Classic Aloo Gobhi Recipe: A Comforting Delight
Hello everyone! Welcome to Naiya’s kitchen! There's
something truly special about the aroma of spices wafting through the kitchen.
Especially when it's the scent of Aloo Gobhi – a classic Indian dish that
brings warmth and flavour to any table. This simple yet delightful recipe
combines the earthy goodness of potatoes (aloo) with the mild, nutty taste of
cauliflower (gobhi). That creats a dish that's both comforting and delicious.
Actually, aloo Gobhi is a versatile dish that never fails to impress. Its
simplicity and rich flavours make it a go-to recipe for a quick weeknight
dinner or a special family gathering. So, roll up your sleeves, gather your
ingredients and treat yourself to the delightful experience of cooking and savouring
this classic Indian dish. Let's dive into the steps of making this timeless
favourite. Happy cooking!
Ingredients to make Aloo Gobhi:
2 cups cauliflower florets
2 medium-sized potatoes, peeled and diced
1 large onion, medium diced
1 tomatoes, pureed
1/2 cup green peas
2 green chillies, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala (opt)
Salt to taste
2 tablespoon cooking oil
For garnishing:
Freshly chopped coriander leaves
Instructions to make Aloo Gobhi:
Wash the cauliflower florets and potatoes thoroughly. Cut
cauliflower into small florets and dice the potatoes into bite-sized pieces. Chop
the onions, green chillies, and puree the tomatoes.
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add
finely chopped onions and green chillies. Sauté until the onions turn golden
brown.
Stir in the ginger-garlic paste and cook for another minute until the raw smell
disappears.
Add turmeric powder, red chili powder and coriander powder. Mix well and cook
for 1-2 minutes until the spices are fragrant.
Now it’s time to add the tomato puree and cook until the oil separates from the
masala.
Introduce the cauliflower florets, diced potatoes, and green peas to the
masala.
Season with salt and mix everything well, ensuring the veggies are coated with
the masala.
Cover the pan with a lid and let the vegetables cook on low-medium heat. Stir
occasionally to prevent sticking.
Cook until the potatoes and cauliflower are tender but not mushy. This usually
takes about 15-20 minutes.
Once the veggies are cooked, sprinkle garam masala (if using) over the dish and
give it a gentle stir.
Garnish with fresh coriander leaves.
Piping hot Aloo Gobhi is ready to be served! Pair it with warm chapatis or
steamed rice for a wholesome, satisfying meal.
