Make Ahead

Alu Gobi (Dry Potato, Cauliflower Sabji)

October  5, 2020
0 Ratings
Photo by A.R
Author Notes

Alu Gobi is a North Indian vegetable entree dish, easy and quick. No surprises that it is a popular weeknight dish. It is dry and pairs well with roti, so it is commonly found in lunchboxes. Also befitting a party menu where a dry sabji and a saucy sabji are de rigueur, alu gobi check marks the box of a dry sabji beautifully. Notwithstanding that it is enjoyed by the kids, adults, fussy and persnickety alike. —Annada Rathi

  • Prep time 20 minutes
  • Cook time 20 minutes
  • Serves 2-4 people
  • 2 small red or yellow potatoes, peeled and cut into cubes, 1.5" x 1"
  • 3 cups cauliflower florets about 2" x 1.5"
  • 1 teaspoon ginger peeled and grated
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon red chile powder
  • 1/2 teaspoon turmeric powder
  • 3/4 teaspoon table salt
  • 2 tablespoons lime juice
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1/4 cup chopped cilantro
In This Recipe
  1. Place cubed pieces of 2 potatoes in a microwave-safe bowl, cover with water and heat for 3 minutes in a microwave.
  2. After potatoes cool down, drain the water off and pat them dry with kitchen cloth or paper napkin.
  3. Heat 3 tablespoons vegetable oil oil in a thick-bottomed pan and add cumin seeds after waiting for 2 minutes for the oil to heat up.
  4. Once the seeds stop popping, add turmeric, cauliflower florets and potatoes and stir well and cover. Sprinkle some water with 2 pumps from a spray bottle or bringing a bowl of water near the pan and splashing a handful. Sauté intermittently and leave it covered for 10 minutes.
  5. Follow with ginger, coriander, cumin, red chile powder, salt and lime juice.
  6. Cover with a lid and keep stirring every few minutes as the goal is to get a dry Alu Gobi and vegetables that are firm yet fully cooked. Test the level by inserting a knife in a piece of cauliflower and potato. Knife should go in smoothly but the piece should not fall apart as a result.
  7. This goal should be achieved in about 15-20 minutes but if you find that vegetables are sticking to the pan, or they are still not cooked, sprinkle some water again, cover and perform the knife test again after 5 minutes or so.
  8. Garnish with freshly chopped cilantro and serve hot or at room temperature with roti or paratha or layer over white rice, brown rice, wild rice, or quinoa and drizzle with yogurt sauce made from plain yogurt whisked with salt, red chile powder and cumin powder.

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