Aloo gobi fry is a classic Indian dish consisting of stir-fried potatoes and cauliflower, seasoned with aromatic spices, resulting in a satisfying vegetarian dish.
The combination of the two versatile vegetables and a few common aromatic spices are stir-fried to blend and infuse perfectly to deliver a comforting dining experience.
Here is my simple recipe to follow to make this dish.
Key Takeaways:
- Aloo gobi fry is a popular Indian dish made with potatoes (aloo) and cauliflower (gobi) that are stir-fried together with aromatic spices.
- Aloo gobi fry can be enjoyed as a main course with rice or roti, or served as a side dish alongside other Indian curries.
- Aloo gobi fry is a beloved and cherished dish that captivates the senses with its enticing aroma, visually appealing presentation, and delightful taste.
- Some similar dishes include aloo baingan fry, baingan fry, gobi fry, and aloo Shimla mirch.
The Ingredients:
- Cauliflower – 2 Nos (Cut, cleaned and par boiled)
- Potato – 2 Nos (Sliced and cleaned)
- Mustard Oil – As required
- Dry Chili – 4 Nos
- Kalonji – Half Spoon
- Turmeric – 1 Tablespoon
- Salt – As required
How to Make Aloo Gobi Fry (Step by Step Images)?
1. First, light the clay stove, (you can use any stove for this cooking), now heat the wok and add oil.
2. Add Kalonji or Kalo jeera and dry chilies. Stir fry it.
3. Add all the potatoes, stir fry it for 5 mins.
4. Add turmeric and half spoon salt.
5. When the Potatoes are almost fried, add the cauliflower.
6. Stir fry the vegetables properly and add half spoon salt.
7. Stir fry it very well. When it is done then pour it on a plate and serve with steamed rice, traditional Indian bread like roti, paratha, or deep-fried poori.
Recipe Card
Aloo Gobi Fry (Potato Cauliflower Fry)
Ingredients
- 2 pieces Cauliflower (cut, cleaned and par boiled)
- 2 pieces Potato (cut and cleaned)
- 3 tablespoons Mustard Oil
- 4 pieces Dry Red Chili
- ½ tablespoon Kalonji
- 1 tablespoon Turmeric Powder
- Salt to Taste
Instructions
- First, light the clay stove, (you can use any stove for this cooking), now heat the wok and add oil.
- Add Kalonji or Kalo jeera and dry chilies. Stir fry it.
- Add all the potatoes, stir fry it for 5 mins.
- Add turmeric and half spoon salt.
- When the Potatoes are almost fried, add the cauliflower.
- Stir fry the vegetables properly and add half spoon salt.
- Stir fry it very well. When it is done then pour it on a plate and serve with steamed rice, traditional Indian bread like roti, paratha, or deep-fried poori.
Video
Notes
- Always pick fresh and firm cauliflower and potatoes to achieve the best results. Wash thoroughly and cut the cauliflower florets and potato evenly into small similar sizes. This ensures even cooking and renders a consistent texture.
- Always use a pan or wok with a larger surface area. This will not overcrowd the vegetables and allow perfect cooking preventing the vegetables from being steamed and not fried. The eventual texture of the dish will be mushy, which is not desired.
- I stir-fry the vegetables on a medium to high heat. Regulate the flame judiciously to maintain a high temperature so that the vegetables are fried nicely and quickly to a beautiful golden color and renders slight crispiness to them without losing their texture.
- To get a richer and more flavorful aloo gobi fry, make sure you toast the spices in the hot oil before adding. However, make sure that you do not burn them in the process. This will make the dish taste bitter.
