Aloo Gobhi | Potato – Cauliflower Stir-Fry


Aloo Gobhi | Aloo Gobi Recipe

Aloo Gobhi Aloo gobhi or aloo gobi, is a dry, Indian cuisine dish made with potatoes (aloo), cauliflower (gob(h)i) and Indian spices. This dish, shot to fame with the movie “Bend it like Beckham”. It is a simple yet flavorful dish which is easy to prepare.

Recipe :
Serves 3-4

Ingredients

2 tbsp Oil
1 large Cauliflower Head (florets removed and washed)
3 medium Potatoes, Diced
2-3 Ginger pieces (0.5 inch pieces)
1/2 tsp Turmeric powder
Red chili powder (to taste)
1/2 tsp Garam Masala
1 tsp Coriander Powder or to taste
Salt to taste
1/4 cup Cilantro leaves, chopped

Method:

1) Heat a non-stick skillet over medium heat. Once the oil is hot, add the potatoes, cauliflower florets and the ginger pieces. Mix well.

2) Sauté for 9 – 10 minutes on medium- low heat, stirring every few minutes. You will see brown specks appearing.

Aloo Gobhi Recipe |www.foodbound.wordpress.com

3) Sprinkle turmeric powder, red chili powder, coriander powder and salt. Mix well.

Aloo Gobhi Recipe |www.foodbound.wordpress.com

4) Cover and cook for another 7-8 minutes. Keep stirring in between. Check for seasoning and adjust accordingly.

5) Sprinkle garam masala and mix well. Add half of the chopped cilantro leaves & cover and cook for another 2-3 minutes or until done. Once ready, turn off the heat and let it sit for a few minutes with the lid on.

6) Aloo gobhi is now ready to be served. Garnish with the remaining cilantro leaves and serve hot with rotis or paranthas.

Aloo Gobhi

Tips:

1) The cooking time for potatoes and cauliflower differs from region to region. At times, the potatoes take more time to cook than cauliflower or vice- versa. If one vegetable takes more time to cook, add that first.

2) Cut equal sized vegetables for even cooking. Do not overcook or it will become mushy.

3) I don’t like to chew on ginger, so I remove the pieces once the vegetable is ready. You may grate or chop the ginger, if you like.

4) You may mash the prepared aloo gobhi and use it as a stuffing for paranthas.

 

Enjoy !

 

Sonal Kalra 🙂

©Foodbound 2014-2017. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.

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