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From The Kitchens of India – Aloo Gobi

All those out there in foreign lands are getting nostalgic about home and the food mom used to make. Here is a recipe found in most North Indian households, exactly the way most of your moms would make it.

It is speculated that Aloo Gobi originated in the northern Indian state of Punjab. Gobi, or cauliflower, was a mostly readily available ingredient, and this factor contributed to its enduring popularity among farmers and common households.

Here’s a simple and easy-to-follow recipe for Aloo Gobi, along with step-by-step instructions:


  • 2 medium-sized potatoes, cut into small cubes
  • 1 small cauliflower, separated into small florets
  • 1 medium-sized onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit lengthwise (adjust according to your spice preference).
  • 1 teaspoon of cumin seeds
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder (adjust according to your spice preference)
  • 1 teaspoon cumin powder
  • 1 teaspoon of coriander powder
  • Salt to taste
  • 2 tablespoons of oil
  • Fresh coriander leaves for garnishing

Step-by-step instructions:

  1. Heat oil in a large pan or kadai over medium heat.
  2. Add cumin seeds and let them splutter.
  3. Add the chopped onions and green chilies. Sauté until the onions turn golden brown.
  4. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
  5. Add the chopped tomatoes and cook until they turn soft and mushy.
  6. Now, add the turmeric powder, red chilli powder, cumin powder, coriander powder, and salt. Mix well and cook for 2 minutes.
  7. Add the potato cubes and cauliflower florets to the pan. Mix everything together until the vegetables are evenly coated with the spices.
  8. Reduce the heat to low, cover the pan, and let the Aloo Gobi cook for about 15-20 minutes, stirring occasionally. The vegetables should be tender.
  9. Once the potatoes and cauliflower are cooked, remove the lid and cook for a couple of minutes on medium heat to let any excess moisture evaporate.
  10. Garnish with freshly chopped coriander leaves.

Serve hot Aloo Gobi with roti or rice. Enjoy your delicious homemade dish, just like your mom used to make!

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