Aloo Gobhi UP Style!

Rasedaar(gravy) Aloo Gobhi is one of the preparations which are mandatory on Diwali along with Jimicund. I think it’s more to do with cauliflower being a winter season vegetable. With spice levels on the higher side I find it an apt recipe for winters to ward off those runny noses at home 😊

Thin spicy gravy with puris & rice….my winter comfort food.

Serves – 4 Time – 45 Minutes


  1. Cauliflower medium sized – 1
  2. Potatoes medium sized – 2
  3. Garlic – 10 pods
  4. Garlic – 1’’
  5. Onion small – 1
  6. Tomatoes medium sized – 2
  7. Green chillies – 2
  8. Cumin seeds – 1 tsp
  9. Red chilli powder – 1 tsp
  10. Coriander powder – 1 tbsp
  11. Asafoetida – 1 pinch
  12. Turmeric powder – 1 tsp
  13. Garam Masala Powder – 1 tsp
  14. Water – 2 tbsp + 2 cups hot water
  15. Mustard oil – 2 tbsp + Β½ cup for shallow frying
  16. Salt – to taste


  1. Cut cauliflower in big sized florets. Also chop the green part of it in small bits
  2. Cut the potatoes in 4 parts with skin
  3. Shallow fry cauliflower & potatoes separately till brown and keep aside
  4. Make a paste of garlic, ginger, onion, green chillies, tomatoes, turmeric, chilli powder, coriander powder and water
  5. In a cooker, heat oil and add cumin, asafoetida, paste and salt. Cook till it is done and the oil is afloat. This step should take around 15 minutes
  6. Next add cauliflower & potatoes and mix well followed by hot water
  7. Close the lid and give it a whistle
  8. Open the lid and add garam masala powder(whole spice powder)


  1. Adjust the water as per the required consistency of the gravy
  2. Fried paneer can be added too before the garam masala step

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