WHAT IS ALOO GOBI?
The 20-Minute Pakistani Aloo Gobi showcases a tantalizing blend of potatoes and cauliflower in a hearty curry. Diverging from the usual consistency found in curries like Chicken Korma or Butter Chicken, this Pakistani recipe features a unique intertwining of potatoes and cauliflower. This recipe is mildly spiced. Originally from North India, this popular vegetarian recipe has become a staple in Pakistani cuisine. Loved by many, it’s now a common feature in South Asian restaurants. This simple and comforting curry is ideal for a quick Pakistani main dish dinner, but it also works wonderfully as a side or additional dish for your next dinner gathering.
INGREDIENTS
Potatoes- I opted for medium-sized golden rustic potatoes in crafting this recipe. Oil- While I utilized olive oil, feel free to choose any neutral oil of your preference for this recipe. Ghee- I used homemade ghee but you can use store-bought. Onion- I used red onion for this recipe but yellow onion would work just fine. Ginger Garlic Paste- I used Homemade ginger garlic paste but you can use store-bought although I think homemade enhances the flavor of your food. Powder spices- They enhance the taste of the food without them your recipe would lack flavor. Whole spices- This gives your recipe warmth and subtle kick of taste without them the taste of the Aloo Gobi would be extremely blend.
HOW TO MAKE ALOO GOBI?
WHAT TO SERVE WITH ALOO GOBI?
I’d like to serve Aloo Gobi with a fresh chapati and Kachumber. Our daughter like to have Aloo Gobi with Cucumber Raita. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let’s Make Aloo Gobi!!!
