Aloo Gobi Recipe | Punjabi Dry Aloo Gobhi Masala

PUNJABI ALOO GOBHI MASALA |

STARTUP COOKING

Punjabi aloo gobhi is a dry Indian sabzi which is widely eaten in every part of India. This sabzi is slightly spiced and tastes great. Aloo gobi is a quick and easy to make recipe with easily available ingredients from the kitchen and can be made under 30 minutes.

Aloo gobi is a vegan and gluten free recipe and goes well with chapathi, roti, paratha or rice. You can also pack this for lunch box for your kids as it is delicious, filling as well as healthy. Adjust green chillies or spice level according to your taste.

We have to cook a cauliflower a little bit before making sabzi with little turmeric powder and salt in the hot boiling water to remove dirt and bugs. In this sabzi you can also add green beans, peas or carrot to make more healthy. Follow my step by step photo recipe to prepare Aloo Gobi masala. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR PUNJABI DRY ALOO GOBI

Coarse : Lunch / Dinner

Cuisine : North Indian

Author : Jayashree Karthik

Prep Time : 5 min

Cook Time : 15 min

Total Time : 20 min

INGREDIENTS

1.5 cup cauliflower florets

1 large potato

1 tbsp oil

1/2 tsp cumin seeds

1 tsp ginger - chopped

3 green chilli - slit

1/3 cup onion - chopped

1/4 cup tomato - chopped

1/4 tsp turmeric powder

2 tsp coriander powder

1/2 tsp garam masala powder

1.5 tsp kashmiri red chilli powder

2 tbsp water

2 tsp kasoori methi

1 tbsp lemon juice

- check more paneer recipes

- more gravy recipes for chapathi/roti/naan

PROCEDURE

peel the potato skin and discard it

chop the potato in to small pieces and soak in fresh water

now bring water to boil in a large sauce pot

add pinch of salt and turmeric powder

add cauliflower florets and cook for a minute

drain the water and keep the cauliflower florets aside

heat oil in a pan

add cauliflower florets and chopped potato

fry for 5-7 minutes until they are slightly browned, remove on a plate

in the same pan, add a tbsp of oil and temper with cumin seeds

add chopped onion and ginger

saute for few seconds until it turns transparent

add slit green chilli and saute well until the raw smell goes

add chopped tomato and cook for 2 minutes on high flame

add turmeric powder, kashmiri red chilli powder, garam masala powder, coriander powder and salt

mix well

add 2 tbsp water and mix well without burning the spices

add fried cauliflower florets and potato

mix well and allow to coat the spices on the veggies

cover and cook on low flame until the potatoes are cooked through

add kasoori methi and lemon juice

mix well and switch off the flame

serve hot with chapathi or rice

NOTES

you can also steam the cauliflower with little turmeric powder
you can also add green peas, beans or carrots
if you have leftover aloo gobi, you can use it to make a stuffed paratha or sandwich
adjust spice level according to your taste

more gravy recipes for chapathi