Things to know about Aloo Gobi Recipe
If you ever visit an Indian household, there is something that you will always find in most of their homes. Head to the kitchen area, and you will see potatoes sitting around happily with other vegetables. Potatoes are a staple food in India and part of most Indian meals. One of the most common traditional dishes, widely prepared in Indian houses is the Indian Traditional Stir-Fried Potato And Cauliflower from Punjab – Aloo Gobi.
Aloo gobi is an authentic dish that originates from Punjab, Northern India but has immense popularity across the country. The meaning of ‘Aloo’ is potato, and ‘Gobi’ means cauliflower. The recipe is so easy that it takes only 6-7 ingredients and 40 minutes of total cooking time. Aloo Gobi is a dry preparation made with potatoes and cauliflower florets, stir-fried with spices. Freshly chopped coriander enhances the mild yet savory taste of the dish. You will always find the Indian Traditional Stir-Fried Potato and Cauliflower from Punjab – Aloo Gobi served on your plate with flatbread and white rice.
Savory Indian Traditional Stir-Fried Potato And Cauliflower from Punjab. Authentic Recipe of Aloo Gobi.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1 bunch Cauliflower Medium
- 5 pcs Potato Medium
- 4 tsp Fresh Ginger Root Chopped
- ½ tsp Garam Masala
- ½ tsp Turmeric Powder – Curcuma Powder
- 1 tsp Red Chili Powder
- 4 tbsp Oil
- Salt To taste
- Take the cauliflower and chop it into medium-sized florets. Rinse them well in water.
- Pour water into a pan and add some salt. Bring the water to a boil and turn off the flame. Add the cauliflower florets to the hot water and blanch them for 15-20 minutes.
- While the cauliflower is in the process of blanching, take the potatoes and slice them into wedges.
- To cook the Aloo Gobi, heat oil in a thick-bottomed pan. Keep the flame low and add chopped potatoes.
- Stir the potatoes nicely and sauté for 6-7 minutes. Add the blanched cauliflower florets and stir for 5 minutes.
- Add salt, ginger, turmeric powder, and red chili powder. Mix it well so that the spices coat the vegetables evenly.
- Now cover the pan with a lid and let the Aloo Gobi cook for 20 minutes on low flame. Stir occasionally to avoid browning of vegetables.
- Once the vegetables are cooked, sprinkle some Garam Masala powder and mix well. Garnish with coriander leaves.
- Finally, serve the Aloo Gobi hot with flatbread and enjoy the mouthwatering taste of spices blended with vegetables.
- It is optional to blanch the cauliflower florets. However, it removes any insects, if there are, in the cauliflower.
- This a is dry preparation. Hence, don’t add water while cooking Aloo Gobi.
Serve Aloo Gobi with Indian flatbread, rice, and yogurt.
— Specific Atributes of This Recipe:
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