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.
more cauliflower recipes
check here for more recipes
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
Punjabi Dry Aloo Gobi With Step by
Step Photo Recipe
bring water to boil in a sauce pot
add salt and turmeric powder
add cauliflower florets
cook for 1 minute and switch off the flame
drain the water using strainer, set aside
heat oil in a wok, add cauliflower florets and chopped potato
fry in high flame for 5-7 minutes until slightly browned
remove from the pan and set aside
heat oil in a wok and temper with cumin seeds
add chopped onion and ginger
saute well until onion turns transparent
add slit green chillies and cook well until the raw smell goes
add chopped tomato
cook for 2-3 minutes on high flame
add turmeric powder, kashmiri red chilli powder, coriander powder, garam masala powder and salt
add 2 tbsp water and mix well
add fried cauliflower and potato
mix well and allow all the spices to coat well on the veggies
cover and cook on low medium flame until potatoes
cooked thoroughly
garnish with kasoori methi and lemon juice
mix well and switch off the flame
Punjabi Aloo Gobi
serve with chapathi, roti, paratha or rice
