Gobi Aloo Recipe - Yummy Traditional

Gobi Aloo Recipe

gobi-aloo-recipe-with0step-by-step-photos


Gobi Aloo | Cauliflower Potato || How to make gobi aloo sabzi with step-by-step photos...

is a spiced, delicious, flavored simple veggie curry_aloo gobi is a popular Pakistani dish-in which potatoes and cauliflower is cooked with onion, tomato, and spices
Gobi can be made in several ways such as gobi goshgobi parathagobi vada, gobi matar and gobi keema_i posted few recipes of gobi on my blog yet but inshaAllah soon share other gobi recipes as I get sufficient time

I always tried to share easy and simple recipes with all of you_the aloo gobi recipe sharing today is of my favorite version_ additionally you can vary this recipe by adding your choice of vegetables like peas, carrot
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, few tips can help prevent this 
                               
aloo-gobi-recipe


Tips:
  1. Half cook the cauliflower and potatoes before adding them to the onion-tomato masala. You can parboil the potatoes and cauliflower or do what I did – fry them in little oil till they are half cooked. This helps in retaining the shape and texture.
  2. Don’t cover and cook the cauliflower, you can cover it towards the end and cook on low flame only.
  3. Use tomato paste or blend them with onion
  4. Don’t use chopped tomatoes it will make it soggy to the gobi aloo
  5. First cook onion masala with spices then put sautéed cauliflower and potato
  6. Don't stir the spoon while gobi aloo is tender
  7. You just shake the pot with the help of a kitchen towel 
  8. I have made mistakes in the past where my cauliflower was all soggy and I didn’t like it at all and that’s how I learned my lessons.  If you follow the above tips, the texture should be perfect.             

gobi-aloo-recipe


If you are vegetarian or love to eat veggies so check out our other also veggies recipe
Aloo chana tarkari       

so let's begin with step by step photos
         
cauliflower-and-potato-curry



Peel and chop cauliflower and potatoes

             


Collect all spices on the plate

           
collect-the-masala


Put the chopped onion, tomato, green chilies, garlic with water in the grinder_Blend them to a smooth paste set aside
       
blend-spices


Saute the cabbage and potato with 2 tbsp oil in the wok

                                           
saute-the-potato-and-cabbage


Heat the oil in the pot then put fenugreek seeds to the oil_Let it crackle for a minute
                     
heat-the-oil-and-add-fenugreek-seeds


Then pour onion paste in the oil and cook for 5 minutes_Once the raw smell of onion goes away_Then put powder spices into the onion paste_Stir to mix up for a minute

                     

cook-the-onion -paste


Then cook masala with spices until oil is separated
  
once-oil-comes-on-top-take-it-out


Take all excess oil out of masala into the bowl_it will come to work in garnishing-keep aside 

                   

Pour ½ cup water into the masala and bring it to boil

            
pour-water-to-the-masala


Now put sautéed cauliflower and potatoes to the roasted masala_Roast the gobi aloo with masala for 5-10 minutes over medium flame

                   
put-sauteed-gobi-aloo-to-the-onion-paste


Cover the lid_Cook for additional for 6-7 minutes on low flame or till the cauliflower and potatoes are tender but not soggy
              
cover-the-lid-and-cook


Remove the lid-you can see gobi is almost done

                      
gobi-aloo-is-almost-done


Now sprinkle some grated ginger and garam masala over gobi aloo curry_Simmer it for 2-3 minutes

                         
sprinkle-garam-masala-over-gobi


Transfer to the serving dish/plate or bowl and garnish with coriander leaves, green chilies, and the remaining oil 
                       
transfer-the-gobi-aloo-to-the-serving-dish


Serve gobi aloo with chapatis and rice 

                                         
serve-the-gobi-aloo-with-roti






Cauliflower Potato is a spiced, delicious, flavored simple veggie curry_aloo gobi is a popular Pakistani dish-in which potatoes and cauliflower are cooked 

Ingredients:
  1. 1/2 kg, cauliflower
  2. 250g, potato chopped
  3. 2 large-sized, tomatoes chopped
  4. 2 medium-sized, onion chopped
  5. 3-4 pcs, garlic cloves
  6. 3 pcs, bullet green chilies
  7. 1 cup, cooking oil
For spices:
  1. 1 tsp, Kashmiri red chili powder
  2. ½ tsp, turmeric powder
  3. 1 tbsp, coriander powder
  4. Salt to taste
  5. ½ tsp, crushed red chili
  6. 1 tsp, cumin powder
  7. ½ tsp,garam masala
  8. 1 tsp, dried fenugreek seeds
For garnishing:
  1. A handful, coriander leaves chopped
  2. 1 tbsp, ginger grated
  3. 3-4 pcs, green chilies
How to make gobi aloo?
Instructions:
  1. Put the chopped onion, tomato, green chilies, garlic with water in the grinder
  2. Blend them to a smooth paste set them aside 
  3. Saute the cabbage and potato with 2 tbsp oil in the wok
  4. Heat the oil in the pot then put fenugreek seeds in the oil
  5. Let it crackle for a minute
  6. Then pour onion paste in the oil and cook for 5 minutes
  7. Once the raw smell of onion goes away
  8. Then put powder spices red chili flakes, Kashmiri red chili powder, turmeric powder, crushed coriander powder, cumin powder, and salt  
  9. Stir to mix up for a minute
  10. Then cook masala with spices until oil is separated 
  11. Take all excess oil out of masala into the bowl
  12. Pour ½ cup water into the masala and bring it to boil
  13. Now put sautéed cauliflower and potatoes to the roasted masala
  14. Roast the gobi aloo with masala for 5-10 minutes over medium flame
  15. Then cover the lid
  16. Cook for additional for 6-7 minutes on low flame or till the cauliflower and potatoes are tender but not soggy
  17. Check it occasionally and splash some water over curry if your veggies are sticking from the bottom 
  18. Remove the lid-you can see gobi is almost done
  19. Now sprinkle some grated ginger and garam masala over gobi aloo curry
  20. Simmer it for 2-3 minutes
  21. Transfer to the serving dish/plate or bowl and garnish with green chilies, coriander leaves, and the remaining oil 
  22. Serve gobi aloo with chapatis and rice
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