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Tuesday, January 25, 2011

Aloo Ghobhi Ki Sabji (Potato Cauliflower Side dish)

Aloo gobi (Hindi: आलू गोभी)also spelled as 'alu gobi' or 'aloo gobhi' and 'alu gawbi' is a dry Indian and Pakistani cuisine dish made with potatoes (aloo), cauliflower (gob(h)i) and Indian spices. It is yellowish in color, due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.


* 1 large cauliflower, leaves removed and cut evenly into florets

* 6 small to medium potatoes, cut in to halves

* 1 large onion

* 1" piece of ginger

* 4 cloves of garlic

* 2-4 Serrano or Jalapeno pepper (numbers based of desired heat)

* 3-4 Roma tomatoes

* 1 cup crushed tomatoes from can

* 1/4 cup vegetable oil

* 2 bay leaves

* 1-2 pods of dry red chili peppers

* 2 teaspoon of cumin seeds

* 1/4 teaspoon of asafetida

* 2 teaspoons turmeric powder

* 2 teaspoons salt (ot to taste)

* 2 teaspoons garam masala

* 1 teaspoon of cumin powder

* 2 teaspoon of dry coriander powder

* Fresh juice for one lime

* 1 teaspoon of Mango powder

* 1 teaspoon of cayenne pepper powder

* 1 teaspoon of paprika powder

* 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped


* Wash and cut potatoes in halves.

* Immerse them in water in microwaveable container and microwave them for 10 min (not fully but half boiled)

* Take them out of microwave, cool, peel and cube them in to 1" pieces, set aside.

* In a food processor grind green chilies, garlic and ginger to fine paste, take it out in small container, set aside.

* In same food processor bowl, chop onions to fine pieces, take it out and set aside.

* In the same food processor bowl grind fresh tomatoes and crushed tomatoes from can together to crushed paste. Set aside.

* Heat vegetable oil in a pan.

* When oil is hot add cumin seeds, when these crackle, add asafetida, bay leaves and dry chili pods.

* Saute for few seconds, add ginger garlic chili paste, mix, stir and saute for about 1 min.

* Add chopped onions and saute on medium heat for about 3-4 min until golden brown.

* Add crushed tomatoes and salt and turmeric powder.

* Cook for about 2 min, add cauliflower florets.

* Add cumin powder, coriander powder, paprika and cayenne pepper powder.

* Cook this mixture for 5 min covered until florets are little tender.

* Gently add half boiled potatoes cubes, toss and mix well until all the florets and potatoes cubes are coated with gravy.

* Cover and allow to simmer for additional 10-15 minutes (or until potatoes are cooked tender, but not mushy and the gravy is thick).

* Add Garam Masala, mango powder and lime juice, toss and mix until everything is well incorporated. (Mix gently, you don't want cauliflower and potato cubes to break in to a mush)

* Sprinkle chopped coriander leaves on top of the curry.

* Turn off the heat.

* Serve hot with chapati and or rice.


* You may add 1 cup of frozen thawed peas to this (after potatoes and cauliflower florets are cooked) for color and different taste.

* You may cut down on the chili peppers, cayenne pepper powder and dry chili pods, if do not want too much heat.

* If you don't pre half boil the potatoes, you can add the potato cubes and cauliflower florets together in the gravy . However may want to add little water and cook them covered in the gravy for 20-25 min until tender.

* Lime juice and mango powder are used for tartness, if you do not want this to be tart you can omit one or the other. (these ingredients are added in the end, as if added earlier they may slow down the process of cooking of veggies and they will take long time to become tender)

Aloo ghobi description source :
Photograph of Gobi aloo by Rovingl

All other Photographs and Recipe by Surekha.

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