Aloo Gobi is the most popular North-Indian curries which is a very frequent occupant on our dining table. This is my own variation of the typical Alu-Gobi recipe. I usually substitute chilli powder with green chillies in most of my recipes. This is a dry curry in spite of the addition of tomatoes and water.
Also came to know that Cauliflower is a good source of Vitamin C, Folate and dietary fiber. This should be reason enough to include this in your diet.
Onions 1 medium , finely chopped
Tomatoes 1 medium chopped
Potato 2 medium cubed
Cauliflower floret 2 cups
Turmeric - a pinch
Ginger 1 inch
Green Chillies 4-5 nos
Coriander leaves
Amchur powder 1 tsp
Dhania - Jeera powder 1 tsp
Kasoori methi 1 tsp (Dried fenugreek leaves)
Salt to taste
Seasoning (oil, jeera)
Method of Preparation -
After jeera starts crackling, add finely chopped onions, tomatoes and turmeric and saute them till it becomes mushy.
Add the paste of Amchur powder, Dhania jeera powder and stir.
Make a paste of Ginger, green chillies and coriander leaves and add it to the above mixture.
Add Potatoes to the above mixture. Add salt and sprinkle some water, cover it with a lid and let it simmer until potatoes are cooked (about 7-8 minutes)
Separately blanch cauliflower florets in hot water for about 7-8 min to remove any impurities/worms.
When the potatoes are almost cooked, add the blanched cauliflower florets, mix and cook for a couple of minutes.
Add Kasoori methi and garnish with coriander leaves. (Kasoori methi can be substituted with finely chopped /ground Mint leaves or even dried mint leaves!)
Switch off the flame and serve hot with Chapati.
Serves 3 Adults
Preparation Time 25 min
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