ALOO GOBI MASALA RECIPE




ALOO GOBI MASALA RECIPE

INGREDIENTS

Peeled and chopped potatoes - 3 nos [medium size]
Cleaned and chopped cauliflower - 2 cups
Water for boiling - 4 cups
Salt - 1 tsp [as required]

For sauteing and grinding ingredients

Cooking oil - 1 tbsp
Roughly chopped onion - 2 nos [medium size]
Roughly chopped tomatoes - 2 nos [medium size]
Cashew nuts - 10 nos

SPICES POWDER

Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Kashmiri chili powder - 1 tbsp
Chili powder - 1 tsp
Salt - 1 tsp [as required]
Coriander powder / dhaniya podi / malli podi - 2 tsp
Kitchen king masala - 1/2 tsp
Jeera powder / jeeragam podi - 1tsp
Kasturi methi - 1 tsp
Fresh cream - 1/4 cup
Tomato sauce - 1 tbsp

Ingredients for tempering

Cooking oil - 2 tbsp
Bay leaf - 1 no
Cloves / lavangam - 2 nos
Cinnamon - 1 no
Cardamom / elakai - 1 no
Cumin seeds / jeera / jeeragam - 1/2 tsp
Ginger garlic paste - 2 tsp
Coriander - few



Preparation time : 15 minutes
Cooking time : 30 minutes
No of servings : 4 members
Cuisine : North Indian
Coarse : Side dish

Method : 

1) Heat water in a kadai let it come to a good boil, after a boil add salt. 

2) Add the chopped potatoes and cauliflower, cover it with a lid and cook for 5 minutes in a low flame.

3) Drain off the water and place them in a plate and set aside. Again heat the same pan with oil.

4) Add chopped onions and saute well for 2 minutes then add chopped tomatoes and saute well.

5) Add cashew nuts and saute, turn off the heat and let it cool completely. Place them in a blender and grind them into a smooth paste.

6)Heat oil in a kadai add bay leaf, cumin seeds, cinnamon and  cloves. Fry them in a low flame for 30 seconds.

7) Add 2 tbsp of ginger garlic paste and saute well and now add the grounded paste and saute for 2 minutes add all the spice ingredients and mix them well.

8) Add the boiled potatoes and cauliflower, mix well until it is being coated well all the sides and mix well for 1 minute.

9) Add 1 1/2 cup of water and bring it to boil, cover and cook for 5 minutes in a low flame then add 1 tbsp of tomato sauce.

10) Add 1 tbsp of kasturi methi, mix well and cook for 1 minute in a low flame

11) Add 1/4 cup of fresh cream mix once and boil just once. Turn off the heat and serve with roti, chappati or naan. 

Take all the ingredients

Heat 4 cups of water in a kadai

Bring it to a good boil

Add 1 tsp of salt

Add the chopped potatoes and cauliflower

Cover it with a lid

Cook for 5 minutes in a low flame

Drain water

Place them on a plate and set aside 

Again heat the kadai and add 1 tbsp of oil

Add chopped onions

Saute well

Saute for 2 minutes

Add chopped tomatoes

Saute well

Add cashew nuts

Saute well, turn off the heat and let them cool
completely

Place them in a blender

Grind them into a smooth paste

Heat 2 tbsp of oil in a kadai

Add bay leaf, cumin seeds, cinnamon and cloves

Fry them in the oil for 30 seconds in a low flame

Add 2 tbsp of ginger garlic paste

Saute well

Add the grounded paste

Saute for 2 minutes

Add all the spice powders

Mix them well

Then add boiled potatoes and cauliflower

Mix well untill it is being coated well all the sides
and saute for 1 minute 

Add 1 1/2 cup of water

Bring it to a boil

Cover and cook for 5 minutes in a low flame


Add 1 tbsp of tomato sauce


Add 1 tbsp of kasturi methi

Mix well

Cook for 1 minute in a low flame

Add 1/4 cup of fresh cream


Mix well

Just one boil

Turn off the flame

Serve

Serve with roti, naan or chappati

 

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