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Aloo Gobi Recipe
By : Sify Bawarchi
Category : Vegetables, North indian
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
Popular in Nepal, Pakistan and India, aloo gobi is a humble dish that can complement a hot bed of steaming rice as a side dish, serve as an accompaniment for parathas or as stuffing for samosas. It is a popular dish in the Northern parts of India. `Aloo Gobi` simply means potato-cauliflower - literally! An assortment of spices and simple ingredients make this super simple dish an all rounder. You can eat it at any given day and time. Aloo gobi forms an integral part of the meal - just as the southern meal is not complete without an avial or rasam similarly aloo gobi holds an important place in north Indian meals.

1) Heat the oil in a heavy bottom wok.
2) Temper the ingredients till it splutters and releases aroma for about 20 seconds.
3) Add the ginger, garlic and onion and saut� till golden brown. Add the ginger garlic paste and cook till the oil begins to float on the surface.
4) Once golden brown add the tomatoes and cook till well mashed.
5) Add the seasoning ingredients and give a good stir. Ensure when cooked the oil comes to the surface or sides of the wok.
6) The florets sitting in hot water bath would be cooked a bit, add those.
7) Give a good stir and add the peas followed by potato.
8) Mix well ensuring the vegetables are well coated with the spice mixture.
9) Cover with a lid and fry on medium heat till cooked.
10) Remove and garnish with coriander and serve with your choice of accompaniments.

Note:
1) While cooking the spice mixture it is important to ensure that at every stage the next ingredient is added only when the oil begins to come on surface. That�s the indication that the masala is cooked.
2)Increase the tomato and onion and add some water and the dish will be aloo Gobi gravy.
3) The appeal factor of the dish lies in the vegetables being perfectly cooked and not falling apart. Par boiling the vegetables not only reduces the cooking time but also helps you retain its shape.
4) Several variations of aloo gobhi taste equally good and have the two vegetables as dominating elements. Some variations use only turmeric powder while some use peanuts as garnish.

Time taken: Prep time - 15-20 min, cook time - 10-15 min

Ingredients:
Potato- 1 1/2 cup (cut to Bite sized pieces or Par Boil)
Cauliflower- 1 medium
Green Peas- 1 cup
Onion- 1 (sliced or chopped)
Tomato- 1 (chopped)
Ginger- 1 inch
Garlic- 5 cloves (chopped)
Amchur( dry mango powder) - 1/2 tsp
Ginger paste- 1/2 tsp
Garlic paste- 1/2 tsp
Oil- 2-3 tbsp

Tempering Oil- 2-3 tbsp
Curry leaves- 5-6 (optional)
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Asafoetida- 1/4 tsp
Onion seeds- 1/2 tsp

Seasoning:
Chili powder- 2 tbsp
Coriander powder- 1 tbsp
turmeric powder- 1/2
Salt- according to taste
Jeera powder- 1 tsp
Fennel powder- 1 tsp
Pepper powder-1 tsp

Pre- Preparation:
1) Par Boil the potato. Dice it and keep aside.
2) Boil water and pour it over separated floret of cauliflower mixed with salt and turmeric. This would remove worms or any dirt not visible to naked eyes.

Garnish:
Coriander- finely chopped
Spring onion- finely chopped

Accompaniments:
Paratha
Steamed rice and dal

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