Aloo Gobi Masala Recipe
Preparation Time:15 minutes | Cooking Time : 20 mins | Serves:2
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Potato - 2 medium sized
Cauliflower florets - 1/2 cup tightly packed
Big Onion - 3 tbsp finely chopped
Red Chilli powder - 3/4 tsp
Turmeric powder - 2 pinches
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Curd - 2 tbsp(optional)
Coriander leaves - 2 tsp finely chopped
To temper:
Oil - 2 tspCinnamon - a small piece
Cloves - 2
Jeera
To grind to a paste
Big Onion - 1 roughly choppedTomatoes - 2
Ginger - 1/4 inch piece
Garlic - 3
Method:
- Grind the ingredients listed under 'to grind' to a fine paste,Set aside.Rinse potatoes, scrap the skin and chop them into bite sized pieces.Add the cauliflower florets in salt warm water along with a a pinch of turmeric powder,keep covered for 15mins then drain the water - this is get rid of the worms if any.
- In a pan heat oil - add the items listed under 'to temper' allow it to crackle.Then add onion and fry till slightly browned.Then add onion tomato paste along with turmeric powder,red chilli powder,coriander powder and garam masala powders along with required salt.
- Mix well, saute it for few mins until raw smell leaves.Now add the aloo and gobi along with 1 cup water.Keep covered and cook until the veggies turn soft.Meanwhile beat the curd well and keep it ready.
- Once the veggies turn tender and gravy has nicely blended with veggies , let it boil for few more mins in simmer till oil separates.Once oil starts to separate, add curd give a quick stir and let it mix well.Then add kasoori methi,coriander leaves and switch off.
My Notes:
- Cooking the veggie along with the gravy takes a little more time but adds more flavour to the veggie and gravy too.
- Adding curd is purely optional,you can even skip it as the orginal recipe didnt call for it. I added curd just to add thickness to the gravy and I love the tangy taste curd adds to the gravy.
