This Aloo Gobi is made Punjabi style with an onion garlic and ginger base. It's a dry sabzi you'll often find in Sikh temples, or Gurudwaras, served as langar. It's homely, comforting and can be ready in under 30 minutes.
A Proper Punjabi Aloo Gobi That’s Big on Flavour and Comfort
I have a soft spot for this version of aloo gobi. It’s a little different to the Gujarati fulavar bateta nu shaak my Grandma used to make. It's more robust, more spiced, and full of depth of flavour.
I first had this Punjabi style version at a school-friend’s house, where her mum would make it so effortlessly, and it quickly became my favourite. Later, I got the recipe from her, and it’s been a part of my rotation ever since.
I like to serve it simply with masoor dal or a more flavourful tarka dal, along with whole wheat roti or plain paratha. A side of Indian onion salad adds the perfect crunch and freshness to balance everything out.
Hayley x
Ingredient notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes - these need to be peeled. I use all rounder potatoes which are not too waxy or too mushy.
Cauliflower - choose a fresh cauliflower that has creamy white florets. I tend to prepare the cauliflower in advance. British cauliflowers have a lot of moisture and when added to the pan after being just washed, it can make the curry water-logged. I wash the cauliflowers florets and allow them to drain well.
Aromatics - onion, garlic, ginger and green chillies - these need to be finely chopped or minced to extract the best flavour.
Spice powders - I stick to the typical Indian spice powders used in most recipes. Red chilli powder, turmeric powder, ground cumin coriander and garam masala.
Kasoori methi - a common ingredient in North Indian recipes
Oil - I like to use a neutral flavoured oil for the majority of my Indian curries. Use whichever you have to hand.
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Punjabi Aloo Gobi
Ingredients
- 1 big cauliflower washed and drained
- 3 big potatoes peeled and cubed
- 1 big onion finely chopped
- 4-5 garlic minced
- 1 tablespoon ginger minced
- 3-4 green chillies chopped
- 2 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 2 tablespoon ground cumin and coriander
- 1 teaspoon garam masala
- 1 teaspoon kasoori methi dried fenugreek leaves
- ¼ cup oil
- ½ teaspoon cumin seeds
- salt to taste
- freshly chopped coriander to garnish
- 1 tablespoon lemon juice optional
Instructions
- Heat ¼ cup oil in a heavy bottom pan or kadai.
- Add the chopped 3 big potatoes and saute for 2-3 minutes.
- Then tip in the 1 big cauliflower florets and allow both to cook until approximately 50% done.
- Remove from the pan and heat more oil if needed.
- Once hot, add ½ teaspoon cumin seeds and allow them to sizzle.
- Add finely chopped 1 big onion, 4-5 garlic3-4 green chillies and 1 tablespoon ginger and cook until the onion turns golden.
- Add 2 teaspoon red chilli powder, 1 teaspoon turmeric powder, 2 tablespoon ground cumin and coriander and 1 teaspoon garam masala
- Mix everything and cook the masala for a few seconds, then add the cauliflower and potatoes back in. Add salt to taste.
- Gently mix everything so the vegetables are well coated.
- Let the vegetables cook on low heat in their own steam until tender. Keep checking and stirring to prevent burning. Add a small splash of water if needed.
- Turn off the heat and add crushed 1 teaspoon kasoori methi and garnish the sabji with freshly chopped freshly chopped coriander to garnish.
- Optionally squeeze over 1 tablespoon lemon juice and mix again.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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TheNeutralObserver says
I love aloo-gobi and can eat this any day. What a simple recipe too. Thanks for sharing.
mildly indian says
Heart warming Langar recipe,Jagruthi. It not only looks beautiful, i love the masala combo.
Sasmita says
I have never been to a langar still yet ! This looks so simple but soulful.... Love to try soon this delicious soon at my place surely 🙂
Unknown says
Having food in a lungur is an exhilarating experience. I am sure I am going to try this at home.
Soma Mukherjee says
Love langar ka khana so simple yet soulful dishes they serve there, your version looks so yummy and perfect . Have to say such recipes are evergreen and can be enjoyed anytime would love to have it with some puri next weekend.
code2cook says
wow, langarwali aloo gobhi, I had gone only two timeto gurudwara in my life so far. But really this food does not match to anything in this world. I love this sabji. I bookmark it.
Anshu says
Lovely share Jagruti. It is one of my favorite Sabzis that I often make especially in winters. Tandoori roti with this Sabzi and langarwali dal makes for one comfort meal...oh my mouth is already watering
Maria Nasir says
Aloo Gobi is my husband's most favourite sabzi. What I love about it is that it tastes even better the next day, stuffed in parathas. I cook mine almost the same way with addition of tomatoes. Will try next time totally your way. The whole combination with daal makhani sounds divine!
Pavani says
Aloo gobi is my favourite side dish for rotis, the recipe is delicious and as usual your clicks are awesome
Poonam Bachhav says
Feels very blessed to have been able to have langar food many times..there is no comparison to the taste of blessed food...your curry sounds very delicious Jagruti ..thanks for the share.
Indfused says
What a splendid idea a langar is! I love teh simplicity of this delicious recipe. Will try it soon Jagruti.
Vanitha says
I have never been to a langar but longing to go some day soon! Until then, I will have to make your recipe to enjoy the langarwali dish of aloo and gobi! A very well explained post dear!
Praneetha says
I’ve not been fortunate enough yet to go to a gurudwara and have langar. But this recipe is so tempting and I’m sure I will try this soon. Aloo gobhi and langar style, what not to love?
Motions and Emotions says
Sitting in Gurudwara and having langar is bliss.....Beautifully prepared