Wednesday, 5 August 2015

Aloo Gobi Dry!



Aloo Gobi dry or Gravy??? If you ask me  I would say YES to both.. though Vj likes only the dry version. Aloo and Gobi are match made in heaven and they taste awesome together. People prepare it in many ways and here is one of those. To bring out the authentic Punjabi flavor do not forget the kasuri methi and roasted cumin powder. Using kashmiri red chilli powder gives you a nice appealing color to the dish if you do not want it very spicy.
I have already posted gravy version of Aloo Gobi and you can find it HERE


INGREDIENTS
  • 2 Potatoes
  • 15 - 18 Cauli Flower Florets
  • 1 1/2 tbsp Oil
  • 1 tsp Jeera
  • a pinch of Hing
  • 1 medium Onion (Finely Chopped)
  • 1 tbsp Ginger Garlic Paste
  • 1 tsp Chilli Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Roasted Cumin Powder
  • 1/2 tsp Turmeric Powder
  • salt as needed
  • 1/2 tsp Garam Masala
  • 1 tsp Crushed Kasuri Methi
STEPS

  • Heat oil, add jeera and hing and then chopped onions and saute them.
  • Add ginger garlic paste and saute everything well till onions become slightly brown.


  • Microwave the potatoes for 4 minutes so that it is half cooked. (Or parboil them in water).
  • Add cauliflower and the microwaved potatoes to the pan and saute them for 2 - 3 minutes.
  • Or u can add potatoes directly to the pan, and saute for 5 minutes and then add cauliflower. Because cauli flower gets cooked faster and potatoes take time.


  • Add all the spice powders and salt and give a mix.
  • Sprinkle some water (max 1/4 cup) and close and cook for 5 - 6 minutes or until the veggies are fully cooked and soft but firm.


  • Sprinkle garam masala and crushed kasuri methi and give a mix, 
  • Drizzle some oil around the edges and fry for a minute on high heat so that the edges of veggies become slightly crisp.
  • Turn off stove,. squeeze some lime juice and garnish with coriander leaves.


With Love,

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