Adraki Aloo Gobi

A North Indian dish which boasts simple flavours of fresh ginger, turmeric and cumin that bring out the best in these two vegetables. By Nidhi Verma

AlooGobi simply means potato-cauliflower, a combination of two beloved vegetables cooked together with some simple spices. Perfect on its own or as an accompaniment to a meat curry. This delightful dish compliments any curry and best served with warm ‘Rotis’ or Indian bread.

Adraki Aloo Gobi
  • Cauliflower
  • 1 medium cauliflower, cut into large florets
  • Potatoes 3 large normal potatoes peeled and quartered
  • Onion 1 large, finely chopped
  • Ginger 3 tbsp, Finely chopped
  • Fresh CorianderHandful for garnishing
  • Green Chillies 1-2, slit
  • Oil 4 Tbsp.
  • Cumin 1 tsp.
  • Coriander powder 2 tsp.
  • Red Chilli Powder ½ tsp.
  • Turmeric ½ tsp.
  • Garam Masala Powder 1 tsp.
  • Salt To taste
  1. Heat oil in a large pan and add cumin seeds.
  2. When they begin to change colour, add onion and green chillies.
  3. Cook until onions become creamy, golden, and translucent.
  4. Add finely chopped ginger and sauté it with onions for a couple of minutes.
  5. Now add all the powdered spices except garam masala.
  6. Add potatoes and cauliflower and stir. Ensure that the potatoes and cauliflower are coated with the spices.
  7. Fry the cauliflower and potatoes on high heat first to brown them.
  8. Then cover and simmer for 10 minutes or until the vegetables are cooked.
  9. Add Garam Masala and stir.
  10. Garnish with coriander leaves and serve hot.

Recipe by Nidhi Verma

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