Aloo Gobi ki Sabzi Recipe

Aloo Gobi ki Sabzi Recipe

30 mins
4-5 people
20 mins



Hey everyone, Ajay Chopra here, and I'm excited to share a heartwarming culinary tale with you. Picture this: the aroma of spices filling the air, the sizzle of vegetables in hot oil, and the anticipation of indulging in a comforting dish. This is the story of how I first discovered the magic of Aloo Gobi ki Sabzi - a dish that transcends generations and brings families together around the dining table.


As I embarked on my culinary journey, I stumbled upon this beloved recipe during a visit to a traditional Indian wedding. The vibrant colors, the aromatic spices, and the rich flavors of the Aloo Gobi ki Sabzi left a lasting impression on me. From that moment on, I was determined to recreate the magic of this dish in my own kitchen.




Recipe Aloo Gobi ki Sabzi Recipe




  • 1 Cauliflower
  • 3 Potatoes, peeled
  • 2 tbsp Oil
  • ½ tbsp Jeera (cumin seeds)
  • 2 Bay leaves
  • 1 cup Chopped onion
  • 2-3 Green chilies, sliced
  • 1 tbsp Julienned ginger
  • 1 tbsp Green chili paste
  • 1 tbsp Ginger & garlic paste
  • ½ tbsp Turmeric powder
  • 1 tbsp Coriander powder
  • 1 tbsp Red chili powder
  • 1 cup Chopped tomato
  • ½ tbsp Salt
  • 1 tbsp Sabzi masala
  • 1 tbsp Kasoori methi (fenugreek leaves), soaked
  • 1 tbsp Chopped coriander





  1. Prepare the Vegetables:

    • Cut the potatoes into wedges.
    • Heat oil in a pan and deep fry the potato wedges and cauliflower florets until golden brown.
    • Once done, remove them from the oil and set aside.
  2. Sauté the Spices:

    • Heat oil in a pan, add cumin seeds and bay leaves, and let them crackle.
    • Add chopped onions, sliced green chilies, and julienned ginger. Sauté until golden brown.
    • Stir in green chili paste and ginger-garlic paste, and sauté until fragrant.
  3. Add Tomatoes and Spices:

    • Add chopped tomatoes to the pan and cook until they soften.
    • Mix in turmeric powder, coriander powder, red chili powder, sabzi masala, and salt. Cook the spices for a minute.
    • Add a splash of water to prevent the spices from burning.
  4. Incorporate Kasoori Methi and Vegetables:

    • Add soaked kasoori methi to the pan and sauté briefly.
    • Then add the fried potato and cauliflower to the pan. Pour in some water, cover with a lid, and let it cook for 5-6 minutes.
  5. Final Touch:

    • Once the vegetables are cooked through, add chopped coriander and give it a final stir.
  6. Serve:

    • Your Aloo Gobi sabzi is now ready to serve hot.




About the Recipe


Aloo Gobi ki Sabzi is a quintessential North Indian dish that combines the humble potato and cauliflower with a medley of spices to create a symphony of flavors. The key to its deliciousness lies in the deep-frying of the vegetables, which enhances their natural sweetness and imparts a rich, crispy texture. The masala, made from a blend of onions, tomatoes, and aromatic spices, adds depth and complexity to the dish, while kasuri methi infuses it with a unique earthy flavor. Whether enjoyed as a side dish or the main attraction, Aloo Gobi ki Sabzi is sure to delight your taste buds and transport you to the vibrant streets of India.



Cooking Tips


  • Ensure the potatoes and cauliflower are thoroughly cleaned and dried before frying to prevent splattering.
  • Soak kasuri methi in water before adding it to the masala to remove any bitterness and enhance its flavor.
  • Use a combination of green chili paste and sliced green chilies for a balanced level of spiciness.



Pairing Guide


Aloo Gobi ki Sabzi pairs perfectly with warm, fluffy rotis or steamed rice. For a complete meal, serve it alongside dal tadka and a refreshing cucumber raita. The combination of textures and flavors will tantalize your taste buds and leave you craving for more.




Frequently Asked Questions about Aloo Gobi ki Sabzi


  1. Can I make Aloo Gobi ki Sabzi without deep-frying the vegetables?

    • While deep-frying enhances the flavor and texture of the dish, you can opt for alternatives such as air-frying or roasting for a healthier version.
  2. How long does it take to fry the potatoes and cauliflower?

    • Fry the vegetables until they turn golden brown and crispy on the outside, but soft and tender on the inside, usually around 5-7 minutes.
  3. Can I make Aloo Gobi ki Sabzi ahead of time?

    • Yes, you can prepare the masala in advance and fry the vegetables just before serving to retain their crispiness.
  4. What can I substitute for kasuri methi?

    • If you don't have kasuri methi, you can omit it or use fresh fenugreek leaves as a substitute.
  5. Is Aloo Gobi ki Sabzi a vegan dish?

    • Yes, Aloo Gobi ki Sabzi is naturally vegan as it contains no animal products.
  6. How do I prevent the cauliflower from becoming mushy?

    • Be careful not to overcook the cauliflower while frying to maintain its texture and crunchiness.
  7. Can I add other vegetables to Aloo Gobi ki Sabzi?

    • Yes, you can add vegetables like peas, carrots, or bell peppers for added flavor and color.
  8. What spices are typically used in Aloo Gobi ki Sabzi?

    • Common spices include cumin seeds, turmeric powder, coriander powder, and garam masala, which impart a warm and aromatic flavor to the dish.
  9. Can I make Aloo Gobi ki Sabzi without onions and garlic?

    • Yes, you can skip onions and garlic for a Jain version of the dish, or use alternatives like asafoetida for flavor.
  10. How do I reheat leftover Aloo Gobi ki Sabzi?

    • Reheat the dish in a pan over low heat, stirring occasionally, until warmed through. You can add a splash of water to prevent it from drying out.