Potatoes and cauliflower are cooked with Indian spice in Aloo Gobi ki sabji. Every household in India eats aloo gobhi for lunch or dinner at least once a day. This dish’s appeal stems from the tiny amount of time it takes to prepare. To make things even better, there are more minor components in it. So, without further ado, allow me to take you through the ingredients and the preparation process.
Who invented aloo gobi?
With coriander, you can taste the influence of ancient China in your aloo gobi ki sabji, which dates back to more than 5000 years. Its usage in Chinese medicine dates back to the Han period, which reigned from 206 BC to 220 AD and was the first recorded use of the herb. It was described as a valuable commodity in Egypt, and it was even placed in Tutankhauman’s tomb as a symbol of wealth.
How to make Aloo gobhi ki sabji?
I’m going to walk you through the process of cooking also gobhi for your family right now. You should follow my instructions and prepare this delicious dish at home.
- One cauliflower (450 grams)
- Five potatoes – 4 tablespoons of oil
- 1/2 tsp. of salt
- 0.5 tsp. of Turmeric Powder
- 2 tbsp. of olive oil
- a half teaspoon of cumin seeds
- There are two types of bay leaf:
- Spices – 3
- Laung/Cloves 2 Stars
- Chopped Onion, Cinnamon Sticks, and Dalchini
- 1/2 teaspoon of ground turmeric
- 1/2 tsp. turmeric powder
- Two tablespoons of coriander powder.
- 1 tsp of cumin powder
- 1 tsp of red chili
- 1-tablespoon Kasoori Methi (Indian curry spice)
- One tablespoon of Kasoori Methi
- A cup of water
- Garnishing with the leaves of coriander
- 12 inches of ginger
- 8-10 cloves of garlic
- 2 to 3 green chillis
- One Tablespoon of Coriander Seed
- Black pepper – between 7 and 8 out of 10.
- A quarter of a cup of beets
Making process of aloo gobi ki sabji step by step:
- Begin by slicing the medium-sized Gobi into chunks of about 450 grams.
- To begin, prepare five medium-sized potatoes by peeling, cutting in half, and then placing them in a pot of water (so they do not turn dark).
- With a cloth, please remove any remaining potato water and drain it.
- Add 4 tbsp of oil to a pot and bring it to a boil.
- After the oil has heated up, add the Gobi and fry it till it’s a bit brown.
- Once the salt and turmeric have been added, stir thoroughly.
- The Gobi should be transferred to a plate once it has turned a golden brown color.
- Add two tablespoons of oil and potatoes to the pot, and simmer until the potatoes are fork-tender.
- Transfer the browned potato to a platter.
- When the oil is hot, add 2 tbsp. To the pot and stir well.
- Toss in 1/2 tsp. Cumin seeds, two bay leaves, three green cardamoms, two cloves, 1-star anise, and one cinnamon stick once the oil is hot, and roast for a few minutes over low heat.
- After that, add two dried red chilies and two finely chopped onions and cook over medium heat until the onion turns pink.
- While roasting the onion, grind a half-inch piece of ginger, eight to ten cloves of garlic, two to three pieces of green chili, one tablespoon of coriander seed, and seven to eight grinds of black pepper into a grinding jar.
- Chopped beetroot and water are now added. Grind until smooth.
- Add the prepared paste to the onion once it has turned brown, and continue roasting until the beetroot is nicely cooked.
- Mix in 2 tablespoons of tomato paste and roast for a few minutes until the mixture is slightly browned.
- 1 tsp cumin, 2 tbsp coriander, 1 tsp turmeric powder, 1/2 tsp garam masala, 1 tsp Kasuri methi, and water, and simmer until everything is combined correctly.
- Mix in the roasted Gobi and Potato and cook for one minute until the oil separates from the masala.
- Add 3/4 cup of water and mix thoroughly after 1 minute.
- You’ll know it’s done when you hear a “whistle.”
- After some time, extinguish the flame ultimately to allow the pressure to subside.
- Remove the cover, give it a final look, and top with fresh coriander after the pressure has been released entirely.
- It’s time for you to savor your delicious Aloo Gobi, which is ready.