how to make dry aloo gobi punjabi aloo gobi recipe

aloo gobi recipe with step by step pics – easy, simple, homely dry aloo gobi with 6 ingredients.

this simple punjabi recipe of aloo gobi should have been one of my earlier posts. i wonder why it took so long for me to post a recipe that is a regular at home and also the family favorite. i think, things we make everyday or see everyday, often get overlooked. as they say, the grass is greener on the other side.

i have had many different varieties of aloo gobi. this aloo gobi recipe is the way we make it at home. i have made different variations of aloo gobi too, like aloo gobi curry andrestaurant style aloo gobi, but this dry sabzi recipe is a regular one and a family recipe. also my mom-in-law’s special recipe.

initially, when i used to cook this dish, i just couldn’t get the gobi to get cooked. as a result, i would add some water and steam and thus the dish would become soggy and mushy. after many trials and errors, i have mastered the art of cooking this aloo gobi dish. it just requires patience and slow cooking. plus the gobi/caulifower and aloo/potatoes have to be sauteed for some time before they are steamed.

apart from cauliflower and potatoes, ginger, red chili powder and garam masala is also added. so this aloo gobi sabzi derives it main flavor and aroma from ginger, red chili powder and garam masala. the dish has the gingery taste in it. so if you like ginger then you will like this aloo gobi sabzi. this is dry sabzi and goes very well with rotis, chapatis or bread. it can also be had as a side vegetable dish with the main course of dal-rice.