Aloo Gobi Recipe - How To Make Aloo Gobi in Home
An Insight About Aloo Gobi :
The combination of potato with cauliflower is always fantastic and this is one such delicious recipe
Aloo Gobi is a famous dish that originated from the Indian subcontinent ad from India, it slowly spread to the other parts of the world. Aloo Gobi recipe is a curry made of potatoes, cauliflower, tomatoes and onion along with other spices.
Aloo gobi recipe is an interesting vegan dish that goes well with plain rice, jeera rice, roti, naan and puri. Aloo gobi recipe is not only spicy but also looks flavourful. If you go to any restaurant in North India and like to have rotis, your first choice of side dish would be this irresistible aloo gobi masala.
Aloo Gobi's Demand :
Aloo gobi recipe is the most preferred dish in any buffet or a dinner party in India as it is not only delicious but also an ideal pair for any main dish, be it roti or rice combined with a melange of spices. Kids like to have it in chapathi rolls for lunch box or for an evening snack.
Varieties of Aloo gobi recipe :
There are quite a few varieties of 'aloo gobi' recipe which differs from each other in taste and as well as contents. In some region they use 'amchur powder' (dry mango powder) for tanginess and in some other places they use fresh cream or yoghurt for richness. In some parts of India, they include peas for added taste and flavour.
Aloo Gobi Recipe - Ingredients Required To make Aloo Gobi
How To Make Aloo Gobi Recipe
To make Aloo Gobi, clean the vegetables and chop them into fine pieces and keep it in a vessel.
Wash the cauliflower 3-4 times in tap water and put it in a vessel of water.
Keep the vessel in the stove and switch it on.
Let it boil for a few minutes and switch off the stove.
Strain the cauli flower and keep it aside.
Dip the potato cubes in chill water after chopping in order to prevent them from turning dark.
Place a pan in the stove and keep it in high flame.
Pour two tablespoons of cooking oil in it and once it is heated just add a tea spoon of mustard seeds to it.
When it splutters, add a tea spoon of cumin seeds and a pinch of turmeric and stir well.
Adjust the flame to medium mode.
Here, you add the cinnamon, anise, clove and the bay leaf.
When they turn slightly brown just drop a tea spoon of ginger garlic paste to it and mix well.
When you get a nice flavour out of it, add the finely chopped onion to it and keep stirring.
When it becomes translucent, add the tomatoes to it and mash it with a ladle.
Then you add the half boiled cauliflower and the potato cubes to it and sprinkle the required salt.
Now you simmer the flame and close the pan with a lid for some time.
After 2-3 minutes, open the lid and now you see the vegetables being cooked partially.
At this stage, you add a tea spoon of red chilli powder and two teaspoons of coriander powder and half a tea spoon of garam masala to it and stir well.
Just sprinkle a little water and a table spoon of cooking oil and give a mix.
Close the lid again and allow it to cook for 7-8 minutes.
After a while, just open the lid and you will see the aloo gobi being cooked well.
Do not overcook the vegetables as it will spoil the original taste and flavour of each vegetable.
Just pour a tablespoon of fresh cream over the aloo gobi and switch off the stove.
Garnish with some finely chopped coriander leaves and serve it hot with rice or roti along with a papad and mango pickle.
Ingredients
Directions
To make Aloo Gobi, clean the vegetables and chop them into fine pieces and keep it in a vessel.
Wash the cauliflower 3-4 times in tap water and put it in a vessel of water.
Keep the vessel in the stove and switch it on.
Let it boil for a few minutes and switch off the stove.
Strain the cauli flower and keep it aside.
Dip the potato cubes in chill water after chopping in order to prevent them from turning dark.
Place a pan in the stove and keep it in high flame.
Pour two tablespoons of cooking oil in it and once it is heated just add a tea spoon of mustard seeds to it.
When it splutters, add a tea spoon of cumin seeds and a pinch of turmeric and stir well.
Adjust the flame to medium mode.
Here, you add the cinnamon, anise, clove and the bay leaf.
When they turn slightly brown just drop a tea spoon of ginger garlic paste to it and mix well.
When you get a nice flavour out of it, add the finely chopped onion to it and keep stirring.
When it becomes translucent, add the tomatoes to it and mash it with a ladle.
Then you add the half boiled cauliflower and the potato cubes to it and sprinkle the required salt.
Now you simmer the flame and close the pan with a lid for some time.
After 2-3 minutes, open the lid and now you see the vegetables being cooked partially.
At this stage, you add a tea spoon of red chilli powder and two teaspoons of coriander powder and half a tea spoon of garam masala to it and stir well.
Just sprinkle a little water and a table spoon of cooking oil and give a mix.
Close the lid again and allow it to cook for 7-8 minutes.
After a while, just open the lid and you will see the aloo gobi being cooked well.
Do not overcook the vegetables as it will spoil the original taste and flavour of each vegetable.
Just pour a tablespoon of fresh cream over the aloo gobi and switch off the stove.
Garnish with some finely chopped coriander leaves and serve it hot with rice or roti along with a papad and mango pickle.
