A healthy dinner a week made of potatoes and cauliflower. A weekday Alooo Gobi recipe that you can do in 30 minutes.
A popular dish from north India made from aloo (potatoes), gobi (cauliflower), onions, tomatoes, garlic, ginger and spices. Alooo Gobi is often made from ghee clarified butter, but if you want to make a vegan -friendly version, you can replace it for a preferred cooking oil or margarine at any time.
What is a good Aloo Gobi?
You want the Gobi (cauliflower) and aloo (potatoes) to have a slight crispy and not be mushy. To avoid this, we only cook half of the cauliflower. This was that after cooking the onions and potatoes, we can add it, and it will still hold its crispy texture.
What ingredients do I need?
- Potatoes: Also referred to as aloo. You can use either yellow or red potatoes. You want one that is good for cooking.
- Cauliflower: Also goes from Gobi. Only a medium -sized cauliflower that you can receive from your local food dealer. Choose a cauliflower that is not yellowed or injured and is stuck.
- Onion: We tend to use red onions in our recipes that are only our preference if you also prefer yellow onions that work.
- Tomato: We have selected mature Roma tomatoes for this recipe. Water house, early girl or Campari tomatoes will be just as good.
- Green chilis: We used Thai children in this recipe. You can replace them with all other chili peppers you have and adapt them based on your tolerance.
- Garlic: Only normal cloves of garlic that you can find in your grocery store.
- Ginger: Half a thumb of ginger works here, if you use a strong organic version, you may only need half the amount in the recipe. Organic/Desi -ingwer can often overwhelm the rest of the spices.
- Sala cumin: Every brand will do it. Just make sure it says Jera and a really strong smell when you open it. Remember, if it doesn’t have a strong cumin, it may not be fresh.
- Masala salt: You can either buy a pre -mixed version or try to grind you at home by following our Garam Masala recipe. If you do it at home, you will at least know all the ingredients that have been entered into the mixtures.
- Course powder: It is more convenient to buy it in advance. Each brand will only ensure that Tumereric is the only ingredient.
- Dry manga powder: Also called Amchur. This is optional. Gives the Gobi a slightly spicy taste. Usually we buy this preliminary, every Indian brand will do here.
- Red chili pepper powder: You can either grind your own. Alternatively, you can capture a box MDH, Kashmiri Mirch or Deggi Mirch as a replacement.
- Salt: Regular run of the mill table salt. You can also replace it with any other type you prefer.
- Kasuri Methi: You can use methi, coriander or parsley here all interchangeable 1: 1.
- Rapeseed oil: You can replace this with vegetable oil, olive oil or ghee.
Ingredients
- 2 potatoes (cut in 6)
- 1 medium cauliflower (cut into flowers)
- 1 red onion (1 inch chopped)
- 2 Roma tomatoes: (1 inch chopped)
- 4 green chili peppers (chopped)
- 3 garlic pieces (chopped)
- A thumb of ginger (chopped)
- 1 teaspoon of cumin seeds
- 1 TL Garam Masala
- 1 TL turmeric powder
- 1/2 teaspoon of dry mangopules
- 1/2 TL red chili pepper powder
- Salt to taste
- 3 tablespoons of rapeseed oil
- Casori Methi
Instructions
Heat 2 tablespoons of oil in a deep pan or a saucepan over medium to high heat. Then add 2-4 minutes to cauliflower and potatoes.
As soon as the potatoes and cauliflower have removed from the stove and put aside.
In another pot, heat 1 tablespoon of oil over medium to high heat. Add cumin and let it boil for 30 seconds or until you brown.
Add the garlic and when the Brown edges add onions and let it boil for 1-2 minutes or until you start caramelizing.
Then mix the tomatoes, Garam Masala, turmeric powder, dry mango powder and red chilli powder. Cook for 2-3 minutes.
Add the cauliflower, potatoes, salt, Kasuri -methi and ginger. Mix well and let it boil for 5-6 minutes longer.
