Whenever the relucent aloo gobhi is served hot before you, there is no way to escape from its aroma and zestful taste. Indians are quiet fond of this cauliflower recipe and savor it for its palatable taste.
Though it can be pressure-cooked to save time, there is no equal to the one simmered in a pan. Read the following recipe and be ready to give it a shot.
Ingredients Needed for Aloo Gobhi
4-5 medium sized potatoes
A medium sized tomato
A tsp turmeric powder
A tsp coriander powder
½ tsp red chili powder
3-4 green chilies
½ tsp carom seeds (ajwain)
A big spoon of cooking oil
Salt to taste
¾ tsp cumin seeds
½ tsp garam masala
3-4 garlic cloves
A small sized ginger
A few coriander leaves
How to Proceed
Remove the stalks from the cauliflower as well as outer leaves. Discard them. If you wish to use the leaves, you can retain them. Separate the florets one by one; wash them thoroughly.
Cut the florets in smaller parts but do not slice them too small. Set them aside. Peel the outer skin of potatoes; wash them and chop them into pieces.
Heat cooking oil in a frying pan. Within a minute or so, add cumin and carom seeds. As soon as they start bursting, move the gas knob to medium position. Add minced tomato chunks and let them fry for 2-3 minutes.
Now, add grated ginger segments and peeled off garlic slices to the contents of the pan. Stir well. Throw in some chopped green chilies too.
Also include other spices like garam masala, powdered coriander, turmeric, and red chili powder. Mix with a ladle. Make sure that the spices do not stick to the pan.
This is accompanied by adding of the chopped vegetables. Put together potato pieces to the mixture. Leave them cooking for about 5 minutes. This is to be followed by addition of the florets and chopped leaves of cauliflower. Also add salt according to your taste. Blend well the contents of the pan. Let the vegetables cook for another 20-25 minutes.
To Keep in Mind
Do not add water while making aloo gobhi. To avoid the contents sticking to pan’s bottom, sprinkle only a few drops.
Adding onions is optional; these make the dish mushy and mar the taste to a bit. So better avoid them if you prefer eating the dish completely dry.
Avoid too much stirring once you have added potatoes and florets. You can cover the pan with a lid to hasten the cooking.
If you are in a hurry and don’t have enough time at your disposal, you can mix all the contents in a pressure cooker. As it blows a whistle, empty these into a pan and cook for another 4-5 minutes on medium flame.
Garnish with coriander leaves and Serve hot with chapattis.
The dish tastes even better by adding boiled peas to them.
You may not make it too good on your first attempt, but, gradually, you will have an idea of how to make it perfect.
Photo Credit: Spiceloungerishton.co.uk