Indian🥬 Vegetables

Homestyle Aloo Gobi (Dry-Style Potato and Cauliflower) — No Onion, Garlic, or Tomato

Name: Homestyle Aloo Gobi (Dry-Style Potato and Cauliflower) — No Onion, Garlic, or Tomato
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g Cauliflower; 3 Potato; 3 Ginger; 3 Green chilli; 2–3 tbsp Mustard oil; 1 tsp Cumin seeds; ¼ tsp Asafoetida (hing); a pinch Ajwain seeds; to taste Salt; ¼ tsp Turmeric powder; 2 tsp Coriander powder; a pinch Garam masala; a pinch Cumin powder; a pinch Dry mango powder (amchur); a handful Fresh coriander leaves; as required Water

⏱ 35 min🍽 Serves 4

A simple yet flavorful dry-style curry featuring cauliflower and potatoes, made without onion, garlic, or tomato. The aromatic blend of dry spices combined with pounded ginger and green chilli creates incredible depth. Low-temperature steaming keeps vegetables intact while infusing them with taste, making this an elegant and authentic home dish.

Low-cal

Adapted from a video by Your Food Lab

Homestyle Aloo Gobi ki Sabzi | NO ONION, GARLIC & TOMATO Recipe | सूखे आलू गोबी | Chef Sanjyot Keer

Watch on YouTube

Ingredients

Cauliflowermedium-sized; trim hard outer stem but keep tender inner parts and green leaves500 g
Potatomedium-sized, cut into similar-sized pieces as cauliflower florets3
Gingerinches, pounded into a coarse paste3
Green chillitops removed, pounded with ginger into a coarse paste3

Steps

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1
Prepare the cauliflower: cut the florets into medium bite-sized pieces. Peel away the tough outer layer of the stem, cut the tender inner part into chunks, and trim and chop the green leaves—use all edible parts to minimize waste.
2
Transfer all cauliflower pieces to a large bowl, add plenty of water and a large pinch of salt. Wash thoroughly and leave the cauliflower submerged in the salted water.
3
Prepare the potatoes: peel and cut them into similar-sized pieces as the cauliflower. Immediately submerge in water to prevent oxidation and browning.
4
Using a mortar and pestle, pound the ginger and green chillies together into a coarse paste. Set aside.
5
Heat a heavy-bottomed pan over high heat. Add 2–3 tbsp of mustard oil and let it lightly smoke, then reduce heat. Add cumin seeds, ajwain, and asafoetida, allowing them to crackle and release their aroma.
6
Add the drained potato pieces, stir quickly for about 1 minute over medium-high heat, then cover and cook on low heat for 2–3 minutes to allow the potatoes to begin softening.
7
Uncover and stir the potatoes. When they start to brown slightly, add the pounded ginger–chilli paste. Drain and rinse the cauliflower, then add it to the pan. Mix everything well.
8
Cover the pan and cook on low heat for 2–3 minutes, allowing the vegetables to steam and release their natural moisture.
9
Remove the lid and add salt to taste, turmeric powder (1/4 tsp), coriander powder (2 tsp), a pinch of garam masala, and a pinch of cumin powder. Stir gently to coat the vegetables evenly with the spices.
10
Cover again and cook on the lowest flame for 15–20 minutes, stirring occasionally, until the potatoes and cauliflower are completely cooked and tender.
11
Taste and adjust the salt as needed. Finish with a pinch of dry mango powder and gently fold in the chopped fresh coriander leaves.
12
Plate and serve hot alongside roti, laccha paratha, puri, or other Indian flatbreads.

Homestyle Aloo Gobi (Dry-Style Potato and Cauliflower) — No Onion, Garlic, or Tomato

Ingredients

Steps

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