This Potato cauliflower aloo gobi subji recipe is a easy and quick cooking Indian vegetable side dish.
Cauliflower is also known as phoolgobi / gobi (hindi), hookosu (kannada) etc.
You can serve it with chapati, paratha, naan or with plain rice. It is best served hot but cooled one tastes good too. It will keep in the fridge for 3 days. Just reheat before serving. It is a good one to take for lunch to office or school with chapati.
The ingredients for this aloo gobi subji are few and it gets ready in about 15 minutes. The quantity of potato as well as cauliflower can vary according to your choice and availability.
I have not removed the potato skins. You may remove the potato skins if you wish with a peeler. If you have boiled potatoes ready, you may use them and the cooking time will be reduced further.
This is a dryish subji. So a good accompaniment to take in your lunch box. You can make a wrap / roll with chapati.
Preparation before cooking aloo gobi subji
Method for making potato cauliflower - aloo gobi subji
Serve hot with chapati, paratha, naan or with plain rice.
Along with or instead of garam masala, you may add cumin powder (jeera powder) and coriander powder (dhania powder).
Add more water if you like.
If you are using boiled potatoes, add cut cauliflowers in the pan first. When they are cooked, add boiled and cut potatoes and all the other spices etc.
Cauliflower may have some dirt or insects. So to clean cauliflower
properly, add the florets to hot / warm salt water. Cover and let it sit
for 10-15 minutes. Remove from water and wash in a colander under
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