Aloo Gobi Ghassi | How to make Aloo Gobi Ghassi

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ByGulati's Spice Market
Created on 15th Oct 2015
  • Aloo Gobi Ghassi, How to make Aloo Gobi Ghassi

About Aloo Gobi Ghassi

A Manglorean twist to two staid vegetables

Aloo Gobi Ghassi is a delicious and yummilicious dish which is one of the popular dish of South Indian. Aloo Gobi Ghassi is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Aloo Gobi Ghassi is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 25 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Aloo Gobi Ghassi. It is an amazing dish which is perfectly appropriate for any occasion. Aloo Gobi Ghassi is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Aloo Gobi Ghassi is an art and while preparing this dish you can feel the aroma of this delicious Aloo Gobi Ghassi. Surprise your family and friends by preparing this hotel style Aloo Gobi Ghassi at your home.

  • Prep Time0mins
  • Cook Time25mins
  • Serves4People

Video for key ingredients

  • How to make Coconut Milk

Aloo Gobi Ghassi

Ingredients to make Aloo Gobi Ghassi

  • Potatoes 2 Large (cut into 4 pieces)
  • Cauliflower 12 kg (large florets)
  • Freshly grated coconut 2 cups
  • Onions 2 (chopped)
  • Dry red chillies 5
  • Coriander Seeds 2 tbsp
  • Mustard Seeds 1 tsp
  • Fenugreek Seeds 12 tsp
  • Cumin Seeds 1 tsp
  • Cinnamon 1 stick
  • Turmeric 1 tsp
  • Peppercorns 4 to 5
  • Clove 2 pc
  • Tamarind Paste 1 tbsp
  • Ginger Paste 2 tsp
  • Garlic Paste 2 tsp
  • Oil as much as required

How to make Aloo Gobi Ghassi

  1. Express coconut milk from 1 1?2 cups of coconut added with 2 cups of warm water.
  2. In a pan, heat oil and sauté rest of the chopped coconut and set aside. Sautee half the onions separately and keep aside. Heat another tbsp of oil and sauté all the whole spices one by one for a few minutes.
  3. Grind the roasted spices, coconut, onions into a paste. Add salt, turmeric, tamarind, 1?2 cup water and make a smooth paste.
  4. In a saucepan, heat 3 tbsp oil and sauté ginger-garlic paste. Add the remaining chopped onions and cook till translucent.
  5. Add the paste and cook for a few minutes. Add about 1 cup of water, salt and potatoes and cover and cook for about 10 minutes till the potato is almost done. Add cauliflower florets and fresh coconut milk.
  6. Simmer for a few minutes till the cauliflower is done. Serve hot with steamed rice orparothas.

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