Aarti's Foodologue

  • Recipes

  • About Me

  • Events & Courses

  • Book Online

  • More

    Recipes + Private Events + Food Pop-up's

    Follow Me
    • Instagram Social Icon
    • Facebook Social Icon
    • Pinterest Social Icon

    © 2015 by Aarti's Foodologue. Proudly Created with Wix.com

    join us

     for the 

    PARTY

    Recipe Exchange @ 9pm!

    Vegeterian
    Side

    Aloo Gobi (Spiced Cauliflower with Potatoes - Indian style)

    February 22, 2016

    |

    Aarti Kapoor

     

     

     

     

     

    Aloo gobi is a dry vegeterian dish from the Punjab region of India. This is a very popular dish in most north indian homes, especially in the winter months when cauliflower is in season. 

    Its a simple and satifying dish with simple ingredients consisting of cauliflower, potatoes and basic spices. It makes a great side dish and works really well when served along side a daal (lentil curry). You could also serve it with raita and rotis or parathas.

     

    Here is how you can make this simple dish. Enjoy!

     

    Preparation time: 10 minutes

    Cooking time: 20 minutes

    Serves: 4

     

     

     

     

     

    Ingredients:

     

    Cauliflower – 400 gms, cut into medium sized florets

    Potatoes – 2 medium sized, peeled and cut into quarters

    Onion – 1 small, sliced into strips

    Half an inch ginger, chopped fine

    1 clove garlic, chopped fine

    1 tsp cumin seeds

    1 tsp coriander powder

    1 tsp garam masala

    1/4th tsp turmeric powder

    1/4th tsp red chili powder

    1 tbsp fresh coriander, chopped fine

    1 tbsp cooking oil

    Salt to taste

     

     

     

     

     

     

     Method:

     

    Heat the oil and add the cumin seeds. Once the cumin seeds sizzle, add the turmeric powder and throw in the potatoes. Stir-fry the potatoes for a few seconds until the turmeric and cumin nicely coat the potatoes and they have a nice yellow color. Now turn the heat to low and cook the potatoes covered until half done. You should be able to check that with a knife or fork.

     

    Once the potatoes are half done, add the ginger, garlic and sliced onions with a teaspoon of salt. Mix well and cook for a minute or two. Check the potatoes by inserting a fork. Once the onions have cooked and the potatoes have cooked 3/4th add the cauliflower florets.

     

    Cover the pan and cook until the cauliflower is soft. Add the rest of the spices with a splash of water to ensure the spices do not burn. It is important to add the cauliflower after the potatoes are 3/4th done, so that the cauliflower does not overcook and retains its crunchy texture.

     

    Give the vegetable a good toss, and its ready to serve with a garnish of fresh coriander.

     

    This dish is ideally served with rotis or naan. 

     

    Tip: It is important to cook the dish on low flame so that the potatoes and florets do not burn. Water should be added sparingly, probably a splash or two if needed. 

    Tags:

    aloo gobi

    cauliflower

    indian food

    indisk mat

    potatoes

    cumin

    Please reload