How to cook - Aloo Gobi Sabzi (dry)


Item Quantity Processing
Cauliflower one head cut small floretd & rinse
Potato 1-2 medium sized cut into cubes and rinse
Garlic 1 large/ 2 small clove crushed
Cumin 1 tsp
Hing 1/4 tsp
Turmeric (haldi) 1/2 tsp
Chilli powder 1/4 tsp
Coriander powder 1 tsp
Oil (sarson) 1-2 serving spoon


  1. Put the pan/kadai on the fire. [deeper round bottom pan preferred] Put in 2 serving spoon of oil and turn the flame to high.

  2. Add in the cumin once the oil is hot and let it sputter. Then add hing and cauliflower florets. [we shallow fry the gobi first with oil so it doesn’t taste like gas]. Stir on high flame till the raw smell of cauliflower is gone and the edges have started to brown. This should take anywhere between 5-10 min depending on type and quantity of cauliflower. Once done reduce flame to low and take the cauliflower out onto a plate.

  3. Now in the empty pan add 1 serving spoon of oil, and turn flame to high. Add in the potatoes and sauté till golden brown and semi cooked.

  4. Add back the cauliflowers to the pan and stir on high heat for 2 min. Then turn the flame to low and let the vegetables cook on low for about 5 min.

  5. In the meantime, crush the garlic and in the same vessel add haldi, mirchi, dhaniya and salt. Then add water and create a masala mixture.

  6. At this point the sabzi should have been cooking on low flame for about 5 min with intermittent stirring. Add in the masala mixture and continue to cook on low flame till the water reduces almost completely, and the raw smell of garlic is gone. [depending on gobi type, you can cover during this step to make sure the gobi and aloo soften]

  7. Turn flame to high and stir rapidly. In this step you are trying to sear the masala and the veggies. Stir till you feel sticking at the bottom of the pan. Then add enough water to just cover the vegetables. Let it simmer on high flame.

  8. Once the water starts to reduce, observe your veggies, if still not cooked either cover and cook on low flame, or add more water and cook on high flame.

  9. If the vegetables have softened to you liking continue to cook on high flame till water is almost gone. At this point add in the fresh coriander leaves.

  10. Stir and turn heat off when water is gone.