Allo Gobhi is the regular dish which is cooked in every Punjabi house. Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.

While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

Ingredients

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  • 5 to 6 potatoes
  • 1 medium size cauliflower
  • 2 medium size onions
  • 2 to 3  medium size tomatoes
  • 2 inch ginger
  • 3 to 4 green chilies
  • 5 to 6 garlic cloves
  • For garnishing finely chopped green coriander

Spices

  • 2 tsp red chilly powder
  • 1 tsp Turmeric powder (Haldi)
  • 1 tsp garam masala
  • 1 tsp Kastoori methi powder
  • 1/2 tsp cumin powder (Jeera)
  • 1/2 tsp dhaniya powder
  • 1 tsp chat masala
  • Salt to taste

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How to prepare

Cut the cauliflower into florets and peel the potatoes and cut into pieces. Wash them in a strainer, keep  it aside for the  water to drain.Slice the onions and tomatoes. Finely chop Garlic and ginger, slit the green chilies in to juveniles. make 1 medium size cup of tomato puree. Cut 1 inch ginger into juveniles for garnishing.

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Take a pan/Kadai and heat oil in it, deep fry the florets till semi soft. You can see the color texture of the florets after deep fry in the picture. Minimum 2 mins to fry.

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Now deep fry the potatoes till semi soft

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Heat oil in a kadai.

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Add juveniles of ginger, garlic and green chilies. Saute.
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To it add sliced onions and tomatoes, saute.
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Add 1 tsp of salt. By adding salt the onions turns soft faster.
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Add turmeric powder. Mix well.
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Add cumin and coriander powder.
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Add red chilly powder.
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Add garam masala. Mix well.
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Add kastoori methi powder.
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To this mixture add the tomato puree mix well for a semi dry gravy consistency. Cook for a minute or two till the raw adour leaves gravy.
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Add the fried florets.
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Add the fried potatoes. Toss well. To it add the chaat masala.
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Mix well. You can see the rich colour texture.
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Garnish with green coriander, juveniles of ginger and green chilies and serve hot with tava / tandoori roti , boondi raita and dal fry of your choice.
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Comments

  • sanjay mehra

    Tasty, very good receipe

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