Aloo Gobi- Potato Cauliflower Stir-Fry.
Aloo Gobi is a famous north Indian dish. My exposure to Aloo Gobi first started with my North Indian friend’s lunch box at school. It was her favorite and she got it in her lunch box very often. My family is not so much into cauliflowers, except for the fritter kind;) hence I don’t make it often, but when I make Aloo Gobi they enjoy it. Cauliflower when paired with Potatoes comes out great, and especially when cooked with turmeric and cumin seeds, it balances the gaseous state of cauliflower.
Author: Admin
Cuisine: Indian
Recipe type: Side Dish
Serves: 6
Prep time:
Total time:
Ingredients
- 1 cauliflower head
- 2 potatoes (large)
- 1 T cumin
- 1 t mustard
- 1 curry leaves ( 1 compound leaf/ 10 leaflets )
- 3 dry red chillies
- 2 green chillies/ jalapenoes( chopped)
- 1⁄2 c cilantro chopped
- 1 t red pepper powder
- 1⁄2 t turmeric
- 1 t salt (add to taste)
- 1 t ginger paste
- 2 T oil
- 1 pn hing/asafoetida
Instructions
- Wash cauliflower flowerets in salt water and set aside. Take a steamer and steam the flowerets. If making this in large quantities, you may substitute a large steel colander in a large pot with lid and pour water in the pot and put the lid to work as steamer.
- Set the flowerets aside when steamed. I prefer steamed cauliflowers, but one can skip this step and wash and cook the cauliflower flowerets directly with the potatoes.
- Peal and chop potatoes to small sized and keep ready.
- In a pot pour oil and season with red chillies, mustard, cumin and curry leaves. Add ginger paste, chopped green chillies and sauté. Add turmeric, red chilli powder, salt and add the chopped potatoes. Sauté them for sometime till they are lightly soft. Add the steamed cauliflower to this and mix together gently without breaking the cauliflower florets. Add the cilantro and let cook together on slow flame. Serve as a side with Rice and Curry or eat with parathas.
Serving Size
Serving size: 6
