Aloo Gobi: The Health Super Food

Posted by sanchit sawant on August 3rd, 2018

Potato cauliflower in delicious, easy to cook, spicy onion tomato gravy. Spiced Potatoes with Cauliflower, this Aloo Gobi curry is packed with flavours, super comforting, and simply the best to taste. It is the most commonly made North Indian gravy based curry that is paired with Indian flat breads or Plain rice or even with simple rice varieties.

Ingredients for a super delicious Aloo Gobi

* ¾ cup potato cubed in small sizes
* 1 ½ cup cauliflower (200 grams)
* 2 tbsp. refined/ vegetable oil
* ½ tsp cumin or jeera
* 1 cup onion finely chopped
* 1 green chili slit or chopped
* 1/8 tsp turmeric or Haldi
* ¾ cup tomatoes cubed
* 1 tsp ginger garlic paste
* 6 to 8 cashews or 2 to 3 tbsp. cream / Malai
* ¾ tsp garam masala
* ¾ tsp coriander powder or Dhaniya powder
* ¾ tsp red chili powder (Kashmiri Lal Mirch)
* Salt as needed

For Garnishing:

* ½ tsp crushed Kasuri Methi or fenugreek leaves
* handful Coriander leaves chopped

Preparation for Aloo Gobi

* Cut and rinse cauliflower florets well in water. Add them to slightly hot water & a pinch of turmeric and set aside 3 to 4 mins. Drain the water and rinse them. The turmeric water will ensure that any worms in the cauliflower will come out.

* Gently pressure cook potatoes and cauliflower until half cooked. Set these aside.

* Shallow fry the semi boiled vegetables so that the flavours would come out. Keep them aside.

* Make a paste of onions. Set aside.

* In the same jar blend tomatoes and cashews to a fine puree. You can also blend onions, tomatoes and cashews together if you are short of time.

* In a Kadai/ heating pan, heat oil. Once the oil is heated, add cumin and allow to splutter.

* Add ginger garlic paste and sauté until the raw smell goes off.

* Next add the onion paste. Cook until the paste turns light golden and the raw smell goes away. You would actually see the oil separating from water.

* Pour the tomato puree. Then cook until the masala turns thick and evaporates all the moisture.

* Add red chili powder, garam masala, turmeric and salt.

* Cook until the masala begins to leave the sides of the pan.

* Then pour 1 ¼ cup hot water and stir well. Cook until the gravy thickens slightly. You should be seeing traces of oil on the gravy.

* Add the steamed or fried Aloo Gobi to the gravy.

* Cover and simmer until the veggies are cooked completely.

* Garnish it with Kasuri Methi and chopped coriander leaves. Mix and turn off.

* Serve Aloo Gobi masala hot with rice or roti.

The author of this article is a super foody. A north Indian born, the author is a food blogger He loves food & travelling with an ambition to write and express unbiased opinions about the Indian food within India & abroad. He favours Aloo Gobi with steamed Rice / Paratha.

<p style="text-align: justify;"><font face="Arial">Potato cauliflower in delicious, easy to cook, spicy onion tomato gravy. Spiced Potatoes with Cauliflower, this Aloo Gobi curry is packed with flavours, super comforting, and simply the best to taste. It is the most commonly made North Indian gravy based curry that is paired with Indian flat breads or Plain rice or even with simple rice varieties. <br><br>Ingredients for a super delicious Aloo Gobi<br><br>¾ cup potato cubed in small sizes<br><br>1 ½ cup cauliflower (200 grams)<br><br>2 tbsp. refined/ vegetable oil<br><br>½ tsp cumin or jeera<br><br>1 cup onion finely chopped<br><br>1 green chili slit or chopped<br><br>1/8 tsp turmeric or Haldi<br><br>¾ cup tomatoes cubed<br><br>1 tsp ginger garlic paste<br><br>6 to 8 cashews or 2 to 3 tbsp. cream / Malai<br><br>¾ tsp garam masala<br><br>¾ tsp coriander powder or Dhaniya powder<br><br>¾ tsp red chili powder (Kashmiri Lal Mirch)<br><br>Salt as needed<br><br>For Garnishing:<br><br>½ tsp crushed Kasuri Methi or fenugreek leaves<br><br>handful Coriander leaves chopped<br><br>Preparation for Aloo Gobi<br><br>Cut and rinse cauliflower florets well in water. Add them to slightly hot water & a pinch of turmeric and set aside 3 to 4 mins. Drain the water and rinse them. The turmeric water will ensure that any worms in the cauliflower will come out.<br><br>Gently pressure cook potatoes and cauliflower until half cooked. Set these aside. <br><br>Shallow fry the semi boiled vegetables so that the flavours would come out. Keep them aside.<br><br>Make a paste of onions. Set aside.<br><br>In the same jar blend tomatoes and cashews to a fine puree. You can also blend onions, tomatoes and cashews together if you are short of time.<br><br>In a Kadai/ heating pan, heat oil. Once the oil is heated, add cumin and allow to splutter. <br><br>Add ginger garlic paste and sauté until the raw smell goes off. <br><br>Next add the onion paste. Cook until the paste turns light golden and the raw smell goes away. You would actually see the oil separating from water.<br><br>Pour the tomato puree. Then cook until the masala turns thick and evaporates all the moisture.<br><br>Add red chili powder, garam masala, turmeric and salt.<br><br>Cook until the masala begins to leave the sides of the pan.<br><br>Then pour 1 ¼ cup hot water and stir well. Cook until the gravy thickens slightly. You should be seeing traces of oil on the gravy.<br><br>Add the steamed or fried Aloo Gobi to the gravy. <br><br>Cover and simmer until the veggies are cooked completely.<br><br>Garnish it with Kasuri Methi and chopped coriander leaves. Mix and turn off.<br><br>Serve Aloo Gobi masala hot with rice or roti.<br><br>The author of this article is a super foody. A north Indian born, the author is a food blogger He loves food & travelling with an ambition to write and express unbiased opinions about the Indian food within India & abroad. He favours Aloo Gobi with steamed Rice / Paratha.