Aloo Gobi

Instructions

  • firstly remove the gobi/cauliflower florets. wash them in running water.
  • then boil 2.5 to 3 cups of water in a pan with salt. close the burner.
  • add the gobi/cauliflower florets in the salted warm water and keep covered for 15-20 minutes.
  • peel and dice the potatoes.
  • make a smooth paste in a blender with the onion, tomato, ginger and garlic. no need to add water while making the paste.
  • heat oil in a pan or kadai. add the ground paste and stir.
  • be careful as it splutters when you add it to the oil.
  • add all the spice powders one by one.
  • fry till the oil leaves the sides of the masala paste.
  • continue frying till the whole masala, comes together and changes color with oil leaving the sides.
  • add the chopped cauliflower and potatoes. stir.
  • then add water, salt and stir.
  • cover and cook till the potatoes and cauliflower are cooked and tender.
  • check a couple of times. if the water dries up too much whilst cooking, then add some more water.
  • lastly add crushed kasuri methi and simmer for 1-2 minutes.
  • stir in chopped coriander leaves or garnish.

serve aloo gobi hot with rotis, naan or steamed rice or jeera rice.

See http://www.vegrecipesofindia.com/dhaba-style-aloo-gobhi-punjabi-recipe-with-potatoes-and-cauliflower/

IngredientsCopy

  • 1.5 cup chopped cauliflower/gobi
  • 1.5 cup chopped or diced potatoes
  • 2 to 3 tbsp oil
  • ½ tsp turmeric powder/haldi
  • ½ tsp red chili powder/lal mirch powder
  • 1 tsp coriander powder/dhania powder (optional)
  • ½ tsp garam masala powder
  • 2.5 to 3 cups water
  • ½ to 1 tsp kasuri methi/dry fenugreek leaves, crushed
  • few coriander leaves/dhania patta for garnishing

grind to paste

  • 1 large onion
  • 1 large tomato
  • ½ inch ginger
  • 2-3 garlic

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