Aloo Gobi is a classic North Indian dry curry featuring cauliflower florets and potatoes sautéed with onions, tomatoes, and warming spices. A household staple across India, this humble dish is simple yet flavorful, offering comfort in every bite. Its origins trace back to Punjab, but today it is enjoyed across the world as a vegetarian favorite.

Nutrition & Benefits:
Cauliflower is rich in fiber, antioxidants, and vitamin C, while potatoes provide energy and potassium. Together, they make a nutrient-packed, satisfying dish.

Serving Suggestions & Variations:

• Serve with hot rotis, parathas, or steamed rice.

• Add peas for “Aloo Gobi Matar.”

• Make it in a dry style for rotis or with gravy for rice.

• Garnish with fresh coriander and lemon juice for freshness.

Cooking Tips:

• Fry cauliflower slightly before adding to curry to prevent sogginess.

• Use minimal water for dry-style Aloo Gobi.

• Add garam masala at the end for enhanced aroma.

FAQs:

• Is Aloo Gobi vegan? → Yes, it’s naturally vegan unless you add ghee or cream.

• Can I bake Aloo Gobi instead of frying? → Yes, oven-roast cauliflower and potatoes for a healthier version.

• Why does my Aloo Gobi turn mushy? → Avoid overcooking and keep flame medium-high.