ALOO GOBI (GUJARATI STYLE)

Hello Foodies!

We all know foodies are all over the world. As mentioned in my profile, I was born, raised and am married in a Gujju foodie family. The one thing I have observed being a Gujarati is we love any type of tasty food. But, in my family, all my family members including me, as much as we love trying different types of food and eating out, we nonetheless need to have home cooked Roti & Sabzi once or twice a week. Only that can satisfy us. LolJ

So, today in my home cooked meal menu I decided to make a simple & delicious Aloo Gobi but Gujju style. I make Aloo Gobi in at least 3-4 different ways. I will eventually share with you, all different types of recipes for Aloo Gobi. But, this is the quickest and simplest. As I was in hurry to cook something quick I made it. My family loves Aloo Gobi. As you all know, Gujarati food is almost always a bit on the sweeter side – we add sugar/jaggery to almost every dish. But, my recipe is for everyone (not only Gujjus). So, even though my recipe asks to add sugar to it, I have kept the measurement / quantity of the sugar to the bare minimum.  This won’t make the dish much sweet. Here the proportion of sugar mentioned in the recipe is only to take away the strong smell & a little bland taste. It will help to make the dish tastier. But, if you like it more sweet, you can definitely add some more sugar.

I enjoyed making it & my hubby having it.  Hope you all enjoy it too.

Here comes the recipe:

Aloo Gobi (Flower nu Shaak in Gujarati)

 

Preparation Time: 15mins

Cook Time: 15-17mins

Serving: 2-3 people

Ingredients: 

1 medium size Cauliflower (cut it in small florets)

2 medium size potatoes

2 pc green chilies

1 tbsp. of ginger (long strips)

2 tbsp. oil

¼ tsp. mustard seeds

¼ tsp. cumin seeds

1/8 tsp. asafoetida powder

½ tsp. turmeric powder

½ tsp. red chilly powder (or More)

½ tsp. sugar (or more)

½ tsp. garam masala powder

½-1 tsp. sugar

2-4 tbsp. Fresh chopped Cilantro / coriander leaves

Salt to taste

Method: 

Buy a clean white cauliflower from any super market. Wash it and cut it into small - but not tiny - sized of florets as shown in picture. Also wash, peel and cut potatoes into cubes. Cut green chilies into big or small size as per your taste. Next, peel and cut ginger in strips or Juliennes. Also wash, clean and cut a small bunch of cilantro leaves.

                     

 Now put the cut potatoes and cauliflower florets in a big bowl in warm or cold water for 10mins. Don’t use hot water else the cauliflower will wilt. This process will help take away the somewhat odd smell from cauliflower. After 10 mins, strain the vegetables in a strainer. Straining the vegetable will help restrict release of much water while cooking and save the cauliflower florets and potato getting mashed. 

Meanwhile heat a nonstick / regular pan on medium heat with some oil. Once oil is heated add mustard seeds. Once mustard seeds start cracking, add cumin seeds and asafoetida to it. Please make sure that mustard and cumin seeds crack properly and change their color. Add green chilies, ginger & little turmeric. Add salt, turmeric, red chilly powder & sugar. Mix the vegetable well and cover the pan with lid.

             

                          

Check the vegetable by opening the lid after and pressing the potato piece by a spatula. You will find little water also in the pan. Now add garam masala to it. Mix it with a light hand so the cauliflower florets don’t get crushed. Again cover the lid for 3-4 mins and check the veg. Once you see that the potato is cooked, open the lid and let the water burn from the veg. When you see all the water has dried from the veg, shut the stove off. 

      

Add chopped cilantro to it and mix it with light hand. 

Serve it hot with Roti / Chapatti. EnjoyJ

Tip: To maintain visible florets of Gobi and chunks of Aloo, make sure to mix the veg, with a light hand, whenever you do so.