Aloo Gobi All Recipe

It is so hard to cook like someone else, but for people like me who grew up only eating their mothers cooking so much of our sense of what food ought to taste like comes from mama.

Most of my Pakistani recipes are if not hers, then inspired by her. I love the idea that through them I am continuing a version of my family's tastes and traditions.

My mothers Aloo Gobi is spicy, tangy with tomatoes, salted just right and with the mellow undertones of turmeric. It gets a hit of freshness from the lemon and cilantros at the end and smokiness from that little bit of pepper. With a hot chapati and some cold thick yoghurt there's nothing quite like it. Sabzi Awards: best kinds of Veg for Aloo Gobi

Aloo Gobi (potatoes And Cauliflower) Recipe

I've experimented widely with the different varieties of tomatoes, potatoes, and onions available here and these are the ones that work best for Pakistani food.

For the longest time I would cook my potatoes for a while before adding the gobi in, but then I realized that this simple Pakistani Aloo Gobi recipe doesn't need that. Providing the cauliflower florets aren't kept large they cook in the same time as the petite potatoes.

Heat your oil in a pot, add cumin seeds, let them sizzle and then add your onions, frying them until the edges are golden. Then add your ginger and garlic and sauté for 30 seconds.

Aloo Gobi Matar Dry Recipe

Now add your tomatoes and spices and mix well, sauteing on medium high heat until the oil rises to the top. Tip: covering the pot for 1-2 minutes with a tight fitting lid speeds up the process.

Now add your chopped cauliflower and potatoes, mix well, cover and cook on low until tender (25 minutes). Add a splash of water only if absolutely necessary.

Check your seasoning (salt) and adjust to taste. Now add the lemon juice, cilantro and green chilies and give it a quick mix. Garnish with more fresh cilantro if desired, enjoy!

Roasted Aloo Gobi Curry

This is such a simple recipe, but I find that there are three differences between great Pakistani Aloo Gobi and decent Aloo Gobi. 

Because the potatoes go in first and get that first round of steamed spice cooking they tend to absorb the flavours beautifully. When your cauliflower is done and you eat them together the cauliflower feels like a let down. The fix is simple - sprinkle your cauliflower with a little salt before adding it OR when you are adjusting seasoning at the end then taste a piece of potato and a piece of cauliflower together before making adjustments!

In this Paksistani Aloo Gobi Sabzi a  good chunk of the flavour comes from the jamminess of cooked down tomatoes. To achieve optimal flavour you have to cook excess water out i.e. bhunn. As the water cooks out of the tomatoes the oil will rise above your masala mix and then you're in business.

Aloo Gobi Curry Style

I use ginger and garlic paste most often with this dish, but for extra oomph there is nothing like fresh ginger and garlic! 

Pakistani Aloo Gobi Sabzi is a simple vegetarian curry made of potato and cauliflower cooked in simple spices with tomatoes. This authentic aloo gobi recipe is my mother’s, and it’s an easy vegetable curry to make at home.

This is such a simple recipe, but I find that there are three differences between great Pakistani Aloo Gobi and decent Aloo Gobi. 

Because the potatoes go in first and get that first round of steamed spice cooking they tend to absorb the flavours beautifully. When your cauliflower is done and you eat them together the cauliflower feels like a let down. The fix is simple - sprinkle your cauliflower with a little salt before adding it OR when you are adjusting seasoning at the end then taste a piece of potato and a piece of cauliflower together before making adjustments!

In this Paksistani Aloo Gobi Sabzi a  good chunk of the flavour comes from the jamminess of cooked down tomatoes. To achieve optimal flavour you have to cook excess water out i.e. bhunn. As the water cooks out of the tomatoes the oil will rise above your masala mix and then you're in business.

Aloo Gobi Curry Style

I use ginger and garlic paste most often with this dish, but for extra oomph there is nothing like fresh ginger and garlic! 

Pakistani Aloo Gobi Sabzi is a simple vegetarian curry made of potato and cauliflower cooked in simple spices with tomatoes. This authentic aloo gobi recipe is my mother’s, and it’s an easy vegetable curry to make at home.