I learned this Aloo Gobi from my mother, who always amazed me with her incredible taste despite using simple ingredients. Aloo Gobi is a low-carb dish that’s also good for your health. To make this Pakistani aloo gobi recipe, we only need three spices. Come along as I show you how to make this easy dish.
What goes into Aloo Gobi (Cauliflower and Potatoes)
Cauliflower/Gobi
Gobi is an Urdu name for cauliflower. Cauliflower is an excellent source of vitamins C and K and a good source of fiber, folate, and vitamin B6. It is also rich in fiber and perfect for a low-carb diet.
Potato/Aloo
Aloo is just another word for potato. This dish with spiced cauliflower and potatoes is vegan and super easy to whip up. The spices give it that extra kick, and you’ll love how flavorful it is. Oh, and don’t forget to cut the potatoes into small pieces so they cook up nice and tender along with the cauliflower.
Red chili powder
I used very simple spices for this recipe. I only used chili powder and whole red chili. Adjust the chilies according to your taste.
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What to serve with Aloo Gobi (Cauliflower and Potatoes)
I like to serve cauliflower and potatoes stir fry with freshly made roti or naan. Paratha also tastes so good with this recipe. Serve it as a main dish or side dish. The spongy texture of cauliflower absorbs all of the flavors and tastes so delicious.
How to store leftover Aloo Gobi (Cauliflower and Potatoes)
Store any leftovers in an airtight container for up to three days. Aloo gobi ka paratha is one of my mother’s specials which she makes with any leftover sabzi. Smash it with a fork and make paratha like any other stuffed flatbread.
Pakistani Aloo Gobi Recipe
Ingredients
- 1 lbs Cauliflower
- 3 small potatoes
- 1/3 cup oil
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 small onion
- 3/4 tsp salt
- 3/4 tsp red chili powder or cayenne peper
- 1/4 tsp turmeric
- 1 medium tomato
- 2-3 green chilies
- 5-6 dried red chilies
- 1/2 bunch cilantro for garnish
Instructions
Prepare vegetables
- Cut cauliflower into florets. Keep the size pretty big because cauliflower softens quickly.
- Peel and cube potatoes into one-and-a-half-inch cubes. Slightly smaller than florets. Wash your vegetables and drain all of the water.
Cook your vegetables
- Heat oil in a pan and add chopped onions. Cook for about 5 minutes on medium-low heat.
- Once onions are softened, add dried red chilies, ginger, garlic, and spices.
- Cook for another 2 minutes, and add sliced tomatoes. Mix everything, cover, and cook on low heat until tomatoes are softened.
- Add a splash of water to prevent the masala from burning if you need to. Break down the tomatoes with a wooden spoon to make the masala.
- Once your masala is ready, add cauliflower and potatoes in it and mix well.
- Cover and cook on high for 2-3 minutes, then lower the heat and cook for another 20 minutes or until potatoes are softened.
- Stir vegetables every 5 minutes to keep the masala from burning.
- Garnish with cilantro and green chilies.
Video
Notes
- It is important to cut potatoes slightly smaller than cauliflower because cauliflower florets softens quickly but potatoes take more time to soften.
- Adjust the spice level to your likings.