🥔 Because Sometimes, the Simple Ones Hit the Deepest
There’s no sizzle.
No cream.
No drama.
Just potatoes and cauliflower, pan-fried with masala and care.
But somehow, it becomes the thing you look forward to.
Aloo Gobi is that faithful friend in the lunchbox.
The one that makes a basic roti feel whole.
The one that tastes like home, no matter where you eat it.
🛒 What You’ll Need (Serves 3–4):
2 medium potatoes, peeled & cubed
1 small gobi (cauliflower), cut into florets
1 medium onion, sliced
1 tsp ginger-garlic paste
1–2 green chilies, slit
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp red chili powder
1½ tsp coriander powder
½ tsp garam masala
Salt to taste
2–3 tbsp oil
Fresh coriander to finish
Optional: A squeeze of lemon juice or a pinch of amchur
🍳 How to Make It – Dry, Spicy & Just Right
1. Start the Base
Heat oil in a kadhai. Add cumin, let it crackle.
Add onions and green chilies. Sauté till soft.
2. Toss the Veggies
Add ginger-garlic paste. Cook till raw smell fades.
Add potatoes and cauliflower. Stir well.
3. Spice It Up
Add turmeric, chili, coriander powder, salt. Mix.
Cover and cook on low, stirring occasionally, till both are soft and golden at the edges (15–20 mins).
4. Finish with Flavor
Add garam masala, lemon juice or amchur if using.
Garnish with chopped coriander. Serve hot.
❤️ Why Aloo Gobi Is Forever
It’s simple but so satisfying
Pairs with roti, paratha, or dal-chawal
Easily made with pantry staples
Because sometimes, the humblest food feels the most like home
The Pinch of Masala 