Today I am going to share the recipe for “Aaloo Gobhi”. A punjabi menu is incomplete without “Aaloo Gobhi” ki sabzi. It is a delicious blend of cauliflower, potatoes seasoned with tongue tingling spices. The crunch of cauliflower, sweetness of potatoes mixed with aromatic and tangy spices leaves the senses asking for more.
List Of Ingredients:
Mustard Oil- 1/4 cup
Medium sized Cauliflower-1
Potatoes- 3
Cumin seeds- 1 & 1/2 tsp
Turmeric Powder- 1tsp
Asafoetida – a pinch
Salt- 1 tsp (or to taste)
Red Chilli Powder- 1/2 tsp
Coriander Powder-2 tsp
Garam Masala-1 tsp
Mango Powder- 1//2 tsp
Ghee- 1 tsp (optional)
Steps to Prepare:
Step1:
Cut the stems from the cauliflower and separate the flowers from the bunch. Dip them in salt water for 2 hours.After that, wash it off with clean water and strain them. Peel the potatoes, wash them and cut them into square pieces.
Step2:
Heat mustard oil in a pan. Once the oil is heated, add a pinch of asafoetida, cumin seeds and turmeric powder.
Step3:
Once the spices start crackling and bubbling in the oil, add the cauliflowers and potatoes. Add salt and mix well. Cover it with a lid and keep it on low flame for 15 minutes.
Step4:
After 15 minutes, check the cauliflower and potatoes. Pierce them with a knife or spoon. If it gets cut easily, the vegetables are cooked. If not cover the lid again and cook for another 5-10 minutes.
Step5:
Add red chilli powder, coriander powder, mango powder and garam masala. Mix well. Cook it without putting over the lid for another 5-10 minutes until the gobhi has turned rustic golden colour. Top it up with some ghee.
Aloo-Gobhi is ready!!
Serving Suggestion:
Serve it with hot steaming chapatis. It also blends well when served with “Saag” and chapatis.
(1 votes, average: 5.00 out of 5)
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