Aloo Gobi Sabzi Just Like Mamas Potato Cauliflower Curry

It is so hard to cook like someone else, but for people like me who grew up only eating their mothers cooking so much of our sense of what food ought to taste like comes from mama. Most of my Pakistani recipes are if not hers, then inspired by her. I love the idea that through them I am continuing a version of my family’s tastes and traditions.

Sabzi Awards: best kinds of Veg for Aloo Gobi

I’ve experimented widely with the different varieties of tomatoes, potatoes, and onions available here and these are the ones that work best for Pakistani food.

Best Onions for Pakistani Food: Yellow cooking onions. They have a milder flavor and cook down faster than red onions, but red onions work too. Best Potatoes for Pakistani Food: Yukon Gold or Yellow flesh, hands down. Their firm yet creamy texture holds up to and perfectly absorbs Pakistani spices and flavors. White potatoes aren’t absorbent enough with an almost waxy textures while russet are more suitable for baked potatoes. Best Tomatoes for Pakistani Food: Roma tomatoes or Italian plum tomatoes are my favourite. They have a robust flavour closest to the always in season tomatoes in Pakistan. If those are unavailable then hothouse tomatoes work as they break down easily. However, they don’t have quite the same richness of flavour (IMHO).

A Tip for making the quickest Aloo Gobi

For the longest time I would cook my potatoes for a while before adding the gobi in, but then I realized that this simple Pakistani Aloo Gobi recipe doesn’t need that. Providing the cauliflower florets aren’t kept large they cook in the same time as the petite potatoes.

Gobi Aloo Sabzi Ingredients

How to Make a Potato and Cauliflower Curry

Simple sabzi, simple techniques. Let’s do this. Potatoes Cauliflower Tomatoes Ginger Paste Garlic Paste Red Chili Powder Coriander Powder Turmeric Powder Pepper Salt Green Chilies Lemon Juice Pepper (Optional) Heat your oil in a pot, add cumin seeds, let them sizzle and then add your onions, frying them until the edges are golden. Then add your ginger and garlic and sauté for 30 seconds. Now add your tomatoes and spices and mix well, sauteing on medium high heat until the oil rises to the top. Tip: covering the pot for 1-2 minutes with a tight fitting lid speeds up the process. Now add your chopped cauliflower and potatoes, mix well, cover and cook on low until tender (25 minutes). Add a splash of water only if absolutely necessary. Check your seasoning (salt) and adjust to taste. Now add the lemon juice, cilantro and green chilies and give it a quick mix. Garnish with more fresh cilantro if desired, enjoy!

Three Tips for the BEST Aloo Gobi Sabzi

This is such a simple recipe, but I find that there are three differences between great Pakistani Aloo Gobi and decent Aloo Gobi.

1.) Great Aloo Gobi is well seasoned.

Because the potatoes go in first and get that first round of steamed spice cooking they tend to absorb the flavours beautifully. When your cauliflower is done and you eat them together the cauliflower feels like a let down. The fix is simple - sprinkle your cauliflower with a little salt before adding it OR when you are adjusting seasoning at the end then taste a piece of potato and a piece of cauliflower together before making adjustments!

2.) Saute the moisture out of the masala.

In this Paksistani Aloo Gobi Sabzi a good chunk of the flavour comes from the jamminess of cooked down tomatoes. To achieve optimal flavour you have to cook excess water out i.e. bhunn. As the water cooks out of the tomatoes the oil will rise above your masala mix and then you’re in business.