Monday, 6 July 2015

Aloo Gobi Curry (Restaurant Style) !


Aloo Gobi (Potato & Cauliflower) is a classic combo and can be made in many ways. My favorite is the spicy aloo gobi dry recipe . When it comes to gravy there are lot of difference between the ones you get in restaurant and road side dhabas. Both are awesome in its own way. Dhaba style aloo gobi masala is spicy, a little runny whereas the ones in restaurants are subtle, creamy with a slight touch of masala.
Will post the other ways of preparing aloo gobi next time when I prepare them.


INGREDIENTS

  • 2 medium potatoes (cubed)
  • 1/2 cauliflower 
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 3 cloves
  • 1 tbsp Ginger Garlic Paste
  • 1 medium onion (ground to paste)
  • 2 medium tomatoes (pureed)
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp Chilli powder (or more as per taste)
  • 1 1/2 tsp Coriander Powder
  • salt as needed
  • 7 - 8 Cashews (soaked for 15 mins and made to a paste)
  • 1 tsp Garam Masala
  • 1 tsp Kasuri Methi
  • 1 tbsp thick Cream ( optional)
STEPS
  • Peel and cube potatoes and microwave them for 7 - 8 minutes  and Microwave the cauliflower florets too for 5 minutes so that they will be 3/4th cooked.
  • (Else boil the potato cubes in water for 7 - 8 minutes and add the cauliflower florets during the last 3 - 4 minutes in the same vessel.)
  • In a pan add oil , once hot add cumin and cloves.
  •  Add ginger garlic paste and onion paste and saute until the onion is well cooked and turns brown.
  • Then add the tomato puree to it.
  • Cook for 2 - 3 minutes and then add turmeric, chilli powder and coriander powder, needed salt and mix well.
  • Close and cook for 3 - 4 minutes until the tomato puree is well cooked and starts leaving oil.
  • Now add the cashew paste, mix well and add 3/4th cup water approx and let it come to a boil.
  •  Now add the potato and cauliflower pieces, give a stir, close and cook for 5 - 6 minutes or until the veggies are cooked perfectly.
  •  They should be soft but not mushy esp the cauliflower.
  • Sprinkle garam masala, crush some kasuri methi and mix well.
  • Keep the flame to low, add cream and give a stir. After a minute turn off stove.
NOTES
  • Make sure you cook the cauliflower for lesser time when compared to potatoes either you microwave or boil in water.
  • The beauty of this recipe lies in how perfectly you cook the cauliflower, The florets should be intact yet cooked tender and soft. If its overcooked you will end up in a potato masala in a gravy made of mashed cauliflower. 
  • I recommend using microwave for potatoes generally as it not only cooks faster and also keeps the potato in shape, instead of boiling and peeling.
  • Do not skip the kasuri methi. Crush them in your palms and add to the dish.
  • Adding cream is optional but it does gives a nice creamy texture with a restaurant touch.
  • You can also add paneer or peas to this dish. Just add frozen or fresh peas when adding the veggies .Your Aloo gobi matar masala is ready!
  • Serve with naan, rotis, Jeera Rice or any parathas.





With Love,

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