Absolutely! Here's a classic Aloo Gobi recipe, a delicious potato and cauliflower curry:
Ingredients:
1½ cups (medium) potatoes, cubed to ¾ inch pieces
2 cups cauliflower florets, chopped to 1½ inch pieces
¾ to 1 cup (medium) onion, finely chopped
¾ to 1 cup (2 medium) tomatoes, finely chopped (or 1 to 2 tbsp tomato paste)
1 tablespoon ginger garlic paste or minced
1 green chili, slit or chopped (optional)
2 tablespoons coriander leaves, chopped finely
½ to ¾ teaspoon salt (adjust to taste)
2 to 3 tablespoons cooking oil
Optional Spices:
1 teaspoon coriander cumin seed powder
½ teaspoon red chili powder
½ teaspoon garam masala powder
Pinch of turmeric powder
Instructions:
Prep the vegetables: Peel and chop the potatoes into cubes. Wash and chop the cauliflower florets. Finely chop the onion, tomatoes, and coriander leaves. Mince the ginger and garlic together, or use pre-made ginger garlic paste.
Heat oil and temper: Heat oil in a pan or pot over medium heat. Add cumin seeds (if using) and let them sizzle.
Sauté the aromatics: Add the chopped onions and green chili (if using) to the hot oil. Sauté until the onions become translucent, about 2-3 minutes.
Add ginger garlic paste and spices (optional): Add the ginger garlic paste and cook for another minute, stirring constantly until fragrant. If using ground spices, add coriander cumin seed powder, turmeric powder (optional), red chili powder, and garam masala powder at this point. Cook for another 30 seconds, stirring to coat the onions with the spices.
Add tomatoes: Add the chopped tomatoes (or tomato paste) and cook for 2-3 minutes, or until the tomatoes soften and release their juices.
Cook the vegetables: Add the cubed potatoes and cauliflower florets to the pan. Stir well to combine with the masala. Season with salt to taste. Cover the pan and cook on medium-low heat for 10-12 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking.
Adjust consistency and garnish: Once the vegetables are cooked, check the consistency of the gravy. If it's too dry, add a splash of water or vegetable stock. If it's too wet, let it simmer uncovered for a few minutes to reduce the liquid. Finally, stir in chopped coriander leaves and turn off the heat.
Serve hot: Enjoy your Aloo Gobi sabji with rice, roti, or paratha. You can also garnish with a squeeze of lemon juice for extra tang.
Tips:
You can adjust the amount of chili powder to your spice preference.
For a richer flavor, add a teaspoon of kasuri methi (dried fenugreek leaves) towards the end of cooking.
You can also add a tablespoon of yogurt or cashew paste to the gravy for a creamier texture.
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