Gobi Aloo Recipe | Culiflower Potato Curry

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 tried to share easy and simple recipes with all of you. Aloo gobi recipe sharing today is my favourite version_ Additionally, you can vary this recipe by adding your choice of vegetables like peas, 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. 

                               

                                                                     

My Latest Video Gobi Aloo Recipe:

Tips:

When making Gobi Aloo, it's crucial to half-cook the cauliflower and potatoes before incorporating them into the onion-tomato masala. You can either parboil them or fry them lightly in a bit of oil until they're half-cooked. This method helps keep the vegetables' shape and texture intact. Avoid covering the cauliflower during the initial cooking; if necessary, only cover it towards the end and cook on a low flame. For the tomato component, use tomato paste or blend the tomatoes with onion instead of using chopped tomatoes, which can make the dish watery. Start by cooking the onion masala with the spices; then add the sautéed cauliflower and potatoes. While the Gobi Aloo is cooking, avoid stirring with a spoon as it cooks. Instead, gently shake the pot using a kitchen towel to mix everything without breaking the cauliflower. I’ve had my share of mishaps where the cauliflower turned out too soggy, and I learned from those experiences. By following these tips, you should achieve a perfect texture for your Gobi Aloo.

                                                              

If you are a vegetarian or love to eat veggies, check out our other veggie recipes.

Chatpata Aloo

Baingan Bharta

Matar ghugni

Aloo chana tarkari       

Pav bhaji masala

Bihari aloo bhujia

If you have tried this Gobi Aloo, don’t forget to rate the recipe. You can also follow me on social media. 

Facebook

Instagram

Pinterest

Youtube   

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

         

Peel and chop the cauliflower and potato.s

             

Collect all the spices on the plate.

           

Put the chopped onion, tomato, green chillies, and garlic with water in the grinder. Blend them to a smooth paste and set aside.

       

Sauté the cabbage and potato with 2 tbsp oil in the wok.

                                           

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.

            

Now, put sautéed cauliflower and potatoes in the roasted masala. Roast the gobi aloo with masala for 5-10 minutes over medium flame.e

                   

Cover the lid. Cook for an additional 6-7 minutes on low flame or till the cauliflower and potatoes are tender but not soggy.

              

Remove the lid-you can see the Gobi is almost done. ne

                      

Now sprinkle some grated ginger and garam masala over the gobi aloo curry. Simmer it for 2-3 minutes.s

                         

Transfer to the serving dish/plate or bowl and garnish with coriander leaves, green chillies, and the remaining oil. 

                       

                                                                     

Serve gobi aloo with chapatis and rice. 

                                         

Mooli Patta Chutney Recipe

Mooli Patta Chutney | Mooli Chutney | How to Make Mooli Chutney with step-by-step photos and videos

Mooli Patta recipe is a healthy, simple, and delicious chutney prepared with a few ingredients, including red chilli leaves, mustard oil, garlic cloves, and basic seasonings. It pairs well with dal and chawal, or khichdi. 

Mostly, this chutney is prepared at "Bihari Household". It is considered a traditional chutney in every Bihari house. 
I also made it during the winter season when seasonings redish come in the market, personally,

I love to eat this with dal chawal or khichdi. Adding mustard oil to the chutney enhances the taste of the chutney, which doesn't come with using other oils. Sometimes I tried to make it with olive oil and cooking oil, but couldn't get the authentic mooli Patta chutney. 
                      

Additionally, we should know about a lot of the benefits of the reddish leaf along with its taste. The reddish leaf has magnesium that helps to maintain normal nerve and muscle function, support a healthy immune system, keep the heartbeat steady, and help bones remain strong.

So if you haven’t had it ever, then you must try to make it during winter. This is a precious gift of Allah SWT, in which he kept a lot of taste and benefits for a human being

So llet'sthe gaheadknow how to make this simple and quick mooli Patta chutney 

Tips:

To prepare this tasty mooli Patta chutney, you can also add red pieces along with leaves. 

If you have tried this Mooli Patta Chutney Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube                  

                                                    

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

                   

Firstly, separate all leaves from the reddish(mooli), rinse them and pat them very well.

Heat the tawa and dry roast red chilli leaves on medium-low heat until they shrink, then dry roast green chillies and garlic cloves for a minute.

Put all roasted ingredients along with cumin seeds, and combine all dry powder spices into the jar.

Blend the chutney by adding salt until it forms a smooth paste.

Now, put the remaining chilli flakes and oil and stir to mix them together very well.

Mooli ke Patte ki chutney is ready to serve 

                                                 

  

Mooli Patta Chutney can be served with to serve with dal,chawal and khichdi.
                  

Kofta Aloo Curry Recipe

        

                                                                    

Kofta Aloo Curry | Meatballs Potato Curry  || How to make kofta aloo curry with step-by-step photos

Kofta aloo curry is one of the most favorite and traditional dishes. The origin came from Mughal Empire cuisine in the Indian subcontinent. where this kofta used to be served on the royal dining table. gradually this delicious meatball curry spread worldwide, especially in Asian countries. 

Kofta aloo curry is actually a flavored and delicious gravy-based curry, A Pakistani-style meatball curry. Moist meatballs and potatoes are cooked in a thick, smooth curry sauce with some basic spices.

 

I grew up eating delicious homemade Pakistani food from my mother. Since I have learned from her, I have the same approach to cooking. I like to show that cooking can be easy, and with simple ingredients, you can make delicious meals. If you are new to cooking in general or are excited to learn South Asian food, I recommend starting with simple recipes. This is definitely a great recipe to start off with and will quickly become a favorite.

                                            

There are several methods to cook this curry. But I made it in my style. I have shared a few meatball curry recipes in my earlier post, but this is another version that is quite super soft, spongy, and juicy meatballs that can be added to many other dishes other than

kofta curry, like kadhi kofta, palak aloo, tahari, pulao, etc

In additional ingredients. I added potatoes with meatballs as my elder brother wants potatoes in each meal. a potato lover. If he had the option, he would have just eaten potatoes 😊, but if you don’t like can be skipped at your choice.

For the best result, follow my detailed step-by-step photo, instructions, and tips above the recipe card.d

                                             

Recipe notes:

I used 80% boneless beef meat along with 20% fat for making meatballs. A little fat adds flavor and keeps the meatballs moist. If you prefer, you can also use ground mutton or lamb instead of beef. It's important to fry the meatballs before adding them to the gravy to help prevent them from breaking and becoming hard. For binding, gram flour or roasted chickpeas work well, but you should limit their amount to no more than 30% of the mixture. Adding too much of these ingredients can make the meatballs tough and dry. Grinding the meat with onion helps to keep the kofta soft and juicy. This curry pairs beautifully with rice, naan, or chapati. A side salad would complement the meal nicely. If you like it a bit spicy, serve it with a side of whipped yogurt seasoned with salt and pepper.

For more Similar Recipes:

Kofta curry

Malai kofta

Nurgesi kofta

                                            

If you have tried this Kofta Aloo Curry, then don’t forget to rate the recipe. You can also follow me on social media. 

Facebook 

Instagram

Pinterest

Youtube

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                              

To begin this recipe, first take all the veggies and prepare them   

                   

Rinse and keep the potatoes in water to prevent blackening.
                           

Dry roast the gram flour for a minute

                       

Mix fried brown onion with yogurt, set aside.

                            

Combine red chili powder, Kashmiri red chili powder, crushed coriander powder, salt,zeera powder, and turmeric powder in a small bowl. Pour a little water and dissolve them very well, and set them aside.

                           

In the food processor, add chopped onion, ginger, and garlic. Blend them together for a minute.

Next, add meat pieces to the food processor.             

Begin to blend the meat tilla smooth and fine paste.

                            

Mix roasted gram flour, chopped coriander leaves, green chilies, turmeric powder, crushed red chili, gram masala, salt, and oil.

                        

Stir to mix well till everything is incorporated.

                  

Lightly grease your hand and shape it into meatballs. I usually yield 12-15 meatballs in half a kg of meat.

                      

Heat the medium-hot oil. and fry 4-6  meatballs in one batch until they turn light brown

                    

Fry all the meatballs the same way.

                      

Heat the oil in a separate pot. I used the same oil in which the meatballs are fried. Put cardamoms, cloves, and cinnamon sticks in the oil. Let them crackle for seconds, and then add ginger garlic paste.

                        

Sauté the ginger garlic paste for a minute on medium flame. Then add the spice mixture to the pot.

                

Cook the asala until the water is reduced. Put potatoes in the masala. 

                     

Roast them for 2-3 minutes on medium flame till the oil is separated. Next, add the yogurt-onion mixture. Mix everything very well.

                             

Pour the little water into the masala using the yogurt-onion mixture plate.

               

Bring it to a boil and put fried meatballs into the curry. Gently roast meatballs with aloo masala

                    

Once the oil starts to be separated from the masala 

            

Pour as much water as you want to keep the gravy consistency.

                

Let them further cook for around 10-15 minutes on medium flame.e

                  

Towards the e, nd sprinkle gram masala powder and simmer for 5 minutes on a very low flame.

                 

Transfer the kofta aloo curry to the serving bowl. Garnish it with the boiled eggs and coriander leaves.

                 

Serve kofta aloo curry with chapattis and ric.e

                      

Enjoy and Share!