Aloo Gobi — Potato and Cauliflower Dry Technique (आलू गोभी)

Punjab, northern India

Aloo gobi is the paradigmatic Punjabi dry vegetable dish (sabzi): cauliflower and potato cooked with minimal water so the spices cling and the vegetables develop edges rather than steaming into softness. The technique requires a dry-fry approach — oil hot, vegetables added and allowed to take colour before any moisture is introduced. The spice sequence matters: cumin seed blooms first, onion caramelises, then ginger-garlic, then dried spices in sequence (turmeric, coriander, cumin powder), each cooked into the oil rather than added together. A small amount of water is added and the pan is covered briefly to steam-finish the potato, then uncovered to drive off moisture and crisp the cauliflower edges.

Eaten with roti or paratha, with a spoonful of plain yoghurt alongside to provide the cooling contrast the dry heat of the dish demands.