Punjabi Aloo Gobi

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I love food and I am a complete foodie by heart! It doesn't matter what cuisine it belongs to. And my only criteria is that it has to be vegetarian. I love trying various cuisines. This was an attempt to try Punjabi Aloo Gobi today, which is one of my favorites. I haven't seen many who are fussy when it comes to cauliflower. Unlike many other vegetable, this one is loved by most of all. As children, we would often play around with cauliflower when it was prepared for the meal. It would fascinate us as if we were eating mini-trees!

I often prepare this dish. This common Punjabi dish is brilliantly flavored with earthy ginger hinted with a background flavor of coriander-chilly flavor. This one will be most loved if one adores spicy food. Here's the recipe for Aloo Gobi.

Punjabi Aloo Gobi


Grind to paste:
Half a cup chopped coriander leaves
1 cube ginger
2 green chillies

1 cup square cut boiled potatoes
1 cup cut cauliflower
Half a cup peas/mutter (optional)

Other Misc Ingredients:
Oil as per requirement
1 tsp jeera/cumin seeds
1 tsp turmeric powder
1 spn garam masala
1 tsp red chilly powder
1 tsp coriander powder
1 tsp cumin powder
A pinch of aamchoor powder (mango powder)
Salt as per taste


Heat oil in a kadai/wok. Allow cumin seeds to splutter. Then add the cut cauliflower, boiled potatoes and peas into the pan. Once the vegetables are almost cooked, add salt, sugar, turmeric powder, coriander powder, cumin powder, garam masala, aamchoor powder and chilly powder. Add the ground paste (grind coriander leaves, ginger and green chillies into paste) to the cooked vegetables. Cook for another 10 or 15 mins. Sprinkle with remaining coriander leaves and serve hot with Naan or Pulav.


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