How to make Aloo Gobi Recipes
this simple punjabi recipe of aloo gobi should have been one of my earlier posts. i wonder why it took so long for me to post a recipe that is a regular at home and also the family favorite. i think, things we make everyday or see everyday, often get overlooked. as they say, the grass is greener on the other side
have had many different varieties of aloo gobi. this aloo gobi recipe is the way we make it at home. i have made different variations of aloo gobi too, like aloo gobi curry and restaurant style aloo gobi, but this dry sabzi recipe is a regular one and a family recipe. also my mom-in-law’s special recipe.
nitially, when i used to cook this dish, i just couldn’t get the gobi to get cooked. as a result, i would add some water and steam and thus the dish would become soggy and mushy. after many trials and errors, i have mastered the art of cooking this aloo gobi dish. it just requires patience and slow cooking. plus the gobi/caulifower and aloo/potatoes have to be sauteed for some time before they are steamed
aloo gobi recipe - punjabi dry aloo gobi
- prep time 15 mins
- cook time 40 mins
- total time 55 mins
- 1 medium cauliflower/gobi or 400 to 450 grams, florets removed and rinsed
- 5 to 6 medium size potatoes/aloo or 300 to 350 grams, sliced in wedges
- 1.5 to 2 inches ginger/adrak, chopped or 4 tsp chopped ginger
- ½ tsp turmeric powder/haldi
- 1 tsp kashmiri red chili powder/lal mirch powder or deghi mirch
- ½ tsp garam masala powder
- a few coriander leaves/dhania patta for garnish (optional)
- 4 tbsp oil or ghee salt as required
how to make the recipe:
- first chop 1 medium sized cauliflower in medium florets. rinse the cauliflower florets very well in water. boil water to which some salt has been added and take it a bowl or pan. add the cauliflower florets. cover the bowl and blanch them in the hot water for 15 to 20 minutes. meanwhile slice the potatoes in wedges. after 15 to 20 minutes, drain the cauliflower and keep aside. the step of blanching is optional and is only done if there are insects in the cauliflower.
- in a kadai or thick bottomed pan, heat oil or ghee.
- lower the flame and add the aloo/potato wedges.
- stir the potatoes well and saute them on a low flame or sim for 6 to 7 minutes. stir a couple of times when sauteing them.
- drain the now add the gobi/cauliflower and saute for 3-4 minutes. continue to stir in between.
- add chopped ginger. stir again very well.
- spice up the gobi and aloo with turmeric powder, red chili powder and salt.
- stir again very well, so that the spices are mixed uniformly in the sabzi and coat the veggies also evenly.
- cover the pan with its lid tightly. simmer the aloo gobi 18 to 20 minutes on a low flame. timing will vary with the size, depth and quality of the pan and flame intensity.
- in between for a couple of times, remove the lid and stir the aloo gobi well. cover and then again continue to cook. do not add any water.
- once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it with the entire sabzi
- serve aloo gobi with rotis or parathas and a bowl of curd/yogurt. or bread. the recipe also makes for a tiffin box brunch or lunch. if you want you can garnish aloo gobi with a few coriander leaves.
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