A Punjabi classic dish made with aloo (potatoes) and gobi (cauliflower). Popular not only in North India, but across the country and globally. There are many variations for this dish. A much loved one for its intensity in flavour of the various spices coating the vegetables. Easy to prepare at home with the vegetables cooked in its own moisture and no liquid. Even no tomato is used, which is substituted with amchur powder to provide the sourness and balance the taste. It is basically a dry dish common in the menu at restaurants serving North Indian food. Savoured with flat bread or as a side with rice. Hearty, delicious and satisfying with the combination of aloo and gobi.
Potatoes are versatile and pair beautifully with any vegetables or meats. Whether boiled, baked, grilled or fried, they are delectable on their own with a dash of oil and salt, even tastier spiced. Rich in carbohydrates, fibre, minerals and vitamins. Presence of a small amount of vitamin A in potatoes maintains eye health and vision. Overall, they are filled with nutrients and promote good health.
When purchasing potatoes, select firm and plump ones. Avoid those with sprouting eyes, soft spots or green potatoes. While the latter may look like they are not fully matured, they have been exposed to too much sunlight, developing a mild toxin called solanine under the skin. Potatoes should be stored in a cool, dry, dark and well-ventilated place away from sunlight. Do not refrigerate them as some of the potato starch converts to sugar increasing their sweetness and turning dark when cooked. Freezing potatoes will turn them mushy. Also, keep the potatoes away from onions since both release gas and moisture that causes spoilage.
Potatoes are versatile and pair beautifully with any vegetables or meats. Whether boiled, baked, grilled or fried, they are delectable on their own with a dash of oil and salt, even tastier spiced. Rich in carbohydrates, fibre, minerals and vitamins. Presence of a small amount of vitamin A in potatoes maintains eye health and vision. Overall, they are filled with nutrients and promote good health.
When purchasing potatoes, select firm and plump ones. Avoid those with sprouting eyes, soft spots or green potatoes. While the latter may look like they are not fully matured, they have been exposed to too much sunlight, developing a mild toxin called solanine under the skin. Potatoes should be stored in a cool, dry, dark and well-ventilated place away from sunlight. Do not refrigerate them as some of the potato starch converts to sugar increasing their sweetness and turning dark when cooked. Freezing potatoes will turn them mushy. Also, keep the potatoes away from onions since both release gas and moisture that causes spoilage.
Aloo Gobi
(Serves 6)
Ingredients:
1/2 kg cauliflower
2 large potatoes
1 onion (sliced)
2 long green chillies (chopped)
1 teaspoon cumin seeds
4 large cloves of garlic (finely chopped)
1-inch ginger (grated)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon amchur powder
1 teaspoon garam masala powder
few coriander leaves (chopped)
3 tablespoons oil
salt
Method:
Cut cauliflower into small one-inch florets. Soak them in water while keeping the other ingredients ready.
Peel and cut potato too into one-inch pieces. Place them in water to prevent them from browning.
Heat oil in a pan, add cumin seeds and toast them well. Stir in onions and sauté until translucent. Add the garlic, ginger, and green chillies fry well. Stir in turmeric powder, chilli powder, cumin powder and coriander powder. Mix in the potato pieces (with no water) and salt. Cover and cook on very low heat until they are half done. Every few minutes, stir the potatoes around to prevent them from sticking to the bottom of the pan or burning.
Rinse the cauliflower pieces through a colander and add to the pan. Cover and cook without adding any water until tender-crisp. In between cooking, stir frequently. Sprinkle amchur powder, garam masala powder and combine well. By this time, the potato pieces will be ready to perfect doneness. Check for seasoning and add salt if needed.
Garnish with coriander leaves.
Serve hot.
Note:
(Serves 6)
Ingredients:
1/2 kg cauliflower
2 large potatoes
1 onion (sliced)
2 long green chillies (chopped)
1 teaspoon cumin seeds
4 large cloves of garlic (finely chopped)
1-inch ginger (grated)
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon amchur powder
1 teaspoon garam masala powder
few coriander leaves (chopped)
3 tablespoons oil
salt
Method:
Cut cauliflower into small one-inch florets. Soak them in water while keeping the other ingredients ready.
Peel and cut potato too into one-inch pieces. Place them in water to prevent them from browning.
Heat oil in a pan, add cumin seeds and toast them well. Stir in onions and sauté until translucent. Add the garlic, ginger, and green chillies fry well. Stir in turmeric powder, chilli powder, cumin powder and coriander powder. Mix in the potato pieces (with no water) and salt. Cover and cook on very low heat until they are half done. Every few minutes, stir the potatoes around to prevent them from sticking to the bottom of the pan or burning.
Rinse the cauliflower pieces through a colander and add to the pan. Cover and cook without adding any water until tender-crisp. In between cooking, stir frequently. Sprinkle amchur powder, garam masala powder and combine well. By this time, the potato pieces will be ready to perfect doneness. Check for seasoning and add salt if needed.
Garnish with coriander leaves.
Serve hot.
Note:
- Three tablespoons of oil is used in this dish to facilitate the vegetables to cook in its moisture. Moreover, it prevents the spices from burning too.
- No tomato is used in Aloo Gobi. Amchur powder provides the required sourness to balance the flavour.
