Aloo gobi dry sabzi recipe – How to make aloo gobi sabzi recipe – side dish for rotis

Aloo gobi subzi is a simple, easy and tasty dish made with cauliflower florets, potatoes and flavoured with spices.  There are many variations for making this sabzi, but this recipe is a dry version of it.   Aloo gobi subzi is also a popular side dish especially in North India and goes well with rotis and chapatis or steamed rice.  In this recipe, the cauliflower florets and potatoes are shallow fried and then added to the masala. This ensures that the dish does not become soggy and stays crisp.

Prep Time : 20 mins

Cook Time :  20 mins

Servings :  4 persons

North Indian cuisine


Cauliflower – 1 (medium sized chopped into small florets)

Potatoes – 2  (medium sized chopped into pieces)

Onion – 1 (chopped finely)

Tomatoes – 2 (chopped finely)

Oil – 4 tablespoons

Mustard seeds or rai – 1/2 teaspoon

Cumin seeds or jeera – 1/2 teaspoon

Green chillies – 2 (chopped finely)

Ginger-garlic paste – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1/4 teaspoon

Coriander powder – 1/2 teaspoon

Garam masala – 1/2 teaspoon

Chopped coriander leaves  for garnishing

Salt to taste



Keep the chopped cauliflower florets in water with salt added to it for half an hour.  Then drain the water completely and wash it thoroughly with running water to remove the impurities if any.  Alternatively, you can blanch the florets in hot water for 10 minutes, so that  if there are any insects, they get separated from the florets.  Then  drain and keep the florets aside.


Heat 2 tablespoons of oil in a pan or kadai.  Add the chopped potatoes and cauliflower florets.  Saute or fry for 8-10 minutes on medium flame.  Keep stirring in between.

Cook till the vegetables turn light golden in colour.  Remove and keep it aside.  To the same pan, add another 2 tablespoons of oil and heat on medium flame.  Add mustard seeds and cumin seeds and allow them to splutter.

Then add chopped green chillies and chopped onions.  Add ginger-garlic paste and saute on medium flame, till the onions  become translucent and raw smell of the ginger-garlic goes away.


Add chopped tomatoes and salt and mix well.  Cover the pan with its lid and cook on a low flame for 3-4 minutes, till the tomatoes become soft.

Once the tomatoes turn little soft, add turmeric powder, red chilli powder and coriander powder.  Mix well.  Let the masala cook for 2-3 minutes on a low flame.

Then add the sautéed cauliflower and potatoes and give a good mix.  Check for salt here and add if required.

Cover the pan and cook for another 5 minutes on a low flame, till the masala gets blended well with the vegetables. (Sprinkle little water if the mixture is too dry).  Once done, add garam masala and chopped coriander leaves and mix well.  Cook for another 2 minutes.

Switch off the flame.  Delicious aloo gobi dry subzi is ready to be served.  Serve the subzi hot with rotis, naans or parathas.


Ensure to chop the potatoes and florets into same size, so that they are cooked evenly and well cooked.

The cauliflower florets and potato pieces should be tender but not soggy.

You can also deep fry the cauliflower florets and potatoes and then add to the masala.

You can use mustard oil or ghee for making this subzi.  It enhances the taste of the vegetables.

Do not overcook the vegetables.  You can either half cook or parboil the vegetables.  This helps in good texture to the vegetables.


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