Aloo Gobi

"Aloo Gobi " is a very popular and tasty North Indian sooka sabzi (dry curry). It can be found in the Pakistani Cuisine as well. So, we even have the privilege to say its one of those popular South Asian dishes.

Aloo Gobi is made of two beloved vegetables, Potatoes (Aloo) & Cauliflower cooked together with some simple Indian spices.

You can find this Aloo Gobi to be the first entry under the Veg. side-dish of the menu card, in Indian as well as world-wide Indian Restaurants.

This delicious side-dish can be served with various Indian Breads, such as Phulkas, Rotis, Chappathis and Parathas. This can be had with Jeera Rice and Plain Rice too.

Ingredients

Aloo - 3 (cut into medium size cubes)
Gobi - bowl of florets
Ginger Garlic paste - 1 tsp
Green Chilli - 1 (small, finely chopped)
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Corriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Salt - as required
Oil - 3 tbsp
Ghee - 3 tsp

To Grind
Onion - 1 (large)
Tomato - 1 (large)

For Seasoning
Cumin Seeds - 1/4 tsp
Asafoetida - a pinch

Preparation

Heat oil & half of the given ghee in a kadai. Add cumin seeds, asafoetida, green chillies & ginger garlic paste. Reduce the flame and saute for a minute.

Add the partially grinded Onion Tomato semi paste & saute till the raw smell is off. Add salt & all the dry powders except garam masala. Saute till the raw smell is off & starts leaving out oil.

Add the potato cubes to the masala and sprinkle some water. Cover the kadai with its lid and cook for 3 minutes.

Add the Cauliflower florets too and sprinkle some more water. Cover the kadai and cook till its three fourth done. Add the garam masala powder and cook it open for 2 minutes.

Now add the remaining ghee and switch off the stove.

Aloo Gobi is now ready to be served hot with any kind of Indian Breads.