Aloo Gobhi


Let me start this post by telling you all where on the earth I have been and why are things so slow on here. From where I sit I can see boxes and piles and stacks of stuff and stuff staring at me mercilessly, yes we are moving to a new home and trust me I have no idea how am I going to get all this stuff from here to there. To be honest I have no idea how and when I have collected so much stuff and that too in so little time; I always had a feeling that I can get little overboard when it comes to shopping but now after seeing the monstrous amount of stuff I have in front of my eyes, I think it is not anymore just an issue of going Little Overboard!



As far as cooking goes I have been cooking regularly, somehow whenever I am stressed out I always crave for home cooked meals. So let me quickly share with you all recipe for one of my all-time favorite dish Aloo Gobhi. Aloo Gobhi as far as I feel has to be the most commonly enjoyed dish in India. I have yet to meet an Indian who has not tried this dish in his life. You can find many version of this and trust me each n every version is as delicious as the other one. Some people like to add tomatoes, some like it with little gravy. Some make it with dry spices, some like to enjoy this with little curry. Every household have their own special way to enjoy this.



So here is my version for you all and I hope you all will give it a try and enjoy it as much as we do it in our home. Love!

Aloo Gobhi


  • 2-3 large potatoes, cubed
  • 1 medium size cauliflower, cut into florets almost similar in size with potato cubes
  • 1 tablespoon ginger, minced
  • 1 jalapeno, finely chopped
  • ½ teaspoon turmeric powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin powder
  • Salt as per taste
  • 2 tablespoons oil
  • 2 tablespoon lime juice
  • ¼ cup cilantro, finely chopped


  1. In a large pot with enough water, boil the potatoes until tender but still firm. About 8-12 minutes, depending on the size. Drain and set aside.
  2. In a pot place steamer basket over boiling water and steam cauliflower florets until tender but still firm, for about 5-7 minutes. Set aside.
  3. In a bolw add minced giner, jalapeno, turmeric powder, cumine powder and paprika along with 2 tablespoon of water. Make a paste and set aside.
  4. Heat a large wok/skillet on medium-high heat and add oil. Once the oil is hot add the ginger jalapeno paste and stir-fry it till all the liquid is cooked away for about 2-3 minutes. Now quickly add the potatoes and cauliflower along with salt. Toss them well into the spice mixture so they all get well coated. Make sure to do this gently so the potatoes and cauliflower don’t start to break down.
  5. Let everything cook for another 3-5 minutes, for the flavors to blend. O
  6. Finally add the chopped cilantro and lime juice. Give a last toss and serve.
  7. Serve hot with lime wedges on side.


Nutritional Info will be added by tmrw

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