Aloo Gobhi is a very popular dish prepared in North India and is served with hot Roti or Naan. It is a must in most weddings, though the preparation varies slightly than the one made at home. Curd or yoghurt is added to enhance the texture and to make it slightly moist so that it can be easily mopped up with a piece of Roti. The recipe of this delicious Shaadi wale Aloo Gobhi was shared by my friend Pradnya Balwalli.
250 gms Cauliflower broken into florets
250 gms potatoes peeled and cubed into bite sized pieces
2 tomatoes chopped fine
5 tbsps finely chopped coriander leaves
5 tbsps curd/ yoghurt whisked well
1 tbsp coriander powder
1 tbsp Kashmiri Chilly powder
1/4 tsp Turmeric powder
1/4 tsp Garam masala
For the tempering:
4 tbsps oil
1 tsp cumin seeds
Heat the oil in a pan. Drop in the potatoes and shallow fry them. Remove. Add the cauliflower and shallow fry this too. Remove and keep aside. In the oil left behind, add the cumin seeds and after they splutter, drop in the tomatoes and roast till they are mushy. Add the chilly, turmeric and coriander powders. Toss and drop in the whisked curd. Keep stirring to avoid curdling. Add salt and tip in the cauliflower and potatoes. Cover and allow to cook on a very gentle flame. Add garam masala, mix well and garnish with finely chopped coriander leaves. Serve hot.
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