Aloo Gobhi


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An all time favourite combination, in an all time favourite form! potato and cauliflower feature in a traditional curry seasoned with typical Indian spices and spruced up with common ingredients like ginger, green chillies and garlic. The magic of the garam masala and the dry mango powder is evident in aloo gobhi, as these spice powders really perk up the flavour of the subzi.

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Makes 2 servings
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Ingredients

1 cup roughly chopped potatoes
1 1/2 cups cauliflower florets
1 1/2 tbsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 whole dry kashmiri red chillies , broken into pieces
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
salt to taste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)

For The Garnish
a sprig of coriander (dhania)

For Serving
parathas / rotis

Method
  1. Heat the oil in a deep non-stick kadhai, and add the cumin seed and asafoetida.
  2. When the seeds crackle, add the dry red chillies, ginger, garlic and green chillies and sauté on a medium flame or a few seconds.
  3. Add the potatoes, mix well and cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  4. Add the cauliflower, salt and 1 tbsp of water, mix well and cover and cook on a medium flame for 5 minutes, while stirring occasionally.
  5. Add the turmeric powder, chilli powder, garam masala and dried mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  6. Garnish with a sprig of coriander and serve hot with parathas or rotis.
RECIPE SOURCE : Punjabi SubzisBuy this cookbook

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3 reviews received for Aloo Gobhi
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
devi #612429May 03, 2014


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Reviewed May 03, 2014by devi #612429

   


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Reviewed June 18, 2012by Anya2012

A dry combination of cauliflower and potatoes delicately flavored with ginger, garlic and chillies and garam masala.

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Reviewed February 16, 2011by kumarmohana

I made this many times and i can say with confidence it comes out very well every time i make thanks Tarlaji-Narayan

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