aloo gobi

easy and best Aloo Gobi or Aloo Keema recipe?

Table of Contents

“Aloo Gobi was delicious or not?”

“Where is the Aloo Gobi?”

“You were eating Aloo Gobi right now”

“Really? I thought I was eating Aloo keema?”

“O yes, that was Aloo Gobi cooked in an Aloo Keema style”

“Really mom? That was delicious. I even didn’t realize that I am eating Aloo Gobi”

“Yea…Now tell me, will you eat Aloo Gobi next time too?”

“Yes, absolutely, I will love to… Please tell me about this unique vegetable too?”

“Off-course! There is a lot to tell about Aloo Gobi let us make a start.”

Gobi (Cauliflower); Its History, Originality and Cultivation

Although the Gobi is a men’s sown vegetable, it is found and cultivated in the 17th century. We found the originality or roots of Gobi in America. It is also later cultivated in countries like Italy, Spain and England. The Gobi is widely produced and cultivated in India for centuries.

We now considered India the first country to cultivate this unique vegetable in a province like Punjab. Thus, Gobi is one of the common and cheap vegetables in India and is equally famous among rich and poor people. This vegetable has different varieties and types. However, in India, you will normally find it in white colour. The Gobi is an inexpensive and universal vegetable to be enjoyed in summer.

Aloo (Potato); Its History, Originality and Cultivation

Aloo is the most popular, common and favourite vegetable of the people of the entire world. We cultivate this famous vegetable in winter, but you can easily purchase it in the entire year. Without Aloo (potatoes), no formal lunch and dinners are complete. This vegetable is full of carbohydrates and fats. In India and Pakistan, we cultivate Aloo seasonally. Recently, Pakistan has produced 95% Aloo. It has many varieties and tastes. Thus, sweet and salty potatoes are found in India and Pakistan.

Aloo Gobi; A Universal  Vegetable to be Acknowledged

Aloo Gobi (Cauliflower and Potato) is famous for its crunchy, salty and spicy taste. The special thing about Aloo Gobi is that we can cook it in any form or variety. I prefer to cook Aloo Gobi in a Keema style (you will find the recipe in this article). However, most people prefer curry or gravy while the majority eat the roasted dish of Aloo Gobi.

We can easily cook this vegetable in common and few ingredients. Aloo Gobi Matar and Aloo Gobi Gosht are also two famous and mouth-watery dishes. In India, they commonly served Aloo Gobi with rice, while in Pakistan, they served it with roti or chapatti.

Benefits and Side-Effects of Aloo Gobi

Aloo Gobi (Cauliflower and Potato) is full of nutrients, vitamins, carbohydrates and omega fatty acids. The special curry of aloo gobi helps to fight many deadly diseases like lungs cancer. This vegetable is also beneficial to meet the daily requirements of calcium and iron. It also helps in weight loss. People prefer gobi soup for quick weight loss (you will find the recipe in this article).

The common side-effect of Aloo Gobi is bloating or gas. Sometimes people also have diarrhoea and dehydration because of gobi soup. Therefore, I will suggest you always eat aloo gobi in the lunchtime and consume few fennel seeds as it will help to digest the food. You can also walk for a few minutes to stop the bloating.

Aloo Gobi Calories

Gobi (Cauliflower) helps to maintain weight. If you are eating a full-cooked bowl of gobi it means you are consuming 33 calories only. While if you are eating cooked aloo gobi (1 bowl) then your calories would be 208 because of aloo (potatoes).

Fresh Gobi

Delicious Recipe of Punjabi Aloo Gobi

Ingredients

  • Gobi (Cauliflower) 500mg (Cut them into sizeable pieces)
  • Aloo (Potato) 2 (Cut each potato into 8 square pieces)
  • Fresh Green Chillies 2 (Cut them into 2 pieces)
  • Fresh Green Coriander (Chopped half bunch)
  • Ginger Paste 1 tsp
  • Garlic Paste 1tbsp
  • Onions 2 (Cut them into circular shape)
  • Tomatoes 2 (Cut them into circular shape)
  • Red Chilli Powder 1tbsp
  • Turmeric Powder 1tsp
  • Hot Spices 1tbsp
  • Dry Coriander Powder 1tsp
  • Salt (As per taste)
  • Desi Ghee (Pure Oil) 2 Cups

Cooking Method

  1. In a deep saucepan, add Desi ghee and melt it on a high flame.
  2. Now add onions and stir-fry till its colour turns into light golden brown. After that add tomatoes and all the spices together and saute for 5 minutes. (You can also add a few drops of water if you feel spices are burning).
  3. Once the mixture is ready now add potatoes and fresh green chillies and cook on a high flame for 5 minutes or till potatoes are half cook. (I will suggest you add less than half a cup of water through this your potatoes will cook well and you will have a fine texture of gravy).
  4. After the potatoes are half cooked, now add gobi (cauliflower) and continuously cook for two minutes. After two minutes, cover the pan and let aloo gobi steamed for 3 minutes. On medium-low flame.
  5. When you feel the enhancing aroma is spreading all over the kitchen. Uncover the pan, slow the flame and sprinkle freshly chopped coriander on the aloo gobi dish.
  6. Now dish out it in the serving bowl. Sprinkle some black pepper and serve with hot chapattis and onions salad garnished with few fennel seeds and mint leaves.
  7. Your delicious Punjabi Aloo Gobi is ready to eat and share.

Home-Style Aloo Gobi Matar

Ingredients

  • Cauliflower 500mg
  • Potato 2 big size
  • Green Peas 1 cup
  • Onion 2 big size
  • Tomato 2
  • Ginger and Garlic paste 1tbsp
  • Cumin Seeds a half tsp.
  • Red Chilli Powder 1tbps
  • Turmeric Powder 1tsp
  • Dry Coriander Powder 1tsp
  • Hot spices 1 tsp
  • Black pepper 1tpsp
  • Fresh Green Chillies 2
  • Fresh Coriander Leaves half bunch
  • Salt as Required
  • Cooking oil 1 cup
  • Water 1 cup

Cooking Method

  1. Place Pressure Cooker on the stove, turn on the flame and add cooking oil.
  2. When cooking oil heats, add cumin seeds, ginger and garlic paste and stir-fry for 1 minute. After that, add onions and fry them for a few minutes till they changed their colour into golden brown.
  3. Now add salt, red chilli powder, turmeric powder and dry coriander powder. Sprinkle some water, doing this your spices would not be burnt.
  4. After mixing all your spices with the onions, now add tomatoes and cook for 2 minutes on medium flame till the tomatoes become soft.
  5. Once your gravy is ready now, add potatoes and fresh green peas together.
  6. Add 1 cup of water and cover the lid of a pressure cooker. Doing this with the potatoes and peas would take less time to cook.
  7. When the pressure cooker wrestles, carefully open it and add cauliflower.
  8. After adding cauliflower there is no need to cover the pressure cooker again.
  9. Now cook for 5 minutes and add hot spices and black pepper.
  10. When you noticed that cauliflower has cooked and there is an aroma all over the kitchen, add fresh green coriander and cook for 2 minutes.
  11. Dish out your home-style recipe of aloo gobi matar (potato, cauliflower and peas) in a beautiful white bowl and sprinkle some green coriander and mint leaves. Serve the dish with hot chapatis.

Best Aloo Gobi Recipe for Kids in Keema-Style

Aloo gobi is one of the delicious vegetables with lots of multivitamins and nutrients. It is also necessary for the kids to eat or consume vegetables daily to meet the desire requirements of calcium and iron. But it is always hard to convince them to eat vegetables like Aloo Gobi. Therefore, I always cook vegetables for my kids with some smart tips and tricks and luckily they are always successful. There is one of the best, healthy and light recipes of Aloo Gobi especially for kids that will look like Keema (chicken mince).

Ingredients

  • Keema (Chicken mince) 2tbsp
  • Gobi (Cauliflower) 250mg
  • Aloo (Potato) 2 medium size
  • Fresh Green Corianders A handful
  • Onion 1 medium size
  • Tomato 1 medium size
  • Ginger and Garlic Paste 2tbsp
  • Cumin Seeds few
  • Black Pepper 1tsp
  • Turmeric Powder 1tsp
  • Dry Coriander Powder 1tsp
  • Desi Ghee 1 cup
  • Salt as per taste

Cooking Method

  1. First, boil chicken mince in a separate pan and set aside.
  2. On the other side, melt Desi ghee in a deep pan. When the Desi ghee melts, add cumin seeds and cook for few seconds.
  3. Now add ginger, garlic paste and onions. When the onions turn light golden brown, add tomatoes and all the other spices and saute for 2 minutes.
  4. Once the mixture has cooked well and turns into puree form, then add potatoes and cook for 5 minutes. When you feel potatoes are half cooked, add keema (chicken mince) and cook for 2 minutes.
  5. Now add Gobi (Cauliflower) and continuously cook for 5 minutes on medium-high flame. After 5 minutes, cover the pan and let it cook for 2 minutes on medium-low flame.
  6. When the tempting aroma spread all over the kitchen, uncover the pan and check the taste of the dish. If everything is perfect and cooked. Close the stove.
  7. Dish out your top-secret recipe of Aloo Gobi Keema in a serving bowl and garnish with fresh coriander leaves. Serve it with paratha (always a healthy option for kids) or rice. I hope your children will enjoy this delicious and healthy recipe of Aloo Gobi and will start eating vegetables.

Instant Indian Aloo Gobi Recipe

In the hustle-bustle of the modern era, people have less time to cherish themselves. Their busy routine has changed the concept of eating too. They rather prefer to eat quick and easy food, no matter if it is healthy. Therefore, I have tried and tested an easy and instant yummy recipe of Aloo Gobi just for the people who have a tough schedule.

Ingredients

  • Cauliflower 200mg
  • Potato 1 large size
  • Ginger, Garlic Paste 1tsp
  • Onion Paste 2tbsp
  • Tomato Paste 2tbsp
  • Fresh Coriander Leaves 1 handful (chopped)
  • Fresh Green Chillies 2 (cut into 2 parts)
  • Cumin Seeds ½tsp
  • Red Chilli Powder 1tbsp
  • Turmeric Powder 1tsp
  • Hot Spices 1tsp
  • Black Pepper 1tsp
  • Dry Coriander Powder 1tsp
  • Salt to taste
  • Cooking Oil 1 cup

Cooking Method

  1. In a pan, heat cooking oil and after that add aloo (potatoes) and stir-fry them for 3 minutes. When they turn into brownish colour, dish out and set aside.
  2. Now add pieces of gobi cauliflower and stir-fry them for 2 minutes. After 2 minutes, dish them out and set them aside.
  3. Now, in the same pan and oil, add cumin seeds, ginger-garlic paste, onion paste, tomato paste and green chillies together and saute them for 2 minutes.
  4. Dissolve all the spices, including salt in the half cup of water and mix in the same pan.
  5. Now add roasted potatoes and cauliflowers to the pan and cook them for 5 minutes on high flame. Also, add fresh green chillies at the same time.
  6. Cover the pan for 2 minutes and cook the Aloo Gobi on medium-low flame.
  7. Now uncover the pan, taste the aloo gobi, if it cooked well and there is no need to add more spices than dish out it on the serving plate.
  8. This instant recipe for Aloo Gobi is the best combination to serve with boiled rice. This recipe is easy to cook and eat if you already have the paste or purees of all the ingredients stored in your refrigerator. Therefore, if the daily routine of your work is very tough, then I will suggest it is best to plan your healthy meals for an entire week on weekends.

Aloo Gobi Soup for Quick Weight Loss

Soups are always the best option for a healthy weight loss plan. This special soup of aloo gobi is not common but is very effective if you are looking for an immediate and healthy weight loss plan at the same time. Therefore, this mixed vegetable soup of aloo gobi will glow the skin and shed excess weight.

Ingredients

  • Boiled Gobi (Cauliflower) 150mg (cut them according to your desired size)
  • Aloo (potato) only 2 small cubes of 1 small size potato (boiled)
  • Peas 2tbsp (boiled)
  • (You can boil them together too if you have less time)
  • Carrots 1 (grate them)
  • Capsicum 1 (cut into small cubes)
  • Cabbage 1 (chopped)
  • Tomatoes 1 (cut into small pieces)
  • Mint leaves handful (chopped)
  • Chicken Cube 1 (I use it just for the good flavour/optional)
  • Vinegar 1tbsp
  • Soya Sauce 1tbsp
  • Lemon half
  • Black Pepper 1tsp
  • Salt a pinch to taste
  • Water 2 Glasses
  • Chat Masala (optional/to enhance the taste)

Cooking Method

  1. In a deep saucepan, add two glasses of water. When the water boils, add chicken cubes and vinegar.
  2. Now add boiled cauliflower, potato cubes, capsicum, tomatoes and peas. Also, add soya sauce and all the other spices except lemon and chat masala.
  3. After two minutes, add carrots, mint leaves and cabbage.
  4. Cover the pan and cook for 5 minutes on slow flame.
  5. After five minutes you will see that all the vegetables have softened and approximately 1 bowl of water has left.
  6. Your mixed vegetable aloo gobi soup is ready to pour into a serving bowl. Garnish it with mint leaves, add a few drops of lemon and sprinkle some chat masala. You can enjoy this hot mouth-watering soup full of nutrients anytime or any day.
  7. This is a perfect recipe for soup, helps to lose weight, therefore, I have not added cornflour. This soup can cause dehydration because of Gobi. That is why I will suggest you drink more water after having it. If you are sipping this first time, then have it at lunchtime.
  8. Aloo Gobi Soup

Healthy Aloo Gobi Paratha

Who doesn’t like to eat Aloo Gobi parathas on weekends? The parathas filled with gobi is India’s favourite recipe to be enjoyed at breakfast. It is very easy and tricky to make a healthy gobi paratha.

If you have left-over aloo gobi of yesterday, then don’t waste it, rather make the delicious parathas of it.

Ingredients

  • Cooked Aloo Gobi (Potato and Cauliflower) mashed them
  • Wheat Flour (knead it)
  • Desi Ghee 1 cup

Cooking Method

  1. Heat the pan.
  2. Make two small balls of kneading wheat flour.
  3. Put the mashed aloo gobi on one part of the wheat flour ball and combine the other ball on top of it (you can easily follow one of the aloo gobi recipes from this article to make a paratha of it).
  4. Now spread the join balls with hands in a round shape and make a roti.
  5. Grease the pan with Desi ghee and place the spread ball (uncooked roti) on it.
  6. Now grease both sides of roti with Desi ghee and cook well.
  7. Your healthy aloo gobi paratha is ready to serve with mint chutney.

Meaty and Juicy Aloo Gobi Curry

Ingredients

  • Chicken half kg
  • Gobi (Cauliflower) 1kg
  • Aloo (potatoes) 2 medium-sized (cut into 16 square cubes)
  • Ginger and Garlic Paste 2tbsp
  • Onions 1 enormous size (cut into round shape)
  • Tomatoes 2 medium size (cut into round-shaped)
  • Fresh Green Chillies 4 (cut into 2 parts)
  • Red Chilli Powder 1tbsp
  • Hot Spices 1tbsp
  • Salt (as per taste)
  • Cooking Oil 50g
  • Water 1 cup

Cooking Method

  1. In a pan, add ginger garlic paste and saute for few minutes.
  2. Now add onions and saute for 2 minutes.
  3. Once the onions change their colour, add chicken, tomatoes and green chillies together.
  4. Also, add all the spices and cook for 2 minutes on a high flame.
  5. When the chicken is half cooked add potatoes and continuously cook for 5 minutes.
  6. Now add half a cup of water to the pan. Doing this chicken and potatoes will cook better and you will have fine curry or gravy.
  7. Cover the pan for 5 minutes.
  8. Now add Gobi (cauliflower) and cook for 5 minutes. Add some hot spices and garnish with green coriander. Cover the pan, cook on a medium flame for 2 minutes.
  9. The enchanting aroma of chicken aloo gobi will arise all around the kitchen to increase your appetite.
  10. Serve and enjoy your meaty and juicy aloo gobi with curry with hot tandoori chappati and chill mint chutney. Chicken is the best option to enhance the taste of vegetables like the Gobi.

Dhaba Style Aloo Gobi Recipe

Ingredients

  • Gobi (Cauliflower) Half kg (chopped)
  • Aloo (Potato) 2 medium size (cut into small square pieces)
  • Onion 1 medium size (cut into round shape)
  • Tomatoes 2 medium size (cut into round shape)
  • Garlic 8 pieces (chopped)
  • Ginger small piece (chopped)
  • Fresh Green Chillies 5-6 (chopped)
  • Fresh Green Corianders A Handful (Chopped)
  • Cooking Oil 70g
  • Cumin Seeds half tbsp.
  • Carom Seeds half tbsp.
  • Dry Coriander Powder 1tsp
  • Red Chilli Powder 1tbsp
  • Turmeric Powder 1tsp
  • Hot Spices 1tbsp
  • Salt to taste
  • Water half-cup (if needed)

Cooking Method

  1. Take a deep pan and add cooking oil to it. When the oil heats add cumin seeds and carom seeds together and cook for few seconds.
  2. Now add chopped ginger, garlic, green chillies and sliced onions. When the onions turn golden brown, mix all the spices (except hot spices) and cook for 2 minutes on medium flame. Also, add a few drops of water if you feel spices are burning.
  3. Now add tomatoes and cover the pan for 3 minutes. When the tomatoes become soft, add aloo (potatoes) and cook for 5 minutes on a high flame.
  4. After 5 minutes add gobi (cauliflower), hot spices powder and cook for 4-5 minutes on medium-high flame.
  5. Cover the pan. Let the Aloo Gobi cook on a medium flame for 2 minutes.
  6. After two minutes, the tempting aroma of aloo gobi will give the signal that now your dish is ready to eat.
  7. Uncover the pan, dish out it on a serving plate and garnish with fresh coriander leaves. Serve this Dhaba-style Aloo Gobi with hot tandoori roti or Rice.
Smart Tips and Tricks

Always cut your Gobi (cauliflower) into small pieces (chopped) because it is easy to cook and takes less time.

Prefer to eat Aloo Gobi at lunchtime because it causes bloating.

Have lots of water after a delicious soup of aloo gobi. It can cause dehydration.

Always cook fresh gobi (cauliflower).

Don’t forget to chew fennel seeds when you finished your favourite recipe of Aloo Gobi.

You can dissolve your spices in the water and then add them to the pan. If your spices are always burnt.

Conclusion

God has blessed this beautiful world with lots of vegetables and fruits having different tastes and benefits. Therefore, keep eating them and be thankful to God!

Frequently Asked Questions

Aloo Gobi (potato and cauliflower) is a common cooked food in India. It is also found and eaten in Pakistan. Thus, Aloo Gobi is basically originated in South Asian countries.

The curry of aloo gobi is invented in subcontinent. It is generally considered as Indian dish.

Aloo Gobi is Urdu and Hindi language.

Gobi is the Urdu name of cauliflower.

Other then the vegetable gobi (cauliflower), Gobi is also the name of one of the famous and largest desert.

In Indian, aloo gobi is mostly cooked spicy because of the ingredients like, red chilli powder and fresh green chillies.

In a pan add oil, heat it and add ginger, garlic paste, onions, tomatoes and all the other spices. Sautee it for 5 minutes and then add aloo (potatoes) cook it for 2 minutes and add gobi (cauliflower). Cook it for five minutes more. This is the perfect recipe of aloo gobi.

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