9799692b348 Nivedhanam: Aloo Gobi

Friday, June 14, 2013

Aloo Gobi

Aloo (potato) Gobi (cauliflower) is a very tasty North Indian Side dish that is accompanied to Naan, Roti or Paratha. The ingredients are simple and this can be done in less than 20 minutes from start to finish.
Aloo Gobi - IMG_1638
Potato – 2 medium
Cauliflower – 1 cup
Salt – 1 tea spoon + ½ tea spoon
Garam Masala – ½ tea spoon
Green Chili (slit cut) – 2
Red Chili Powder – ½ tea spoon
Butter – 1 table spoon (or oil for vegan version)
Coriander Leaves – 1 table spoon
Cloves – 6
Cinnamon – 1 inch piece
Cardamom – 2
Garlic (minced) – 2 tea spoons
Ginger (grated) – 1 tea spoon
Bay Leaf – 2
Turmeric Powder – ½ tea spoon
Onion (thin slices) – ½ cup
Tomato (cubed) – ¼ cup
Cumin Seeds – ½ tea spoon
Water – 1 table spoon + 2 table spoons
Fennel Seeds (Sombu) – ½ tea spoon
Aloo Gobi - IMG_1640
MethodPeel the skin of the potato and cook for 2 minutes in the microwave adding 1 table spoon water
Cube the potatoes and keep them in cold water
Heat 3 cups of water in a pan and add ½ tea spoon salt
Add the cauliflower florets and blanch for 2 minutes. Strain the water and keep aside.
Heat butter in a pan and add cloves, cinnamon, bay leaf and cardamom
Add the fennel seeds, cumin seeds and sauté for 10 seconds, add green chili, ginger and garlic and sauté for 30 seconds, add onion and salt and cook until the onions are tender, add tomatoes and turmeric and cook for a minute
Add the garam masala and the cooked potatoes (after straining) and cauliflower and mix well to ensure that all are well incorporated
Add 2 table spoons of water and allow it to cook until the potatoes and the cauliflower are well done
Remove from heat and garnish with coriander leaves and serve hot!!


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