Aloo Gobi Recipe (Cauliflower Potato Curry)
Flavored Potatoes with Cauliflower. This Aloo Gobi is loaded with flavors, very consoling, vegetarian and just the best aloo Gobi you will at any point have!
Aloo Gobi (potatoes and cauliflower) is a well known Indian dish where potatoes and cauliflower are cooked with onions, tomatoes and flavors. This dish can be made in more ways than one, you can make it with just onions or just tomatoes or utilize no onion-tomato by any means. I likewise make it in various ways relying upon what fixings I have available, the aloo Gobi recipe that I am sharing today is one of my #1 forms. It has onions, tomatoes, ginger, garlic and yes flavors!
One normal issue with Aloo Gobi is that when you cook it, the cauliflower turns out to be truly soaked and you don’t need that. You believe the veggies should be cooked and delicate yet not spongy, that sort of crown jewels the taste and surface of this dish. Scarcely any tips can assist with forestalling this.
What is Aloo Gobi?
Aloo Gobi is an desi (Pakistani or Indian) dish produced using potatoes (aloo) and cauliflower (gobi) as well as flavors, aromatics, and spices. It’s good and tasty, financial plan agreeable, and normally veggie lover. Otherwise known as it really looks at every one of the containers!
The aloo gobi recipe began in the Punjab locale . It’s a particularly basic and encouraging dish, and you can track down a wide range of varieties of the recipe across the districts of India and from one family to another.
There are commonly two kinds of aloo Gobi: the dry form, likewise called a sabzi in Urdu, and the curried variant, which contains sauce/sauce.
The previous is generally connected with home cooking and includes only two parts: The vegetables (aloo and gobi) and the masala (a mix of flavors, aromatics, and typically tomatoes). That is the adaptation I’ve made for you!
At cafés, the potatoes and cauliflower are regularly rotisserie prior to being cooked in a rich, slick sauce. While I’m in favor of profound searing, I like to restrict it to recipes that give you something both crunchy and altogether better than the other option, as in my Gobi Manchurian.
Furthermore, the best news: you can accomplish unimaginable outcomes at home by taking a somewhat contemporary and more uninvolved course. More on that underneath.
Ingredients
- 2 potatoes medium, cut or cubed
- 1 cauliflower medium, cut into little florets
- 1 onion medium, cleaved
- 2 tomatoes medium, slashed
- 1/2 teaspoon cumin seeds
- 1.5 teaspoons ginger-garlic glue
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon dry mango powder amchur
- 1/4 teaspoon red bean stew powder or to taste
- 1/4 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 3-4 teaspoons oil
- 2 tablespoons slashed cilantro
- Salt to taste
Instructions
- Heat 2 teaspoon of oil in a skillet on medium intensity. Add cauliflower florets and broil for 2-3 minutes and afterward add the cut potatoes.
- Sear on medium-low fire for 7-8 minutes till potatoes and cauliflower have a few earthy colored spots on them.
- Channel on a tissue paper and put away.
- In a similar skillet heat 1.5 teaspoon of oil on medium intensity and add cumin seeds and let them pop.
- Add the onions and cook for 2 minutes till clear.
- Add the ginger-garlic glue and cook for an additional 2 minutes or till the crude smell disappears.Add the slashed tomatoes and cook for 2 minutes till they are minimal delicate.
- Add turmeric powder, red bean stew powder, coriander powder and amchur (mango powder).
- Cover the skillet and let the masala cook for 2-3 minutes and afterward add the potatoes and cauliflower to it and blend.
- Add slashed coriander leaves and give a decent blend.
- Add garam masala and cook the potato and cauliflower on medium-low intensity for 5-6 minutes.
- Add salt and cover the skillet and cook more extra 6-7 minutes on low fire or till the potato and cauliflower are delicate however not soaked. Assuming you feel the masala is staying, you might add some water.
- Add 1 tablespoon at a time and only add to the point of cooking the veggies. I added no water in mine.
- Decorate with some more coriander leaves and serve hot with any bread.
Important Notes
- Add heaps of cleaved cilantro leaves to your Aloo Gobi, it adds a great deal to the flavor.
- You could in fact profound fry the potatoes and cauliflower till they are totally cooked and afterward add them to the masala. Be that as it may, profound broiling = more calories so it’s not the manner in which I make aloo-gobhi at home routinely.
- Change zest levels to taste.
- You can likewise sprinkle some kasuri methi (dried fenugreek leaves) on top for added character.
Nutrition
- Calories: 304kcal,
- Carbs: 52g,
- Protein: 12g,
- Fat: 7g,
- Sodium: 122mg,
- Potassium: 2111mg,
- Fiber: 13g,
- Sugar: 11g,
- Vitamin A: 1125IU,
- L-ascorbic
- Acid: 183.8mg,
- Calcium: 152mg,
- Iron: 9.1mg
Nourishment data is naturally determined, so ought to just be utilized as an estimation.