ALOO GOBI – POTATOES & CAULIFLOWER RECIPE

Aloo gobi (potatoes & cauliflower) is a popular Indian dish in which potatoes and cauliflower are cooked with onions, tomatoes and spices.

One common problem with aloo gobi is that when you cook it, the cauliflower becomes really soggy and you don’t want that. You want the veggies to be cooked and tender but not soggy, that kind of spoils the taste and texture of this dish.

Few tips can help prevent this:

1. Half cook the cauliflower and potatoes before adding it to the onion-tomato masala. You can also Half fry them.
2. Don’t cover and cook the cauliflower, you can cover towards the end and cook on low flame only.
3. Add salt towards the end when the dish is almost done.

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INGREDIENTS –

• 2 potatoes medium, sliced or cubed
• 1 cauliflower medium, cut into small florets
• 1 onion medium, chopped
• 2 tomatoes medium, chopped
• 1/2 teaspoon cumin seeds
• 1.5 teaspoons ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon dry mango powder amchur
• 1/4 teaspoon red chili powder or to taste
• 1/4 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 3-4 teaspoons oil
• 2 tablespoons chopped cilantro
• salt to taste

AlsoRead - NAVRATAN KORMA RECIPE

INSTRUCTIONS - HOW To MAKE

1. Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
2. Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
3. Drain on a tissue paper and set aside.
4. In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
5. Add the onions and cook for 2 minutes till translucent.
6. Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
7. Add the chopped tomatoes and cook for 2 minutes till they are little soft.
8. Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
9. Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
10. Add chopped coriander leaves and give a good mix.
11. Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
12. Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. 
13. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies.

Garnish with some more coriander leaves and serve hot with any Roti.

 

NUTRITION –

Calories: 304kcal Carbohydrates: 52g Protein: 12gFat: 7g Sodium: 122mg Potassium: 2111mg Fiber: 13g Sugar: 11g Vitamin A: 1125IU Vitamin C: 183.8mg Calcium: 152mg Iron: 9.1mg