Aalo Gobi

A party favourite using two popular vegetables with contrasting textures, aalo gobi makes a regular appearance in my life. This is probably my “go to” when I am ordering food in a restaurant, no matter how differently it is cooked, I know I am going to love it!

This is a north Indian delicacy that is loved by millions. In my younger days, I remember specifically making trips to a Punjabi Dhaba in Chennai with an overwhelming craving for this “flavour packed” goodness.

I make this in various different ways (usually depends on what ingredients I have in the house!) – the version below is one of my favourites. Heart warming comfort food that is sure to be a returning favourite. Enjoy.

Tip:

Gobi and Aalo cook at different speeds, i.e. if you cook them for the same length of time, the gobi is going to get soggy or the aalo will be too hard! So I tend to cook the aalo first and then add the gobi. You can also par boil the aalo before starting.

So, what’ll you need?

2 medium to large potatoes (cut into cubes)

1 cup cauliflower (cut into little florets)

1 onion, chopped

1 heaped teaspoon of ginger-garlic paste

2 tomatoes, chopped

½ tsp cumin seeds

½ tsp turmeric powder

½ tsp garam masala

¼ tsp aamchur (dried mango powder)

1 tsp coriander powder

¼ tsp chilli powder

2 tbsp oil (I’ve used rapeseed oil, you can use vegetable or sunflower oil too)

Water, if required

Salt to taste

Coriander leaves to garnish

Method:

Parboil the potatoes for 5 minutes. Remove and drain.

Blanch the cauliflower in boiling water for a minute or so and drain.

In a heavy based pan, add a tbsp of oil and fry the potatoes for a couple of minutes, then add the cauliflower. Fry on a low-medium flame, stirring occasionally for about 8-10 minutes until the vegetables are soft. Remove from the pan and drain on a tissue paper to remove excess oil.

In the same pan, heat the rest of the oil. Add the cumin seeds, when they’ve browned slightly, add the ginger-garlic paste immediately followed by the chopped onions. (ginger-garlic paste will burn easily so add the onions within a few seconds of adding them)

Fry the onion for a few minutes until translucent, then add the chopped tomatoes and continue frying for another two minutes.

Now add the turmeric powder, garam masala, coriander powder, chilli powder and aamchur and mix well. Cover and cook for about a minute to allow the masala to really come together.

Add the potatoes and cauliflower to the masala mixture. Add the salt as well, depending on how much gravy you want, add water if you need to.

Cover and cook for about 10 minutes, stirring occasionally so that it doesn’t stick to the bottom.

Garnish with coriander leaves, serve with rotis, puris or rice.

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