20-Minute Pakistani Aloo Gobi is a simple and flavorful curry that combines potatoes and cauliflower. Easy to make and quick to prepare, it’s the perfect option for a fast weekday dinner. Convenient yet packed with rich, delicious flavor, it’s a dish that never disappoints.
WHAT IS ALOO GOBI?
The 20-Minute Pakistani Aloo Gobi showcases a tantalizing blend of potatoes and cauliflower in a hearty curry. Diverging from the usual consistency found in curries like Chicken Korma or Butter Chicken, this Pakistani recipe features a unique intertwining of potatoes and cauliflower. This recipe is mildly spiced.
Originally from North India, this popular vegetarian recipe has become a staple in Pakistani cuisine. Loved by many, it’s now a common feature in South Asian restaurants. This simple and comforting curry is ideal for a quick Pakistani main dish dinner, but it also works wonderfully as a side or additional dish for your next dinner gathering.
INGREDIENTS
- Potatoes- I opted for medium-sized golden rustic potatoes in crafting this recipe.
- Oil- While I utilized olive oil, feel free to choose any neutral oil of your preference for this recipe.
- Ghee- I used homemade ghee but you can use store-bought.
- Onion- I used red onion for this recipe but yellow onion would work just fine.
- Ginger Garlic Paste- I used Homemade ginger garlic paste but you can use store-bought although I think homemade enhances the flavor of your food.
- Powder spices- They enhance the taste of the food without them your recipe would lack flavor.
- Whole spices- This gives your recipe warmth and subtle kick of taste without them the taste of the Aloo Gobi would be extremely blend.
HOW TO MAKE ALOO GOBI?
Fry the onion in oil.
Add whole spices.
Next add ginger garlic paste.
Add potatoes, tomato, green pepper, salt, and powdered spices.
Next add cauliflower.
Put the lid on the pot and let it cook.
It should look like this.
Add in the ghee, fresh lemon juice, and cilantro.
Enjoy it with Chapati.
WHAT TO SERVE WITH ALOO GOBI?
I'd like to serve Aloo Gobi with a fresh chapati and Kachumber. Our daughter like to have Aloo Gobi with Cucumber Raita.
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Let's Make Aloo Gobi!!!
20-Minute Pakistani Aloo Gobi
Ingredients
- 2 medium golden potatoes
- 1 cauliflower
- ⅓ medium onion
- 2 tbsp ginger garlic paste
- 1 cup water
- 1 green pepper finely chopped
- 1 tomato chopped
Whole spices
- 2 bay leaves
- 1 tsp cumin seeds
- 5 cloves
- 2 black cardamoms
- 5 black peppercorns
- 4 green cardamoms
Salt & Powder spices
- 1½ tsp red chili powder
- ½ tsp turmeric powder
- 2 tsp coriander powder
- 1 cumin powder
- 2 tsp dried mango powder amchur powder
- ¼ tsp garam masala powder
- 1½ tsp kosher salt or as needed
Garnish
- 1 tsp fresh lemon juice
- 1 tbsp ghee
- 1 tbsp cilantro finely chopped
Instructions
- In a pot, on medium heat, add oil, and let it heat up.
- Add onion and sauté until golden-brown.
- Then add whole spices and sauté that for 10 seconds.
- Add ginger garlic paste and mix well.
- Next add potatoes and mix well for 2-3 minutes.
- Add tomato and green pepper and mix well for 2-3 minutes.
- Next add powdered spices and salt and mix well.
- Add cauliflower and mix well for 2-3 minutes.
- Now add water and mix.
- Place the lid on the pot and let it cook for 7-10 minutes or until everything is fully cooked.
- Now turn the stove to medium-low.
- Add in fresh lemon juice, ghee, and fresh cilantro.
- Serve it hot with chapati or white rice.
- Enjoy!
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