Wednesday, April 14, 2010


Aloo Gobi means potato+cauliflower, a combination of two generally most loved vegetables.  I said generally most loved because in my home my elder son simply hates gobhi.  Aloo gobi can be found on almost every Indian restaurant menu.  Aloo gobi is a stir-fried vegetable dish, North-Indian style.  Every household in India has it's own version of Aloo-Gobhi.  So this is my version with some basic spices.
1 medium head of cauliflower cut into bite-size pieces
2 medium potatoes, peeled and cubed
1 small onion, sliced
2 tbsp oil
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp red chili powder (cayenne pepper)
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp ginger minced
1 tsp garam masala
1 Bay leaf
1 tsp salt (or to taste)

 In a wide saucepan heat oil on medium heat. Add the cumin seeds and bay leaf, stir until they sizzle.
Add the onion and stir-fry for a few minutes until onion is starting to brown.  Lower the heat and add in the minced ginger, turmeric powder, chilli powder, cumin powder and coriander powder. Stir to get the spices coated with oil.  Add the potato and cauliflower and stir well to mix in the spices. Add the salt and garam masala.  Cover the pan. 

Let the vegetables cook until tender. Cook the veggies in their own juices which are released due to the salt and turmeric.  Sometimes the veggiesget browned at the bottom, keep stirring at the interval of 2-3 minutes to evenly cook the veggie.  If you feel that the veggies are not cooking due to poor/less steam building, add 1/4 cup of water. Check a potato cube to test for tenderness. Turn off the heat once vegetables are tender (do not over-cook).  Let the subzi (vegetable) rest for 10 minutes, then serve warm.

1 comment:

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