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Monday, June 21, 2010

Aloo Gobi (dry)


1 Cauliflower (small)
1 1/2 Potatoes 
1 piece Ginger (1")
3 green chilli (slit)
5-6 Curry leaves (optional)
2tsp Coriander powder
1 1/2tsp Chilli powder
1/4tsp Turmeric powder
1/2tsp Amchur powder
1/2tsp Cumin seeds
2 green Cardamom (small)
1 Bay leaf
1 cup Water

How to:
  • Wash the florets and half cook'em in water along with salt for 4-5 mins and keep aside.
  • Wash, half-cook and cube the potatoes and keep it aside.
  • In a bowl mix together the coriander powder, chilli powder and turmeric powder along with 3/4 cup of water and keep aside.
  • In a skillet, heat oil, add cumin seeds, cardamom and bay leaf.
  • Then add minced ginger and green chilli and saute for a min.

  • Now pour the masala powder-water mix and cook for couple of mins.
  • Add the cauliflower florets, potatoes, mix well and cook with lid closed.
  • Cook for 8-10 mins in a medium flame along with required salt, stirring every 3 mins to avoid burning at the bottom. (Pour the remaining water if the potatoes starts sticking.)
  • Add the amchur powder, mix well and cook for another couple mins.

  • Now reduce the flame, add curry leaves and cook until the water is all evaporated. (Check salt for taste.)

  • Finally switch off and garnish with cilantro.
Serve hot with any Indian bread.

This dish goes to the event, Dish Name Starts With: A - for the August Month, hosted by Akila


  1. Wow, your aloo gobi looks fantastic... that too your step by step instructions is really good for the learners...

    Thanks for sending to my event dear...


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