Feb 13, 2013

Aloo Gobi


Punjabi Aloo Gobi recipe
Aloo Gobi is one of the most popular Punjabi main courses! It’s a dry dish made with potatoes and cauliflower. Usually made atleast once every 8-10 days, it’s loved by all. I love it with hot paranthas and curd or with pooris. As it needs no garlic or onion, it’s also made frequently during fasting days. ‘Bend it like Beckham’ movie did make this dish a li’l more popular and so today I’ll show you how to make amazingly easy yet delicious mouthwatering Aloo-Gobi!

Serves 4
Time 30 mins
Ingredients
5 medium Potatoes
1 big Cauliflower
1 inch Ginger
1 Green chili
1 tbsp Refined vegetable Oil
1 tsp Cumin seeds/ Jeera
1 tsp Garam masala
½ tsp Red chili powder
1 tsp Dry Coriander powder/ Dhaniya powder
½ tsp Hing/Asafoetida
1 tsp turmeric
Salt to taste
How to make Aloo Gobi
  • Wash and peel the potatoes. Dice into small pieces.
  • Wash and chop the cauliflower into small florets.
  • Finely chop the green chili and ginger.
  • Heat oil in a wok/kadhai on medium flame.
  • Once hot, add hing and jeera.
  • When jeera pops, add chopped green chili and ginger.
  • Now add the diced potatoes and cauliflower. Mix well to coat with oil. Let it cook for 5 mins.
  • Stir once so nothing sticks to the bottom of the wok. Leave for 5 mins.
  • Sprinkle the Garam masala, salt, coriander powder, turmeric and red chili powder on top and mix well.
  • Now reduce flame to low and sprinkle few spoonfuls of water in the wok, and cover it with a lid. Let it cook for 12-14 mins.
  • Uncover the lid and mix well using a flat spatula. Do not use a ladle/kadchi as it can mash up the potatoes.
  • Cut a piece of potato to check if it’s soft and cooked. If not, sprinkle little more water and cook covered for 5-6 more minutes.
  • Garnish with chopped coriander and serve hot with Phulkas, paranthas or pooris. Curd or Raita also goes well with this.


1 Comments:

  1. this very nice information, i like for recipe will surly try to make it at my home.

    ReplyDelete

 

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