aloo gobi recipe, aloo gobi recipe pakistani
aloo gobi recipe by kunal kapoor
Ingredients
Cauliflower florets – 3cups
Salt – a generous pinch
Water – 1lt
For Marination
Oil – 4tbsp
Kashmiri Chilli Powder – 2tbsp
Curd (whisked) – ¼ cup
Salt – to taste
Turmeric – ½ tsp
Garam masala – ½ tsp
Coriander powder – 2tbsp
Curry leaves (chopped) – handful
Coriander (chopped) – handful
Ginger garlic paste – 1 tbsp
Lemon juice – 2tbsp
Corn starch – ¼ cup
Rice flour – ¼ cup
Oil – for frying
For Tossing
Oil – 2tbsp
Cumin – 1tsp
Dry red chilli – 1no
Garlic chopped – 2tsp
Ginger chopped – 2tsp
Curry leaves – handful
Curd – 3tbsp
Salt – to taste
Coriander (chopped) – handful
Steps
Begin by cutting the florets of gobhi into bite sized pieces not more than 1 inch in size. Reserve the cut gobhi submerged in water seasoned with salt. Blanch the processed gobhi in boiling water, which has been seasoned with salt, for not more than 3 minutes.
Strain immediately after that. The gobhi should retain a certain bite.
After straining, transfer the gobhi to another container to cool. While the gobhi cools, prepare the marinade.
To make the marinade, mix together oil and Kashmiri chilli. Then add in the yoghurt and powdered spices.
Next add the chopped curry leaf, chopped coriander, ginger garlic paste and lemon juice. Finally add in the rice flour and cornstarch and mix the marinade well. Add this marinade to the gobhi and mix together everything.
If the marinade feels too dry, you can add in a splash of water. Heat oil in a kadhai on medium heat. Once the oil is heated, add in the gobhi into the hot oil one by one. Fry till a bright red color is developed. Transfer to a container to drain any excess oil.
For the final stage, heat some oil in a pan, over high heat; add in Cumin and whole red chillies. Fry till the cumin begins to splutter. Add in chopped garlic and ginger. Now add in the curry leaf and around 3 tbspn of yoghurt.
Stir well to cook the curd and add in salt. Add the fried gobhi into the pan, sprinkle some coriander and toss well. Serve hot while the dish is crispy.
aloo gobi recipe by ranveer brar
Ingredients
2 tbsp Ghee (घी)
1 tsp Cumin Seeds (जीरा)
1 inch Ginger – chopped (अदरक)
2-3 fresh Green Chillies – chopped (हरी मिर्च)
4-5 cloves Garlic – chopped (लहसुन)
Masala Mixture (मसाले का मिश्रण)
1 medium whole Cauliflower – cut in florets (फूलगोभी)
2 medium Potatoes – medium diced (आलू)
Salt to taste (नमक स्वादानुसार)
Water (पानी)
2 tbsp Coriander Leaves – chopped (धनिया पत्ता)
For Masala Mixture
Water (पानी)
½ tsp Turmeric Powder (हल्दी पाउडर)
½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
¼ tsp Asafoetida (हींग)
½ tsp Cumin Powder (जीरा पाउडर)
For Garnish
fresh Coriander Leaves (धनिया पत्ता)
Process
For Masala Mixture
In a bowl add water, turmeric powder, degi red chilli powder, asafoetida, cumin powder and mix everything properly then keep aside for further use.
For Aloo Gobi Sabzi
In a kadai heat ghee and add cumin seeds, ginger, green chillies, garlic and saute for a few seconds then add the prepared masala mixture and saute until the ghee starts separating.
Now add cauliflower, potatoes, salt, water and mix everything properly.
Then cover and cook on low heat for 10-12 minutes.
Remove the lid and stir in the chopped coriander leaves. Switch off the flames then cover and keep aside for 2-3 minutes.
Then serve in a serving bowl and garnish with coriander leaves.
aloo gobi recipe by nisha madhulika
Ingredients for Dhaba Style Aloo Gobi
Cauliflower – 1 (350-400 grams)
Potatoes – 350 grams
Tomato – 2 (150 gram)
Ginger – 1-1.5 inch
Green chilly – 2
Green coriander – 2-3 tbsp (finely chopped)
Oil – for frying and making sabzi
Cumin seeds – 1/2 tsp
Asafoetida – 1 pinch
Turmeric powder – 1/4 tsp
Whole garam masala – 2 brown cardamom, 1/2 cinnamon stick, 3 clove, 8-10 black pepper
Coriander powder – 1.5 tsp
Garam masala – 1/4 tsp
Red chilly powder – 1/2 tsp
Fenugreek Leaves – 2 tsp
Salt – 1 tsp
How to make Dhaba Style Aloo Gobi recipe
Remove stalk of cauliflower and cut into small pieces. Wash the pieces thoroughly. Peel potatoes and make 6 pieces of one potato. Like wise cut the rest.
Grind tomato, ginger and green chilly. Make thin long slices of ginger.
Heat oil in a wok. Add potatoes in oil. When potatoes turn little brown in color take them out in a plate. Now use the same oil for frying cauliflower. Take out the cauliflower when it gets brown in color.
Leave 2-3 tbsp oil in wok and take out the rest. Add cumin seeds and asafoedita in wok. After roasting cumin seeds, add chopped ginger, turmeric powder, coriander powder, green chilly, coarsely grind garam masala and dry fenugreek leaves. Saute for while.
Now add tomato, ginger, green chilly paste and red chilly powder. Saute until oil starts floating on the surface.
After sauteing masala for while, add 1/2 cup water, salt and garam masala. Once it starts simmering add fried potato-cauliflower and green coriander. Mix all ingredients well. Cover and cook for 3-4 minutes on low flame.
Sabzi is ready. Take out in a bowl and garnish with green coriander. Serve hot aloo gobhi sabzi with parantha, naan, chapati or rice and enjoy eating.
aloo gobi recipe by sanjeev kapoor
Ingredients for Aloo Gobhi Recipe
Potatoes 3 medium
Cauliflower 1/2 small
Oil 1 1/2 tablespoons
Cumin seeds 1 teaspoon
Ginger cut into thin strips 2 inch piece
Green chillies slit 3
Salt to taste
Turmeric powder 1/2 teaspoon
Coriander powder 2 teaspoons
Red chilli powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Method
Peel the potatoes, halve and slice. You can also cut them into small pieces. Wash the cauliflower, remove stems and separate into florets.
Trim the stem and cut into small pieces. Heat one to one and a half tablespoons of oil in a kadai.
Add cumin seeds, ginger, green chillies and sauté. Add potato pieces, cauliflower pieces and salt.
Mix and add turmeric powder and mix well. Cover and cook on low heat.
The vegetables should cook in their own steam. Keep stirring from time to time.
After about ten minutes, remove the cover and add coriander powder, red chilli powder and garam masala powder.
Mix and cover again. Cook till the vegetables are totally tender. Serve hot garnished with sprigs of fresh coriander.
