Aloo Gobi (Dry Sabzi, Gujarati Style)
A simple, dry aloo gobi sabzi made Gujarati-style with mustard seed tempering, no onion or garlic, and a lemon-amchur finish. Ready in 30 minutes and naturally vegan.
Equipment
- Wide pan or kadhai (30 cm or larger)
Ingredients
Vegetables
- 1 medium cauliflower about 500 g; cut into 1.5-inch florets
- 3 medium potatoes about 350 g; peeled and cut into 1-inch cubes
- 2 tbsp oil peanut or neutral
Spices and Tempering
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida hing
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder adjust to taste
- 1 tsp ginger paste or 1/2 tsp freshly grated ginger
- 1 to 2 green chilies slit
- Salt to taste
Finishing
- 1 tsp amchur or 1 tbsp fresh lemon juice dried mango powder
- 1 tsp kasuri methi dried fenugreek leaves; crushed
- 2 tbsp fresh coriander leaves chopped
Instructions
Prep
- Cut cauliflower into 1.5-inch florets and potatoes into 1-inch cubes. Pat cauliflower dry with a cloth.
Tempering
- Heat oil in a wide kadhai on medium-high heat. Add mustard seeds and wait for them to pop.
- Add cumin seeds, asafoetida, and green chilies. Stir for 10 seconds until fragrant.
Cook the Vegetables
- Add potato cubes. Add turmeric, coriander powder, and red chili powder. Stir to coat evenly.
- Cover and cook on low-medium heat for 8 to 10 minutes, stirring once in between.
- Add cauliflower florets and ginger paste. Season with salt. Stir gently.
- Cover and cook on low heat for another 8 to 10 minutes, until vegetables are just tender. Do not add water.
Dry Finish
- Remove lid. Increase heat to medium-high. Cook uncovered for 3 to 4 minutes, stirring gently, until edges turn light golden.
- Turn off heat. Add amchur or lemon juice and crushed kasuri methi. Toss.
- Garnish with chopped coriander and serve hot.
Notes
No-mush rule: Never add water. The steam under the lid cooks the vegetables through. Water is the main cause of soggy aloo gobi.
Even cooking: Keep potato cubes and florets close in size (1 to 1.5 inches) so they finish at the same time.
Soggy fix: If the sabzi looks damp at the end, cook uncovered on medium-high for a few more minutes.
Vegan: This recipe is 100% vegan.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a dry pan on low heat.
Tried this recipe?Let us know how it was!