Monday, September 23, 2013

Aloo Gobi

"Aloo Gobi" is a very simple and popular North Indian curry made with potatoes and cauliflowers spiced with aromatic Indian spices. Every Indian family has their own version of Aloo Gobi some make it with a combination of 7-8 spices and some keep it absolutely simple with 2-3 spices. Whatever be the no. of spices its an all time favourite and here is my take on Aloo Gobi or Gobi Aloo.


Potato, pealed and cut into 1 inch cubes - 2 medium
Cauliflower, cut into medium size florets - 1 medum
Onion, chopped - 1 medium
Tomato - 1 medium
Ginger, chopped - 1 inch
Green coriander - 2-3 tablespoons
Green Chillies - 2-3
Mustard Oil - 2 tablespoon
Salt to taste
Red chilli powder - 1 teaspoon
Turmeric powder - 3/4 th teaspoon
Garam Masala  - 1/2 teaspoon
Roasted Masala - 1 tablespoon
Cumin seeds - 1 teaspoon
Coriander Seeds - 1 tablespoon.


For Roasted Masala

Dry roast cumin seeds and coriander seeds separately, let it cool and then grind to a coarse powder.

For Aloo Gobi

"Aloo Gobi"
Heat oil in a kadhai (as we are using mustard oil so please heat it to its smoking point) Reduce heat to medium add chopped onions and fry till it turns pink (don't let it turn brown) add the cubed potatoes and cauliflower florets and mix well and fry for 2 minutes. Add the chilli powder and the turmeric powder and mix add salt at this stage cover and cook for 2-3 minutes. Most of us add salt at a much later stage but for this recipe I prefer to add now as it helps the vegetables release there water which in turn helps the dry masala mix well. Stir the vegetables and ensure that all the cauliflower and potatoes are well coated with the masala. Cover with lid and cook for another 5 - 6 minutes stirring in between to avoid the vegetables from sticking to the bottom. Add the chopped tomatoes, ginger and green chillies and cover and cook of another 3-4 minutes.
By now the vegetables must be cooked well but will retain there shape, if not cover and cook for another   3-4 minutes. Once the vegetables are done add the Roasted Masala along with garam masala and mix well and fry for another minute or two on high flame and keep stirring to avoid vegetables from sticking to the bottom. Turn off the flame, garnish with coriander leaves and ginger juliennes.

Serve hot.

Note: Mustard oil has a very distinctive and pungent smell which blends very well with cauliflower hence i have used it for this recipe, however you could use any other vegetable oil.
As this is a dry curry so I have not used any water and cooked on medium to low flame.

Aloo Gobi can be served with roti, paratha, naan etc. This is such a versatile dish that if leftover you could use it as a filling to make a wrap or sandwiches, or as a stuffing for parathas. Well the leftover tastes much better the next day so you could reheat and eat on its own also. 

1 comment:

  1. Very nicely put. I really has not mastered this vegetable. Going to try it soon....