Aloo Gobi Ki Sabzi

Its quite hard to believe its the last week of the month almost. This month has been a whirlwind of sorts. Among almost accepting a job as an English teacher, struggling to fix the ignition in the stove and trying to get the bike up and running, i also managed to bake some chocolate doughnuts and get in my hands into a delicious pie. I also managed to kick start a baking class and read up on a few favorite recipes. And that s where this Kashmiri Gobi Aloo figures.
The Avant Garde Cookies chose Kashmiri cuisine as the theme for week 3. And i m kicking off the week with this delicious and ridiculously simple recipe. Believe me, its so simple yet so rewarding that it will put a few family favorites like shahi paneer to shame. After my tryst with the malai kofta, which is the most demanded recipe in the neighborhood when i cook, i had a thoroughly awesome time making this curry. It calls for very few ingredients and is amazingly flavor loaded. So, try it when you are short on time and yet you want that one dish that will make your table glow. - See more at: http://www.tomatoblues.com/2013/07/kashmiri-gobhi-aloo-subji-recipe.html#sthash.sUMDHXS8.dpuf

Its quite hard to believe its the last week of the month almost. This month has been a whirlwind of sorts. Among almost accepting a job as an English teacher, struggling to fix the ignition in the stove and trying to get the bike up and running, i also managed to bake some chocolate doughnuts and get in my hands into a delicious pie. I also managed to kick start a baking class and read up on a few favorite recipes. And that s where this Kashmiri Gobi Aloo figures.
The Avant Garde Cookies chose Kashmiri cuisine as the theme for week 3. And i m kicking off the week with this delicious and ridiculously simple recipe. Believe me, its so simple yet so rewarding that it will put a few family favorites like shahi paneer to shame. After my tryst with the malai kofta, which is the most demanded recipe in the neighborhood when i cook, i had a thoroughly awesome time making this curry. It calls for very few ingredients and is amazingly flavor loaded. So, try it when you are short on time and yet you want that one dish that will make your table glow. - See more at: http://www.tomatoblues.com/2013/07/kashmiri-gobhi-aloo-subji-recipe.html#sthash.sUMDHXS8.dpuf

Its quite hard to believe its the last week of the month almost. This month has been a whirlwind of sorts. Among almost accepting a job as an English teacher, struggling to fix the ignition in the stove and trying to get the bike up and running, i also managed to bake some chocolate doughnuts and get in my hands into a delicious pie. I also managed to kick start a baking class and read up on a few favorite recipes. And that s where this Kashmiri Gobi Aloo figures.
The Avant Garde Cookies chose Kashmiri cuisine as the theme for week 3. And i m kicking off the week with this delicious and ridiculously simple recipe. Believe me, its so simple yet so rewarding that it will put a few family favorites like shahi paneer to shame. After my tryst with the malai kofta, which is the most demanded recipe in the neighborhood when i cook, i had a thoroughly awesome time making this curry. It calls for very few ingredients and is amazingly flavor loaded. So, try it when you are short on time and yet you want that one dish that will make your table glow. - See more at: http://www.tomatoblues.com/2013/07/kashmiri-gobhi-aloo-subji-recipe.html#sthash.sUMDHXS8.dpuf

Aloo Gobi Ki Sabzi is one of the most delicious dishes in the Indian cuisine. Also called Aloo Gobi Dry, Aloo Gobi Masala, or Aloo Gobi Fry, this classic Indian dish is very easy to prepare, super-comforting, and infused with rich spices that suffice the palate of all food lovers. Beyond doubt, it is the most popular dish and can be prepared in many ways.

Typically, it is made with onions and tomatoes but you can skip adding onion and tomatoes according to your taste preferences. You can just stir fry potatoes and cauliflower with dry everyday spices and you get a simpler version of this Aloo Gobi Ki Sabzi.

One common problem with aloo gobi is that when you cook it, the cauliflower becomes really soggy and you don’t want that. You want the veggies to be cooked and tender but not soggy, that kind of spoils the taste and texture of this dish. To prevent the gobi from becoming soggy, keep checking the vegetable every 5-7 mins. Once you see that its cooked, dont put the lid back on. If the masala is getting stuck to the bottom of the pan, sprinkle some water, just enough to release the stuck masala.

Serves - 4
Ingredients:

1 medium sized cauliflower, cut into florets,
2 medium sized potatoes, cut in big cubes,
1/2 cup fresh green peas,
1 medium sized onion, cut into long thin slices,
1 tsp cumin seeds,
1 tsp mustard seeds,
1 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp garam masala powder,
1 tsp ginger garlic paste,
2 tbsp oil,
Salt to taste,

Method:

1. Clean and wash all the vegetables and set it aside.
2. In a kadhai, heat oil, add the cumin and mustard seeds and allow it to splutter. And the onion and fry until it turns translucent. Add the ginger garlic paste and fry until the onion turns light golden brown in colour. 
3. Add the potato and fry for about 5 mins in low flame. The reason being potato takes the longest time to cook and if you add that to the masala first, it would cook evenly with the rest of the vegetables later.
4. Add the cauliflower and green peas and mix well.
5. Add the turmeric and red chilli powder and mix well. Add salt as per taste and just a little water to help the vegetables cook evenly. Put the lid on and let it simmer.
6. Once cooked, before removing from the flame, add garam masala powder and mix well.
7. Garnish with fresh green coriander and serve hot.

Serving Suggestions

• Aloo Gobi itself makes a scrumptious side dish, particularly when served with any Indian Dal or a Curry.
• Typically, it is served with Roti, Tawa Paratha, or Laccha Paratha for everyday meals.
• You can also serve a delicious Raita on the side to make the meal more filling and nutritious.
• Serve it as a side dish with a simple dal and steamed rice. 
• To get the authentic restaurant-style experience, you can serve it with Naan, Raita, and some pickled onions on the side.

This is a very simple and quick recipe to make. If you prefer a wet gravy, add more water during the cooking.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thefitdotme