But after being back from a condition that is nightmare to a foodie like me (well i havent been able to eat nething much in last few months) they were a delight to watch and an inspiration to get back in form soon and a must share to people who come looking for recipes! Thanks to the constant pestering from brat… and my bro.. to not lose my google-loves-u food blog..and amazing recipes posted by fella food bloggers on FB… i am out here with an all-new yummy recipe… and hope to continue this everyday!
Aloo-Gobi is a Punjabi traditional recipe i guess made on a regular basis in every home up there… but as simple as it sounds, its one of those recipes that can go wrong very easily. Finally I came to understand the problem, the cauliflower is always softer than tender than the potato and hence requires bigger chunks while cutting and to be added later in the gravy (or you can pre-microwave the poratoes). Here’s my very own.. Alu Gobi recipe.. one of my personal favourites!
Potatoes – 3 to 4 medium sized – peeled and cubed
Cauliflower – One small – cut into florets
Tomato – 1 medium sized (optional)
Turmeric Powder – 1/2 tsp
GGP – 1 tsp
Cumin seeds – 1/2 tsp
Garam Masala – 1/2 tsp
Coriander Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Chaat Masala and coriander leaves to garnish
Oil to saute
Salt to taste
In a frying fan. add oil and saute the jeera (cumin seeds) along with GGP and turmeric powder.
If you are adding tomato, smash it well and add it at this stage.
Add the cubed potatoes and mix well, add little water and boil a bit.
Now add the huge cauliflower florets =, add more water and close the pan with a lid, let cook.
Bring in all the other spices, mix well and cook until raw smell is gone.
Garnish with chaat masala and fresh coriander leaves.
Remember! The Gobi needs some extra TLC while stirring or it could break easily when tender!