Aloo Gobi — Recipes

Ingredients

INGREDIENTS (1 CUP = 240ML )

2 medium potatoes (1 heaped cup cubed)2 medium potatoes (1 heaped cup cubed)
2 cups cauliflower florets (gobi) (180 grams)2 cups cauliflower florets (gobi) (180 grams)
1 medium onion (¾ cup chopped finely) 1 medium onion (¾ cup chopped finely)
1 medium tomato (½ cup finely chopped) or 1 tbsp tomato paste1 medium tomato (½ cup finely chopped) or 1 tbsp tomato paste
1 tablespoon ginger garlic minced or paste1 tablespoon ginger garlic minced or paste
1 green chili slit or chopped (optional)1 green chili slit or chopped (optional)
2 tablespoons coriander leaves chopped finely2 tablespoons coriander leaves chopped finely
½ teaspoon salt (adjust to taste)½ teaspoon salt (adjust to taste)
2 tablespoons oil2 tablespoons oil

Spices

½ teaspoon cumin seeds (jeera)½ teaspoon cumin seeds (jeera)

¼ teaspoon turmeric¼ teaspoon turmeric

1 teaspoon garam masala (adjust to taste)1 teaspoon GARAM MASALA (adjust to taste)
¾ teaspoon coriander powder¾ teaspoon coriander powder
¾ to 1 teaspoon red chili powder (adjust to taste)¾ to 1 teaspoon red chili powder (adjust to taste)
1 teaspoon kasuri methi (dried fenugreek leaves) (skip if you don’t have)1 teaspoon kasuri methi (dried fenugreek leaves) (skip if you don’t have)

¾ cup potato (¾ by ¾ inch cubed )

1 ½ cup cauliflower (150 grams)
2 tbsps oil

½ tsp cumin or jeera

1 cup onion cubed
1 green chili slit
1/8 tsp turmeric

¾ cup tomatoes cubed

1 tsp GINGER GARLIC PASTE
8 cashews or 2 to 3 tbsps cream
1 ¼ tsp GARAM MASALA
1 tsp coriander powder
¾ to 1 tsp red chili powder

Salt as needed

1 tsp kasuri methi or dried fenugreek leaves

Directions

Chop cauliflower florets to 1½ inch in size. Add them to slightly hot water and set aside 3 to 4 mins.
Chop cauliflower florets to 1½ inch in size. Add them to slightly hot water and set aside 3 to 4 mins.
Drain the water and rinse them well. Drain them completely.
Drain the water and rinse them well. Drain them completely.
Cube potatoes to ¾ by ¾ inch. You can also slice them to ¾ inch. Keep them immersed in a bowl of water until used. Keeping them in water helps the potatoes to cook faster as they soak up some moisture.
Cube potatoes to ¾ by ¾ inch. You can also slice them to ¾ inch. Keep them immersed in a bowl of water until used. Keeping them in water helps the potatoes to cook faster as they soak up some moisture.
Mince ginger and garlic. Keep this aside.
Mince ginger and garlic. Keep this aside.

How to make aloo gobi

Heat oil in a pan and add cumin seeds. When they sizzle, add ginger garlic & saute for 30 seconds.
Heat oil in a pan and add cumin seeds. When they sizzle, add ginger garlic & saute for 30 seconds.
Then add the onions & stir fry until transparent.

Then add the onions & stir fry until transparent.

Add the potatoes and green chilli. Stir fry for 2 to 3 mins. Cover and cook on a low to medium heat until they are half done.
Add the potatoes and green chilli. Stir fry for 2 to 3 mins. Cover and cook on a low to medium heat until they are half done.
Keep stirring in between and cook covered. They are slightly tender at this stage but still under cooked.
Keep stirring in between and cook covered. They are slightly tender at this stage but still under cooked.
Then add the cauliflower & stir fry for about 3 mins.
Then add the cauliflower & stir fry for about 3 mins.
Add all the spice powders and mix well. Cook covered until both of them are almost fork tender.
Add all the spice powders and mix well. Cook covered until both of them are almost fork tender.
Add salt and continue to cook covered on a low flame until the potatoes are soft & fully cooked.
Add salt and continue to cook covered on a low flame until the potatoes are soft & fully cooked.
The veggies will release moisture at this stage and cook quickly. So keep an eye not to over cook gobi at this stage. It must remain slightly crunchy yet cooked.
The veggies will release moisture at this stage and cook quickly. So keep an eye not to over cook gobi at this stage. It must remain slightly crunchy yet cooked.
Next add the tomatoes and kasuri methi. Fry on a medium to high flame until the raw smell of tomatoes goes away.
Next add the tomatoes and kasuri methi. Fry on a medium to high flame until the raw smell of tomatoes goes away.
If needed add little oil at this stage. It takes about 2 to 4 mins for the raw smell of tomatoes to go away.
If needed add little oil at this stage. It takes about 2 to 4 mins for the raw smell of tomatoes to go away.
Finally garnish aloo gobi with coriander leaves. Serve with rice, roti or any bread.
Finally garnish aloo gobi with coriander leaves. Serve with rice, roti or any bread.
Make a paste of onions and set aside. Puree tomatoes with cashews until smooth. Set aside.
You can steam the potatoes and cauliflower or shallow fry them in oil until crisp & golden. If steaming i steam the potatoes until half done, then add cauliflower. Continue to steam till al dente.
Heat oil in a pan and crackle some cumin. You can also use 2 green cardamoms and 1 small bay leaf. Add ginger garlic paste and fry until it smells good.
Next add the onion paste. Saute until it turns lightly golden. Add the tomato cashew paste. Saute until the raw smell of tomatoes and onions has completely vanished.

How to make aloo gobi masala

Add chilli, garam masala, coriander powder, red chili powder & salt. Saute until the masala begins to leave the sides of the pan.
Pour 3/4 cup water. Stir & cook until the gravy thickens a bit.
Add cauliflower and potatoes. Stir and cook covered until the aloo gobi is cooked. Add crushed kasuri methi & chopped coriander leaves. Cover and set aside.
Serve hot with BUTTER NAAN.

Nutrition