ALOO GOBI

Hi everyone :)
           Hope all of you are doing well.
        Recently we celebrated 9 months of marriage and wanted to go out for dinner. But the same day we had visited " Portland's Saturday market" and were quite tired to go anywhere. Hence we decided to probably cook something simple at home. Anand had to be the plumber that night and i thought i can be the chef 😜
       I had some cauliflower/ gobi florets which i had bought from Costco few days back. What else could be the gobi's best partner apart from aloo? 
      Aloo gobi/ Aloo cauliflower is no new name in the Indian households, especially north Indian. Being raised in Delhi, it is the most common winter veggie being cooked either as paratha, or as sabji.
      Generally, at my place my mom makes sukha sabji/dry version of aloo gobi which doesn't involve any onion tomato.My bhabi/sis in law, according to me, makes the best aloo gobi. I always crave for her sabji. This time i made the aloo gobi with the onion tomato paste which i had made and stored. I realized this onion tomato paste can stay up to 3-4 days at least ( i am not sure if more than that as mine got finished by then ). This is the same paste i used for my aloo matar. I feel onion tomato paste is so versatile in nature.
      Enough of talks lets get started.


INGREDIENTS

  • Aloo                                             -  1 large/ 2-3 small ( I used baking potato/ Pahari)
  • Cauliflower/ gobi                       - 1 flower separated into florets.
  • Onion tomato paste                      - a little more than 1 cup ( refer aloo matar for the ingredients)
FOR TEMPERING
  • Jeera/Cumin seeds                        - 1 tsp
  • Oil                                                 - 1 Tbsp
SPICES
  • Turmeric powder                          - 1/2 tsp
  • Red chilli powder                         - 1 tsp
  • coriander powder                          - 1tsp
  • Cumin powder                              - 1/2 tsp
  • Garam Masala                               - 1/2 tsp
  • Salt                                                - To Taste
GARNISH
  • Cilantro                                         - Handful
PROCEDURE

  1. Wash the florets well ,peel and dice the potato. 
  2. In a kadhai/ pan, add the ingredients under tempering. 
  3. Once the jeera/cumin seeds splutter add the onion tomato paste. Cook really well until the paste becomes thick and starts separating oil.
  4. Once the oil starts separating add the spices and mix well
  5. Add the diced potatoes and the florets. 
  6. Add 1/4 cup of water and mix well
  7. Cover cook until both potato and cauliflower gets soft.
  8. Garnish with cilantro.

Note
  • One can also use kasuri methi as spice or for garnishing.
  • The quantity of spices mentioned is approximate and can vary as per own taste.
  • Can be served along rotis, naan.



It is always a pleasure to hear from you guys. Do leave back comment/ feedback as a piece of motivation. Also share your recipes/versions of aloo gobhi.
Until then, byee!!



        

Comments

  1. Looks yumm..wud definitely try it..also share ur dal palak recipe

    ReplyDelete
    Replies
    1. thanks mayuri. Will do it soon.. M glad u liked it..

      Delete

Post a Comment

Popular Posts