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Aloo Gobi Recipe | Sukha, Dry Aloo Gobi Recipe | Punjabi Aloo Gobi recipe

Aloo gobi recipe or potato cauliflower recipe: Punjabi style aloo gobi sabzi flavored with everyday spices. This aloo gobi sabzi goes very well goes very well with roti, parathas, dal and rice.

My friends often ask me how to cook sukha aloo gobi or  dry cauliflower and potato sabzi, as whenever they make sukha aloo gobi, gobi or cauliflower becomes too mushy and do not taste great. It took me couple of trials to master this non mushy, crispy version of sukha aloo gobi or dry cauliflower and potato sabzi.


Here are few tricks that I learned from my experiments that will help you in making perfect dry aloo gobi sabzi everytime.

  1. I like to use little big pan or wok while making dry cauliflower and potato sabzi so that they do not overlap each other and I can cook veggies in single layer. This way veggies will not get mushy and every piece will get nicely roasted.
  2. I prefer cutting cauliflower (gobi) in little big pieces than potato (aloo) as gobi cooks faster than potato.
  3. After adding spices I like to cook cauliflower and potato for some time in open before covering them with lid. This will roast the cauliflower and we will get rid of extra water that would otherwise make this sabzi mushy.

Here is the recipe for sukha aloo gobi or dry potato cauliflower:

Prep steps for making dry cauliflower and potato sabzi

  1. Wash onion and tomato.
  2. Chop onion in slices and tomatoes in small pieces and keep them aside.
  3. Cut cauliflower in big pieces and potato in small pieces. Wash and drain the water out.
  4. Keep all the dry spices separately in a plate.
Aloo Gobi Dry
Aloo Gobi Dry

And now let’s make sukha or dry aloo gobi

1. Heat oil in a pan at medium heat. Add cumin seeds and let them cook for few seconds.

2. Now add sliced onions, saute and cook till onion turns little pink.

Aloo Gobhi Dry
Aloo Gobhi Dry

3. Now stir in grated ginger garlic. Mix and cook for another minute or till the raw smell of ginger garlic is gone.

4. Now add turmeric powder. Mix and add chopped tomatoes. Saute and cover the tomatoes for few minutes till they become mushy.

Aloo Gobhi Dry 2

5. Once tomatoes are mushy and release oil add chilly powder, coriander powder,cumin powder, garam masala and salt.
6. Give it a nice mix and add potato (aloo) and cauliflower (gobi) pieces. Saute and cook aloo gobi for 8-10 minutes without cover. Saute them couple of times in between to avoid sticking or burning.

7. Now reduce the heat to medium low, cover and cook for almost 15 minutes or till potatoes are fork tender.

Aloo Gobi Dry
Aloo Gobi Dry

8. Once veggies are cooked add green chillies and fine chopped coriander leaves.

9. Serve this dry aloo gobi with chapati or dal rice.

Aloo Gobhi Dry 4

I have also posted aloo gobi dhabba style sabzi which is  also simple version of gobi aloo but in very different style. For everyday cooking you may also like tinda masala, oil free baingan bharta, aloo baingan, sukhi arbi, kaddu ki sabji and lot more in veggies and curry section of the blog.


Aloo Gobi  Recipe Video

Aloo Gobi  Recipe Card

Sukha Aloo Gobi | Potato Cauliflower Dry Side Dish
 
Prep time
Cook time
Total time
 
Author:
Recipe type: side dish for lunch and dinner
Cuisine: Indian
Serves: 3-4
Ingredients
  • Gobi: 3 cups,
  • Aloo: 1 cup,
  • Onion : 1 small,
  • Tomato: 1 small,
  • Grated ginger garlic: 1tbsp,
  • Cumin seeds(zeera) 1tsp,
  • Chilly powder: ½ tsp,
  • Cumin powder: ½ tsp,
  • Turmeric powder: ½ tsp,
  • Garam masala: ¼ tsp,
  • Coriander powder: 2 tsp,
  • Oil: 3-4 tbsp,
  • Salt
  • Fine chopped coriander leaves: 2 tbsp
Instructions
  1. Wash onion and tomato.
  2. Chop onion in slices and tomatoes in small pieces and keep them aside.
  3. Cut cauliflower in big pieces and potato in small pieces. Wash and drain the water out.
  4. Keep all the dry spices separately in a plate.
  5. Heat oil in a pan at medium heat. Add cumin seeds and let them cook for few seconds.
  6. Now add sliced onions, saute and cook till onion turns little pink.
  7. Now stir in grated ginger garlic. Mix and cook for another minute or till the raw smell of ginger garlic is gone.
  8. Now add turmeric powder. Mix and add chopped tomatoes. Saute and cover the tomatoes for few minutes till they become mushy.
  9. Once tomatoes are mushy and release oil add chilly powder, cumin powder, coriander powder, garam masala and salt.
  10. Give it a nice mix and add potato (aloo) and cauliflower (gobi) pieces. Saute and cook aloo gobi for 8-10 minutes without cover. Saute them couple of times in between to avoid sticking or burning.
  11. Now reduce the heat to medium low, cover and cook for almost 15 minutes or till potatoes are fork tender.
  12. Once veggies are cooked add green chillies and fine chopped coriander leaves.
  13. Serve this dry aloo gobi with chapatti or dal rice.
Notes
1. I like to use little big pan or wok while making dry cauliflower and potato sabzi so that they do not overlap each other and I can cook veggies in single layer. This way veggies will not get mushy and every piece will get nicely roasted.
2. I prefer cutting cauliflower (gobi) in little big pieces than potato (aloo) as gobi cooks faster than potato.
3. After adding spices I like to cook cauliflower and potato for some time in open before covering them with lid. This will roast the cauliflower and we will get rid of extra water that would otherwise make this sabzi mushy.
4.if you have any left over aloo gobi sabji, you can stuff it in parathas and make delicious aloo gobi parathas.

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