How to make Vyah De Aloo Gobhi - Sk Khazana -
This preparation is served at most Punjabi weddings
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Cauliflower (फूलगोभी)
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Vyah De Aloo Gobhi - Sk Khazana checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Makai Palak - SK Khazana Palak Parippu Barley Risotto Paneer Kadai-SK Khazana
Vyah De Aloo Gobhi - Sk Khazana Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Vyah De Aloo Gobhi - Sk Khazana Recipe
Potatoes medium, peeled, cut into medium sized cubes and s 2
Cauliflower medium, separated into medium sized florets 1/2
Oil 5 1/2 tablespoons
Salt to taste + to sprinkle
Cumin seeds 1 teaspoon
Onion large, finely chopped 1
Red chilli powder 1 1/2 teaspoons
Turmeric powder 1/2 teaspoon
Coriander powder 1 1/2 teaspoons
Ginger garlic paste 2 teaspoons
Tomatoes medium, pureed 3
Garam masala powder to sprinkle
Chaat masala to sprinkle
Chopped fresh coriander leaves for garnish
Method
Step 1
Heat 2 tbsps oil in a non-stick pan, drain and add potatoes, sprinkle a pinch of salt, toss well and shallow-fry for 2-3 minutes or till they turn a light golden brown. Drain on absorbent paper.
Step 2
Heat 2 tbsps oil in same pan, add cauliflower florets, sprinkle a pinch of salt and shallow-fry till they turn light golden brown. Drain on absorbent paper.
Step 3
Heat remaining oil in a deep non-stick pan, add cumin seeds and sauté till their colour changes.
Step 4
Add onion and a pinch of salt, mix and sauté till onions turn golden brown.
Step 5
Add salt, red chilli powder, turmeric powder, coriander powder and ginger-garlic paste and mix well, Add a little water, mix and sauté for 1-2 minutes.
Step 6
Add tomato puree, mix and sauté on medium heat for 3-4 minutes or till the oil separates.
Step 7
Add the fried potatoes and cauliflower, mix well, cover and cook on medium heat for 10-15 minutes.
Step 8
Sprinkle garam masala powder and chaat masala and mix well. Switch off the heat.
Step 9
Transfer into a serving bowl, garnish with coriander leaves and serve hot.
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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.
