Sunday, 25 August 2013

Aloo Gobi Recipe | Punjabi Aloo Gobi - Punjabi Traditional Food | Punjabi Vegetarian Recipe

Punjabi Aloo Gobi Recipe
Punjabi Aloo Gobi Recipe:

Punjabi Aloo Gobi Recipe Ingredients:
Aloo Gobi Recipe - Punjabi Traditional Food


2 large Potatoes (about 2 cups), scrubbed, peeled and cut into ½ inch cubes
1 medium Cauliflower (about 3-4 cups), cut into medium sized florets
1 large Onion, finely chopped
1 tsp Ginger-Garlic Paste
2-3 Green Chillies, roughly chopped (Adjust acc to taste)
2-3 tbsp Coriander Leaves, finely chopped
Freshly squeezed Lime/Lemon Juice to taste
Salt to taste

For Tadka/Tempering:

1½-2 tbsp Oil
1 tsp Jeera/Cumin Seeds
A pinch of Hing/Asafoetida (Optional)


Spices Used:


½ tsp Haldi/Turmeric Powder
¾ tsp Red Chilli Powder (Adjust acc to taste)
½ tbsp Dhania/Coriander Powder
½ tsp Garam Masala (Adjust acc to taste)
½ tsp Kitchen King Masala (Optional)
½ tbsp Kasuri Methi/Dried Fenugreek Leaves (Optional but recommended)


Punjabi Aloo Gobi Making Method:
Punjabi Aloo Gobi


  • Heat oil in a pan and add cumin seeds and hing. When cumin seeds crackle and change colour, about 30 seconds, add finely chopped onions.
  • Saut√© the onions till they turn translucent and then add ginger-garlic paste, green chillies and crushed kasuri methi leaves. Give it a good stir till the raw smell of ginger-garlic paste disappears, about 1 minute.
  • Next add all the spice powders and give it a good stir for 30 seconds.
  • Mix in cubed potatoes and give them a good stir for 3-4 minutes.
  • Add cauliflower florets and salt to taste and stir them for 2-3 minutes, making sure every individual cauliflower florets are coated with spice mix.
  • Cover the lid and let it cook for 7-10 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan. By now the vegetables gets cooked through but still retain their shape. If not, cover and let them cook for another 3-5 minutes.
  • Switch off the gas and add freshly squeezed lemon/lime juice to taste. Garnish with finely chopped coriander leaves and mix them well before serving this delicious Aloo Gobi with any Indian flat breads (Whole Wheat Naan or Butter Naan or with any stuffed parathas) or plain/flavoured Basmati rice. You can also serve this Aloo Gobi in a wrap topped with few salad leaves and sour cream or Greek yogurt! Heaven!
Notes:
  • The combination of spice powders used here are the ones I use often in any north Indian curries. You can use as little or as much of these spice combinations.
  • This Aloo Gobi is a versatile dish and many times I end up using them in wraps, sandwiches and even as pizza toppings to give Indian twist to Italian cuisine!


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