Aloo Gobi Fry Recipe | Potato Cauliflower Fry

5 from 1 vote
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Aloo gobi fry is a delightful and flavorful Indian dish that showcases the wonderful combination of potatoes (aloo) and cauliflower (gobi).

This dry preparation is a classic in Indian cuisine, loved for its simplicity and the way it beautifully melds the textures and flavors of these two versatile vegetables.

In aloo gobi fry, tender cauliflower florets and potato sliced are stir-fried to perfection with a blend of aromatic spices.

The spices infuse the vegetables, creating a tantalizing medley of tastes that is both comforting and satisfying.

Aloo Gobi Fry

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.
  • The dish is flavored with a blend of spices such as cumin seeds, turmeric, coriander powder, and red chili powder, which infuse the vegetables with a rich and fragrant taste.
  • Aloo gobi fry can be enjoyed as a main course with rice or roti, or served as a side dish alongside other Indian curries.
  • The dish can be customized with additional ingredients like onions, tomatoes, ginger, and garlic, according to personal preferences and regional variations.
  • Aloo gobi fry is a beloved and cherished dish that captivates the senses with its enticing aroma, visually appealing presentation, and delightful taste.

The Ingredients:

Aloo Gobi Fry 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.

lighting the clay stove and putting kadai on it step by step images

2. Add Kalonji or Kalo jeera and dry chilies. Stir fry it.

Add Kalonji or Kalo jeera and dry chilies to the oil

3. Add all the potatoes, stir fry it for 5 mins.

Adding all the potatoes to the kadai

4. Add turmeric and half spoon salt.

Adding turmeric and half spoon salt

5. When the Potatoes are almost fried, add the cauliflower.

Adding the cauliflower

6. Stir fry the vegetables properly and add half spoon salt.

Stir frying potatoes and cauliflower

7. Stir fry it very well. When it is done then pour it on a plate and serve it hot.

Aloo gobi fry is ready

Pro Tips for Making Aloo Gobi Fry

Here are some pro tips to help you make a delicious aloo gobi fry:

Choose fresh vegetables: Select fresh and firm cauliflower and potatoes for the best results. Fresh vegetables have better flavor and texture.

Partially cook the vegetables (OPTIONAL): Parboil or steam the cauliflower florets and potato sliced before stir-frying. This step helps to soften them slightly and reduces the overall cooking time.

Cut vegetables evenly: Ensure that the cauliflower florets and potato are cut into similar sizes. This ensures even cooking and consistent texture.

Use a wide pan or skillet: A wide pan or skillet provides ample surface area for the vegetables to cook evenly. Overcrowding the pan can lead to steaming instead of frying, resulting in mushy vegetables.

Maintain the heat: Use medium-high heat while stir-frying to achieve a nice golden color and slight crispiness on the vegetables. High heat will help to cook the vegetables quickly without losing their texture.

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Toast the spices: Toasting the whole spices (such as cumin seeds) in the hot oil before adding other spices enhances their flavor. Be careful not to burn them, as it can make the dish bitter.

Adjust spices to taste: Feel free to adjust the amount of spices according to your preference. If you prefer a spicier aloo gobi fry, increase the amount of red chili powder or add some freshly chopped green chilies.

Don’t overcook: Be mindful not to overcook the vegetables, as they can become mushy. Stir-fry until they are tender yet still retain some texture.

Garnish with fresh herbs: Just before serving, sprinkle freshly chopped cilantro (coriander) leaves over the aloo gobi fry. It adds a fresh aroma and a touch of brightness to the dish.

Serve hot: Aloo gobi fry is best enjoyed hot, so serve it immediately to savor the flavors and textures at their best.

By following these pro tips, you’ll be able to create a flavorful and perfectly cooked aloo gobi fry that will impress your taste buds and those of anyone who has the pleasure of enjoying it.

What to Serve with Aloo Gobi Fry?

Aloo gobi fry is a versatile dish that can be served with a variety of accompaniments to create a complete and satisfying meal. Here are some popular options:

Rice: Aloo gobi fry pairs well with steamed basmati rice. The mild and flavorful vegetables complement the rice, creating a balanced and comforting meal.

Roti or Naan: Serve aloo gobi fry with traditional Indian bread like roti or naan. These bread options are perfect for scooping up the stir-fried vegetables and soaking up the delicious flavors.

Paratha: Aloo gobi fry goes exceptionally well with paratha, a flaky and layered Indian bread. The combination of the crispy paratha and the flavorful vegetables is a delight for the taste buds.

Chapati: Chapati, also known as roti, is a thin unleavened Indian bread that is an excellent accompaniment to aloo gobi fry. Its soft texture and neutral taste complement the spiced vegetables.

Poori: If you’re looking for a deep-fried bread option, consider serving aloo gobi fry with poori. Poori is a puffed bread that adds a crispy element to the meal.

Remember to consider personal preferences and dietary restrictions when selecting accompaniments. With the right combination of bread, rice, condiments, and salads, you can create a satisfying and well-rounded meal with aloo gobi fry as the star.

How Does Aloo Gobi Fry Taste?

The taste of aloo gobi fry can be described as:

Savory: The dish is seasoned with a blend of spices such as cumin, turmeric, coriander, and red chili powder, which impart a savory and aromatic flavor to the vegetables. The spices infuse the dish with a warm and earthy taste.

Mildly Spiced: While aloo gobi fry can have some heat from the red chili powder, it is generally not overly spicy. The level of spiciness can be adjusted to personal preference, allowing you to control the heat according to your taste.

Subtly Sweet: Both potatoes and cauliflower have a natural sweetness that comes through in the dish. The sweetness adds a pleasant balance to the savory and spiced flavors.

Nutty: The stir-frying process can bring out a subtle nuttiness in the vegetables, especially in the cauliflower. This enhances the overall flavor profile of the dish.

Texturally Balanced: Aloo gobi fry offers a harmonious combination of textures. The potatoes become soft and tender, while the cauliflower retains a slight crunch. This contrast in textures adds interest and a satisfying mouthfeel to the dish.

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Fragrant: The aromatic spices used in aloo gobi fry contribute to its enticing aroma. The kitchen fills with the scents of cumin, turmeric, and coriander as the dish cooks, heightening the anticipation of the flavorful taste.

Overall, aloo gobi fry delivers a well-rounded and comforting flavor profile. The savory and mildly spiced taste, complemented by a subtle sweetness and nuttiness, creates a dish that is both satisfying and delicious.

Aloo Gobi Fry Alternatives

If you’re looking for alternatives to aloo gobi fry, here are a few dishes that feature different combinations of vegetables and flavors:

Aloo Baingan Fry: This dish combines potatoes (aloo) with eggplant (baingan) in a similar stir-fry style. The potatoes and eggplant are cooked with spices like cumin, turmeric, and red chili powder to create a flavorful and hearty dish.

Gobi Matar: Gobi matar is a popular Indian dish that features cauliflower (gobi) and green peas (matar) cooked together in a tomato-based gravy. It offers a saucier consistency compared to aloo gobi fry, and the combination of cauliflower and peas is both delicious and nutritious.

Aloo Shimla Mirch: Aloo shimla mirch is a stir-fry dish made with potatoes (aloo) and bell peppers (shimla mirch). The vibrant colors of the bell peppers, along with the spiced potatoes, create a visually appealing and flavorful dish that can be enjoyed as a side or main course.

Baingan Bharta: Baingan bharta is a smoky roasted eggplant dish that is mashed and cooked with spices, tomatoes, onions, and garlic. It has a rich and smoky flavor and can be enjoyed with roti, naan, or rice.

Aloo Methi: Aloo methi is a dish made with potatoes (aloo) and fenugreek leaves (methi). The bitter and aromatic methi leaves add a unique flavor to the dish, which pairs well with the soft and spiced potatoes.

Gobi Manchurian: Gobi Manchurian is a popular Indo-Chinese dish where cauliflower florets (gobi) are battered, deep-fried until crispy, and then tossed in a tangy and spicy sauce. It offers a different twist to cauliflower, adding a crunchy texture and bold flavors.

These alternatives provide variations in taste, texture, and cooking methods while still showcasing the versatility of vegetables in Indian cuisine.

What is Aloo Gobi Fry Called in Different Languages?

Aloo Gobi Fry is called Aloo Fulkopi Bhaja in Bengali and Potato Cauliflower Stir Fry in English.

Recipe Card

Aloo Gobi Fry

Aloo Gobi Fry (Potato Cauliflower Fry)

By Mita Mondal
Aloo gobi fry is a classic Indian dish consisting of stir-fried potatoes and cauliflower, seasoned with aromatic spices, resulting in a flavorful and satisfying vegetarian dish.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4
Calories 116 kcal

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
 

  • Begin by lighting your stove (clay or any other type) and heating a wok. Add oil to the heated wok.
  • Add kalonji (nigella seeds) or kalo jeera (black cumin) along with dry chilies to the wok. Stir-fry the spices.
  • Introduce all the potatoes to the wok and stir-fry them for approximately 5 minutes.
  • Add turmeric powder and half a teaspoon of salt to the mixture.
  • Once the potatoes are nearly fried, incorporate the cauliflower into the wok.
  • Stir-fry the vegetables thoroughly, ensuring they are evenly coated with the spices. Add another half teaspoon of salt.
  • Continue stir-frying until the aloo gobi fry is well-cooked and achieves the desired texture.
  • Once ready, transfer the aloo gobi fry onto a plate and serve it piping hot.

Video

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Notes

Parboiling or steaming: Partially cooking the potatoes and cauliflower before stir-frying helps to ensure they are cooked evenly and avoid undercooking or overcooking. This step also reduces the overall cooking time.
Cut vegetables uniformly: Try to cut the potatoes and cauliflower into similar-sized pieces. This will ensure that they cook at a similar rate, resulting in a more consistent texture.
Spice adjustment: The spice quantities mentioned in the recipe can be adjusted according to personal preference. Increase or decrease the amount of spices like chili powder or add additional spices like garam masala for more flavor complexity.
Optional ingredients: While the basic aloo gobi fry recipe includes potatoes and cauliflower with spices, you can customize it by adding onions, tomatoes, ginger, garlic, or other vegetables of your choice. These ingredients can enhance the flavor and provide additional texture to the dish.
Cooking time: Keep an eye on the vegetables while stir-frying to avoid overcooking. You want them to be tender yet retain some bite. Stir-frying on medium-high heat helps achieve a slightly crispy texture on the edges while maintaining the desired tenderness.
Garnishing: Sprinkle freshly chopped cilantro (coriander) leaves over the aloo gobi fry just before serving. This adds a fresh and vibrant touch to the dish.
Serving suggestions: Aloo gobi fry can be served as a main course with rice, roti, or naan. It can also be enjoyed as a side dish alongside other Indian curries. 
Leftovers: Aloo gobi fry can be stored in an airtight container in the refrigerator for 2-3 days. Reheat it gently on the stovetop or in the microwave, adding a splash of water if needed to retain moisture.
Remember, cooking is an art, and you can adjust the recipe to suit your taste preferences. Feel free to experiment and add your own twist to the aloo gobi fry recipe.

Nutrition Info (Estimation Only)

Nutrition Facts
Aloo Gobi Fry (Potato Cauliflower Fry)
Amount per Serving
Calories
 
116
Calories from Fat 99
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Sodium
 
890
mg
39
%
Potassium
 
225
mg
6
%
Carbohydrates
 
5
g
2
%
Fiber
 
2
g
8
%
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
265
IU
5
%
Vitamin C
 
27
mg
33
%
Calcium
 
16
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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Conclusion

Aloo gobi fry is a flavorful and satisfying Indian dish that combines potatoes and cauliflower stir-fried with aromatic spices.

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With its savory and mildly spiced taste, subtle sweetness, and balanced textures, aloo gobi fry is a delightful culinary experience that showcases the versatility of vegetables in Indian cuisine.

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