ALOO GOBI GRAVY CURRY

‘Aloo gobi’ is a typical North Indian dish – spicy and tangy and a great combo with chapathi / puri. There are two varieties – dry sabji and ‘rase ki sabji’ (with gravy). The ingredients for both are the same – only the method is different.

Ingredients

1. Cauliflower – 250 gms.(cut into flowerets)
2. Potato – 250 gms.(diced)
3. Shelled peas – 3 tbsp
4. Carrot – 1 (diced)
5. Onion – 2 medium-sized – finely chopped
6. Ginger-garlic paste – 1 ½ tsp
7. Green chilli – 2-3 slit
8. Tomato – 3 small - diced
9. Turmeric powder – ½ tsp
10. Red chilli powder – ½ - 1 tsp
11. Coriander powder – 2 tsp
12. Cumin powder – ½ tsp
13. Garam masala powder – 1½ - 2 tsp
14. Cumin seeds – 1 tsp
15. Asafetida – ¼ tsp
16. Salt to taste
17. Oil – 2 ½ - 3 tbsp

Method

1. Heat oil in a pan.
2. Add cumin seeds and asafetida, followed by sliced onions and fry till pink.
3. Add slit green chilli and chopped ginger and continue to fry till onion turns light brown.
4. Add turmeric powder, red chilli powder, coriander, cumin and garam masala powders and stir for a minute.
5. Add the diced vegetables and shelled peas and salt and stir well and fry a couple of minutes.
6. Put the chopped tomatoes in a blender and blend well.
7. Add the ground tomato to the fried onion and fry till oil separates.
8. Add 1-1 ½ cups of water and bring to a boil.
9. Cook covered, stirring in between, till the vegetables are tender.
10. Add ½ cup of water if necessary.
11. Turn off the heat and keep covered.
12. Before serving, garnish with chopped coriander leaves.

                                  

                                      

                                      

                                      

Tips

1. Those who love to use the pressure cooker, can place the ingredients with 1 cups of water in a pan in the pressure cooker and cook it for 2 whistles.
2. On cooling, mix well and garnish with coriander leaves and serve hot with hot chapathis or jeera rice.

                           

                                   

© Copyright 2011. Brinda Balasubramonian.