Indian

Masala Aloo Gobhi


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Aloo Gobhi is again a very widely cooked recipe across India, in different ways and with different flavors. It is cooked almost regularly in all households.

Aloo Gobhi (Potato & Cauliflower) dry sabzi is mostly a part of any feast or is generally cooked at all occasions or weddings. It is one of the most prominent vegetarian dishes.

Its cooked with cauliflowers & potatoes mixed with onion, ginger, garlic & spices, all blended well together to give it a wonderful taste.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                    Yields

10 mins                    20 mins                     30 mins                     3-4 Serving

Ingredients:

Cauliflower (gobhi) – 400 grams

Potato –(Aloo) – 300 grams

Onion – 1 medium (finely chopped)

Ginger – 2 teaspoon (grated)

Garlic – ½ teaspoon (finely chopped)

Tomato – 2 large (grated finely without skin – almost like a paste)

Green chili – 1 finely chopped

Salt per taste

Cumin seeds – ½ teaspoon

Turmeric powder – ¼ teaspoon

Coriander powder – ½ teaspoon

Garam masala – ½ teaspoon

Chili powder – ¼ teaspoon

Degi mirch or Kashmiri lal mirch – ¼ teaspoon (for color)

Fresh green coriander – ¼ cup

Extra virgin olive oil – 2 tablespoon

Ghee or clarified butter – 1 teaspoon

Instructions:

  • Wash and clean cauliflower properly and cut into small florets. Peel and dice potatoes too after cleaning & washing them.
  • Heat oil in a wok or large pan & add cumin seeds. When they start to crackle add onion, ginger, garlic & green chili. Fry for 8-10 minutes.
  • Now add tomato puree and all dry spices and salt. Keep frying till oil separates from the masala mix.
  • Now add cauliflower & potatoes. Mix well & cover to cook. Incase its too dry, then sprinkle little water with hands. Keep checking and keep adding little water if required to avoid burning.
  • When the cauliflower & potatoes are cooked and soft, then stop adding water and now add ghee, keep frying for another 2-3 minutes, to get a good flavor.

Note: garnish with fresh green coriander and serve hot with chapatti, roti, naan. Works well as a side dish with any curry or dal. Enjoy!

Happy Cooking!!

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