Sukhi Sabzis ~ Aloo Gobhi

Aloo Gobi Sabzi

Aloo Gobhi, a classic North Indian dry saute is a subzi to die for! Being a cauliflower and potato fan, Aloo Gobhi has to be a favorite. Rotis with spiced Aloo Gobhi is a regular dinner fare during winters. Learnt it from my friend’s mother who makes delicious Aloo Gobhi. There is something about the aroma of spices that go into the tadka (tempering) of North Indian cooking that makes me hungry. Typical North Indian tadka is cumin seeds, asafoetida and spice powders like turmeric, red chilli and coriander , followed by vegetables. The aroma is simply enticing. ๐Ÿ™‚

Phulka with Aloo Gobhi and Salad

Market is flooded with cauliflowers these days and is very reasonably priced. Usually buy two big cauliflowers, clean and cut into florets and store in a ziplock bag. I blanch the florets in salted boiling water for atleast 6-8 mts before preparing any curry or dry saute. There are a few variations of Aloo Gobhi and the recipe I’m posting today is sans onions and the spices bring out the natural flavors of the vegetables beautifully.

Sukhi Aloo Gobhi Sabzi Recipe

Prep & Cooking: 40-45 mts

Serves 4-5 persons

Cuisine: North Indian



2 large potatoes, peeled and cubed

2 cups cauliflower, cut into florets, blanched in hot salt water, drained

1/2 tsp cumin seeds

1 tsp grated ginger

big pinch of asafoetida/hing/inguvva

1 tsp red chilli pwd

1/4 tsp turmeric pwd

3/4 tbsp coriander pwd

garam masala pwd (1 cloves, 1/2″ cinnamon, 1 cardamom)

pinch of amchur pwd (dry mango pwd) (optional)

salt to taste

coriander leaves for garnish

1 1/2 tbsps oil

1 Bring water to a boil in a vessel, add salt, cauliflower florets and let it cook for 7-8 mts on low to medium flame. Turn of heat and drain. Keep aside.
2 Heat oil in a vessel, add the grated ginger, asafoetida, coriander pwd, turmeric pwd, red chilli pwd and 2 tbsps of water and saute for 20-30 seconds. Add the blanched gobhi and salt. Cover with lid and cook on medium flame for 4-5 mts.
3 Add the cubed aloo and combine. Place lid and cook for 25 mts. Combine in between every 7-8 mts by tossing. (This is a dry saute dish)
4 Add garam masala pwd and amchur pwd mix well. Cook with out lid for another 2 mts and turn off heat. Garnish with coriander leaves and place lid and let it rest for a few mts before serving. Serve hot aloo gobhi with phulkas, paranthas or puris.

Sukhi Sabzis ~ Aloo Gobhi

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  potato
  •   cauliflower


27 thoughts on “Sukhi Sabzis ~ Aloo Gobhi

  1. Dear Ms. Sailu,

    Thank you yet again! I’m just back from a great sunday noon veggie shopping binge! I know what’s on my dinner menu to accompany the rotis!


  2. dear sailu, i am trying all ur vege recipes which turn out to be tasty always. Do you have any idea of the recipe for andra masala powder which is used for curries ? Will be nice if u post it ma.

  3. Hi Sailu,

    Somedays ago i checked your site for aloo gobi recipe. But i found no posts relating gobi. Thank you for posting the recipe. I have gobi waiting in my fridge. Will try this for dinner. Recipe looks simply scrummy.

  4. sailujee, hye! sailujee it is great recipe but i wonder in procedure. if we put “blanch” cauliflower with uncooked potato, dont u think cauliflower will be over cooked?

  5. I am a great fan of ur recipes. They sound interesting and easy to fix. Got something for you in my blog…please trail back to collect them!

  6. Sailu, as a reader above has already noted will the cauliflower not be overcooked? You have mentioned blanching the cauliflower then cooking for 4-5 minutes and then a further 25 minutes with the potato…

    It depends on the heat control also, Nandini. This works for me and the cauliflower is just soft but not overcooked. Maybe you could reduce the cooking time and see how it works for you. Reduce the blanching time.

  7. Can pre-fry the alu & gobi for 5-10 mins with salt & turmeric, and then put little water so they are slightly soft. Cook the rest with the masala. This way it will be tastier

  8. This one was quite delicious too. I braised the cauliflower instead of blanching it. My husband doesn’t care much for cauliflower – but this recipe won him over.

  9. Hi Sailu,

    I tried this dish and it came out well. This is my first attempt to make Aloo Gobhi – North Indian style. I want to seek your approval before I blog about this dish and provide credits to your blog.


    Happy to learn it came out well. Of course, you can blog about it and share it with your readers, Ashwini. ๐Ÿ™‚

  10. Hi
    I am on a project in Bali till April 2010
    & I really miss our Madras food
    Accidentally I came across your site
    Thank you sooooooooooo much!
    The methods are easy even for me! (forced bachlor with very minimum cooking experience)
    God bless you!

  11. Hi Sailu,

    I’m a big fan of yours and have tried a lot of recipes from your site and they’ve never failed me!Thank you! I’m terrible at cooking Gobi and was desperately looking for a recipe when I noticed this one..I made it yesterday and it turned out great:-)Its such a simple recipe but tastes so good :-)Thanks for posting it!

  12. Perfect timing..I have a potluck and I was asked to make a sookhi sabji and here I am back on ur blog…I will make this..hope they like it as they are hard core northies and being a southie I am a little intimidated to cook for them:)

  13. hi Sailu,
    i tried this recipe. it turned out well except the aalo were not fully done…it turned off becoz gobi was being overcooked

  14. This one is a winner! Gobi aloo is a pretty basic sabzi but I could never get it right. Tried a bunch of recipes online but they were never any good. I decided to try this based on the picture. It looks just like my mum makes it. Followed it to the T except for the timing. I think with indian cooking one gets used to eyeballing everything, even the time. When it looked just about done I turned off the gas, put the cover back on and let it cook in it’s own steam. This recipe is perfect!

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