Aloo and gobi sabji is as quintessential Punjabi as saag and maki roti (saag is a dish made from mustard leaves and maki roti is chapati made from corn flour). Sabji refers to any kind of vegetable or meat dish which is eaten with rice or bread but sabji can also mean raw vegetables! I know, confusing!
Just like saag and maki roti, aloo (potatoes) and gobi (cauliflower) is a seasonal dish eaten in the winter months with loads of fresh, home-made butter and off-the-stove hot chapatis accompanied by lemon and ginger pickle and fresh seasonal salad.
Some of my fondest memories are of the whole family sitting in our warm, cosy kitchen during the winter months while my mom made fresh chapati to go with all sorts of winter delicacies served with home-made pickles and chutneys. And aloo and gobi was definitely on my mom’s winter roster of dishes.
The recipe for making aloo gobi sabji results in a healthy, delicious and gorgeous dish that you will come back to again and again. I hope you will give it a try and will love it as much as I do.
Get chopping veggies now, my lovely friends!
- 1 kg cauliflower
- 7-8 medium potatoes 2-3 inches in diameter, peeled and cut into 1/2 inch cubes
- 1 large onion 3-4 inch in diameter, peeled and finely chopped
- 1-2 green onions finely chopped (optional)
- 2 small tomato chopped
- 7-8 cloves garlic peeled and finely chopped
- 1 inch ginger peeled and chopped
- 2-3 green chillies finely chopped
- 2 tbsp smoked mustard oil or ghee (clarified butter)
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1-2 tsp or salt to taste
- 1.5 tsp garam masala
- 1 tsp coriander powder
- 1 handful fresh coriander leaves chopped and large and thick stems removed
Cut the cauliflower florets into 1-2 inch pieces with stems. You can discard the thick and hard stems at the bottom of the cauliflower but keep the small and softer stems and cut them into small pieces to use in the tadka. Keep the florets and chopped stems separate as they will be used in different parts of cooking.
Heat a large pan of water and bring it boil.
Add in the chopped potatoes and bring the water to boil again. Cook the potatoes in the boiling water for two minutes. Take out the potatoes and set them aside.
Bring the water to boil again and add in the cauliflower florets. Turn off the heat and leave the cauliflower florets in water for two minutes. Take out the florets from the water and set them aside.
Set a large wok or karahi on high heat. Add oil and once the oil is hot, add cumin seeds and immediately afterwards add garlic. After a second, add ginger and green chillies. Sauté for few seconds.
Add the onions and sauté for 2-3 minutes
Add the chopped cauliflowers stems (from step on) and sauté for 1-2 minutes.
Push the onions to one side and add turmeric powder in collected oil. Cook turmeric powder for few seconds and then mix in with the rest of the ingredients.
Add in the red chilli powder, coriander powder and half of the garam masala . Sauté for few seconds.
Add potatoes, cauliflowers and salt and mix everything together.
Keep cooking on high heat for about 2-3 minutes. Make sure to stir so that nothing sticks to the bottom of the pan.
Add tomatoes, lower the heat and cover the pan.
If the vegetables are too dry, add 1/4 cup of water to prevent sticking to the bottom of the pan.
Keep covered and cook for about 10-12 minutes on low heat until the potatoes and cauliflower are cooked. Make sure to stir from time to time so that it doesn't stick to the bottom of the pan.
Add coriander leaves and the remaining garam masala and mix in well.
Serve hot with a dollop of fresh butter on top.