Aloo Gobhi Sabji (Potato cauliflower gravy) Type -1

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Aloo Gobhi Sabji (Potato cauliflower gravy) Type -1

Description

Cooking Time

Preparation Time :20 Min

Cook Time : 30 Min

Total Time : 50 Min

Ingredients

Serves : 4
  • 3 nos medium cubed potato / aloo


  • 1 1/2 cups gobhi / cauliflower florets


  • 1 cups peas


  • 2 nos tejpatta / bay leaf


  • 2 nos dried red chillies


  • 1 tsp mustard oil or any other cooking oil ( taste best with mustard oil)


  • 1/2 tsp panchforan (panch foron consists of fenugreek seed (methi मेथी दाना), nigella seed (मंग्रैल / कलौंजी), cumin seed (जीरा), black mustard seed (राई) and fennel seed (सौंफ़) in equal parts)


  • 1 cups paste of :2 medium onion + ginger + 7-8 garlic cloves + 4 green chillies


  • 1 cups tomato paste/puree


  • 1/2 tsp garam masala


  • 1/2 tsp turmeric powder


  • 3/4 tsp coriander powder


  • 3/4 tsp red chilli powder


  • 1 pinch salt to taste


  • 1 sprig coriander leaves chopped for garnishing

Directions

  • Cut and rinse cauliflower florets well in water
  • Add them to hot water and set aside for a while then Drain the water
  • Now heat oil in pan and fry potatoes and cauliflower separately until half cooked
  • Set these aside
  • Then heat oil in pan and add panchforan ,bay leaf, dried red chilli and panchforan
  • Let it crackle
  • After this add paste of onion ginger garlic
  • saute until the raw smell goes off
  • Then add tomato puree, peas and other dry spices with salt and cook till paste starts leaving oil
  • Now add fried gobhi and potatoes
  • Mix well for a minute or two
  • Then add 1 ¼ cup water and stir well
  • Cook until the gravy thickens slightly and the veggies are cooked completely
  • Garnish with coriander leaves
  • Serve with rice or roti
  • Tip-You can make paste of onion and tomato together if you fall short of time,But sauteing them separately yields a better tasting gravy in this recipe