Friday, 18 November 2016

Stir Fry Aloo Gobi

Aloo Gobi (Cauliflower and Potato) is a very popular North Indian vegetable, prepared at homes and in restaurants and accompanied with Roti and Dal Tadka. There are different versions of this vegetable prepared in households across India. Some prefer it with onion, garlic and tomato while some prefer it with a Tadka (tempering) of Mustard Seeds and Curry leaves.

My husband, who is also the contributor for this post prepares this vegetable with a slight variation where he uses a tempering of cumin seeds and green chillies. 

Hope you enjoy the recipe


  • 1 cup cauliflower florets, chopped in medium size 
  • 1/2 potatoes, chopped in medium size 
  • 1 tbsp Oil
  • 1 tsp Cumin Seeds (Jeera)
  • 2-3 Green Chillies, finely chopped
  • 1 tsp Turmeric Powder
  • 2 tsp Red Chilly Powder
  • 1 tsp Coriander Powder (Dhaniya Powder)
  • 2 tsp Garam Masala Powder
  • Salt to taste
  • Heat oil in a wok, add the cumin seeds and green chillies and let it fry.
  • Add the potatoes and cauliflower and stir well.
  • Add salt and all the other masalas and stir well.
  • Cover the wok and cook on a low flame.
  • Every five minutes, uncover the wok and stir the vegetable. Make sure you do not let any water of the steam fall into the vegetable. Repeat this for 3-4 times, until the vegetable is cooked. 
  • Once you feel the vegetables are very crisp, remove from it from the gas.
  • Garnish with coriander leaves.

Leave a comment if you have tried this recipe and enjoyed it.

This recipe serves 2 people. Double the quantity of each ingredient to suit your number of guests.