Aloo Gobi (potato & cauliflower dish) is one of the most famous dishes of Indian cuisine & there must be barely anyone who has tasted this dish & not fallen for it.
Since a long time I was contemplating which version of Aloo Gobi should I post first (I cook this dish in few different styles). Finally I went with the most-liked version at my home which calls for frying your Aloo and Gobi before mixing it with the Masala (dry gravy). For a healthier option you can oven roast or bake the veggies with absolutely no compromise to the taste or texture. I tend to eat quite a few of these crispy tender veggies before they get mixed with the masala. They are seriously very addictive
Now to the recipe…
2-3 medium sized Aloo (potato) cut into wedges
1 Gobi (cauliflower) cut in big chunky pieces.
1 medium sized onion finely chopped
2 tomatoes cut into small pieces
1 tsp garlic paste (optional)
1 tbsp ginger finely chopped (or paste)
1 bay leaf
1 tsp cumin seeds (zeera)
1 tbsp tomato ketchup
2-3 green chilies slit into two
Some oil for frying & 1-2 tbsp oil for cooking
Few coriander leaves finely chopped for garnishing
salt to taste
1/4 tsp turmeric
1 tsp red chilli powder (or to taste)
1 tsp amchur powder (dry mango powder)
1 tbsp coriander powder
1/2 tsp cumin seeds powder
1/2 tsp garam masala (optional)
For Shallow/Deep frying: In a vessel pour some oil to fry the Aloo & gobi. Rub some salt on Aloo & gobi & once the oil is hot fry them on medium to high flame till they are almost cooked. Drain & remove the fried aloo gobi on a plate lined with tissue paper to soak the excess oil. Keep this aside.
Tip: I like to give the gobi (cauliflower) some brown color by frying it on high heat for 2 mins as it adds to the flavor
For Oven Baking Method: Preheat oven to 400F. Line 2 baking tray with aluminium foil. add the potato cubes to 1 and cauliflower florets to other. sprinkle some salt pepper and around 1-2 tbsp oil on both trays, Give it a good toss so that everything gets evenly coated. Now bake for 15 to 30 mins or until the potatoes and cauliflower are done and golden brown. Keep tossing in between. the baking times may vary depending on each oven type hence keep a close watch after 15 mins to prevent it from burning.
That’s it our Aloo Gobi is ready, garnish with coriander & serve hot with Paratha or Roti or Chapati or any Indian bread of your choice.