Description
Dive into the heart of Punjabi cuisine with this comforting Aloo Gobi recipe. Tender potatoes and roasted cauliflower are simmered in a medley of aromatic spices, creating a dish that’s wholesome, vegan, and irresistibly delicious. Perfect for pairing with roti, naan, or rice, this easy-to-make classic is a must-try!
Ingredients
- 1 medium head cauliflower (about 450g, 4 cups), chopped into florets
- 2 medium potatoes, cubed or wedged
- 2 tablespoons + 2 teaspoons oil
- 1 teaspoon cumin seeds
- 1 medium yellow onion, sliced
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2–3 green chilies, slit vertically
- 2 Roma tomatoes, finely chopped (1 cup)
- 1/4 cup cilantro leaves, finely chopped
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
Spices:
- 1/4 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (adjust to taste)
- 1/2 teaspoon dry mango powder (amchur)
- 1/2 tablespoon coriander powder
- 1/2 teaspoon garam masala (optional)
- 1.5 teaspoons salt (adjust to taste)
Instructions
- Prepare the Vegetables
- Rinse and chop the cauliflower into medium florets. Peel and cube the potatoes, keeping them immersed in water to avoid browning.
- Roast the Vegetables
- Preheat your air fryer to 370°F or oven to 425°F.
- Toss cauliflower with 1/2 teaspoon salt and spray lightly with oil. Air-fry for 10 minutes or bake for 25–30 minutes until golden and tender. Repeat with potatoes.
- Make the Masala Base
- Heat 2 tablespoons oil in a pan over medium heat. Add cumin seeds and let them sizzle.
- Stir in sliced onions; cook until golden brown. Add ginger, garlic, and green chilies; sauté for 1–2 minutes.
- Cook the Spices and Tomatoes
- Add turmeric, red chili powder, coriander powder, amchur, and 3/4 teaspoon salt. Mix in tomatoes, cover, and cook until softened (about 5 minutes). Mash slightly to release oil from the mixture.
- Combine the Vegetables and Masala
- Add roasted potatoes and cauliflower to the pan. Toss well to coat with the masala.
- Finish the Dish
- Crush Kasuri methi and sprinkle over the dish. Stir in chopped cilantro and mix well. Turn off the heat and serve.
Notes
- Roasting vegetables prevents them from becoming mushy and enhances flavor.
- Adjust spice levels by increasing or decreasing chilies and chili powder.
- Use fresh ginger, garlic, and tomatoes for authentic taste.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Stovetop + Air Fryer/Oven
- Cuisine: Punjabi, Indian