Aloo Gobi is one of the traditional foods originating from India. This food is made from basic ingredients of potatoes and cauliflower cooked with a blend of yellow spices from curry seasoning processed. Aloo Gobi is quite easy to create but it remains healthy to diet and is suitable for dinner menu today.
The potato-based Aloo Gobi. Potatoes are believed to be a food that can control weight because it has a fairly high fiber content. So it will make the stomach feel full for a long time.
For those of you who have not had time to go to India, do not worry yes because we will share this typical Gobi aloo recipe for you. So you can still taste this dish at home.
- 2 potatoes, medium, sliced or cubed
- 1 cauliflower, medium, cut into small florets
- 1 onion, medium, chopped
- 2 tomatoes, medium, chopped
- 1/2 teaspoon cumin seeds
- 1.5 teaspoons ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon dry mango powder, amchur
- 1/4 teaspoon red chili powder or to taste
- 1/4 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 3-4 teaspoons oil
- 2 tablespoons chopped cilantro
- salt, to taste
Heat 2 teaspoon of oil in a pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the sliced potatoes.
Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
Drain on a tissue paper and set aside.
In the same pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and let them crackle.
Add the onions and cook for 2 minutes till translucent.
Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.
Add the chopped tomatoes and cook for 2 minutes till they are little soft.
Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
Add chopped coriander leaves and give a good mix.
Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies. I did not add any water in mine.
Garnish with some more coriander leaves and serve hot with any Indian bread