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Savor Delicious Indian Gobhi Aloo Recipe

Savor Delicious Indian Gobhi Aloo Recipe

 

Indian Gobhi Aloo is a must have for any gourmet individual. It is a lip smacking dish consisting of cauliflower, and potatoes in a curry flavored with traditional Indian spices like garam masala, and dry mango powder.

Further ingredients like green chilies, garlic and ginger are added to enhance the taste of the dish. This dish is extremely easy to cook and requires only fifteen minutes for preparation. This dish can be utilized for both lunch as well as dinner.

 

The following ingredients are required to prepare this delicacy:

One cup of chopped potatoes

One and a half cup of chopped cauliflower florets

One and a half tea spoon oil

One tea spoon of cumin seed

 One tea spoon chopped ginger

One tea spoon chopped green chilies

One tea spoon chopped garlic.

One tea spoon chili powder

Half teaspoon of garam masala

Half teaspoon of dried mango powder

A pinch of turmeric powder, and asafetida.

Two dry Kashmiri red chilies.

Coriander is used for furnishing the dish after the cooking process is over.

Salt is added as per taste.

 

Method:

Firstly, the oil is heated in a non stick pan, and cumin seeds and asafetida are added to it. As the cumin seeds start sizzling, other ingredients like green chilies, red chilies, garlic, and ginger are added. The pan is kept on a medium flame for about twenty seconds.

 The next step is to mix the potatoes with the other ingredients in the pan. The pan is covered and kept on medium flame for about four minutes. You can stir the mixture occasionally. Then chopped cauliflower, one tea spoon water, and salt are added and mixed well with the other ingredients.

The pan is heated on a medium flame for five minutes, and the ingredients are stirred intermittently. The next step involves adding dried mango powder, chili powder, turmeric powder, and garam masala to the mixture. The ingredients are cooked for a further two minutes on medium flame.

The fully cooked dish is then adorned with coriander leaves, and served along with rotis, or parathas.       

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