Aloo gobi is a vegetarian dish from the Indian subcontinent made with potatoes , cauliflower and Indian spices; popular in Bangladeshi, Pakistani, Indian and Nepali cuisines. It is yellowish in color, due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.
Preperation time: 10 mins
Cooking time: 25 mins
-¾ cup cubed potato / aloo
-1 ½ cup gobi / cauliflower florets
-2 tbsps oil
-½ tsp cumin / jeera
-1 cup cubed onion
-1 green chili
-¾ cup deseeded cubed tomatoes
-1 tsp ginger garlic paste
-6 to 8 cashews
-¾ tsp garam masala
-¾ tsp coriander powder
-¾ tsp red chili powder
-Salt as needed
-½ tsp crushed kasuri methi /
1. Chop onions to cubes. Deseed the tomatoes and cube them as well. Add them to a blender jar.
2. Make a fine paste of these.
3. Steam the potatoes and cauliflower until half done.
4. Heat oil in a pan and add some cumin/jeera, 2 green cardamoms and 1 small bay leaf.
5. Add ginger garlic paste and fry until it smells good.
6. Add the onion paste. Saute until it turns lightly golden.
7. Add the tomato cashew paste.
8. Saute for 5-10 mins
9. Add chilli, garam masala, coriander powder, red chili powder and salt.
10. Saute until the masala begins to leave the sides of the pan.
11. Add 3/4 cup water. Let the gravy begin to bubble and thicken a bit.
12. Add aloo gobi. Stir and cook covered until the aloo gobi is cooked completely.
13. Add crushed kasuri methi/ fenugreek leaves.
14. Add chopped coriander leaves and serve hot.