Aloo Gobi | Gobi Batata

 

Aloo and Gobi - both are bland vegetables which can be made flavourful by combining them and adding a few spices. Aloo Gobi is very popular among Maharashtrians and North Indians alike and is served at various restaurants. It can be made in 2 ways - Dry type and the one with Gravy. Let us have a look at its recipe.

Ingredients (3-4 Servings):

• Cauliflower - 750-1000 g
• Potatoes - 3 (Medium sized)
• Onions - 3
• Garlic - 8-10 cloves
• Ginger paste - 1 tsp
• Green chillies - 2-3
• Cumin seeds (Jeera) - 1 tbsp
• Asafetida (Compound Hing) - 1-2 Pinches
• Powdered spices - Kashmiri Chilli powder - 1/2 tsp, Turmeric powder - 1/2 tsp, Dhanajeera powder - 1 tsp, Garam masala powder - 1/2 tsp
• Coriander leaves - 1/2 cup
• Sugar - 1 tsp
• Salt to taste
• Oil for frying - 4-5 tbsp

Method:

• Heat oil in a pan and add finely chopped garlic and let it fry for a few seconds.
• Now, add asafetida, Finely chopped green chillies and cumin seeds to it and let it fry for a minute.
• Add finely chopped onions to it and fry them till they turn golden in colour and add salt, sugar and ginger paste to it. Let them fry for a minute.
• Now, add the powdered spices to it and let them fry till the oil separates from the mixture.
• Separate the florets of the cauliflower to the desired size and chop the potatoes into cubes to the desired size and add them to the mixture. 
• Mix thoroughly and let it cook for 5 minutes in open and then continue cooking it with a lid covered.
• Now, keep adding a fistful of water everytime before you mix till it is well cooked.
• Finally, add finely chopped coriander leaves to it and it's ready to serve with hot chapatis or bhakhris.

If you would like to make Gobi Batata with gravy, follow the recipe given below  - 

Ingredients (3-4 Servings) :

• Cauliflower - 750-1000 g
• Potatoes - 3 (Medium sized)
• Onions - 2-3
• Tomatoes - 1-2
• Green Chillies - 2-3
• Cumin seeds (Jeera) - 1 tsp
• Garlic - 8-10 cloves 
• Ginger paste - 1 tsp
• Powdered Spices - Kashmiri Chilli powder - 1 tsp, Turmeric powder - 1/2 tsp, Dhanajeera powder - 1/2 tsp, Garam Masala powder - 1/2 tsp
• Black pepper powder - 1/2 tsp
• Coriander leaves - 1/2 cup
• Gram Flour (Besan) - 2 tbsp
• Curd - 3 tbsp
• Milk - 2-3 tbsp 
• Sugar - 1 tbsp 
• Salt to taste
• Oil for frying - 5-6 tbsp

Method :

• Heat oil in a utensil and add finely chopped garlic, cumin seeds and finely chopped green chillies to it.
• Add onions (make sure they are really finely chopped) and fry them till they turn soft and golden.
• Add salt, sugar and ginger paste to it and fry for around 1/2 minute. 
• Now, add the powdered spices and black pepper powder to it and let it fry for a minute.
• Make puree out of the tomatoes, add it to the mixture and let it fry for 2-3 minutes.
• Make a smooth mixture of a thick but pourable consistency, of gram flour, curd and milk in a bowl. Add it gradually to the tomato mixture but make sure you do it on low flame. Mix well and let it cook for around 5 minutes.
• Now, add finely chopped coriander leaves to it.
• Separately stir fry the cauliflower florets and chopped potatoes with a little salt and pepper till they are halfway done and add it to the gravy. Cook it till it is fully done.