Punjabi Aloo Gobhi
#GA4 #week1 #Punjabi
#Post4
Punjabi Aloo Gobi cooked with turmeric, chillies, coriander and ginger all lending a delicious flavour to the vegetables. This is a dry dish and perfect to scoop up with chapattis or naan along with raita. I prefer using deep fried potatoes and cauliflower as it speed up cooking and also the deep fried potatoes soak up all the flavour from the spices and any remaining moisture thats leftover in the pan. One of my favorite ingredients in Indian cooking is dried fenugreek leaves and is perfect to finish the dish.
Punjabi Aloo Gobhi
#GA4 #week1 #Punjabi
#Post4
Punjabi Aloo Gobi cooked with turmeric, chillies, coriander and ginger all lending a delicious flavour to the vegetables. This is a dry dish and perfect to scoop up with chapattis or naan along with raita. I prefer using deep fried potatoes and cauliflower as it speed up cooking and also the deep fried potatoes soak up all the flavour from the spices and any remaining moisture thats leftover in the pan. One of my favorite ingredients in Indian cooking is dried fenugreek leaves and is perfect to finish the dish.
Cooking Instructions
- 1
Peel, Wash and chop cauliflower, potatoes, onions, ginger, green chilli.
- 2
Heat oil in a wok and deep fry cauliflower and potatoes till golden brown colour and then remove in a plate.
- 3
Grate tomato and ginger and chop onion in small pieces.
- 4
Heat 1 tb sp cooking oil in a wok. Add cumin seeds and when cumin seeds splutter put finely grated ginger and saute for 1 minute. Add onion and saute till onion gets translucent.
- 5
Add tomato paste and green chilli. Add salt, red chilli powder, coriander seeds powder powder, kasuri methi and turmeric powder and mix well. Now add fried cauliflower and potatoes and mix it very gently so that masala is coated all over.
- 6
Now add 2 tb sp water and cover the lid and cook on low flame for 5 minutes. Switch off the flame. Sprinkle garam masala and mix.
- 7
Serve hot with chapatti or parantha.
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