Aloo Gobi

March 18, 2019

 

The first vegetable (sabji) I learned to cook… besides potatoes.

Potatoes and cauliflower florets cooked in Indian masalas. Yes... everyone has their own version of an Aloo Gobi recipe and this is mine. Some recipes are simpler, with a tempering of just jeera and green chillies. I like Aloo Gobi with a bit of onion and tomato masala though. So, here goes.

 

PS: Any leftover Aloo Gobi can be upcycled the next morning - mash the leftover aloo gobi, add finely chopped onions, green chillies and coriander. Sandwich this mix between two slices of bread, butter the outer sides and grill in a sandwich maker or in a pan. Easy  peasy breakfast.

 

Serves: 4

 

Time taken: 30-40 minutes

 

Ingredients to make Aloo Gobi

 

1 cauliflower - medium size, cut into florets

2 potatoes – medium size, sliced / cubed

1 tbsp ghee / cooking oil

½ tsp cumin seeds / jeera

½ tsp carom seeds / ajwain

4-5 curry leaves, roughly torn (optional)

2 green chillies, finely chopped

4 – 5 garlic cloves, finely chopped

½ inch piece of ginger, finely chopped

2 onions – medium size, finely chopped

1 tomato – medium size, finely chopped

½ tsp turmeric powder

½ tsp coriander powder

Salt, to taste

 

Method of making Aloo Gobi

 

Place the cauliflower florets in a mix of water, salt and turmeric powder for 10-15 minutes, drain and keep aside.

 

In a cooking pan / kadhai, heat ghee or cooking oil, add jeera, ajwain and curry leaves (if using). Once these crackle, add ginger, garlic and green chillies. Sauté for a minute and add onions. Once the onions turn pinkish, add tomatoes and mix well. Cook this masala for a minute or so and add turmeric powder.

 

Add potatoes and give it a good stir. I usually add the potatoes first as the cooking time is slightly longer. After 2 – 3 minutes of adding the potatoes, add cauliflower florets and salt - mix well so all the masala coats the cauliflower florets and potatoes. Cover and cook on medium heat for 4 – 5 minutes, stirring occasionally.

 

If the masala sticks to the pan or starts to burn, add a tbsp of water. Add only enough water to keep the masala moist and prevent it from burning. Aloo gobi is traditionally cooked without additional water.

 

Once the aloo gobi is almost done, add coriander powder. Mix well, cover and cook for a few more minutes till the cauliflower and potatoes are cooked through but not mushy.

Taste and adjust seasoning. Garnish aloo gobi with fresh coriander leaves.

 

Serve aloo gobi with chapatis, tadka dal and rice.

 

 

 

Take a look at the other mains recipes / Indian meal ideas.

 

Feel free to share WhiskMixStir recipe links / Indian food recipe blog with your family & friends! Remember to give credit where its due :) Pls do not publish my content, recipes and / or photos as your own.

 

 

 

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© 2019 Sheetal Jandial @ WhiskMixStir