Simple & Quick: How to Make Jain Aloo Gobhi

Aloo gobhi, the classic Indian combination of potatoes and cauliflower, is a culinary canvas that captures the essence of comfort and versatility. These humble ingredients, when paired with an array of spices and cooking techniques, transform into a gastronomic delight. But at the same time, many communities, such as those hailing from the Jain community, prefer to have food without any onion or garlic in it. If you have someone who follows this particular faith, this aloo gobhi recipe is perfect!

prep time 00 Hour 15 Mins

cook time 00 Hour 15 Mins

chef Team Kitchen Diaries

Jains avoid eating root vegetables like onions, roots, and tubers since doing so damages microscopic life forms, and because the bulb is seen as a living thing, as it can sprout in Jainism. Additionally, most root veggies require the entire plant to be uprooted and killed before consumption. whereas eating the majority of terrestrial veggies does not cause the plant to die (it lives on after plucking the vegetables, or it was seasonally supposed to wither away anyway).

At the same time, it presents a unique culinary challenge with the exclusion of ingredients like onion and garlic. However, Jain cooking offers a fascinating array of ingredient substitutes that enable the creation of flavourful and aromatic dishes, and one such example is the Jain version of aloo gobhi.

Aloo gobhi is a very popular North Indian vegetarian cuisine prepared with potatoes (aloo), cauliflower (gobhi), ginger, green chillies, and a few spices. It may be eaten with chapati or paratha, or as a side dish

Use a heavy-bottomed kadai to ensure that heat is distributed evenly and that your aloo gobhi does not burn or stick, and always sauté vegetables over medium heat for better taste and texture overall.
If you’re using a nonstick pan, use less oil and avoid metal spatulas since scratching the surface destroys the coating and can interfere with both cooking and safety.
A pressure cooker may speed things up, but with recipes like aloo gobhi, restrict the number of whistles to avoid overcooking; otherwise, the vegetables become too mushy and lose their bite.
When using a grinder for tomato puree, add a little water to achieve a smoother consistency, but don’t over-blend, since this might make the masala taste slightly bitter.
Cooking with induction is extremely efficient, but keep an eye on the temperature settings since it warms rapidly, and always use appropriate flat-bottom cookware to ensure your meal cooks evenly and without interruption.

Step 1

Fill a basin with boiling water and add the cauliflower florets. Set them aside for 8 to 10 minutes.

Step 2

Heat mustard oil in a pan or kadai and shallow sauté the cauliflower and potatoes for 5-7 minutes.

Step 3

After cooking, use a skimmer to take them from the kadai and set them aside.

Step 4

In the same kadai, add the remaining oil and cumin seeds and let them splutter.

Step 5

Add whole red chillies, hing, ginger, and green chillies. Stir-fry for 1 minute on low heat.

Step 6

Combine the tomato puree, coriander powder, turmeric powder, chilli powder, and salt. Mix thoroughly, cover, and cook for 5 minutes over medium-high heat.

Step 7

Add the shallow-fried gobi and aloo, along with the cut tomatoes. Mix everything well. Cover and simmer for 15-20 minutes over low heat.

Step 8

Stir twice or three times in between. Add the freshly chopped coriander and stir over high heat for 1-2 minutes. Turn off the heat and serve hot!

Frequently Asked Questions

Yes, you can skip it since Jain food abstains from consuming potatoes due to it being a root vegetable.

To build flavour for aloo gobhi, you can use salt, ginger, tomatoes and green chillies.

This will happen if you overcook your aloo gobhi or add more water than needed and keep it simmering on low heat.

Yes, you can use any type of oil of your choice to make aloo gobhi.

Traditionally, aloo gobhi is a dry recipe, but if you want a bit of gravy with it, you can add a bit more tomato puree and or water and balance the taste accordingly.

Calories 180 Kcal

Total Fat 9 g

Carbs 22 g

Protein 4 g

ESSENTIAL ITEMS

3 tbsp Mustard oil

1 tsp Cumin seeds

pinch Hing

2 Dry red chillies

1 inch gine, julienned

2 Green chillies

2 Tomatoes

1 Can Pureed tomato

0.5 tsp Turmeric

0.5 tsp Kashmiri red chilli powder

2.5 tsp Coriander powder

3 cups Cauliflower florets

2 otatoes medium-sized

1 tsp Salt

to garnish Fresh coriander, chopped

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