“Aloo Gobi Recipe – A mixed gravy of potatoes, cauliflower and capsicum”
If you ask me my pick of easy to make lunch or dinner gravy side dish, then my first recipe would be paneer burji, soya chunks gravy, followed by aloo gobhi. Since, I have never made aloo gobhi before, today I will take my time to write about it.
Aloo gobhi is a recipe of boiled potatoes and cauliflower florets added to a thick, spicy tomato onion gravy. Instead of adding boiled potatoes, you can first cut them into small pieces, fry them well and later add into the gravy.
Here are a few highlights about our aloo gobhi recipe.
• We will be boiling the potatoes and cauliflower florets first up. This serves 2 purposes. The first one is that, it would mean less cooking time as opposed to frying the ingredients.
• The second reason is that, it would mean we will use less oil for our recipe.
• Along with potatoes and cauliflower I have also used bell peppers. Since bell peppers tastes well along with potatoes, this recipe would taste good.
• I have not used onion or garlic in this recipe. I have felt that the recipe doesn’t taste different without them.
Let me show you how to make this recipe. So, first lets get started with the ingredients list.
This list serves about 3 people
• Potatoes – 3 (Medium)
• Cauliflower – 1/4 portion of big flower
• Tomatoes – 3
• Green Chilly – 3
• Bell Peppers – 2
• Cumin Seeds – 1 tbsp
• Turmeric Powder – 1 tbsp
• Garam Masala – 1 tbsp
• Coriander powder – ½ tbsp.
• Red Chilly powder – ½ tbsp.
• Salt – 1tbsp
• Lemon Juice – 2-3 tbsp
• Coriander Leaves – 8-10
• Mango Powder – ¼ tbsp. (optional)
• Kasturi Methi/Fenugreek Leaves – 1 pinch
1. Peel the skin of potatoes and chop them into medium sized chunks. Now, cut the cauliflower florets into small pieces. Put the ingredients in a bowl, and boil them for 10 minutes over medium flame.
I have added about 1tbsp of salt and ½ tbsp. of turmeric powder into the mix while boiling.
2. Chop the bell peppers into medium sized chunks and keep them aside. Also dice the tomatoes, green chilies and coriander leaves.
3. Heat 3-4 tbsp of oil in a pan. As the oil starts getting hot, add about 1 tbsp of cumin seeds into it.
4. As the seeds starts sizzling, add in the diced green chilies and the bell peppers. Add ¼ tbsp of salt and ½ tbsp. of turmeric into the mix and stir it well. Now close the lid of the pan and let the bell peppers cook for 5 -10 minutes over medium flame.
5. As the bell peppers start becoming soft, add in the chopped tomatoes into the mix. Add 1 tbsp of garam masala, ½ tbsp. of coriander powder, ½ tbsp. of red chilly powder, 1/4 tbsp of mango powder into the mix and let the tomatoes cook well over medium flame, in a closed lid.
6. When the oil starts leaving the sides of the tomatoes, it means our gravy is ready. Add in the cooked vegetables into the gravy and stir well.
If the gravy is too thick, add very little water and stir. Add enough to make a thick gravy.
7. Let the mix boil for 2-3 minutes. When you have a consistent gravy switch off the flame. Garnish it with chopped coriander leaves.
You can also add a pinch of fenugreek leaves along with coriander leaves.
8. Squeeze lemon juice on top of this dish. Serve this aloo gobhi recipe along with roti or rice.