This is an easy, simple and delicious homely aloo gobi ki sabji.
Course: Side Dish
Cuisine: North Indian, Punjabi
Author: Dassana Amit
400 to 450gramscaulifloweror 1 medium sized cauliflower, florets removed and rinsed
300 to 350gramspotatoesor 5 to 6 medium size potatoes, sliced in wedges
1.5 to 2inchesginger, chopped or 4 teaspoons chopped ginger
1teaspoonkashmiri red chili powder(or deghi mirch)
½teaspoongaram masala powder
a few coriander leavesfor garnish - optional
4tablespoonoilor ghee (clarified butter)
salt as required
First chop 1 medium sized cauliflower in medium florets. Rinse the cauliflower florets very well in water. Boil water to which some salt has been added and take it a bowl or pan.
Add the cauliflower florets. Cover the bowl and blanch them in the hot water. I usually get cauliflower, which takes lot of time to cook. So I blanch the florets for 15 to 20 minutes. But you can blanch for a few minutes to 5 minutes.
Meanwhile slice the potatoes in wedges. After 15 to 20 minutes, drain the cauliflower and keep aside.
The step of blanching is optional and is only done if there are insects in the cauliflower.
making aloo gobi sabzi
In a kadai or thick bottomed pan, heat oil or ghee.
Lower the flame and add the aloo/potato wedges.
Stir the potatoes well and saute them on a low flame or sim for 6 to 7 minutes. Stir a couple of times when sauteing them.
Now drain the cauliflower and add them. Saute cauliflower for 3-4 minutes. Continue to stir in between.
Add chopped ginger. Stir again very well. spice up the gobi and aloo with turmeric powder, red chili powder and salt.
Stir again very well, so that the spices are mixed uniformly in the sabzi and coat the veggies also evenly.
cooking aloo gobi sabji
Cover the pan with its lid tightly. Simmer the aloo gobi 18 to 20 minutes on a low flame. Timing will vary with the size, depth and quality of the pan and flame intensity.
In between for a couple of times, remove the lid and stir well. Cover and then again continue to cook. Do not add any water.
Once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it with the entire gobi aloo sabzi
Serve aloo gobi ki sabji with rotis or parathas and a bowl of curd or bread.
The recipe also makes for a tiffin box brunch or lunch. If you want you can garnish aloo gobi sabzi with a few coriander leaves.