Aloo Gobi

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ALOO GOBI

A delicious & flavor packed dish of spiced potatoes & cauliflower. Make
the best aloo gobi with this recipe! Serve it with plain rice, roti or
paratha.

For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes

Prep Time Cook Time Total Time Servings Author


15 minutes 35 minutes 50 minutes 3 Swasthi

INGREDIENTS (1 CUP = 240ML )

2 medium potatoes (1 heaped cup cubed)


2 cups cauliflower florets (gobi) (180 grams)
1 medium onion (¾ cup chopped finely)
1 medium tomato (½ cup finely chopped) or 1 tbsp tomato paste
1 tablespoon ginger garlic minced or paste
1 green chili slit or chopped (optional)
2 tablespoons coriander leaves chopped finely
½ teaspoon salt (adjust to taste)
2 tablespoons oil

Spices
½ teaspoon cumin seeds (jeera)
¼ teaspoon turmeric
1 teaspoon garam masala (adjust to taste)
¾ teaspoon coriander powder
¾ to 1 teaspoon red chili powder (adjust to taste)
1 teaspoon kasuri methi (dried fenugreek leaves) (skip if you don't have)

HOW TO MAKE THE RECIPE

Preparation
1. Chop cauliflower florets to 1½ inch in size. Add them to slightly hot water and set aside
3 to 4 mins.
2. Drain the water and rinse them well. Drain them completely.
3. Cube potatoes to ¾ by ¾ inch. You can also slice them to ¾ inch. Keep them immersed
in a bowl of water until used. Keeping them in water helps the potatoes to cook faster
as they soak up some moisture.
4. Mince ginger and garlic. Keep this aside.

How to make aloo gobi


1. Heat oil in a pan and add cumin seeds. When they sizzle, add ginger garlic & saute for
30 seconds.
2. Then add the onions & stir fry until transparent.
3. Add the potatoes and green chilli. Stir fry for 2 to 3 mins. Cover and cook on a low to
medium heat until they are half done.
4. Keep stirring in between and cook covered. They are slightly tender at this stage but
still under cooked. 
5. Then add the cauliflower & stir fry for about 3 mins.
. Add all the spice powders and mix well. Cook covered until both of them are almost
fork tender. 
7. Add salt and continue to cook covered on a low flame until the potatoes are soft & fully
cooked.
. The veggies will release moisture at this stage and cook quickly. So keep an eye not to
over cook gobi at this stage. It must remain slightly crunchy yet cooked.
9. Next add the tomatoes and kasuri methi. Fry on a medium to high flame until the raw
smell of tomatoes goes away.
10. If needed add little oil at this stage. It takes about 2 to 4 mins for the raw smell of
tomatoes to go away.
11. Finally garnish aloo gobi with coriander leaves. Serve with rice, roti or any bread.

NUTRITION (estimation only)

Calories: 175kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Sodium: 93mg | Potassium:
667mg | Fiber: 5g | Sugar: 4g | Vitamin A: 560IU | Vitamin C: 53mg | Calcium: 52mg | Iron:
3.3mg

Aloo gobi https://www.indianhealthyrecipes.com/aloo-gobi-recipe/

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