Spiced Potatoes with Cauliflower. This Aloo Gobi is pressed with flavors, overly consoling, veggie lover and basically the best aloo gobi you will actually have!
Aloo gobi (potatoes and cauliflower) is a well known Indian dish where potatoes and cauliflower are cooked with onions, tomatoes, and flavors. This dish can be made in a few different ways, you can make it with just onions or just tomatoes or utilize no onion-tomato by any means. I additionally make it in various manners relying upon what fixings I have close by, the aloo gobi formula that I am sharing today is one of my #1 renditions. It has onions, tomatoes, ginger, garlic, and yes flavors!
One regular issue with aloo gobi is that when you cook it, the cauliflower turns out to be truly wet and you don’t need that. You need the veggies to be cooked and delicate yet not soaked, that sort of riches the taste and surface of this dish. Scarcely any tips can help forestall this:
- Half cook the cauliflower and potatoes prior to adding it to the onion-tomato masala. You can parboil the potatoes and cauliflower or do what I did – fry them in little oil till they are half cooked. These aides fit as a fiddle and surface.
- Try not to cover and cook the cauliflower, you can cover towards the end and cook on low fire as it were.
- Add salt towards the end when the dish is nearly done.
I have committed errors in the past where my cauliflower was all spongy and I didn’t care for it at all and that is the way I took in my exercises. In the event that you follow the above tips, the surface should be awesome.
This formula is veggie lover simply like so numerous other Indian plans. I had never heard the expression “veggie lover” till around 2 years prior and now when I consider it, I in a real sense grew up eating vegetarian constantly. India has innumerable vegan plans that I grew up eating. We eat basic lentils, rice, and veggies regularly and practically every last bit of it is vegetarian. So appreciate this zesty potato and cauliflower vegetarian formula from India and I trust you like it.
Warmth 2 teaspoons of oil in a skillet on medium warmth. Add cauliflower florets and fry for 2-3 minutes and afterward add the cut potatoes.
Fry on medium-low fire for 7-8 minutes till potatoes and cauliflower have some earthy coloured spots on them.
Channel on a tissue paper and put in a safe spot.
In a similar skillet heat 1.5 teaspoon of oil on medium warmth and add cumin seeds and let them pop.
Add the onions and cook for 2 minutes or till onion is clear.
Add the ginger-garlic glue.
Cook for an additional 2 minutes or till the crude smell of ginger and garlic disappears.
Add the slashed tomatoes.
Cook for 2 minutes till tomatoes are minimal delicate.
When the tomatoes are minimal delicate, add turmeric powder, red bean stew powder, coriander powder, and amchur (mango powder). Cover the container and let the masala cook for 2-3 minutes.
Presently add the potatoes and cauliflower to it and blend.
Add hacked coriander leaves and give a decent blend.
Add some garam masala and cook the potato and cauliflower on medium-low warmth for 5-6 minutes.
Add salt and cover the dish and cook for extra 6-7 minutes on low fire or till the potato and cauliflower are delicate however not spongy. In the event that you feel the masala is staying, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I didn’t add any water to mine.
Embellishment with some more coriander leaves.
Serve aloo gobi with naan, paratha or roti.