Aloo Gobi is a Punjabi classic made with potatoes (aloo) and cauliflower (gobi). These humble vegetables may not sound like much, but they happen to be the perfect canvas to paint on the vibrant flavours of ginger, onions and cumin.
Aloo Gobi is served in the Gurdwara as part of the Communal Food / Langar as part of the Thali/ platter that usually has Indian flat Bread , Langar Wali Dal & Gobi Aloo . For this recipe we will need :
500 g cauliflower , cut into larger pieces
1 teaspoon turmeric powder
2 tablespoon coriander leaves , chopped fine
1 teaspoon chilli powder
1 tsp cumin seeds
2 green chillies finely chopped
3 potatoes , peeled , quartered
1 tablespoon ginger , shredded
2 onions , chopped fine
1 tablespoon garam masala powder
2 tbs oil
Salt to taste
In a heavy bottomed wok/ kadai,heat oil . Add cumin seeds once the oil is hot enough . Now add and Saute onion till brown. Add ginger , turmeric , gree chillies ,chilli powder , salt and stir. Finally , add cauliflower and potatoes and sprinkle with little water. Cover with a lid . Cook on a slow heat till the vegetables are done.
Garnish with garam masala and coriander leaves.
Serve hot with Langar wali Dal and Indian flat bread .