Aloo Gobi Ki Subzi (Cauliflower Potato Curry) – An Easy One‑Pan Recipe
Aloo Gobi Ki Subzi is a comforting cauliflower potato curry made with gentle spices, whole spices, and a little tomato gravy. It’s simple, veggie‑packed, and perfect with chapati or paratha.
Ingredients
Vegetables & herbs
- 1 cup cauliflower florets
- 1 cup diced potatoes
- 1 cup finely chopped onion
- 1 finely chopped tomato
- ¼ cup diced green bell pepper
- ¼ cup green peas
- handful chopped coriander leaves for garnish
Whole spices
- 1 whole red chili
- ½ inch cinnamon stick
- 1 star anise
- ½ tsp asafoetida hing
- 1 tsp cumin seeds
- ½ tsp whole black pepper
- 1 bay leaf
Spices & pastes
- 1 tbsp ginger‑garlic paste
- 1 tsp green chili paste
- 1 tbsp red chili powder
- 1½ tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp garam masala
- 1 tsp kasuri methi dried fenugreek leaves
- 1 tsp salt adjust as needed
Cooking Base
- 4 tbsp oil plus extra if needed
- water as needed
Instructions
- Heat the 4 tbsp oil in a pan over medium heat. Lightly sauté the 1 cup cauliflower florets and 1 cup diced potatoes until they have a light golden color, then set them aside.
- In the same pan, add a little more oil if the pan looks dry. Add the 1 whole red chili, ½ inch cinnamon stick, 1 star anise, ½ tsp asafoetida, 1 tsp cumin seeds, ½ tsp whole black pepper, and 1 bay leaf. Let them sizzle for 20–30 seconds until fragrant.
- Add the 1 cup finely chopped onion and cook until the onions are lightly browned and lightly caramelized.
- Stir in the 1 tbsp ginger‑garlic paste and 1 tsp green chili paste, and mix well to combine everything.
- Add the 1 tbsp red chili powder, 1½ tsp coriander powder, ½ tsp turmeric powder, ½ tsp garam masala, 1 tsp kasuri methi, and 1 tsp salt. Stir into the oil so the spices bloom and don’t taste raw.
- Add the 1 finely chopped tomato, mix well, cover with a lid, and cook for about 2 minutes so the tomato softens and starts to break down.
- Open the lid and add the sautéed cauliflower and potatoes, along with the ¼ cup diced green bell pepper and ¼ cup green peas. Mix everything gently.
- Add a little water to adjust the gravy to your preferred consistency.
- Cover the lid again and cook for 7–8 minutes, stirring once or twice, until the potatoes and cauliflower are fully tender. Test a potato with a knife to make sure it’s cooked through.
- Turn off the heat, garnish with handful chopped coriander leaves, and serve hot with chapati or paratha.