Dadi-Ma’s Aloo Gobi


Dadi-Ma’s Aloo Gobi

Aloo gobi is a conventional Indian dish with its origins from Punjab. At this time, it’s cherished all around the Indian subcontinent, and it may be present in nearly each Indian restaurant. It’s a easy dish to make, and a straightforward dish to get pleasure from. 

Every dwelling makes their aloo gobi slightly otherwise, however the dish will at all times have turmeric and ginger for his or her therapeutic and comforting properties. Because of this aloo gobi is a favourite amongst moms and grandmothers; they cook dinner for his or her family members to nourish their our bodies and luxury their souls.

After we have been rising up, our dadi-ma (grandmother) would like to make this dish for us. Her aloo gobi at all times got here out the perfect—she was in a position to preserve all the cauliflower florets totally intact, however delicate as a cloud when pressed with contemporary roti or paratha. I can nonetheless image her hovering over the range, cooking the cauliflower and potatoes slowly, including slightly water to the pan, and mixing it with essentially the most mild contact. That’s the trick—gradual and delicate. 

To this present day, my dadi-ma’s aloo gobi stays a favourite in our dwelling, and we love serving it at Badmaash.

Nakul Mahendro is a co-owner of Badmaash in Los Angeles. This recipe was initially revealed in our Winter 2021 version of Life & Thyme Submit, our unique newspaper for Life & Thyme members. Subscribe


  • ¼ cup vegetable or coconut oil
  • ½ tsp. cumin seeds
  • 2-inch knob of ginger, finely diced
  • 1 complete cauliflower, reduce into florets
  • 2 russet potatoes, peeled and reduce in small wedges
  • 1 ½ tsp. turmeric
  • 1 tbsp. Kosher salt
  • ½ small serrano chile pepper, reduce lengthwise, seeds eliminated (elective)
  • ¼ cup of fresh-chopped cilantro (for garnish)
  • Recent ginger, julienned (for garnish)

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  1. Warmth oil on medium warmth. Crush cumin seeds in hand (between palms) and add to sizzling oil. Swirl within the pan for 30 seconds, till they begin to pop. 
  2. Add diced ginger and sauté till aromatic, for about 1 minute. Add potatoes; combine and cook dinner for three minutes. Add cauliflower florets, turmeric and serrano pepper; combine properly. Cowl and permit to cook dinner at medium warmth in its personal juices. Combine and season with salt.
  3. Really feel the cauliflower stems with a fork. The fork ought to reduce by means of the stems simply. If wanted, add a number of tablespoons of water and blend to proceed cooking. Test if potatoes are accomplished as properly.
  4. Serve in a big bowl. Garnish with julienned ginger and fresh-chopped cilantro.

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The submit Dadi-Ma’s Aloo Gobi appeared first on Life & Thyme.


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