days only and try to finish it by second day of making this.

ALSO READ

• Green peas and potato curry (Aloo matar)
• Mushroom do pyaza
• Lehsuni palak
• Methi chaman recipe
• Bharva baingan recipe
• Muli ki sabzi recipe
• Achari paneer
• Baingan ka bharta
• Chutney wale aloo

Step wise pictorial recipe of Cauliflower and potato fry Indian recipe (Aloo Gobhi)

1. Take oil in a pan and add potatoes.
2. Stir fry till the potatoes turn brown. Take them out in some bowl.
3. Now add cauliflower florets in pan and stir fry them too until they turn brown. Take out in the bowl.
4. Add cumin seeds in the same oil and let them splitter.
5. Add grated ginger garlic. Or you can add ginger garlic paste too.
6. Also add a green chilly and saute till ginger garlic turns slightly brown.
7. Now add onion and saute till onion turns brown.
8. Add tomatoes and salt, red chilli powder, turmeric powder, coriander powder, garam masala and dry fenugreek leaves. Mix well.
9. Let tomatoes cook on moderate heat.
10. After 8 to 10 minutes, tomatoes will begin to leave the sides of pan and start releasing oil. It’s a sign that tomatoes are properly cooked.
11. Add dry mango powder and mix.
12. Now add earlier fried potatoes and cauliflower florets. Mix everything very well without crushing the florets.
13. Add water (read notes below) and place a lid on pan.
14. Let the Vegetable simmer for 10 minutes on low heat
15. Garnish with coriander leaves/cilantro.

Serve hot.

NOTES

1. Add oil any time if you feel it is less. At the same time can remove some of the oil, while shallow frying cauliflower florets and potatoes, if you find it much
2. Before adding water, check the cauliflower florets. They were partly cooked due to shallow frying and now will be crunchy being partly cooked. Few like as it is but some people find it raw and cooks florets further to make them little tender. So this is for you to decide you like cauliflower florets like they are now or want to cook further. We cooked them further but still keeping them little crunchy. Choice is yours
3. In case of non availability of dry mango powder, you can add lemon juice too
4. For making this recipe in Instant Pot, read the post from the top under the head “HOW TO MAKE ALOO GOBI IN AN INSTANT POT?”

Cauliflower and potato fry Indian recipe – recipe card

Indian cauliflower and potatoes curry

blessmyfoodbypayal

Indian cauliflower and potatoes curry is a vegan and glutenfree indian recipe made combining aloo and gobi.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Indian, punjabi

Servings 4

Ingredients

  

• 4 tbsp oil
• 17-18 cauliflower florets
• 3-4 potatoes cut lengthwise
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic grated
• 1 onion roughly chopped
• 4-5 tomatoes grated
• 1 green chilli
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp coriander powder
• 1 tsp dry fenugreek leaves/kasuri methi optional
• Salt to taste
• 1 tsp dry mango powder
• 2 tbsp water
• 1 tbsp coriander leaves/cilantro

Instructions

 

• Take oil in a pan and add potatoes.
• Stir fry till the potatoes turn brown. Take them out in some bowl.
• Now add cauliflower florets in pan and stir fry them too until they turn brown. Take out in the bowl.
• Add cumin seeds in the same oil and let them splitter.
• Add grated ginger garlic. Or you can add ginger garlic paste too.
• Also add a green chilly and saute till ginger garlic turns slightly brown.
• Now add onion and saute till onion turns brown.
• Add tomatoes and salt, red chilli powder, turmeric powder, coriander powder, garam masala and dry fenugreek leaves. Mix well.
• Let tomatoes cook on moderate heat.
• After 8 to 10 minutes, tomatoes will begin to leave the sides of pan and start releasing oil. It's a sign that tomatoes are properly cooked.
• Add dry mango powder and mix.
• Now add earlier fried potatoes and cauliflower florets. Mix everything very well without crushing the florets.
• Add water (read notes below) and place a lid on pan.
• Let the Vegetable simmer for 10 minutes on low heat.
• Garnish with coriander leaves/cilantro.
• Serve hot.

Notes

1. Add oil any time if you feel it is less. At the same time can remove some of the oil, while shallow frying cauliflower florets and potatoes, if you find it much.
2. Before adding water, check the cauliflower florets. They were partly cooked due to shallow frying and now will be crunchy being partly cooked. Few like as it is but some people find it raw and cooks florets further to make them little tender. So this is for you to decide you like cauliflower florets like they are now or want to cook further. We cooked them further but still keeping them little crunchy. Choice is yours.
3. In case of non availability of dry mango powder, you can add lemon juice too.
4. For making this recipe in Instant Pot, read the post from the top under the head "HOW TO MAKE ALOO GOBI IN AN INSTANT POT?"

Keyword aloo gobi, aloo gobi dry, Aloo Gobi Fry, aloo gobi masala, punjabi aloo gobi