Aloo Gobi Recipe

Aloo gobi is another Indian favourite of ours. Potatoes (aloo) and cauliflower (gobi) are the two main ingredients used together with some spices to make a vegetarian dish. It originated from Punjab, but has also gain it’s popularity in India and Pakistan. Hence this is available in almost every Indian restaurant’s menu.

There are definitely many different version of aloo gobi available. Some may make it a dry dish and some will make it with gravy. Sometimes, slightly different spices maybe used as well. What is your favourite version?

This is dish and an option to my vegetables serving whenever I am cooking Indian cuisine for dinner at home. I always like to serve vegetables in my every meal to make it a balanced meal whenever possible. Are you like me too? Although it’s not a green vegetables where some may insists to have rather than this, both cauliflower and potatoes do have good nutrients that will benefit us too. Of course unless you have gout history, then cauliflower may be something that you would like to avoid. 

Aloo gobi goes really well with either basmati rice or roti (chapatti). Beside having it the Indian style, it can be used to make yummylicious wrap’s filling too. Or make it into sandwich fillings, that will be really appetising. Don’t you agree? If you trying to make it into wrap or sandwiches, it’s is recommended to cut the vegetables into smaller cubes and florets.

Are you ready for the recipe? Scroll down to check it out. 

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS 
Serve 3 – 4

2 cups cauliflower florets
2 potatoes, medium size

1 1/2 tbsp cooking oil
1 tsp cumin seeds
1″ ginger

1/4 tsp garam masala
1/4 tsp chilli powder
1/4 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder

1/4 cup water
1/4 cup tomato purée 

Salt, to taste
1 tbsp amchur/ dried mango powder

Coriander leaves, to garnish

1. Cut the cauliflower into florets, and potatoes into big cubes.

2. Roughly chop the coriander leaves, and finely slice the ginger into matchsticks size.

3. Heat up a pan with cooking oil, add in cumin seeds. Sauté for 1 – 2 minutes.

4. Then add in ginger and sauté until fragrant.

5. Add in the powdered spices and mix well.

6. Add in potatoes and cauliflowers. Mix well until all are coated with spices.

7. Add in water and tomato purée, mix well. Season with salt.

8. Cover and simmer over low heat until cauliflower and potatoes are soften.

9. Add in amchur powder and mix well. Cover and continue to simmer for a further 5 minutes.

*Season with more salt if required.
*If the mixtures are too dry, add in some water to prevent it from being burnt.

10. Garnish with chopped coriander and serve immediately.

Aloo Gobi Recipe

  • Servings: 3-4
  • Difficulty: easy
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 2 cups cauliflower florets
  • 2 potatoes, medium size
  • 1 1/2 tbsp cooking oil
  • 1 tsp cumin seeds
  • 1″ ginger
  • 1/4 tsp garam masala
  • 1/4 tsp chilli powder
  • 1/4 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/4 cup water
  • 1/4 cup tomato purée 
  • Salt, to taste
  • 1 tbsp amchur/ dried mango powder
  • Coriander leaves, to garnish

Directions

  1. Cut the cauliflower into florets, and potatoes into big cubes.
  2. Roughly chop the coriander leaves, and finely slice the ginger into matchsticks size.
  3. Heat up a pan with cooking oil, add in cumin seeds. Sauté for 1 – 2 minutes.
  4. Then add in ginger and sauté until fragrant.
  5. Add in the powdered spices and mix well.
  6. Add in potatoes and cauliflowers. Mix well until all are coated with spices.
  7. Add in water and tomato purée, mix well. Season with salt.
  8. Cover and simmer over low heat until cauliflower and potatoes are soften.
  9. Add in amchur powder and mix well. Cover and continue to simmer for a further 5 minutes.
  10. Garnish with chopped coriander and serve immediately.

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