How to Make Phool Gobhi aur Aloo Ki Sabji (Cauliflower and Potato Sabji) at Home

About Phool Gobhi aur Aloo Ki Sabji (Cauliflower and Potato sabji):

Phool Gobhi known as cauliflower is a cruciferous vegetable.  This dry sabji is made with cauliflower and potatoes with some whole spices, powdered spices, tomatoes, onions, and garlic ginger paste.  This is a vegetarian recipe.   This sabji is very delicious and easy to make.  You can serve this sabji with any kind of Indian breads or with rice.  This is a popular Indian dish.

Watch Video Tutorial In Hindi:

Ingredients:

  • 1 medium sized cauliflower (approximately 300 grams) washed and cut into flowerets.
  • 2 medium sized potatoes washed, peeled, and cut into cubes.
  • 5-6 tablespoons of cooking oil.
  • 2 medium sized onions finely chopped.
  • 2 medium sized tomatoes finely chopped.
  • 1-1/2 to 2 tablespoons of garlic ginger paste.
  • Whole garam masala (1 bay leaf, 1 cinnamon stick, and 2 green cardamoms).
  • 1/2 teaspoon cumin seeds.
  • 1 teaspoon cumin powder.
  • 1 teaspoon coriander powder.
  • 1/2 teaspoon turmeric powder.
  • 1/2 teaspoon red chilli powder or to taste.
  • 1/2 teaspoon garam masala.
  • Salt to taste.
  • Some chopped coriander leaves.
  • 1/2 teaspoon hing (asafoetida).

Method of Making Phool Gobhi aur Aloo ki Sabji (Cauliflower and Potato Sabji):

  1.  Take a kadai and turn on the flame.
  2.  When kadai is hot, add 1-2 tablespoons of cooking oil.
  3.  When the oil is hot, add the cauliflower flowerets and cubed potatoes and mix them well.
  4.  Saute them on a medium flame for 5 minutes or until you see some brown spots on top of the potato and cauliflower.  If you want you can deep fry them.
  5.  Remove them and keep aside.
  6.  Now in the same kadai, add 3-4 tablespoons of cooking oil.
  7.  When the oil is hot, add whole spices, 1/2 teaspoon hing, and 1/2 teaspoon cumin seeds and let the cumin seeds to splutter.
  8.  Now add on the chopped onions and saute the onions until it turns light golden brown in color.
  9.  Then, add 1-1/2 to 2 tablespoons of garlic ginger paste and cook it on a low to medium flame for 1-2 minutes or until the raw smell of the garlic ginger is gone.
  10.  Now add the powdered spices like turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala.
  11.  Now mix them well and cook them on a low flame for 10-20 seconds.
  12.  Now add chopped tomatoes and salt to taste mix them well.
  13.  Now cover the lid and cook the tomatoes on a medium flame until tomatoes are soft and mushy.  Stir occasionally.
  14.  Now remove the lid and cook the masala on a low to medium flame for 5-7 minutes or until oil gets separated from the masala.
  15.  Now add sauted potatoes and cauliflower flowerets and mix them with the masala very nicely.
  16.  Now cover the lid and cook them on a low to medium flame for at least 10-15 minutes or until it is well cooked.  Stir occasionally so that the sabji does not stick to the bottom of the kadai.
  17.  Now add some finely chopped coriander leaves and mix them well.
  18.  Now turn off the flame and remove the sabji into a serving bowl.
  19.  Serve this with roti, paratha, poori or with rice as a side dish.