Aloo Gobi – Aloo Gobi Dry

September 1, 2017 Dry Sabji  2 comments

Aloo Gobi is a simple yet yummy stir fry that can be served with roti or rice. I dont know how I missed to post this recipe all these days as I make it quite often and this is a family favourite. There are many versions of Aloo Gobi. This is my way of doing it. I do make some changes while making it everytime. Have mentioned the variations in the tips section. Phulka, this sabji and a simple Dal is a win win combo. If u want to pair with rice, sambar or rasam would be perfect.

Now to the recipe..

 

Aloo Gobi My Magic Pan

 

[Preparation Time-10 mins : Cooking Time- 15 mins]

Aloo Gobi Ingredients:

  • Potato – 2
  • Cauliflower – 1 (medium sized)
  • Oil – 3 tbsp
  • Ginger – 1/2 inch piece
  • Salt – as needed
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Jeera powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Coriander leaves – few

 

Aloo Gobi My Magic Pan

 

Method:

  • Cut the cauliflower into medium sized florets. Keep it immersed in hot water for 5 mins. Peel and chop the potatoes into cubes. Heat a pan with oil and add the ginger juliennes. Saute for a few seconds. Add the chopped veggies followed by salt, chilli powder, coriander powder, jeera powder and turmeric powder.

 

  • Mix well so that the veggies are covered uniformly with the masala. Cook covered in low-medium flame for 10 mins or until the potato and cauliflower is cooked. No need to add any water. Stir in between for uniform cooking. Finally garnish with freshly chopped coriander leaves. U can cook it further for a roasted effect.

 

 

Thats it! Aloo Gobi is ready!

Serve hot with roti or rice.

 

Aloo Gobi My Magic Pan

 

Tips:

  1. U can cook the Aloo Gobi in medium flame for some more time to get a roasted effect.
  2. No need to add any water, it will get cooked very easily.
  3. U can add peas along with potato and cauliflower.

Other variations I make:

  1. Skip ginger and add ginger-garlic paste.
  2. Saute onions/tomato and then add the veggies.
  3. Add amchur powder for tanginess.
  4. Add garam masala finally to enhance more flavour.

 

Aloo Gobi My Magic Pan

– By Sundari Nathan

2 comments to Aloo Gobi – Aloo Gobi Dry

  • amrita  says:

    one of my fav dish… looks good

  • Veena Theagarajan  says:

    simple and tasty side for rice / roti

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