Friday, April 19, 2019

ALOO GOBI

ALOO GOBI

Cauliflower is one of our favourite vegetables. It is widely used in different cuisines across India. Elsewhere in this blog, you will find recipes for Masala Cauliflower , Gobhi Parantha, and Gobhi ka Kheema.

Today's recipe is for a simple yet so tasty dish made with potatoes (Aloo in Hindi) and cauliflower ( Gobi in Hindi). This has been adapted from Aloo Gobi by the renowned Chef Harpal Singh Sokhi.

The addition of curds is optional, but I chose to add curds as it enhances the taste of the dish.

I made Aloo Gobi recently and it tasted great. We enjoyed it with hot rotis.




Ingredients:-
  • Aloo (Potatoes), medium-sized, 3-4
  • Gobi, (Cauliflower), 250 gms
  • Cumin Seeds, 1 tsp
  • Ginger, 1 " piece
  • Green Chillies, 4-5
  • Onions, small-sized, 2 
  • Turmeric Powder, 1/2 tsp
  • Water, 1/2 cup
  • Chilli Powder, 1/2 tsp
  • Kitchen King Masala, 3/4 tsp
  • Tomatoes, small-sized,  2 
  • Curds, whisked, 3 tbsp 
  • Coriander, chopped, for garnish
  • Oil, 2 tbsp
  • Salt, to taste

Method:-

Wash, peel and cube the potatoes and keep aside in water so as to avoid discoloration. Drain away the water before using the potatoes.
Wash the cauliflower and break it into small florets. Keep aside.
Wash and chop the tomatoes and keep aside
Chop the onions and ginger and slit the green chillies. Keep aside
Heat oil in a thick-bottomed kadhai and on medium heat add the cumin seeds
When they sizzle, add the chopped ginger and saute for about half a minute
Add the green chillies and saute for a while
Now add the chopped onions, mix well and saute for 2 minutes
To this, add the potato cubes and the cauliflower florets
Add salt, turmeric powder, mix well and cook over medium heat
Next, add 1/2 cup of water and cook covered till the potatoes and cauliflower get done, stirring from time to time
Add the red chilli powder, Kitchen King masala and the chopped tomatoes
Mix well and cook for 1 minute
Add the whisked curds and cook on medium heat till it gets well blended
Lastly, garnish with chopped coriander
Serve hot with rotis






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