In Hindi, aloo means potato and gobi can either be cabbage or cauliflower. This is a typical North Indian dish and in my opinion, the key to any good North Indian dish is the generous amount of cumin seeds and tomatoes. Do not stinge on either of these and your dishes will be yummy!
This is one of my all-time favourite dishes and it goes so well with any kind of dal curry or even rasam. If you love potatoes, you can substitute the cabbage or cauliflower with ladies finger or spinach.
I do have an aloo jeera (cumin) recipe and shall post that soon. Meanwhile, I hope you give this a try and do let me know once you’ve tried it out and I hope it becomes your next best favourite dish as well 😉.
- Potatoes – 2 large, cut into cubes
- Cabbage – medium size, shredded
- Onion – 1 large, chopped
- Green chilli – 3, cut lengthwise
- Ginger garlic paste – 1 tsp
- Tomatoes – 2 large, cubed
- Cumin seeds – 6 tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tbsp
- Chilli powder – 2 tsp
- Turmeric powder – 1/2 tsp
- Coriander leaves – for garnishing
- Ginger – 1 medium sized, cut into thin stripes
- Heat oil in a wok and when hot, add the cumin seeds and let it crackle.
- Add the chopped onions and let it cook till translucent.
- Add the cut green chilli and the ginger garlic paste and cook till the onions turn light brown.
- Now add the potatoes and cover and let till cook.
- Half way thru, add the cumin powder, coriander powder, turmeric powder, chilli powder, salt and saute for couple of mins.
- Then add the cabbage and the tomatoes and stir well. Cover and let the potatoes cook fully.
- Finally add the ginger stripes and mix well and remove from the stove and garnish with coriander leaves.
- Alternatively, you may remove from the stove and garnish with the ginger stripes and coriander leaves.