Name: Sookhi Aloo Gobi
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Cauliflower, cut into medium florets; 2 medium Potato, peeled and cut into wedges; 1 large Onion, finely sliced; 1 medium Tomato, finely chopped; 1 inch Ginger, cut into juliennes; 4 clove Garlic, crushed; 2 Green Chili Pepper, slit lengthwise; 2 tbsp Mustard Oil, adds traditional dhaba flavor; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; 1½ tsp Ground Coriander, dhania; ½ tsp Garam Masala, for rich aroma; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

50 mintotal

35 min hands-on15 min hands-off

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Heat the mustard oil in a heavy-bottomed kadai until it reaches its smoking point. Reduce the heat and add the cumin seeds.
Add the potato wedges and fry on medium-high heat for 4-5 minutes until they develop a slight golden crust. Remove them and set aside.
4–5 min
In the same oil, add the cauliflower florets. Fry them for 4-5 minutes until lightly browned. Remove and set aside with the potatoes.
4–5 min
In the remaining oil, add the crushed garlic, ginger juliennes, and slit green chillies. Sauté for a few seconds.
Add the sliced onions and fry until translucent and soft.
Add the chopped tomatoes along with turmeric, red chilli powder, coriander powder, and salt. Cook until the tomatoes turn into a mushy paste and release oil.
Add the fried potatoes and cauliflower back to the kadai. Toss gently to coat them in the masala.
Cover and cook on low heat for 7-8 minutes without adding water. Stir once halfway. Once the vegetables are perfectly tender, sprinkle garam masala and fresh coriander. Turn off the heat and serve.
7–8 min

How to tell it's done

Perfectly intact, tender-crisp cauliflower florets and soft golden potatoes tightly bound by a deeply savory, dry onion-tomato masala.

Getting it right

Tip

Frying the potatoes and cauliflower separately before adding them to the masala ensures the sabzi remains perfectly dry, preventing the vegetables from turning into a mushy paste.

What to serve it with

The undisputed king of the North Indian lunchbox. Best enjoyed with hot Parathas and a dollop of fresh homemade curd.

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Ingredients