Simple, practical, and full of everyday flavour, aloo gobi dry recipe | aloo gobhi ki sabji | aloo gobi masala dry is a vegetarian north indian curry made with oil, gobi / cauliflower, and potato / aloo in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4 Servings
  • Category: curry
  • Cuisine: north indian

Ingredients

for frying:

  • 4 tbsp oil
  • 15 florets gobi / cauliflower
  • 2 potato / aloo (peeled & chopped)

for sabzi:

  • 3 tsp oil
  • 1 tsp cumin / jeera
  • 1 tsp kasuri methi
  • 1 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • 1 chilli (slit)
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp cumin powder / jeera powder
  • ¾ tsp salt
  • 1 tomato (finely chopped)
  • ½ tsp aamchur
  • ¼ tsp garam masala
  • 2 tbsp coriander (finely chopped)

Method

  1. firstly, in a large kadai, heat 3 tsp oil and saute 1 tsp cumin and 1 tsp kasuri methi until they turn aromatic.
  2. further, add 1 onion and saute well.
  3. now add 1 tsp ginger garlic paste, 1 chilli and saute for a minute.
  4. keeping the flame on low add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and ¾ tsp salt.
  5. saute on low flame, until the spices turn aromatic.
  6. further, add 1 tomato and saute until tomatoes turn soft and mushy.
  7. now add fried aloo and gobi.
  8. mix gently without breaking them. if you prefer gravy, then add ½ cup water.
  9. furthermore, add ½ tsp aamchur, ¼ tsp garam masala and 2 tbsp coriander leaves. mix well.
  10. finally, aloo gobi dry recipe is ready to serve with roti or rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.