Aloo Gobhi Sabzi/How to make Aloo Gobhi/Potato-Cauliflower dry curry

09 Apr, 2017
Share - Posted on: 09 Apr, 2017
  • Servings : 4 people
  • Prep Time : 10 min
  • Cook Time : 20 min

A simple and satisfying Punjabi-style aloo gobi recipe, a classic dry vegetable dish combines aloo (potatoes), gobi (cauliflower) and fragrant spices. This simple dry curry goes wonderfully with roti/Paratha/Poori if you have some Moong dal, Chana masala on the side is one of our favorite go-to comfort dishes.

In this preparation, apart from cauliflower and potatoes, ginger, silted green chilies dry mango powder and garam masala is also added. This dry aloo gobi sabzi derives its main flavor and aroma from ginger, green chilies and garam masala.

Aloo Gobi: For cauliflower, you can parboil before starts making process. In the restaurants, normally fried cauliflower cooked with fried potato to give the crunchy flavor in the dish. I have sauteed the cauliflower and potatoes. You can avoid all these and cook this dish like we cook aloo Shimla mirch

You can check another recipe which goes well with Roti/Paratha

Aloo Shimla Mirch

Dal Fry

Bhindi Do pyaza

Matar Mushroom

Here is the recipe of aloo-gobi (potato-cauliflower):

Ingredients

  • Potato 4-5 medium
    Cauliflower ½ large
    Turmeric Powder ½ tsp
    Green chilies 2
    Ginger 1’’
    Tomato 1 ½ medium
    Coriander Powder 1 ½ tsp.
    Salt to taste
    Garam Masala ¼ tsp.
    Cumin Seeds 1 tsp
    Oil 4 tbsp + 1 tbsp.
    Dry mango Powder/Lemon juice 1 tsp./1tsp

Method

Step 1

Blend the tomatoes in the blender. Cut the ginger into juliennes and silt the green chilies. Peel, dice, wash and pat dry potatoes. Cut the cauliflower into the florets, wash and pat dry them too.

Step 2

Heat 4 tbsp. oil in a kadhai and once oil gets hot add diced potatoes and shallow fry them for 4-5 minutes, continuously stir.

Step 3

Take out the potatoes into plate and keep side.

Step 4

Add cauliflower florets in the same kadhai and saute them for 4- 5 min.

Step 5

Heat 1 tbsp. oil in the kadhai and add asafetida and cumin seeds and let them sizzles. Add ginger juliennes and green chilies and saute it for 30 sec.

Step 6

Add tomato puree and saute it tills all water evaporates and oil starts to leave the sides.

Step 7

Then add turmeric powder and coriander powder. Mix it then add cauliflower florets.

Step 8

Add potatoes and mix well.

Step 9

Cover it with lid and cook it on low flame. Cook till potatoes and cauliflower get cooked. Keep stirring in between. it should be cooked through and still holding their shape. Once potatoes and cauliflower get cooked add garam masala and dry mango powder. Mix it well.

Switched off the flame and garnish with chopped cilantro. Serve hot aloo gobi with Roti/Paratha/Poori along with Raita

Notes

  1. 1. I have used very less oil for sauteing and hence some potato stuck at the bottom of the Kadai in my preparation. You can add more to give proper frying.
  2. 2. This dish is no garlic- no onion version so I haven’t used. Feel free to use garlic and onion.
  3. 3. I have saute the potatoes for 5 min, you can shallow fry them until becoming golden brown.
  4. 4. No need to add water If you cooking on low flame else add 3 tbsp of water.

 

If you happen to make it do click pictures and send it to me as a message on my FB page sheljaskitchen or email me at sheljasktichen@gmail.com so that I can features it on my facebook page.

If you like this post do drop in your feedback too.

Tags: Potato, Cauliflower, Dry sabzi, Side dish, winter delicacies,


Print

Leave a Reply

Your email address will not be published. Required fields are marked *