Aloo Gobi

Aloo Gobi or Cauliflower Potatoes Curry is a very popular Indian vegetarian side dish. No matter which of India you come from, I am sure there is a version to make this dish. South Indians like to throw in some curry leaves and coconut.  Bengalis like to use whole spices and mustard oil. Up in the north it is made using lot of garlic and tomato paste. In the western India it is more like an everyday curry made with simple steps.

Cauliflower also known as gobi, gobhi, phool gobi or fool gobi is a beautiful vegetable and my personal favourite. Enjoyed cooked or raw, cauliflower is a great addition to one’s healthy diet; it is affordable and is available year round. Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium. Above everything it is not a boring vegetable like greens.

Looking for more cauliflower recipes? Check these out:

Kadai Gobi

Achari Gobi

Gobi Matar

If you have ever searched for Aloo Gobi recipe, you would know there are hundred ways of making it and no one way is right of wrong. You can make it simple with minimal spices or make it very rich with whole spices. Today I share how to make Restaurant Style Aloo Gobi

Restaurant style curry is like a royal treatment given to a simple everyday curry. In it go whole spices and lots of patience. Cooked in slow heat where every spice penetrates its flavour in the cauliflower florets and potato chunks. Stop worrying about the steps listed in the recipe and just try this version because it is super easy and in the end all the efforts are worth it.

If you have made this before and you ended up with mushy curry just keep these things in your mind.

• Cook cauliflower and potatoes before till they are half done.
• Cook on low heat.
• Never cover the pan. Let the steam out.
• Do not add in water.
• Mix salt in the end.
• Stir with wooden spoon with light hands.

Author: Shweta Agrawal

Cuisine: Indian, Punjabi

Serves: 2-3

Ingredients:

2 medium potatoes/aloo sliced

1 medium cauliflower/gobi cut into florets

1 tomato chopped

1 onion finely chopped

1/2 teaspoon cumin seeds/jeera

1/2 teaspoon mustard seeds/rai

1 teaspoon minced or grated garlic

1/4 teaspoon turmeric powder/haldi

1/2 teaspoon red chilli powder/lal mirch

1/2 teaspoon coriander powder/dhaniya

1/4 teaspoon garam massala

1 teaspoon lemon juice (see notes)

4 tablespoons oil

1 tablespoon ghee (optional)

5-8 tablespoon coriander leaves chopped

Salt to taste

Method:

Heat 1 tablespoon of oil in a pan and cook cauliflower florets. Cook on low heat till they are half done. Empty the pan and set aside cauliflower.

Heat 1 tablespoons of oil again in the same pan and cook potatoes till they are half done. Empty the pan and set aside potatoes.

Heat 2 tablespoons of oil in the pan. Add cumin and mustard seeds, let it crackle.

Add in garlic and cook for 10 seconds. Add chopped onion and cook till onion gets soft.

Mix in chopped tomato, turmeric powder, red chilli powder, coriander powder and garam massala. Cover and cook till tomato becomes mushy.

In it add lemon juice. Also mix in cauliflower and potatoes. Stir lightly and cook on low heat. Cook for 10 minutes. Keep stirring after every 3 minutes. Cook till potatoes and cauliflower is done.

Add coriander leaves and ghee. Serve.

Notes:

Add amchoor powder (dry mango powder) instead of lemon juice.

Adding ghee in the end adds in great flavour and aroma. Ghee is clarified butter available in any Indian grocery store. I used

You can make it without garlic and onions as well.

Serving suggestions:

Serve with any Indian bread.

Serve as side with lentils and rice.

Kadhai Gobi, Spicy Cauliflower Side Dish

I personally love cauliflower, be it in any form -paratha, side dish, Manchurian etc etc. In short, it is my favorite vegetable. There are so many compromises that one needs to make in a marriage. One such sacrifice for me is not being able to eat or even cook Gobi/cauliflower when my husband is around. It happened once when he was eating gobi sabzi and he saw moving worm or keeda in it and rest as we say is the history. An apt equation that could explain his hatred towards gobi is- dislike for gobi = love for chocolate. Now you understand how serious I am? Sigh!

My friends know my love for gobi and they have been asking, no rather teasing me as there is no gobi recipe in my blog. Eh! I was getting fed up narrating to them the above stated story. So, recently Mr. Husband went for an official trip, I gathered all my strength to bring this beautiful flower at home. Oh! So happy I was! *evil smile*. After quick search on the net I opted to go for Kadhai Gobi. It is not a new dish but just that it is not very common like other gobi recipes.

I really wanted to start this post by explaining what kadhai is (Indian wok), but I am not in the mood. Come on, you guys can understand my excitement...right? This cauliflower dish is mix of spices, yogurt, garlic, onions with florets cooked in the kadhai. So those of you who are lucky enough to be able to cook gobi daily, trust me it is such a delight that you will delve into this traditional Indian affair every day.

Ingredients:
1 medium cauliflower separated into florets
1 medium onion sliced
4 tablespoons yogurt/dahi
2 green chillies slit
1 teaspoon ginger garlic paste
½ teaspoon cumin seeds/ jeera

½ teaspoon mustard seeds/ rai
2 tablespoons oil

1 teaspoon red chilli powder
1 tsp coriander powder
½ teaspoon garam masala powder
A pinch of turmeric powder
A pinch of asefoetida/hing

Salt to taste
2 teaspoon coriander leaves for garnish

Method:

1. Mix all the dry ingredients except salt with little water and keep aside.
2. Boil a big pot of water with 1 tablespoon of salt and let the cauliflower sit in it for about 4 to 5 minutes. Drain and keep aside. 
3. Pour oil in kadhai and let it heat. When hot, add cumin seeds, mustard seeds and let it splutter.
4. Add in it slitted green chilled and ginger garlic paste with 2 tablespoons water. Mix.
5. Now add chopped onions and let it cook till it becomes pink and soft.
6. Put the drained cauliflower in the kadhai with the spices mixture. Add ½ cup of water and let it cook covered on medium heat till gobi becomes soft.
7. Lastly add beaten yogurt and coriander leaves and mix well. Cook covered for 2-3 minutes more. Evaporate all the water from gobi.
8. Serve hot as a side dish.

Notes:

Tomatoes can also be used instead of yogurt.

Ginger and garlic paste is optional but if added it surely enhances the flavor.

This also acts as sandwich stuffing, or like me roll up in your parathas and enjoy.

Taste:

Spicy, tangy.