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Aloo Gobi (आलु गोभी)

About Aloo Gobi (आलु गोभी)

Aloo Gobi is a popular vegetarian dish in Nepal, commonly served as a side dish with Dal Bhat (lentil soup, rice, and vegetables) or as a main dish with roti (flatbread). It's a flavorful and comforting dish made with potatoes and cauliflower, spiced with Nepali herbs and spices, showcasing the simple yet delicious Nepali cuisine.

Picture of Aloo Gobi

History

While Aloo Gobi is a popular dish across the Indian subcontinent, its presence in Nepal is primarily influenced by the shared culinary traditions. The use of potatoes and cauliflower became widespread in Nepal due to their ease of cultivation in the Himalayan region. Though the dish's exact origin within Nepal is difficult to pinpoint, it's safe to say it's been part of the daily diet of Nepalis for several generations, becoming a staple in homes and local restaurants alike. It has evolved with regional variations, with different spices and cooking techniques used depending on the area, showcasing the diversity of Nepali cooking styles. It has adapted to locally available ingredients, with versions varying slightly from the traditional South Asian versions. Over time, it has become an integral part of Nepali food culture, readily available in many Nepali eateries both in Nepal and abroad.

Fact 1

Aloo Gobi is naturally vegan and gluten-free.

How to prepare?

potatoes - 500 grams, cut into cubescauliflower - 500 grams, cut into floretsonion - 1 medium, finely choppedtomato - 1 medium, finely choppedginger paste - 1 tablespoongarlic paste - 1 tablespoonturmeric powder - 1 teaspooncumin powder - 1 teaspooncoriander powder - 1 teaspoonred chili powder - 1/2 - 1 teaspoon (adjust to taste)garam masala - 1/2 teaspoonsalt - to tastecooking oil - 2-3 tablespoonsfresh cilantro (coriander leaves) - for garnishgreen chilies (optional) - 1-2, slit

Learn step by step to prepare Aloo Gobi

  • 1
    Heat the oil in a pan or wok over medium heat.
  • 2
    Add the chopped onions and sauté until they turn golden brown.
  • 3
    Add ginger and garlic paste and saute for about a minute until fragrant.
  • 4
    Add the chopped tomatoes and cook until they soften.
  • 5
    Add turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for another minute or until fragrant.
  • 6
    Add the potatoes and cauliflower to the pan. Mix well to coat them with the spice mixture.
  • 7
    Add salt to taste and mix well.
  • 8
    Add a splash of water, cover the pan and let it simmer on low heat until the vegetables are cooked through and tender.
  • 9
    Once cooked, remove the cover and increase the heat to dry out any remaining liquid if any.
  • 10
    Add the garam masala powder and mix well.
  • 11
    Garnish with fresh cilantro and slit green chilies (optional).
  • 12
    Serve hot with rice, roti, or any other side dish.
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