International Cooking: Food from Madagascar

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  The Flavor Vortex interesting recipes. Rarely traditional, always delicious. Search Menu Home » International Cooking: Food from Madagascar International Cooking Challenge International Cooking: Food from Madagascar I finally reached the ‘M’ countries, and there are a lot of them! I started with food from Madagascar, which I knew absolutely nothing about before this week! Madagascar is an island country off the southeastern coast of Africa. It is made up of the large main island, from which the country takes its name, and many smaller islands. It is the fourth-largest island and the second-largest island country in the world. Madagascar split from the Indian subcontinent around 90 million years ago, so native plants and animals were able to evolve isolated from the mainland. This resulted in Madagascar becoming one of the world’s 17 megadiverse countries, hosting many species that are found nowhere else. It is thought that Madagascar was first settled around the first millennium...
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FOOD AND DIT FOOD.

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PAKISTAN     FOOD 
 
5 from 14 votes

Just Like Mama's Aloo Gobi (Potato & Cauliflower Curry)

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Pakistani Aloo Gobi Sabzi is a simple vegetarian curry made of potato and
cauliflower cooked in spices with tomatoes. This authentic Aloo Gobi
recipe is my mother's, and it's bold balanced flavours remind me why Aloo Gobi is such a classic dish.

Aloo Gobi top down view, a plate underneath the dish of aloo gobi

It is so hard to cook like someone else, but for people like me who grew up only eating their mothers cooking so much of our sense of what food ought to taste like comes from mama.

Most of my Pakistani recipes are if not hers, then inspired by her. I love the idea that through them I am continuing a version of my family's tastes and traditions.

My mothers Aloo Gobi is spicy, tangy with tomatoes, salted just right and with the mellow undertones of turmeric. It gets a hit of freshness from the lemon and cilantros at the end and smokiness from that little bit of pepper. With a hot chapati and some cold thick yoghurt there's nothing quite like it.

SABZI AWARDS: BEST KINDS OF VEG FOR ALOO GOBI

A bowl filled with cauliflower florets, two whole tomatoes, and a halved onion, with some parsley—classic ingredients for Pakistani Aloo Gobi. In the background are minced garlic and part of a potato on a dark green surface.

I've experimented widely with the different varieties of tomatoes, potatoes, and onions available here and these are the ones that work best for Pakistani food.

  • Best Onions for Pakistani Food: Yellow cooking onions. They have a milder flavor and cook down faster than red onions, but red onions work too.
  • Best Potatoes for Pakistani Food: Yukon Gold or Yellow flesh, hands down. Their firm yet creamy texture holds up to and perfectly absorbs Pakistani spices and flavors. White potatoes aren't absorbent enough with an almost waxy textures while russet are more suitable for baked potatoes.
  • Best Tomatoes for Pakistani Food: Roma tomatoes or Italian plum tomatoes are my favourite. They have a robust flavour closest to the always in season tomatoes in Pakistan. If those are unavailable then hothouse tomatoes work as they break down easily. However, they don't have quite the same richness of flavour (IMHO).

A TIP FOR MAKING THE QUICKEST ALOO GOBI

chopped tomatoes, cauliflower, potatoes.

For the longest time I would cook my potatoes for a while before adding the gobi in, but then I realized that this simple Pakistani Aloo Gobi recipe doesn't need that. Providing the cauliflower florets aren't kept large they cook in the same time as the petite potatoes.

INSIDER TIPS FOR COOKING SABZI

  • heat your pan before your add oil for faster heating
  • NEVER heat it on high, stick to medium high to avoid damaging the pan and to avoid the oil getting too hot and burning spices
  • golden is key. when your edges turn colour your onions are ready and that's what's going to make them flavorful but not sweet in a taking over the sabzi kinda way. .
  • ratios of sizes are important: don't make your potato chunks huge if your cauliflower isn't. I am not just saying this because my grandma told me it doesn't look pretty otherwise. They also won't cook at the right rate
  • Cook the veggies low and slow, adding water only if absolutely necessary because the veggies that cook in their own steam are always more flavorful!
  • Seasoning. It is all in the seasoning. Taste, adjust, always.
Aloo Gobi in a pot

Use homemade or frozen ginger and garlic paste or fresh ginger and garlic for maximum oomph. The jarred stuff often has vinegar in it and that is so noticeable in sabzis.

LOOKING FOR MORE GOBI (CAULIFLOWER) RECIPES?

¾ view of a plate of cauliflower fritters with the mint yogurt in the center

Hope you enjoy this simple home style dish as much as we do! Do rate the recipe below!

Pakistani Aloo Gobi Sabzi
 Print Recipe
5 from 14 votes

Pakistani Aloo Gobi Sabzi (Potato Cauliflower Curry)

Pakistani Aloo Gobi Sabzi is a simple vegetarian curry made of potato and cauliflower cooked in simple spices with tomatoes. This authentic aloo gobi recipe is my mother's, and it's an easy vegetable curry to make at home.
Prep Time5minutes 
Cook Time30minutes 
Total Time35minutes 
Course: Main Course
Cuisine: Indian, Pakistani, pakistani, indian
Servings:
Calories: 320kcal
Author: Sarah Mir

Equipment

  • saute pan

Ingredients

  • ¼ cup oil
  • 1 tsp cumin seeds
  • ½ cup onion, finely diced
  • 3 cups potatoes diced into 2 cm pieces
  • 2 cups cauliflower (half a small one)
  • 2-3 chopped tomatoes
  • 5-6 cloves garlic or 1 tsp garlic paste
  • ½ tsp ginger paste of freshly grated ginger 
  • 1 tsp red chili powder
  • ⅓ tsp turmeric powder
  • ½ tsp coriander powder
  • ¾ tsp salt (minimum)

Finishing Touches

  • 3 tbsp chopped cilantro
  • 3 sliced green chilies (or adjust to taste)
  • a squeeze of lemon juice
  • a pinch of pepper (optional)

Instructions

  • Heat oil in a saute pan and add the cumin seeds, cook for 30 seconds
  • Add your onions and cook on medium high heat till the edges start to turn golden
    Diced onions being sautéed and caramelized in oil inside a black pot on a stovetop, as the first step in preparing authentic Pakistani Aloo Gobi, with a bowl of minced garlic blurred in the background.
  • Reduce the heat a little and add the ginger and garlic
    Chopped onions and spices sizzling in oil in a black pot, with a plate of raw cauliflower florets and some spices nearby-a classic start to Pakistani Aloo Gobi.
  • Saute for a 30 seconds and add the ¾ tsp salt. If it starts to stick immediately add a small splash of water
  • Now in go your tomatoes and spice, mix them and cook on medium high heat stirring often until the excess water sautes out and you are left with a rich spice paste with oil rising above it (i..e bhunna) tip: expedite this by covering the pot with a lid for a minute or two.
    A black pot with tomato sauce simmering inside, placed on a dark surface; in the background, a plate of Pakistani Aloo Gobi cauliflower florets is slightly out of focus.
  • Stir in your potatoes and then add the cauliflower on top. Mix gently and cook covered on low till both vegetables are tender - 20 to 25 minutes.
    A black pot filled with Pakistani Aloo Gobi-cooked cauliflower and potato pieces in a spiced tomato sauce, with a blurred green chili in the background on a teal surface.
  • If at any point the veggies start to stick/burn add a tiny splash of water but not too much.
  • When the vegetables are cooked through taste a piece of cauliflower and potato together and adjust seasoning (I always add more salt at this stage)
  • Turn the stove off, top with the garnishes and cover for a minute or so to infuse aromas. Eat with chapati or naan.
    A close-up of a black pot filled with cooked cauliflower and potato pieces, garnished with fresh chopped cilantro. This dish is a flavorful Pakistani Aloo Gobi, showcasing an Indian-style vegetable curry.

Video

Notes

  • I used to do two things differently: one is that I added spices to the onion base before adding the tomatoes. However, depending on heat levels masalas can burn easily which is why I switched it to adding with tomatoes. If you were comfortable with the first approach and heat levels then absolutely stick to it. The second change is that I now dice my potato a little smaller and add it with my gobi for convenience. I was starting to find that my potatoes would be done and my gobi wouldn't. 
  • A little update: I find that the flavour is much clearer if I take away the coriander powder, but since this recipe has it's fanbase I am not changing the recipe card! Also if you are in a rush you can absolutely skip the sautéing tomatoes step and add it all together. You will get delightfully juicy chunks of tomatoes in the final dish. 
Calories: 320kcal | Carbohydrates: 44g | Protein: 6g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 878mg | Potassium: 1271mg | Fiber: 8g | Sugar: 9g | Vitamin A: 419IU | Vitamin C: 81mg | Calcium: 114mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @flourandspiceblog or tag #flourandspiceblog!
A plate of Pakistani Aloo Gobi curry with chunks of potatoes and cauliflower, garnished with herbs, served with lemon wedges and pieces of flatbread on a patterned plate. Text above reads, AALOO GOBI: A SIMPLE VEGETABLE CURRY!.

MORE PAKISTANI RECIPES

COMMENTS

    5 from 14 votes (8 ratings without comment)

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    Recipe Rating

  1. Maria says

    Followed the recipe and the end result was delicious aaloo gobi. No chapati needed, it was perfect paired with cold “Kheera” slices.

    REPLY

    • Sarah Mir says

      I LOVE how you describe things!!! Made my day to read this!

      REPLY

  2. Sara says

    This was stunning! I've never been able to get a good aloo gobi so what I tasted blew me away! My only regret was not making more because it was gone in 2 days! Just magic!!!

    REPLY

    • Sarah Mir says

      freaking awesome to hear!!!! Thank you Sara!

      REPLY

  3. Maria says

    Made this today. Cooked gobhi for the first time today and I’m surprised how similar it is to how my nani used to make it. Even my kids loved it !

    Definitely saving it !

    REPLY

    • Sarah Mir says

      Literally no better words than it's similar to how my nani used to make it!!! THANK YOU for sharing that!

      REPLY

  4. jackie says

    Hello Mir, I am so happy to have stumbled upon you and your recipes! We live in a remote spot-it's a 1.5 hour drive to an Indian restaurant; we lived in walking distance to 2 great ones previously. This recipe made my kitchen smell just like I remember Mr. Mohammed's restaurant smelling. THANK YOU!
    I went a little rogue with the vegetables, and of course it was fantastic!
    This is the second of, I'm sure, many of your recipes that we'll enjoy again and again!

    REPLY

    • Sarah Mir says

      pm

      How wonderful to hear this!!! thank you so so very much for trying it and for the review!

      REPLY

  5. Beth says

    This is amazing! I've made it twice this week 🙂
    REPLY

    • Sarah Mir says

      Woohoo!!! I am THRILLED to hear it!

      REPLY

    • Thats great! thank you for letting me know! am thrilled 🙂

      REPLY

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