Aloo Gobi Recipe | Aloo Gobi ki Sabzi | How to make Aloo Gobi Dry - Kowsisfoodbook | Easy Cooking, Veg, Non Veg, Healthy Recipes

Aloo Gobi Dry Recipe with step by step pictures

Aloo gobi is a traditional punjabi dish made with potato and cauliflower. It is an popular dish in Indian restaurants. It has many variations and the two most important versions are fried aloo gobi and pan cooked aloo gobi. Here I made the fried aloo gobi.

Aloo Gobi Recipe | Aloo Gobi ki Sabzi | Potato Cauliflower Recipe

Recipe Cuisine: North Indian | Recipe Category: Side dish / Accompaniment

Prep Time: mins | Cooking Time: mins | Serves:

Ingredients:

Potato - 10 or 3 big cubed

Capsicum - 1, small floret

Onion - 2

Tomato - 2

Green chilli - 3

Ginger garlic paste - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 2 tsp

Cumin powder - 1/4 tsp

Garam masala - 1 tsp

Turmeric - 1/4 tsp

Coriander leaves - to garnish

Salt - to taste

Oil - to deep fry

To temper:

Cumin seeds - 1 tsp

Asafoetida - a pinch

Oil - 2 tblspn

Method:

In a vessel, bring water to boil adding little salt. Chop the cauliflower into big florets and boil for 2 to 3 minutes. Drain them into a colander. Cut the potato into small cubes or wedges.

Deep fry the cauliflower till light golden and crispy. Similarly, in the same oil fry potato till golden as well.

In a blender, take 1 onion, green chilli and coarsely grind them. Pure the tomato and chop the other onion.

In a pan, add a good amount of oil and add some cumin seeds. When the cumin begins to crackle, add the hing followed by chopped onion. Sauté till it becomes translucent.

Add in ginger garlic paste and sauté for a minute. Add the puréed tomato. Stir fry for till the water is reduced.

Then, add chilli powder, cumin powder, coriander powder, garam masala, turmeric and salt to taste. Stir fry for a minute on low flame.

Add 1/2 cup of water and cook for few minutes. Add the fried cauliflower and potato. Mix well and taste check for salt and adjust if required.

Cover with a lid and cook on a slow flame for 5 minutes. Garnish with coriander leaves.

Serve!

Note:

If you do not want to deep fry, add 1 cup water after adding potato. Cover and cook for 20 minutes.
You can also bake the aloo gobi till crispy.

Pictorial:

Keep all your ingredients ready

Chop the cauliflower into big florets

In a vessel, bring water to boil adding little salt. Boil the cauliflower florets for 2 to 3 minutes.

Drain them into a colander.

Cut the potato into small cubes or wedges. Deep fry the Potato till light golden and crispy.(Note:

If you do not want to deep fry, add 1 cup water after adding potato. Cover and cook for 20 minutes.)

Transfer it to a bowl

Similarly, in the same oil fry cauliflower till golden.

In a blender, take 1 onion, green chilli and coarsely grind them.

Pure the tomato

and finely chop the other onion.

In a pan, add a good amount of oil and add some cumin seeds. When the cumin begins to crackle, add the hing followed by ginger garlic paste and sauté for a minute.