Punjabi Aloo Gobi
Potatoes and cauliflower florets sauteed dry with cumin, turmeric and ginger, a simple winter vegetable dish found in every Punjabi household.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Kadhai with lid
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 10 g
- carbs
- 22 g
- fibre
- 5 g
- protein
- 4 g
- calories
- 190 kcal
Instructions
- 1
Heat oil in a kadhai (deep curved pan). Add cumin seeds and let them sizzle and pop.
- 2
Add ginger and green chilli. Fry gently for a few seconds.
- 3
Add potato cubes and cauliflower florets. Stir gently to coat them with the oil.
- 4
Add turmeric, chilli powder, coriander powder and salt. Mix everything well.
- 5
Cover and cook on medium-low heat for 15-18 minutes, stirring occasionally. Cook until the vegetables are just tender.
- 6
Take off the lid and cook further. Let any extra moisture dry up completely.
- 7
Sprinkle amchur (dry mango powder) over the top. Garnish with coriander leaves and serve hot.
Chef's tips
Cooking with the lid on steams the vegetables through, while uncovering crisps the edges. Do not stir too much or the cauliflower florets will break.
Ingredient substitutions
- amchur → a squeeze of lemon juice at the end
Storage
Refrigerate up to 2 days in an airtight container.
Reheating
Reheat in a pan on low heat, stirring gently.
Common mistakes to avoid
- •Adding too much water, which makes the sabzi (vegetable dish) soggy instead of dry.
- •Cooking the cauliflower for too long until it breaks down into mush.
Serving suggestions
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