Aaloo Gobhi Sabzi

Aaloo Gobhi Sabzi

Mostly aaloo gobhi sabzi is made in the winter season, but nowadays gobhi is available throughout the year. Its real flavour is in winter season which is very wonderful. It can also pack in lunch box. We enjoy it with chapaati, parantha, poorie.

Type---Main Course                                   Preparation Time---15 Minutes
Cuisine---North Indian                             Cooking Time---25 Minutes
Servings---4 People                                   Total Time---40 Minutes.

INGREDIENTS:

• 200 gram---gobhi/cauliflower (cut into medium sized pieces)
• 3 large---potato (cut into medium sized pieces)
• 1 large---onion(crushed)
• 2---green chili (finely chopped)
• 1/2 inch---ginger(grated)
• 2---tomato(grated)
• 1 tsp---red chili powder
• 3/4 tsp---turmeric powder
• 1/2 tsp--cumin seeds (jeera)
• 1/2 tsp---carom seeds (ajwain)
• 1 tsp---dry coriander powder
• 1 tsp---garam masala
• 4 tsp---mustard oil
• according to taste---salt
• some fresh coriander leaves for garnishing

METHOD: 

• Wash the gobhi and potato pieces with water two or three times.

• Heat 3 tsp oil in non-stick pan, put gobhi and potato pieces.

• Fry it, take out gobhi and aaloo, when it became cooked.

• Heat 1 tsp oil in same pan, put cumin seeds and ajwain, cook it for 2 seconds.

• Add onion, cook it, when the onion become translucent. 

• add ginger, green chili and tomato, fry it for 2 minutes, keep stirring it occasionally, when this mixture starts to leave the pan, put fried aaloo -gobhi pieces.

• Put salt, red chili powder, turmeric powder, dry coriander powder, mix it properly, cook it for 5 minutes.

• Keep stirring it time to time, put garam masala, cook for a while.

• Switch off the flame.

• Put aaloo gobhi sabzi into serving bowl.

• Garnishing it with fresh coriander leaves.

• Serve it with parantha, poorie, simple chapati.

TIPS

• Before cooking, wash the vegetables with fresh water two or three times. always use fresh vegetables, according to the season.