Friday, April 17, 2015


Aloo Gobi, a classic North Indian. With spiced Rotis Aloo Gobhi is to regulate dinner fare During winters


- 2 large potatoes, peeled and cubed
- 2 cups cauliflower, cut into florets, blanched in hot salt water, drained
-1/2 Tsp cumin seeds
-1 Tsp grated ginger
-Big pinch of asafoetida / hing / inguva
-1 Tsp red chilli powder
-1/4 Tsp turmeric powder
-3/4 Tbsp coriander powder
-garam masala powder(1 cloves, 1/2 "cinnamon, cardamom 1)
-pinch of amchur pwd (dry handle powder) (optional)
-salt to taste
-coriander leaves for garnish
-1 1/2 tbsps oil


1 Bring water to a boil in a vessel, add salt, cauliflower florets and let it cook for 8 mts on low to medium flame. Keep aside.
2 Heat oil in a vessel, add the grated ginger, asafoetida, coriander , turmeric , red chilli  and 2 tbsps of water and saute for 20 to 30 seconds. Add the blanched gobhi and salt. Cover with lid and cook on medium flame for 4-5 mts.
3 Add the cubed aloo and combine. Place lid and cook for 25 mts. Combine in between few minutes  mts by tossing. (This is a dry saute dish)
4 Add garam masala , amchur and mix well. Cook with lid out for another 2 m and turn off heat. Garnish With coriander leaves and place lid and let it rest for a few meters before serving. Serve hot aloo gobhi With phulkas, paranthas or puris.

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