Raks Kitchen

Aloo gobi gravy | Aloo gobi masala recipe

Aloo gobi gravy | Aloo gobi masala recipe,

Aloo gobi gravy, made as wealthy gravy in restaurat type to go together with flatbreads and as a facet dish for rice in North Indian menu.

Aj all the time ask me to make aloo gobi as gravy as he loves each potato and cauliflower. I make the subji approach normally, could also be tried this couple of occasions most. Aj even provides me thought on learn how to make the gravy by describing it the way it must be. He loves it so orders it after we exit for eating. Some eating places it is going to be rigorously cooked, some could have un cooked cauliflower.

Usually I keep away from consuming cauliflower in eating places and don’t advocate Aj too. That’s as a result of I’m frightened how cauliflower is undercooked or how it’s cleaned. For previous couple of weeks, I’m yearning for dal makhani. So made it for lunch. Considered making aloo gobi gravy for facet dish and shoot the recipe too. It turned out tremendous yummy and all of us loved it heartily.

aloo-gobi-gravy

So it’s quite simple : Make a base masala with onion, tomato with ginger garlic flavour and different spices. I add few cashews to make it wealthy and cream too for the restaurant type end. I pre cook dinner Aloo and gobi for five minutes and add to gravy.

aloo-gobi-restaurant-style

Print Pin

Aloo gobi gravy | Aloo gobi masala

Aloo gobi gravy, made as wealthy gravy in restaurant type to go together with flatbreads and as a facet dish for rice in North Indian menu.

Cup measurements

Components

  • 3 potato medium sized – peel & dice
  • 1 & 1/4 cup cauliflower florets
  • 2 onion cubed
  • 3 tomato cubed
  • 4 cashews
  • 1/4 cup cream cooking cream
  • Salt as wanted
  • 1 tbsp Oil

Masala powders

  • 1/8 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp kitchen king masala exchange with garam masala itself in the event you dont have
  • 1 tbsp kashmiri purple chilli powder
  • 2 tsp coriander seeds powder
  • 1 tbsp tomato sauce
  • 1 tbsp kasuri methi

To mood

  • 3 tbsp oil
  • 1 Biryani leaf
  • 1 inch piece cinnamon
  • 1 cardamom
  • 2 cloves
  • 1 tsp cumin seeds

Directions

Cook dinner aloo and gobi:

  • Boil sufficient water with salt. Add cubed potato and cook dinner for 4 minutes. Put aside.

  • In the identical water, boil cauliflower florets for 3-4 minutes. Hold apart.

Getting ready gravy base:

  • Warmth a pan with 1 tbsp oil. Sautee cubed onion for a minute. Add cashews and cook dinner additional extra for two minutes.

  • Take away in a plate for cooling.

  • Grind this onion, cashew and cubed tomato to a easy paste.

  • Getting ready the aloo gobi gravy:

  • Warmth a pan with remaining 3 tbsp oil. Add the objects underneath to mood desk.

  • Add ginger garlic paste and provides it a fast stir.

  • Pour within the floor paste and add all of the masala powders. Turmeric, garam masala, kitchen king masala, chilli powder, coriander seeds powder.

  • Add kasuri methi, crushing in between your palm. In goes tomato sauce & salt.

  • Mix and sautee effectively till the masala turns shiny, non sticky and oozes the oil. (5-6 minutes approx in medium flame)Add cooked potato and cauliflower and 1 cup water.

  • Combine effectively and simmer coated for 4 minutes.

  • As soon as finished, combine effectively and add cooking cream. Mix and simmer for two extra minutes.

  • Change off the flame. Garnish with coriander leaves.

Notes

  • I used ginger garlic paste however if you would like, you’ll be able to sautee 4 garlic cloves and a few ginger together with onion.
  • As a substitute of cooking potato and cauliflower individually, cook dinner it within the gravy itself by protecting with a lid.
  • Don’t have cooking cream? Use milk to make the gravy to succeed in the specified consistency.
  • Cashews within the recipe not solely provides richness to the gravy but in addition used as stabilizer once you add cream or milk. Prevents milk/ cream from splitting because it thickens the milk/ cream.
  • Simply be sure to do the method in medium or low flame (once you add milk cream) Additionally slowly add and blend as you add.

Aloo gobi gravy technique:

Prep cauliflower:

Cauliflower could have small worms in it (inexperienced/ pale inexperienced) It may be so tiny too at occasions that you could be not even see at first look. So, first minimize the cauliflower.

Cook dinner aloo and gobi:

  1. Boil sufficient water with salt. Add cubed potato and cook dinner for 4 minutes. Put aside.
    step1-boil
  2. In the identical water, boil cauliflower florets for 3-4 minutes. Hold apart.
    step2-cauliflower

Getting ready gravy base:

  1. Warmth a pan with 1 tbsp oil. Sautee cubed onion for a minute. Add cashews and cook dinner additional extra for two minutes. Take away in a plate for cooling.
    step3-sautee
  2. Grind this onion, cashew and cubed tomato to a easy paste.
    step4-grind

Getting ready the aloo gobi gravy:

  1. Warmth a pan with remaining 3 tbsp oil. Add the objects underneath to mood desk. Add ginger garlic paste and provides it a fast stir.
    step5-temper
  2. Pour within the floor paste and add all of the masala powders. Turmeric, garam masala, kitchen king masala, chilli powder, coriander seeds powder.
  3. Add kasuri methi, crushing in between your palm. In goes tomato sauce & salt.
  4. Mix and sautee effectively till the masala turns shiny, non sticky and oozes the oil. (5-6 minutes approx in medium flame)
    step6-gravy
  5. Add cooked potato and cauliflower and 1 cup water.
    step7-gravy
  6. Combine effectively and simmer coated for 4 minutes.
    step8-cook
  7. As soon as finished, combine effectively and add cooking cream.
    step9-cream
  8. Mix and simmer for two extra minutes.Change off the flame. Garnish with coriander leaves.
    step10-ready

Notes:

  • I used ginger garlic paste however if you would like, you’ll be able to sautee 4 garlic cloves and a few ginger together with onion.
  • As a substitute of cooking potato and cauliflower individually, cook dinner it within the gravy itself by protecting with a lid.
  • Don’t have cooking cream? Use milk to make the gravy to succeed in the specified consistency.
  • Cashews within the recipe not solely provides richness to the gravy but in addition used as stabilizer once you add cream or milk. Prevents milk/ cream from splitting because it thickens the milk/ cream.
  • Simply be sure to do the method in medium or low flame (once you add milk cream) Additionally slowly add and blend as you add.

Function accompaniment for any flatbread or rice. We had with dal makhani, basmati rice.

aloo-gobi-masala

Add comment