Aloo Gobi Ghassi | How to make Aloo Gobi Ghassi

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By Gulati'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, a deliciously finger licking recipe to treat your family and friends. This recipe of Aloo Gobi Ghassi by Gulati's Spice Market will definitely help you in its preparation. The Aloo Gobi Ghassi can be prepared within few minutes. The time taken for cooking Aloo Gobi Ghassi is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Aloo Gobi Ghassi step by step. The detailed explanation makes Aloo Gobi Ghassi so simple and easy that even beginners can try it out. The recipe for Aloo Gobi Ghassi can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Aloo Gobi Ghassi from BetterButter.

  • 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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