Aloo gobi | How to make Aloo gobi

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ByMs. Falguni Kapadia
Created on 30th Sep 2015
  • Aloo gobi, How to make Aloo gobi

About Aloo gobi

Traditionally very Gujarati with little twist from me.my 75 year old mom used to cook but I gave little twist.

Aloo gobi, a succulent delicacy which is famous all over the world. Aloo gobi is one dish which makes its accompaniments tastier. With the overflow of flavours, Aloo gobi has always been everyone's favourite. This recipe by Ms. Falguni Kapadia is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Aloo gobi, just the perfect situation when you realise that you need to know how to make the perfect Aloo gobi. So, at that time you can try out this delicious recipe by Ms. Falguni Kapadia. The recipe of Aloo gobiis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Aloo gobi is 30 minute. This recipe of Aloo gobi is perfect to serve 5. Aloo gobi is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time0mins
  • Cook Time30mins
  • Serves5People
Aloo gobi

Ingredients to make Aloo gobi

  • 2 tbsp oil 2tbsp ghee 1 or 2 clove
  • 1tsp cummin powder 3/4 tbsp garlic paste 1 tbsp ginger paste
  • 3 medium sized onions finely cut 2 medium tomatoes grated
  • 4 tbsp kashmiri red chilly powder 2 tbsp green chilly paste
  • 1 medium sized (500gm) caauliflower florets
  • 3 medium sized potatoes precisely boiled n chopped
  • 1 tbsp garam masala 2 tbsp coriander powder
  • 1 tbsp aamchur powder salt as per taste
  • 2 tbsp milk
  • Chopped coriander to garnish

How to make Aloo gobi

  1. 1) clean cauliflower, break into florets, wash under running water from tap in big vessel in warm water add salt and soak it till the stage of it needed to cook.
  2. 2) Heat thick bottomed vessel. Roast Cummin powder on low flame for few seconds, till it start smelling.Take it out n empty in another vessel.
  3. 3)Heat oil and thereafter add ghee.splutter cloves. It will pop fat once it splutters.Now splutter Cummin seeds.
  4. 4) Add garlic n saute it for a while. As garlic start changing color ;add roasted Cummin powder, ginger n finely chopped onions.add little salt and saute till onions soft.
  5. 5) Add tomatoes (grated) mixing it. Let it cook for about 5 to 7 minutes on medium flame. Can cover with the lid.
  6. 6)Now step by step, start adding dry masalas each one at a time. Sequence are red chilly powder, green chillies paste lastly pinch of Turmeric powder.
  7. 7)Add cauliflower florets removing all water, mix n cover lid.let it cook by steam. Initial stage at high flame and later medium to low flame. In between keep mixing.
  8. 8)when almost to be done, add pre boiled potatoes n mix well. Again cover lid. Press root bottom of florets by laddle /spatula to check doneness. If it cuts with blunt edge of spatulas, it's done.
  9. 9)Now add one at a time garam masala, aamchur powder n required salt mixing at each stage.
  10. 10) During whole process, keep covered n it gets quite hot. Remove from flame. Add milk.
My Tip: Garnish with chopped corianders. Cover n let it sit for two to three mins before serving hot with bhakhri, roti, parantha, naan n best personally I find delicious with rotla( Gujarati pan cake). During festivals celebration or party, add strands of saffron pre soaked in warm milk and mix well.

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Leela Joshi2 years ago
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