Friday, 3 October 2014


Gobhi Aloo


cauliflower                                       - 2 cups of cut into small florets
potatoes                                            - 2 medium sliced into thin wedges
Onion                                               - 1 Medium
Garlic Cloves                                   - 4
Tomatoes                                          - 2 Medium
Ginger                                              - 1/2 inch shredded / finely chopped
Green chili                                       - 1 shredded / finely chopped
coriander powder (dhania)              - 2 tspoons
Turmeric (haldi)                              - 1/2 tspoon
Red Chili (lal mirch)                       - 1/2 tspoon
Oil                                                   - 3 tbspoons
Asafetida (Hing)                             - a Pinch
cumin seeds (jeera)                         - 1/2 tspoon
Salt                                                  - to taste
Mango powder (amchoor)             - 1 tspoon
Coriender (hara Dhania)                - 1 tbspoon finely chopped for garnishing
Water                                             - As required


In a small bowl, mix the Ginger, Green Chili, Coriander powder, Red Chili Powder, Turmeric, and 2 tablespoons of water to make a paste.
Grind Onion, Garlic and Tomatoes and set aside.
Heat the oil in a pan. Add Hing and Cumin seeds to the oil.
Now add Onion, Garlic and tomato paste, stir it for 5 minutes.
Now add the spice paste and stir until the paste starts to leave the oil.
Add cauliflower, potatoes, 3 tablespoons of water and salt. Mix well.
Cover the pan and let it cook on medium heat for about 15 to 20 minutes or until the vegetables are tender. Make sure to stir gently every 5 minutes.
Once veggies are tender, add the mango powder and fresh coriander. Mix everything gently and cover for a minute. Adjust the salt to your taste.
Gobhi Aloo is ready. Garnish with fresh coriander and serve with Puri or Parantha.

No comments:

Post a Comment