“This is a very classic Punjabi sabji. I have eaten aloo gobhi in many homes and restaurants, and like most homey dishes, I have never eaten two versions that taste the same. This is my recipe for making aloo gobhi.” - by SUSMITA
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Heat the oil in a large skillet over medium heat. Cook and stir the onion, garlic, and ginger in the hot oil until golden brown, about 5 minutes. Stir the cilantro stems, green chiles, and turmeric into the mixture. Mix the tomato into the mixture and continue cooking until the tomatoes are softened. Add the potatoes; cook and stir until the potatoes are completely coated in the mixture. Fold the cauliflower florets into the mixture; season with the cumin, coriander, garam masala, ground red pepper, sugar, and salt. Pour the water over the mixture and stir until evenly mixed.
- Bring the mixture to a boil; cover, reduce heat to medium-low, and cook until the potatoes and cauliflower are tender but not mushy, about 20 minutes. Taste for desired seasoning. If you feel the sabji is not tart enough, add the tomato puree. Garnish with the cilantro leaves to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 244 cal
- 12%
- Fat
- 7.7 g
- 12%
- Carbs
- 40.5 g
- 13%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"This was perfectly seasoned and easy to make. I subbed coconut oil for veg, and agave for sugar, and next time I'll use cumin seed instead of ground; I prefer the texture and concentrated flavor it ad..." See moreds. Although the directions suggest the tomato puree is optional, I think it's necessary for that extra zing. A definite keeper!"
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