Aloo Gobi is a delicious Indian dish made with cauliflower and potatoes. There are many variations of making this popular dish. You can make it dry (sabzi), semi-dry or a curry version. Further you can also make it dhaba style, restaurant style or easy home style. Each family has their own unique recipes to make aloo gobi. Today I am preparing this aloo gobi in restaurant style (using onion and garlic) or you can say what we have in many occasions. Earlier I have made this aloo gobi recipe without using onion and garlic (veg version) which is usually served in puja bhog. You can find the link below.
Ingredients:
1. Cauliflower (1 medium Size)
2. Potatoes (2 medium size)
3. Onion
Tomato Puree
Turmeric Powder
Cinnamon
Cardamom
Clove
Ginger Paste
Garlic Paste
Cumin Powder
Red Chilli Powder
Salt
Sugar
Garam Masala Powder
Steps:
1. Take a kadai or heavy bottom pan.
2. Add 4-5 tbsp mustard oil. Let it heat well to smoking point. Keep in mind that mustard oil imparts its flavor only when heated to smoking, if not will taste raw.
3. Add cauliflower pieces and fry for 4-5 min in medium flame. Add little salt and turmeric powder while frying. Fry the pieces of the cauliflower until they become brown.
5. Add the bay leaf, red chillies, whole garam masala and cumin seeds or jeera and saute for a minute.
6. Add the sliced onions. Let it cook until lightly browned.
Add the ginger-garlic-chili paste now and cook for 1-2 minutes.
Add the turmeric powder, salt to taste.
Now add the chopped tomatoes, and let it cook for 5 minutes. You may lightly mash the tomatoes and can also add about 3-4 tsp of water, no more, to just let it all come together.
Add the potato now, and saute on a medium flame for 3-5 minutes. You may add another tsp of water to cook the potatoes.
Add ½ tsp garam masala.
Add the cauliflower, mix well.
Cook on low to medium, covered for about 5-10 minutes until done.
Garnish with ½ cup chopped cilantro.
Serve hot with phulkas or parathas (rotis).
13 окт 2019
