With the change in season, the food that graces our table has also changed. I always love to cook with seasonal vegetables. One such simple recipe with aromatic flavour combination is the popular ‘Punjabi Aloo Gobi’ recipe. ‘Aloo Gobi’ is a simple dry stir fried curry of potatoes and cauliflowers sautéed with a combination of aromatic spices. Every cook in India has their own version of ‘Aloo Gobi’ and here is my take on this classic recipe. Simple, quick to make and absolutely delightful! So here is my recipe of the classic Punjabi Aloo Gobi recipe.
- Boil water in a kadai and put the cauliflower florets in it. Cover and leave for 2 minutes. Now drain the water in a colander and keep aside.
- Heat oil in a pan and temper the oil with cumin seeds, green chilli and hing.
- When cumin seeds crackle and exudes aroma add finely chopped onions.
- Sauté the onions till they turn translucent and then add grated ginger and chopped garlic and crushed kasuri methi leaves. Give it a good stir till the raw smell of ginger-garlic disappears.
- Next add potatoes. Add a little salt. Cover and cook for 2-3 minutes on low heat.
- Next add all the spice powders except garam masala powder and give it a good stir.
- Add cauliflower florets, green peas, chopped tomato and adjust salt to taste. Mix very well so that every cauliflower florets are coated with spice mix.
- Cover the lid adding garam masala powder and let it cook for 7-10 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan. By now the vegetables gets cooked through but still retain their shape. If not, cover and let them cook for another 3-5 minutes.
- Switch off the gas and add freshly chopped coriander and squeezed lemon juice or amchur powder to taste.
- Serve Punjabi Aloo Gobi with any Indian flat breads (Whole Wheat Naan or Butter Naan or Kasuri Methi Naan or with any stuffed Parathas) or simply with steamed Basmati rice, Peeli Dal and green salad.