Sides and Snacks

Aloo Gobi with a twist and a tang (Potato cauliflower)

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All my posts are day to day cooking experiences. I do not cook specifically to do a post. Sometimes it is hard to take pictures of every thing while you are preparing dinner for some very hungry folks ! Last night’s dinner was Aloo Gobi and as I was beginning to cook, my kid reminded me to take pictures. 🤔 Is this worth a post ? I continued my cooking but decided to take pictures nevertheless. Once dinner was done and we had licked our plates clean, with no leftover aloo gobi, I decided this is worth a post 🤩

Aloo Gobi is nothing but Potato and Cauliflower. This combination is very popular and there are probably millions of ways to prepare them. Every household in India will have its own recipe. 

In our home, we will eat potato and cauliflower in any shape or form 🙂 So this is an easy combination to go to on any weekday night. It reminds you of simple and wholesome food which ammas and paatis prepared for us growing up. These foods are time tested and always bring a comfort factor. 

A little twist and a tang helps to enhance the dish, without taking away its homely nature. 

The twist – using plenty of chopped tomatoes. Particularly this dish works very well with canned tomatoes. I have used organic chopped tomatoes with no preservatives, vine-ripened and canned right after harvest. It retains all its juices and has a meaty texture. The tang – yogurt. Adding a teeny bit of yogurt at the end of the cooking process, brings the whole dish together. Adding it at the end retains the tang without cooking the yogurt. 

A very simple and satisfying dish…. Dunk a naan or a soft roti… Enjoy ! 

Aloo Gobi recipe

Ingredients –

  • Cauliflower florets 2 cups 
  • Potatoes diced 2 cups 
  • Tomatoes diced 2 cups 
  • Onion chopped 1/2 cup 
  • Garlic chopped 3 pods 
  • Green chillies chopped 3-4
  • Ginger shredded 1 tsp
  • Turmeric root shredded 1 tsp 
  • Yogurt 1 tbsp 
  • Dry Spices – Jeera – 1 tsp; fennel seeds – 1 tsp; bay leaves – 4
  • Spice powder – garam masala – 1 tsp 

Procedure –

  1. Heat a large saute pan with oil. Add dry spices and fry to light brown color. 
  2. Add onions, garlic, ginger, turmeric, green chilies and fry until onion changes color. 
  3. Next add the potatoes and mix well and put a lid on for 3 mins. Check if potatoes are beginning to soften. 
  4. Next add the cauliflower and mix well and put a lid on for 3 mins.
  5. Next add the tomatoes and spice powder. Add salt, mix well and cook with a lid for 6 mins. Check if both the potatoes and cauliflower are cooked. At this time most of the water will be absorbed. 
  6. Finally turn off the heat and add the yogurt and mix very well to incorporate the yogurt completely. 
  7. Sprinkle plenty of coriander on top and serve. 

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