How to make Aloo Gobhi - Simple yet tasty preparation of cauliflower and potatoes popularly eaten in North India
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes , Cauliflower
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Stir Fried Tofu with Asian Greens, Corn Capsicum, Ekadashi Jeera Aloo, Beetroot Ravioli.
Aloo Gobhi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Aloo Gobhi Recipe
Potatoes 3 medium
Cauliflower 1/2 small
Oil 1 1/2 tablespoons
Cumin seeds 1 teaspoon
Ginger cut into thin strips 2 inch piece
Green chillies slit 3
Salt to taste
Turmeric powder 1/2 teaspoon
Coriander powder 2 teaspoons
Red chilli powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Peel the potatoes, halve and slice. You can also cut them into small pieces. Wash the cauliflower, remove stems and separate into florets.
Step 2
Trim the stem and cut into small pieces. Heat one to one and a half tablespoons of oil in a kadai.
Step 3
Add cumin seeds, ginger, green chillies and sauté. Add potato pieces, cauliflower pieces and salt.
Step 4
Mix and add turmeric powder and mix well. Cover and cook on low heat.
Step 5
The vegetables should cook in their own steam. Keep stirring from time to time.
Step 6
After about ten minutes, remove the cover and add coriander powder, red chilli powder and garam masala powder.
Step 7
Mix and cover again. Cook till the vegetables are totally tender. Serve hot garnished with sprigs of fresh coriander.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
