Aloo gobi masala is a very famous side dish made in the north Indian households – it tastes good with almost all the Indian bread varieties and rice too.
Ingredients
- Kasuri Methi – 1/2 tablespoon
- Cauliflower – 250 grams
- Potato – 250 grams
- Oil – 3 tablespoon
- Salt – 1/4 tablespoon
- Cumin – 1/4 tablespoon
- Turmeric – 1/4 tablespoon
For preparing ‘paste’
- Tomato – 2
- Green Chilli – 2
- Ginger – small piece
For preparing ‘gravy’
- Oil – 3 tablespoon
- Clove – 4
- Pepper – 10
- Cinnamon – 2
- Cumin – 1 pinch
- Fennel – 2 pinch
- Salt – 1 pinch
- Red Chilli – 1/2 tablespoon
- Coriander Powder – 1/2 tablespoon
- Garam masala powder – 1 pinch
- Turmeric powder – 1 pinch
- Asafetida – 2 pinch
- Water – 200 ml
- Coriander – few leaves
Things to be done before we start cooking
- Take 500ml of water in a pan. Turn on the burner and let the water get hot. Don’t let it boil.
- Then pour the hot water into another bowl.
- Take 250 to 300 grams of cauliflower – cut into small pieces. Put these small pieces into the hot water kept in bowl. This is done to remove any small insects that nest inside and also to remove dust.
- Take 250 grams of potatoes (3 or 4 medium sized) – peel the skin. Cut them into medium sized pieces. Put them in another bowl with fresh water.
- This is done to avoid discoloration of potatoes once they are cut.
Steps to Prepare
(1)
- Place a flat pan on the burner. Let it get a little hot.
- Add a little of Fenugreek leaves (Kasturi methi) to the hot pan and just fry it for 1 minute.
- Then, transfer the fenugreek leaves to a small bowl and crush it gently with our fingers to powder it.
- The fenugreek leaves give great flavor to the dish.
(2) Place a 3-litre pan on the big burner – turn on the flame. Keep it in HIGH mode.
(3) Do the below –
- Pour 3 tablespoons of oil – (we can use either groundnut oil, palm oil, refined oil or olive oil).
- Add Cumin – 1/4 tablespoon to the oil.
- Add the potatoes (drain the water and then add)
- Add the small pieces of cauliflower (drain the water and then add)
- Turmeric powder – 1/4 tablespoon
- Salt – 1/4 tablespoon
Turn the flame to LOW mode now.
- Stir the contents for 10 seconds so that turmeric powder and salt mix with potatoes and cauliflower.
- Close the pan with a suitable lid. Let the contents start frying.
- Need to open the lid every 2 or 3 minutes, stir a little and then close it.
Let the contents fry in low flame for another 18 to 20 minutes.
(4) Add the below mentioned three items to a ‘mixer jar’. Grind them to a fine paste.
- Tomatoes – 2 (medium sized), wash and cut them into smaller pieces.
- Green chilli – 2, wash and cut them into small pieces.
- Ginger – small piece, wash and cut them into very small pieces.
(5) Let us transfer the pan containing potato-cauliflower mix to the small burner – keep the flame in LOW for another 5 minutes. After that turn OFF the flame.
(6) Place another pan (3 litres) on the big burner. Keep the flame in LOW mode. Then add the below –
- Oil – 3 tablespoons
- Cinnamon – 2 (small pieces)
- Cloves – 4
- Pepper – 10 (round ones)
- Cumin – 2 pinches
- Fennel – 2 pinches
- Garlic – 3 (crush them using a stone and then add to pan)
- (pinch – it measures less than 1/4 tablespoon) (half of 1/4 tablespoon)
Stir a little (for 5 seconds), then do the below mentioned steps –
- Pour the tomato-ginger paste from the ‘mixer jar’ into the pan
- Salt – 1 pinch
- Chilli powder – 1/2 tablespoon
- Coriander powder – 1/2 tablespoon
- Garam masala – 1 pinch
- Turmeric powder – 1 pinch
- Asafetida – 2 pinches
Stir well – Let the contents boil in LOW flame mode for 8 to 10 minutes. Stir occasionally.
(7)
- After the contents boil and get cooked for 10 min, add few leaves of coriander (cut into smaller).
- Stir for 10 seconds.
- Then pour 200 ml of water. Stir again
- Close the pan with a lid. Wait till the water vaporizes and we get a thick gravy.
(8) Sprinkle the kasuri methi powder on the gravy – then stir a little.
kasuri methi adds extra flavour to our dish.
(9) Now, pour the gravy over the potato-cauliflower kept in another pan.
Stir gently for another 10 seconds.
Check for salt – if needed we can add extra salt as per need – stir well.
(10) Turn on the flame – Keep it in LOW mode.
Close the pan with a lid.
Let the contents (gravy and potato-cauliflower) get hot for another 2 minutes.
Then turn OFF the flame.
Our aloo gobi masala is ready to be served as a delicious side dish for roti, dosa and other Indian bread varieties.
