Saturday, June 16, 2012

Aloo Gobi - Potato Cauliflower - Fried version - Punjabi Aloo Gobi

Aloo Gobi (potato & cauliflower dish) is one of the most famous dishes of Indian cuisine & there must be barely anyone who has tasted this dish & not fallen for it. 


Since a long time I was contemplating which version of Aloo Gobi should I post first (I cook this dish in few different styles). Finally I went with the most-liked-but-lesser-made version. Lesser because this dish calls for frying your Aloo & Gobi before mixing it with the Masala (dry gravy). Due to the extra oil content (than usual), despite being my home's favorite, we make this way only when we have a special occasion or friends/guests coming over.

Now to the recipe...



Ingredients:
2-3 medium sized Aloo (potato) cut into wedges
1 Gobi (cauliflower) cut in big chunky pieces.
1 medium sized onion finely chopped
2 tomatoes cut into small pieces
1 tbsp ginger finely chopped (or paste)
1 bay leaf 
1 tsp cumin seeds (zeera)
1 tbsp tomato ketchup
2-3 green chilies slit into two
Some oil for frying & 1-2 tbsp oil for cooking
Few coriander leaves finely chopped for garnishing
salt to taste

Masala (Spices):
1/4 tsp turmeric
1 tsp red chilli powder (or to taste)
1 tsp amchur powder (dry mango powder)
1 tbsp coriander powder
1/2 tsp cumin seeds powder
1/2 tsp garam masala (optional)



Method:
In a vessel pour some oil to fry the Aloo & gobi. Rub some salt on Aloo & gobi & once the oil is hot fry them on medium to high flame till they are almost cooked. Drain & remove the fried aloo gobi on a plate lined with tissue paper to soak the excess oil. Keep this aside. 
Tip: I like to give the gobi (cauliflower) some brown color by frying it on high heat for 2 mins as it adds to the flavor


Now in another vessel, heat 1-2 tbsp of oil & once hot add the add bay leaf & cumin seeds. Once the cumin seeds start to splutter add the green chilies & onions. Saute it.  When the onions are translucent, add the tomatoes, ginger paste & salt. Mix well & cook for about 5 mins with lid on till so that the tomatoes become soft. 

Now add all the ingredients listed under Masala & tbsp of tomato ketchup and saute for 5 mins or till this mixture is well combined and starts giving out some oil from the sides. Add the fried aloo gobi & mix well. Finally add the finely chopped coriander leaves and mix. 


That's it our Aloo Gobi is ready, garnish with coriander & serve hot with Paratha or Roti or Chapati or any Indian bread of your choice. 
Stay Tuned for some more versions of Aloo Gobi!!

Happy Cooking!!
Shweta

15 comments:

  1. wow...looks so delicious

    foodydelight.com

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  2. Delicious and colorful veggie dish.

    Deepa
    Hamaree Rasoi

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  3. looks fantastic and yummy aloo gobhi subzi

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  4. Looks inviting!!! Beautiful clicks...

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  5. looking yummy and very tempting :)
    http://eezy-kitchen.blogspot.com/

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  6. Yummy!
    http://www.followfoodiee.com/

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  7. looks spicy and tasty... neat presentation.
    http://indiantastyfoodrecipes.blogspot.com

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  8. Tempting & delicious..perfect with rotis,Shwetha:-)

    Ongoing Events at(Erivum Puliyum)-
    1. The Kerala Kitchen(June'12)

    2.EP Series-Basil OR Cardamom

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  9. I hesitate to deep fry the veggies but that is the best way for aloo gobi. It looks very good, Shwetha.

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  10. practice this,nice noodles next time i want to try chicken Fried Rice Recipe thanks for

    this post.

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  11. Thank u...really a nice effort and very useful one
    I wil surely try this

    ReplyDelete

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Shweta