Ghar Wali Aloo Gobhi
ID: 8a0af51c...
A classic North Indian homestyle recipe for Aloo Gobhi (Potato and Cauliflower Sabzi). Made with simple everyday spices, tomatoes, and cooked in flavorful mustard oil, this dry dish is highly comforting and perfect with flatbreads.
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🍳 Cooking Flow
Prep and chop potatoes and cauliflower, then soak the cauliflower in salted turmeric water to clean. → Sauté onions, ginger, and green chillies in hot tempered mustard oil, then add tomatoes and dry spice powders. → Stir in the potatoes first, add a splash of water, and cook covered for 5 minutes. → Add the cauliflower florets, gently mix, splash a bit of water, cover and cook on low heat until tender. → Finish with chaat masala, garam masala, crushed kasoori methi, and fresh coriander.
Cooking Steps
Brief Cooking Order
Prep and chop potatoes and cauliflower, then soak the cauliflower in salted turmeric water to clean. → Sauté onions, ginger, and green chillies in hot tempered mustard oil, then add tomatoes and dry spice powders. → Stir in the potatoes first, add a splash of water, and cook covered for 5 minutes. → Add the cauliflower florets, gently mix, splash a bit of water, cover and cook on low heat until tender. → Finish with chaat masala, garam masala, crushed kasoori methi, and fresh coriander.
Introduction
A classic North Indian homestyle recipe for Aloo Gobhi (Potato and Cauliflower Sabzi). Made with simple everyday spices, tomatoes, and cooked in flavorful mustard oil, this dry dish is highly comforting and perfect with flatbreads.
Step 1
Peel and cut the potatoes into medium cubes. Keep them slightly smaller than the cauliflower florets so they can absorb salt and cook evenly.
Step 2
Cut the cauliflower into large florets. Do not throw away the thick stalk; peel off the hard skin and chop the tender inner core into small cubes.
Step 3
Place the cut cauliflower in a bowl of water. Add 1 tsp of salt and 1/2 tsp of turmeric, mix well, and let it soak to remove any insects.
Step 4
Heat 5 tbsp of mustard oil in a pan or kadai until it begins to smoke slightly, then lower the heat.
Step 5
Add 1/2 tsp of asafoetida (heeng) and 1 tsp of cumin seeds (jeera) to the hot oil and let them splutter.
Ingredients List
Important Notes
Always make the potato cubes slightly smaller than the cauliflower florets, as potatoes require more time to cook and absorb seasoning.
The tender core of the cauliflower stalk is highly nutritious and flavorful; peel the outer skin and chop it up instead of throwing it away.
Soaking cauliflower in salt and turmeric water is an essential step to ensure any hidden bugs or worms are completely removed.
Mustard oil gives the most authentic North Indian homestyle flavor. Ensure the oil is hot enough to burn off its raw flavor before adding spices.
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