Potatoes are delicious in so many different preparations, and this simple Dry Aloo Gobi Fry is one of those easy vegetable dishes that works especially well with chapati.
Potatoes and cauliflower are cooked with onion, ginger-garlic paste, green chilies, and a simple combination of Indian spices. Since this version is prepared without tomatoes or extra gravy, it stays nice and dry, making it convenient for lunch boxes as well.
Dry Aloo Gobi Fry / Potato Cauliflower Fry
Recipe Details
Side Dish / Dry Curry
Indian
Sashi
30 minutes
2
Ingredients
Main Ingredients
- Potatoes / Aloo – 2
- Cauliflower / Gobi – 1/2 head
For Preparing the Cauliflower
- Hot water – as needed
- Salt – to taste, divided
- Oil – 2 tbsp, for frying the cauliflower
For the Aloo Gobi Fry
- Oil – 1 tsp
- Onion – 1 medium, chopped
- Curry leaves – 1 sprig
- Green chilies – 3, slit
- Ginger-garlic paste – 1 tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1/4 tsp
- Garam masala – 1/4 tsp
- Coriander leaves – 3 tbsp, chopped
Preparation
- Peel the potatoes and cut them into small, evenly sized pieces.
- Separate the cauliflower into small florets.
- Chop the onion and coriander leaves.
- Slit the green chilies lengthwise.
- Soak the cauliflower florets in hot salted water for about 3–5 minutes.
- Drain thoroughly and pat the cauliflower dry with a clean kitchen towel.
- Fry the cauliflower in oil until it is about 70% cooked and lightly golden. Remove and keep aside.
Cooking Instructions
- Heat 1 teaspoon oil in a wok or wide pan over medium heat.
- Add the chopped onion and sauté until it becomes lightly golden.
- Add the curry leaves, slit green chilies, and ginger-garlic paste.
- Fry until the raw aroma of the ginger and garlic disappears.
- Reduce the heat and add the red chili powder, coriander powder, cumin powder, and garam masala.
- Stir briefly over low heat so the spices do not burn.
- Add the chopped potatoes and salt.
- Cook over low to medium heat for about 5 minutes, stirring frequently, and continue until the potatoes become tender.
- Add the partially cooked cauliflower florets.
- Mix gently so the potatoes and cauliflower are evenly coated with the masala.
- Add the chopped coriander leaves and cook for another 3 minutes, or until the cauliflower is fully cooked but still holds its shape.
- Taste and adjust the salt if needed, then remove from the heat.
Tips
Cauliflower: Frying the cauliflower first gives it a firmer texture and lightly browned flavor. For a lighter version, skip the separate frying and add the florets directly to the pan.
Keep It Dry: This recipe is meant to have a dry finish, so cook uncovered and avoid adding unnecessary water.
Tomato Variation: Chopped tomato can be added after the onion if you prefer a slightly softer and more masala-coated version.
Lunch Box: Since there is very little moisture in this dish, it works particularly well as a chapati filling or lunch-box side dish.
Serving Suggestion
Serve Dry Aloo Gobi Fry with chapati, sambar rice, curd rice, or any variety rice.
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