Aloo Gobi, a traditional Northern Indian Punjabi dry curry dish is very popular across Indian. Aloo Gobi is a delicious main dish made with potatoes, cauliflower and a great blend of spices.
Aloo GobiRecipe Servings | : | 4 |
Recipe Cook Time | : | 25 minutes |
Preparation Time | : | 15 minutes |
Category | : | Veg, Medium, Main course |
Recipe Rating | : |  |
Ingredients
Potatoes :- 2 medium(1 inch cubes)
Cauliflower :- 1 medium( large florets)
Oil :- 3 tbsp
Onion :- 1 larger chopped
Tomato :- 1 large chopped
Cumin seeds :- 1 tsp
Green chillies slit :- 3
Ginger Garlic paste :- 1 tbsp
Turmeric powder :- 1/2 tsp
Red chilli powder :- 1/2 tsp
Coriander powder :- 1/2 tsp
Garam masala powder - 1/4 tsp
Salt to taste
Fresh coriander leaves :- 2 tbsp ,chopped
Cauliflower :- 1 medium( large florets)
Oil :- 3 tbsp
Onion :- 1 larger chopped
Tomato :- 1 large chopped
Cumin seeds :- 1 tsp
Green chillies slit :- 3
Ginger Garlic paste :- 1 tbsp
Turmeric powder :- 1/2 tsp
Red chilli powder :- 1/2 tsp
Coriander powder :- 1/2 tsp
Garam masala powder - 1/4 tsp
Salt to taste
Fresh coriander leaves :- 2 tbsp ,chopped
Methods
Half boil the potatoes and cauliflower in a saucepan of boiling water for 10 - 15 minutes. Add salt and turmeric powder to it. Drain and keep aside.
Heat oil in a kadai and add cumin seeds and allow them to sizzle, then add green chillies and onion, fry till onion change its colour.
Add Ginger and Garlic paste and saute. Now add tomatoes anf fry until oil starts to separate from the masala (stir frequently).
Once Oil has separated from the tomato mixture, add Coriander Powder, Garam Masala, Red Chili Powder and Salt; mix well.
Add par boil potatoes and cauliflower to the kadai and add a few tablespoons of water (ensuring that the masala doesn't stick to the kadai).
Cover the kadai for 7-8 mins in a low flame till the vegetables are done.
Garnish with coriander leaves and Serve hot with rotis or rice.
Heat oil in a kadai and add cumin seeds and allow them to sizzle, then add green chillies and onion, fry till onion change its colour.
Add Ginger and Garlic paste and saute. Now add tomatoes anf fry until oil starts to separate from the masala (stir frequently).
Once Oil has separated from the tomato mixture, add Coriander Powder, Garam Masala, Red Chili Powder and Salt; mix well.
Add par boil potatoes and cauliflower to the kadai and add a few tablespoons of water (ensuring that the masala doesn't stick to the kadai).
Cover the kadai for 7-8 mins in a low flame till the vegetables are done.
Garnish with coriander leaves and Serve hot with rotis or rice.
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