Aloo Gobhi is common recipe prepared at our homes. Be it a festval, guests coming or just a regular day going, Aloo Gobhi will be on the menu. It goes so well with any daal or raita or even as is with a phulka or a paratha.
Also Try: Aloo Baigan.
Course: Main Course
Cuisine: North Indian
Time: Preparation – 10 Mins, Cooking – 20, Total – 30 Mins
- Cauliflower (Gobi) – 2 cups (chopped)
- Potato – 2 medium (chopped into cubes)
- Onion – 1 medium (finely chopped)
- Garlic – 2 cloves (finely chopped)
- Ginger – 1 inch (finely chopped)
- Green Chilli – 2 (finely chopped)
- Tomatoes – 1 large size (blend to a smooth paste)
- Cumin Seeds (Jeera) – 1 tsp
- Coriander Powder – 1 tsp
- Red Chilli Powder – 1/2 tsp
- Turmeric Powder – 1/3 tsp
- Garam Masala Powder – 1/2 tsp
- Mustard Oil – 2 tbsp (you can use olive or refined oil as well)
- Coriander Leaves – for garnishing
- Salt to taste.
PS: 1 Cup = 250 ML
How to make Aloo Gobhi:
- Heat mustard oil in a kadai or a pan. Let it smoke for a minute. Then turn the flame to medium and add a pinch of salt, it helps in removing the mustard oil smell
- Add cumin seeds and let it splutter
- Add onions, garlic and green chillies and saute till onions are translucent
- Add cauliflower and fry for 2-3 mins on a medium flame
- Add potatoes and spices – turmeric powder, red chilli powder, coriander powder and salt. Mix well
- Cover the kadai or pan and cook on low flame till potatoes are almost soft. Keep stirring in between
- Once the potatoes are almost cooked dig a circle till the bottom of the kadai or the pan and add the tomato paste (image below for your reference)
- Cover the kadai or the pan again. Cook for another 2-3 mins on low flame
- Remove the lid. Add garam masala powder. Mix
- Cook for another 2-3 mins on high flame so that excess water is evaporated. Keep stirring in between so that it doesn’t stick to the kadai or the pan
- Your Aloo Gobhi is ready. Garnish with coriander leaves and serve hot with Phuklas.