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Gobi Aaloo Rogan josh (the taste that stays for hours in your mouth)

Apr-23-2017
Manisha Shukla
20 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Gobi Aaloo Rogan josh (the taste that stays for hours in your mouth) RECIPE

Mom, why don't you make 2 kg when making so tasty. Gobi is one of my most favorite veggie and I try to make it different ways. So presenting this mouthwatering recipe for you all.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Fusion
  • Pan fry
  • Blending
  • Side Dishes
  • Healthy

Ingredients Serving: 3

  1. Gobi (cauliflower) florets 2 cups
  2. Aaloo chopped in cubes 1 cup
  3. Curd 2 tbsp
  4. Onion chopped 1
  5. Tomato chopped 1 (big)
  6. Zeera (saboot) 1 tsp
  7. Fennel seeds 1 tsp
  8. Fenugreek seeds 1/2 tsp
  9. Grated garlic 1 tsp
  10. Grated ginger 1 tsp
  11. Curry masala 1 tsp
  12. Garam masala 1 tsp
  13. Bay leaves few
  14. Curry patta few
  15. Tomato blanched and pureed 3
  16. Onion for puree 2 (big)
  17. Oil 4 tsp
  18. Salt, turmeric, chilli powder to taste

Instructions

  1. Wash cauliflower florets and potato, apply salt, mix and keep aside.
  2. Chop onion, tomato, keep aside.
  3. Boil onions for puree (chopped) in little water, let it cook and keep aside.
  4. Blend garlic and ginger with very little water added, make paste.
  5. Heat 2 tsp oil in a pan, pan fry cauliflower florets. Transfer in a bowl.
  6. Pan fry chopped potatoes too. Transfer in a bowl.
  7. Add zeera and fenugreek seeds in same oil. Let it crackle. Now add fennel seeds. Saute half minute and add chopped Onion.
  8. Add bay leaves. After 2 minutes add cauliflower and potato. Saute for 5 to 7 minutes.
  9. Add chopped tomatoes, ginger and garlic paste.
  10. Blend boiled onions and add to the pan. Beat the curd and add. Curd gives creamy texture to your dish.
  11. Add all masala mentioned above. Adjust salt.
  12. Now heat 1 tsp oil, add tomato puree, add curry leaves. Cook for 3 to 4 minutes and then add to the gravy.
  13. Cook veggies in gravy for a while. Turn off gas cover it and let the veggies absorb the masala.
  14. Your gobi aloo roganjosh is ready. Serve with garnish of coriander leaves.

Reviews (1)  

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Rahul Redey
Jun-13-2017
Rahul Redey   Jun-13-2017

Very delicious

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