Gobi
Aloo | Cauliflower Potato Curry || How to make gobi aloo sabzi with step-by-step photos and video.....
A spiced, delicious, flavoured simple
veggie curry, aloo Gobi, is a popular Pakistani dish in which potatoes and
cauliflower are cooked with onion, tomato, and spices.
Gobi can be made in several ways, such as gobi gosh, gobi paratha, gobi vada, gobi matar, and gobi keema. I haven't posted any gobi on my blog yet, but inshallah, soon share other gobi recipes as I get
sufficient time.
I always try to share easy and simple recipes with all of
you. The aloo gobi recipe sharing today is my favourite version. Additionally, you can vary this recipe by adding your choice of vegetables like
peas and carrots.
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 veggies
to be cooked and tender but not soggy. That kind of spoils the taste and texture
of this dish. A few tips can help prevent this.
Heat the oil in the pot, then put the fenugreek seeds into the oil. Let it crackle for a minute.
Then pour the onion paste into the oil and cook for 5 minutes. Once the raw smell of the onion goes away, put the powder and spices into the onion paste. Stir to mix up for a minute.
Then cook the masala with spices until the oil is separated.
Take all the excess oil out of the masala into the bowl. It will come to work in garnishing- keep aside.e
Pour ½ cup of water into the masala and bring it to a boil.
Lab-e-Shireen is a rich Pakistani 'custard and fruit' dessert based on a highly refreshing and delicious dessert. This dessert has it all. It's a smooth, milky, fruity, nutty, and tarty delightful dessert. Plus, it cooks quickly.
It is most enjoyable because it is served on any special
occasion, such as Eid. etc This is prepared from milk, custard, vermicelli, dry
fruits, cocktail, and fruit jelly
This is my hot favorite dessert; I must prepare it for any
special occasion, so give me the go-ahead to know how to make this yummy dessert
If you have tried this Labe Shireen Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!
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First, take a saucepan, place it on the stove, add 1 cup of water, bring to a boil, remove from the flame, and add jelly powder. Mix well and pour into an ice cube tray/bowl, set aside for 1/2 hour.
Repeat the same procedure for making the 2nd jelly.
In a large pan/pot, add milk and bring it to a boil. Add sugar and stir for 2 minutes, until the sugar is dissolved.
Meanwhile, take a bowl, pour some warm milk, and add custard/cornflour; mix until well combined, and set aside.
Add vermicelli to the milk pan and let it cook until it softens.
Now add the custard mixture and keep stirring on a low flame; allow to cook another 1 minute, add 3 drops of kewra essence and food color, and mix.
Once the custard is thickened, remove it from the flame and transfer it to the serving bowl.
Now add all ingredients, stir to mix them, then add the remaining ingredients and mix them together.
Now, garnish with some jelly, dry fruits, and chocolate chips, and keep it in the refrigerator for 2 hours. Now, it's ready to serve
Dhaba-Style Aloo Keema Recipe OR Aloo
Keema Dhaba Style OR Aloo Keema Curry Step-by-Step Video and Photos
I loveAloo Keema Dhaba Style! This savory curry is
made with ground meat, potato, tomato, and a blend of essential ingredients
that give it a delicious, aromatic flavor. Although some people have said that
dhaba-style food is not healthy and is prepared in an unsanitary way,
I enjoy cooking
it at home to ensure that it is prepared hygienically. This way, I can still
enjoy the satisfaction of eating delicious food while knowing that it is made safely and healthily.
My mother used to cook aloo keema in her own unique style, which was
absolutely delicious. Her curry was so tasty that I can never forget the taste
of her cooking. Even though I've tried to replicate it, I still fail to cook
aloo keema like her. Although I've had dhaba-style aloo keema, it still doesn't
compare to my mom's cooking taste. Regardless, I continue trying
to cook it in my own style.
Have you tried the Aloo Keema Recipe?
If so, please rate it. Additionally, feel free to follow me on social media to
stay up-to-date on my latest culinary creations.
To cook Dhaba Aloo Keema, first
cut and chop tomatoes, onions, potatoes, ginger, and green chilies. Prepare
ginger, garlic, and chili paste and set them aside.
If you have a mincer
machine at home, it would be ideal to
make your own mince. Otherwise, you can purchase it from the butcher's shop.
It's important to ensure that the ground meat is fat-free. Alternatively, if
you prefer, you can use hand-ground meat instead of a machine mincer.
To make a delicious curry, first add ground meat to a pot and roast it for 5-10 minutes until all the water has evaporated.
Once the meat is dry, add onion, tomato, salt,
ginger, garlic, chili paste, chili flakes, and red chili powder. Mix everything
together well, and then add Kashmiri red chili powder to give the curry a
beautiful shine and color.
Cover the pot and let it cook on medium heat for about 10 minutes.
After 10 minutes, add potato cubes, crushed coriander, and cumin powder, and stir
everything together.
Cover the pot again
and let it cook until the potatoes are soft, about 80% cooked.
Next, add desi ghee or banaspati ghee according to your preference. Fry the keema aloo for about 10-15 minutes until you can smell the
aroma. Just before finishing, add green chilies and grated ginger, and stir to mix
well.
Then, sprinkle in garam masala and some chopped fresh coriander. Let it simmer
over a low flame for another 10 minutes to finish cooking.
Once done, transfer the aloo keema to a serving bowl or plate.
Chicken
kaleji pota,
also known as pota kaleji masala, is a traditional street food dish
from Pakistan. It features a mildly spiced, flavorful gravy-based curry that
pairs beautifully with naan, chapatis, and bagara rice.
This
recipe offers a family-style preparation method that can be completed in
approximately 40 minutes. If you prefer to omit the gizzard, you can simply
cook the chicken liver with the same ingredients.
For a detailed recipe, watch my video where I explain the steps one by one.
My Latest Chicken Kaleji Pota Video:
Main
Ingredients:
Chicken
Liver:
The liver plays a crucial role in the body,
being responsible for producing and supplying blood to the heart. When
prepared correctly, chicken liver is a rich source of iron and essential minerals.
For optimal flavor and nutrition, using fresh chicken liver is highly
recommended, as stale or frozen liver may lose its nutrient value.
The gizzard is a muscular part of the chicken's
digestive system that serves as its stomach, aiding in the grinding of food. Often
included in the "giblets" package when purchasing a whole chicken,
the gizzard has a chewy texture and rich flavor. If you prefer not to include this part of the chicken in the recipe, it can be omitted.
Whole
Spices:
Whole spices are essential for enhancing the aroma and flavor
of the dish. Commonly used whole spices include bay leaves, cloves, and green
cardamom. These aromatic spices are particularly important as they can mask any
unpleasant odors that may remain in the liver and gizzard, ensuring a more
appetizing curry.
Ginger
Garlic Paste:
This paste is a fundamental component in many
meat dishes and even complements rice and vegetable curries. It is advisable to
use freshly ground ginger garlic paste for the best flavor.
Seasoning:
Basic
seasonings, along with ground spices such as black cardamom, black peppercorns,
and cumin seeds, are typically included in Asian cuisine. While you may choose
to use a family-favored spice powder, garam masala can also serve as a substitute.
Oil:
The choice of cooking oil is flexible based on
personal preference. You can prepare pota kaleji in ghee for an authentic
street food experience, or use any cooking oil or mustard oil. Opting for
high-quality oils can help mitigate health risks related to high blood pressure
and elevated cholesterol levels.
Incorporating yogurt into
the chicken kaleji pota recipe is key to achieving a delicious curry. A small
amount of slightly sweet curd enhances both the flavor and the creamy texture
of the final dish.
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How
to Make Chicken Kaleji Pota?
Step
1:
Start by thoroughly cleaning and
washing the chicken liver and gizzard. Cut them into manageable pieces and place them in a bowl. Next, pour in enough water to cover the meat.
Followed by a generous amount of
salt and a splash of white vinegar. Mix everything well, then let it sit for
about 10 to 15 minutes. This process is essential as it helps eliminate any
residual blood and the unpleasant odors typically associated with poultry
offal.
Step
2:
In a pan, heat a moderate amount
of cooking oil over medium heat. Once the oil is hot, carefully add the cleaned
chicken liver and fry it for just 2 to 3 minutes.
This brief frying not only
helps to rid the liver of its raw smell but also prepares it for cooking
alongside the gizzard in the masala.
It’s important to fry the liver
first to prevent it from bleeding into the masala, which can negatively impact
both the flavor and aroma of your dish.
Incorporate the roughly ground ginger and garlic into the pan, frying for an additional minute to release their flavors. Add a splash of boiling hot water to help create a paste with the onions.
This will help cook down the
masala. Following this, sprinkle in the powdered spices: salt, turmeric powder,
red chili powder, and Kashmiri red chili powder.
Stir everything well and pour
in a bit more boiling water to prevent the masala from sticking to the bottom
of the pan.
Allow the masala to roast over
medium-low heat. You’ll know it’s ready when the oil begins to separate from
the spices.
At this point, add the pre-cleaned gizzard to the pan, stirring to
coat it well with the masala.
It’s advisable to add crushed
coriander powder now; if added too early, it could undesirably darken the color of the masala. Also, stir in some beaten yogurt for added richness and
tanginess.
Continue stirring until the oil
clearly separates from the masala. Add 1 cup of hot water, bringing the mixture
to a boil. Once boiling
Reduce the heat and cover the pan, allowing the
gizzard to cook until it becomes tender—this may take about 20-30 minutes.
Step
4:
Once the gizzard is adequately
tender, gently fold in the pre-fried liver.
Reduce the flame further as you
prepare to enhance the flavor. Grind together black cardamom, cumin, and black
pepper, creating a fine powder.
Add this aromatic masala to the kaleji pota
curry, mixing well to ensure an even distribution of flavors. This particular blend of spices
is a cherished part of my family’s culinary tradition and brings a deep, rich
flavor to the dish.
Once the liver and gizzard are thoroughly mixed with the
masala, taste and adjust the spice level to your preference. If desired, you
can add more spices at this stage.
When the oil begins to
re-separate from the gravy, add hot water to achieve your desired gravy
consistency. Bring the mixture to a boil once more, then lower the heat and let
the curry simmer gently for an additional 10 to 15 minutes.
Final
step:
Your delicious Chicken Kaleji
Pota is now ready to serve!
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