Aloo Gobi Recipe Madhur Jaffrey

Madhur Jaffrey’s Authentic Aloo Gobi Recipe (Or How To Get Your Kids To Eat Vegetables)

A particular recipe has been making the rounds through the internet lately, and it’s all because of Madhur Jaffrey. Everyone is trying to get a copy of her book so they can create a wonderful Aloo Gobi just like she does. hehehe

But there is a secret you should know, Aloo Gobi has been around for centuries and there are many recipes which can teach you how to create this wonderful Indian and Pakistani cuisine.

Today I’m going to teach you my version of this cultural recipe. I will be sticking to the authentic taste you would find if you went to India and tried the well-loved dish in the country that considers it their favorite. 

What Is Aloo Gobi?

First off, let’s make sure that everyone is pronouncing this dish correctly. Aloo Gobi is pronounced ‘Ah-loo Go-be’, pretty simple if your native language is English.

Aloo Gobi is a vegetarian dish made with potatoes, cauliflower and spices commonly found in India. The name ‘Aloo Gobi’ comes from these two main ingredients. A direct translation of ‘Aloo Gobi’ to English is literally ‘Potato Cauliflower’.

One of the main spices to create this iconic dish is turmeric, and it is also the ingredient that makes the stand-out yellowish color. 

As long as you have these three ingredients, you will be making an authentic Aloo Gobi dish.

You can have Aloo Gobi as a side dish, but you would normally expect it to be served as a main with breads, dal and yogurt as the dish’s sides.

Aloo Gobi Recipe:

There are many ways to make Aloo Gobi, but today I want to teach you how to create a tasty and identifiable Aloo Gobi recipe that tastes so authentic that a Pakistani or Indian person would recognise it and instantly think they are home.

Serving SizeServes 6
Deep Frying Time15 Minutes
Total Cooking Time45 Minutes

Ingredients:

I’ve separated the ingredients into two types, the ‘deep frying’ group and the ‘after deep frying’ group. This is just to make the ingredients easier to follow. 

The ingredients are also listed in the same order you will be using them, which means that the cauliflower is listed twice. There are ‘Cauliflower florets’ for the ‘Deep Frying’ part and ‘Cauliflower stalks and leaves’ for the ‘After Deep Frying’ part.

Cauliflower normally comes with the stalks and leaves protecting the cauliflower florets and often gets thrown out, so don’t chuck away those tasty additions to this delicious dish.

‘Deep Frying’ Ingredients:

  • Cauliflower Florets – 1 lbs 4 oz (600g) 
  • Potatoes – 1 lb (450g) – Peeled and Roughly Chopped to the same size as the florets
  • Sunflower Oil – Enough to Deep Fry, which is around 10 cups, depending on your deep frying wok

‘After Deep Frying’ Ingredients:

  • Olive Oil – 2 Tbsp
  • Medium Onion – 1 – Finely Chopped
  • Cumin Seeds – ½ Tsp
  • Garlic – 1 Tbsp – Crushed
  • Fresh Ginger – 1 Tbsp – Peeled and Finely Grated
  • Medium Tomato – 1 – Finely Chopped
  • Green Chillies – 3 or 4 – Finely Chopped
  • Salt – 1 ¼ Tsp
  • Dried Fenugreek Leaves – 1 Tbsp
  • Turmeric – ¾ Tsp
  • Cauliflower Stalks and Leaves – 5 ½ oz (150g) – Ideally, use the ones removed from the Florets
  • Fresh Cilantro – 2 Tbsp – Chopped

Aloo Gobi – Method:

Deep Frying

  1. Pour the Deep Frying oil into a Karhai or Wok and set it to a Medium-High heat. Wait for it to reach the high heat.
  2. Using a steel ladle or steel slotted spoon, gently lower the cauliflower florets into the oil. You may need to do this in batches. Cook for two minutes per batch or until the cauliflower is light brown.
  3. When cooked, remove the cauliflower from the oil, drain it and set it on a kitchen paper towel to dry off. Do this with each batch.
  4. Using a steel ladle or steel slotted spoon, gently lower the roughly cut potatoes into the oil. You may need to do this in batches. Cook for 5 minutes or until they have turned golden brown.
  5. When cooked, remove the potatoes from the oil, drain them, and set them on a kitchen paper towel to dry off. Do this with each batch.

After Deep Frying

  1. Use a fresh or cleaned Karhai, wok, or heavy based pan (which is about 8 inches in diameter) and place it over a medium heat.
  2. Pour in the oil and wait for it to get hot.
  3. Add in the onions and sauté for around 2 minutes. 
  4. Add cumin seeds and stir for 3 to 5 minutes or until the onions become a light brown.
  5. Add the tomatoes, stir, and cook for another 5 minutes or until the tomatoes have bound to the mixture.
  6. Add the chilies and the salt and stir for an additional minute.
  7. Crumble in the fenugreek while stirring. Once added, continue to stir and cook for one minute.
  8. Add in the turmeric and mix in all the ingredients well.
  9. At this point, you might need to add in water to stop the ingredients from sticking to the pan.
  10. Add in the cauliflower stalks and leaves. Stir and cook for 6 minutes or until they have softened.
  11. Again you may need to add water if the dish is looking dry.
  12. Add in the Deep Fried cauliflower florist and roughly chopped potatoes as well as the cilantro. Mix well and cook for 2 minutes or until the Deep Fried ingredients have reheated.
  13. Enjoy!

Leftover Aloo Gobi

If you have cooked too much Aloo Gobi, you can leave it in the refrigerator for 3 to 4 days. You can also freeze the dish without any safety worries as there is no meat or dairy in the meal.

If you plan on batch cooking, I would recommend undercooking the potatoes and cauliflower, so they don’t become mushy when you reheat them.

Again, as there are no meat or dairy products in the Aloo Gobi dish, you don’t need to defrost your leftovers when you’re ready to eat them. You can reheat them straight from frozen.

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