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Aloo Gobi Sabji | Dry Potato Cauliflower Curry

Aloo Gobi ki sabzi is one of those simplest dishes you can make in a jizzy when you are in a hurry to get your dinner on the table fast! This dry Potato Cauliflower curry is a delicious side dish and making it Sukhi, meaning dry saves you time in cooking.
Course Main Dish - Dry Sautes
Cuisine North Indian
By Diet Vegetarian
Dish Type Cauliflower Dishes, Dry Side Dishes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Author Srivalli


  • 1/2 Kg Cauliflower / Gobi, chopped as florets
  • 1/4 kg Potato / Aloo chopped as thick julienne
  • 1 cup Onions julienne
  • 4 long Green Chilies
  • 1/2 cup Tomato
  • 1 large Bay Leaf
  • 2 cloves Garlic
  • 1 tsp Curry Powder
  • A Pinch Turmeric powder
  • Salt to taste
  • 2 tsp Cooking Oil
  • Handful Coriander Leaves chopped


  • Wash and trim the cauliflower, soak in salted hot water with lid covered for 10 mins. Rinse in water again. And drain, keep aside.
  • Peel and chop the potatoes as julienne.
  • Heat a non stick pan with oil. Saute the bay leaf and finely chopped garlic. Then add onions julienne, saute on high and let the onions sweat. Add chopped chilies, saute well along with salt.
  • Next add the potatoes and cover with lid. Then add the turmeric powder, cook in simmer for 5 mins, then add tomatoes and combine everything well. Continue cooking with lid covered. This takes about another 5 mins for the potatoes to soften.
  • Once the aloo gets soft, add the drained cauliflower, mix everything well. Add the curry powder and cover again.
  • There is no need to add water, the moisture that comes from the covered vegetables is enough to soften the vegetables.
  • Finally add chopped coriander leaves.
  • Serve with rotis.


Instead of curry powder, you can simply add chili powder, coriander powder, cumin powder and a dash of garam masala.
Can add water if you want a liquid gravy.
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