Aloo Gobi Recipe

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 1.5 cups - Potato (cut to bite sized pieces or par boil)
  • 1 - medium size cauliflower
  • 1 cup - green peas
  • 1 - onion (sliced or chopped)
  • 1 - tomato (chopped)
  • 1 inch - ginger
  • 5 cloves - garlic (chopped)
  • 1/2 tsp - amchur (dry mango powder)
  • 1/2 tsp - ginger paste
  • 1/2 tsp - garlic paste
  • 2-3 tbsp - oil
  • 2-3 tbsp - tempering oil
  • 5-6 curry leaves (optional)
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - cumin seeds
  • 1/4 tsp - asafoetida
  • 1/2 tsp - onion seeds
  • Seasoning: 2 tbsp - chilli powder
  • 1 tbsp - coriander powder
  • 1/2 - turmeric powder
  • Salt, according to taste
  • 1 tsp - cumin seed powder
  • 1 tsp - fennel seed powder
  • 1 tsp - pepper powder
  • Pre- Preparation:
  • Par Boil the potato. Dice and keep it aside.
  • Boil water and pour over the separated florets of cauliflower mixed with salt and turmeric.
  • This would remove worms or any dirt not visible to naked eyes.
  • For Garnish:
  • Coriander, finely chopped
  • Spring onion, finely chopped
  • Accompaniments:
  • Paratha
  • Steamed rice and dal

How to Make Aloo Gobi Recipe

  • Heat oil in a heavy bottomed wok.
  • Add spices and temper them till they splutter and release aroma for about 20 seconds.
  • Add the ginger, garlic and onion and saute till golden brown. Add the ginger garlic paste and cook till the oil begins to float on the surface.
  • Once onion turns golden brown add the tomatoes and cook till well mashed.
  • Add the seasoning ingredients and give a good stir. Ensure when cooked the oil comes to the surface or sides of the wok.
  • The florets sitting in hot water bath would be cooked a bit, add those.
  • Give a good stir and add the peas followed by potato.
  • Mix well ensuring the vegetables are well coated with the spice mixture.
  • Cover with a lid and fry on medium heat till cooked.
  • Remove and garnish with coriander and serve with your choice of accompaniments.

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