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...
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
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)
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.
Stay Tuned for some more versions of Aloo Gobi!!