Aloo Gobi Subzi | How to make Aloo Gobi Subzi

By Nandini Mitra  |  1st Dec 2016  |  
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  • Aloo Gobi Subzi, How to make Aloo Gobi Subzi
Aloo Gobi Subziby Nandini Mitra
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About Aloo Gobi Subzi Recipe

A winter special and an all time favourite.

Aloo Gobi Subzi is a delicious dish which is enjoyed by the people of every age group. The recipe by Nandini Mitra teaches how to make Aloo Gobi Subzi step by step in detail. This makes it easy to cook Aloo Gobi Subzi in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Aloo Gobi Subzi at home. This amazing and mouthwatering Aloo Gobi Subzi takes 15 minutes for the preparation and 15 minutes for cooking. The aroma of this Aloo Gobi Subzi is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Aloo Gobi Subzi is a good option for you. The flavour of Aloo Gobi Subzi is palatable and you will enjoy each and every bite of this. Try this Aloo Gobi Subzi and impress your family and friends.

Aloo Gobi Subzi

Ingredients to make Aloo Gobi Subzi

  • 1 medium sized cauliflower ( Gobi ) cut into florets
  • 4 medium sized potatoes boiled and cubed
  • 2 green chillies
  • 1 onion chopped
  • 4 cloves garlic
  • 1/2 inch piece of ginger
  • 2 large tomato chopped
  • 1/2 teaspoon cumin seeds for tempering
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 Teaspoon sugar
  • salt to taste
  • 4 tablespoon of oil
  • water as required

How to make Aloo Gobi Subzi

  1. Make a paste of onion, tomato , garlic and ginger. Keep aside.
  2. In a wok heat oil and add cumin seeds and green chillies.
  3. Add the cauliflower and cook for sometime. Remove from the wok and keep aside
  4. To the oil left in the wok Add the dry masalas , salt and sugar. Mix well and now add the paste and cook till oil separates.
  5. Add the cauliflower and potatoes. Mix well. After two minutes add water and cover and cook till nearly dry and the gravy well coated on the vegetables.
  6. Remove from heat and serve with satto parathas. This may be packed for lunch with the stuffed parathas.

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